The order of the cooking lessons in the third and second grades at
this date, with suggestions for practical work, is of interest.
Order of Cooking Lessons,
third grade.
Elements in the body and in food. How
food repairs the body ; why necessary
to be repaired. Combustion; oxygen
necessary to support combustion both
in the body and in the stove. The
making and care of a fire.
Boiling — the conversion of water into
steam; temperatures of boiling, sim-
mering, and scalding water.
Boiled eggs; coagulation of albumen
shown by use of test tube. The com-
position of egg; how to know a fresh
one; how to keep, etc. Poached eggs.
Boiled potatoes; baked potatoes; com-
position of potatoes ; classes of vegeta-
bles; potato a tuber; manner of plant-
ing; how to keep, etc. Show how
starch is extracted.
Boiled rice; steamed rice; the different
cereals; composition of rice; its
growth; preparation for market, etc.
Oatmeal, composition of grain; nutri-
tive value compared with that of rice.
Baked apples; composition of apple, etc.
Bread: Composition of flour; wheat an
important cereal; contains more glu-
ten. Show how gluten is extracted
from flour.
Omelet.
Milk toast.
Muffins.
Coffee : The coffee berry ; the seeds roasted
to develop flavor; caffeine; tannic acid;
the effect of each.
Meat: Different kinds; the effect of cold
and hot water upon meat; different
ways of cooking meat in water; com-
position of beef.
Beef tea: Illustrating the principle of
soup making.
Broiling.
Biscuit.
Tea : The tea plant ; how prepared ; theine
similar to caffeine; tannic acid, etc.
Fried potatoes: Principles of frying;
temperature of fat, etc.
21
third grade — continued.
Corn bread: Composition of corn meal;
nutritive value compared with other
cereals; different preparation from
corn.
Scrambled eggs.
Soup stock: Soups with stock and soups
without stock.
Tomato soup without stock: Should not
be cooked in tin vessels, as tomatoes con-
tain much acid.
SECOND
Creamed eggs.
Baked custard.
Roast beef: Different cuts roast, etc.
Browned potatoes.
Cocoa : The cocoa bean obtained from the
cocoa tree ; chocolate and cocoa pre-
pared from same bean.
Breaded chops.
Apple cake with lemon sauce.
Fish balls : why salting preserves food,
etc.
Gingerbread.
Chicken: How to tell a young one; how
to prepare for roasting; trussing, etc. ;
how to carve.
Molasses gems.
Baked macaroni with cheese: What mac-
aroni is and how prepared; cheese from
the easeine of milk.
Beef stew: Principles of stewing; por-
tions of meat which may be used.
Plain rice pudding.
Steamed brown bread: Principles of
steaming.
Plain cake.
Boiled custard.
Pea soup: Composition of peas; value as
a food.
Cookies.
Oyster soup.
Cottage pudding.
Boiled fish: Egg sauce — different kinds;
how to tell fresh fish, etc.
Creamed potatoes.
Bread pudding.
Griddle cakes.
Meat balls.
Pastry.
Lobster: How to tell a good one, etc.
Cooking for Invalids.
Mutton broth with rice.
Clam broth.
Chicken broth.
Beef tea.
Farina gruel.
Irish-moss lemonade.
Flaxseed lemonade.
Suggestions for
The making and care of a fire.
Hard-boiled eggs.
Soft-cooked eggs.
Poached eggs on toast.
Beef tea.
Boiled beef.
Boiled potatoes.
Baked potatoes.
Extraction of starch from potatoes.
The making of a stew.
Steamed rice.
Boiled rice.
Soup stock.
Broiled steak.
Broiled chops.
A lesson on waste meats.
A lesson on frying.
Lemon jelly.
Jelly water.
Toast water.
Page 16
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The order of the cooking lessons in the third and second grades at
this date, with suggestions for practical work, is of interest.
Order of Cooking Lessons,
third grade.
Elements in the body and in food. How
food repairs the body ; why necessary
to be repaired. Combustion; oxygen
necessary to support combustion both
in the body and in the stove. The
making and care of a fire.
Boiling — the conversion of water into
steam; temperatures of boiling, sim-
mering, and scalding water.
Boiled eggs; coagulation of albumen
shown by use of test tube. The com-
position of egg; how to know a fresh
one; how to keep, etc. Poached eggs.
Boiled potatoes; baked potatoes; com-
position of potatoes ; classes of vegeta-
bles; potato a tuber; manner of plant-
ing; how to keep, etc. Show how
starch is extracted.
Boiled rice; steamed rice; the different
cereals; composition of rice; its
growth; preparation for market, etc.
Oatmeal, composition of grain; nutri-
tive value compared with that of rice.
Baked apples; composition of apple, etc.
Bread: Composition of flour; wheat an
important cereal; contains more glu-
ten. Show how gluten is extracted
from flour.
Omelet.
Milk toast.
Muffins.
Coffee : The coffee berry ; the seeds roasted
to develop flavor; caffeine; tannic acid;
the effect of each.
Meat: Different kinds; the effect of cold
and hot water upon meat; different
ways of cooking meat in water; com-
position of beef.
Beef tea: Illustrating the principle of
soup making.
Broiling.
Biscuit.
Tea : The tea plant ; how prepared ; theine
similar to caffeine; tannic acid, etc.
Fried potatoes: Principles of frying;
temperature of fat, etc.
21
third grade — continued.
Corn bread: Composition of corn meal;
nutritive value compared with other
cereals; different preparation from
corn.
Scrambled eggs.
Soup stock: Soups with stock and soups
without stock.
Tomato soup without stock: Should not
be cooked in tin vessels, as tomatoes con-
tain much acid.
SECOND
Creamed eggs.
Baked custard.
Roast beef: Different cuts roast, etc.
Browned potatoes.
Cocoa : The cocoa bean obtained from the
cocoa tree ; chocolate and cocoa pre-
pared from same bean.
Breaded chops.
Apple cake with lemon sauce.
Fish balls : why salting preserves food,
etc.
Gingerbread.
Chicken: How to tell a young one; how
to prepare for roasting; trussing, etc. ;
how to carve.
Molasses gems.
Baked macaroni with cheese: What mac-
aroni is and how prepared; cheese from
the easeine of milk.
Beef stew: Principles of stewing; por-
tions of meat which may be used.
Plain rice pudding.
Steamed brown bread: Principles of
steaming.
Plain cake.
Boiled custard.
Pea soup: Composition of peas; value as
a food.
Cookies.
Oyster soup.
Cottage pudding.
Boiled fish: Egg sauce — different kinds;
how to tell fresh fish, etc.
Creamed potatoes.
Bread pudding.
Griddle cakes.
Meat balls.
Pastry.
Lobster: How to tell a good one, etc.
Cooking for Invalids.
Mutton broth with rice.
Clam broth.
Chicken broth.
Beef tea.
Farina gruel.
Irish-moss lemonade.
Flaxseed lemonade.
Suggestions for
The making and care of a fire.
Hard-boiled eggs.
Soft-cooked eggs.
Poached eggs on toast.
Beef tea.
Boiled beef.
Boiled potatoes.
Baked potatoes.
Extraction of starch from potatoes.
The making of a stew.
Steamed rice.
Boiled rice.
Soup stock.
Broiled steak.
Broiled chops.
A lesson on waste meats.
A lesson on frying.
Lemon jelly.
Jelly water.
Toast water.