Sauteing.
Theory. — a. Difference between sauteing and frying.
b. Food commouly sauted.
Practice. — Liver and bacon — poor summer food.
Note difference iu digestibility and nutritive value of internal organs
compared with other parts.
Fish.
Theory. — a. Kinds — Composition.
b. Native to what waters.
c. Light and dark, why difference in digestibility.
d. Fresh, salted, and smoked — Digestibility compared.
e. Nutritive value compared with meats.
/. How to tell fresh iish.
Practice. — Boiled.
Baked.
Broiled, sautdd, fried.
Garnishing.
Sauces.
31
Soups witti Stock.
Theory— a. Stock — Composition.
Little nutritive value.
&. Manner of preparing, and why.
c. Materials used.
White of egg for clearing, and why used.
Practice. — Clear soups.
Macaroni, noodles.
Vegetable, tomato.
Julienne.
Note. — Use of scraps of beef, bones, etc.
Use of water in which meat and vegetables have been cooked.
Soups without stock.
CREAM SOUPS.
Practice. — Potato.
Celery.
Mock bisque, etc.
Note. — Nutritive value.
Beef Tea, Juice, Extract.
Theory.— a. When used; why used.
b. Those only stimulating.
Those both stimulating and nourishing.
c. Methods of preparing.
d. Cuts used.
Practice. — a. Beef tea.
b. Beef juice.
c. Combining beef juice with other foods.
Vegetables.
Theory. — a. Refer to classification.
b. Use of vegetables in season.
c. Importance of having them in fresh condition.
d. Composition (general) and food value.
e. Different methods of cooking.
Xote. — A suitable vegetable to be cooked at each lesson on meats and fish. The
history, composition, and adulteration of the condiments in common use will also
form a part of the theory lessons on these subjects.
Salads.
Theory. — a. Material used.
1. Freshness and crispness of lettuce, etc.
2. Left-overs of meat, fish, and vegetables.
b. Value of oil used.
Dressings.
Practice. — French.
Mavonnaise.
Boiled.
Lettuce, tomato, cabbage, salmon, etc.
Desserts.
Theory. — a. Their relation to food and diet.
&. Use and abuse.
c. Use of fruits alone and in combination with other materials.
d. Reason for the indigestibility of pastry.
e. Use, composition, and adulteration of flavorings for desserts.
Custards.
Practice. — Soft, caramel, with sauce.
Steamed, baked.
Use of chocolate in.
32
Souffles.
Practice. — Various kinds.
Use of dates, tigs, and other fruits.
Beaten jellies.
Charlottes.
Gelatine Jellies.
Batter Puddings.
Cakes.
Fruit used as variety.
Sponge.
Cup.
Molasses cake — cookies.
Layer cake.
Sauces.
Suitable to combine with above desserts.
Note. — Study of the composition of different flavorings used in desserts, also adul-
terations of same, will form part of the theory lessons on this subject.
Canning and Preserving.
germ theory.
Theory. --a. Foreign matter in the air.
1). Dust and what it contains.
c. Molds, yeast, and bacteria.
d. Show molds on bread, lemon, cheese, jellies, etc. Fermented canned
fruits.
e. Souring of milk, soups, uncooked and cooked food, etc.
/. Use of microscope.
(j. Food value of canned foods compared with other foods.
Practice. — Canning of fruits in season. Jellies, etc.
Comparison of modern methods of preserving with those of olden times.
Freezing.
Theory. — a. Latent heat.
Principle of freezing.
Use of salt.
b. Packing.
Practice.— Ice cream.
Sherbets.
Frozen fruits.
Molded frozen desserts.
Physiology,
alimentary canal.
Theory. — a. Drawing, showing salivary glands, alimentary canal.
Page 22
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Sauteing.
Theory. — a. Difference between sauteing and frying.
b. Food commouly sauted.
Practice. — Liver and bacon — poor summer food.
Note difference iu digestibility and nutritive value of internal organs
compared with other parts.
Fish.
Theory. — a. Kinds — Composition.
b. Native to what waters.
c. Light and dark, why difference in digestibility.
d. Fresh, salted, and smoked — Digestibility compared.
e. Nutritive value compared with meats.
/. How to tell fresh iish.
Practice. — Boiled.
Baked.
Broiled, sautdd, fried.
Garnishing.
Sauces.
31
Soups witti Stock.
Theory— a. Stock — Composition.
Little nutritive value.
&. Manner of preparing, and why.
c. Materials used.
White of egg for clearing, and why used.
Practice. — Clear soups.
Macaroni, noodles.
Vegetable, tomato.
Julienne.
Note. — Use of scraps of beef, bones, etc.
Use of water in which meat and vegetables have been cooked.
Soups without stock.
CREAM SOUPS.
Practice. — Potato.
Celery.
Mock bisque, etc.
Note. — Nutritive value.
Beef Tea, Juice, Extract.
Theory.— a. When used; why used.
b. Those only stimulating.
Those both stimulating and nourishing.
c. Methods of preparing.
d. Cuts used.
Practice. — a. Beef tea.
b. Beef juice.
c. Combining beef juice with other foods.
Vegetables.
Theory. — a. Refer to classification.
b. Use of vegetables in season.
c. Importance of having them in fresh condition.
d. Composition (general) and food value.
e. Different methods of cooking.
Xote. — A suitable vegetable to be cooked at each lesson on meats and fish. The
history, composition, and adulteration of the condiments in common use will also
form a part of the theory lessons on these subjects.
Salads.
Theory. — a. Material used.
1. Freshness and crispness of lettuce, etc.
2. Left-overs of meat, fish, and vegetables.
b. Value of oil used.
Dressings.
Practice. — French.
Mavonnaise.
Boiled.
Lettuce, tomato, cabbage, salmon, etc.
Desserts.
Theory. — a. Their relation to food and diet.
&. Use and abuse.
c. Use of fruits alone and in combination with other materials.
d. Reason for the indigestibility of pastry.
e. Use, composition, and adulteration of flavorings for desserts.
Custards.
Practice. — Soft, caramel, with sauce.
Steamed, baked.
Use of chocolate in.
32
Souffles.
Practice. — Various kinds.
Use of dates, tigs, and other fruits.
Beaten jellies.
Charlottes.
Gelatine Jellies.
Batter Puddings.
Cakes.
Fruit used as variety.
Sponge.
Cup.
Molasses cake — cookies.
Layer cake.
Sauces.
Suitable to combine with above desserts.
Note. — Study of the composition of different flavorings used in desserts, also adul-
terations of same, will form part of the theory lessons on this subject.
Canning and Preserving.
germ theory.
Theory. --a. Foreign matter in the air.
1). Dust and what it contains.
c. Molds, yeast, and bacteria.
d. Show molds on bread, lemon, cheese, jellies, etc. Fermented canned
fruits.
e. Souring of milk, soups, uncooked and cooked food, etc.
/. Use of microscope.
(j. Food value of canned foods compared with other foods.
Practice. — Canning of fruits in season. Jellies, etc.
Comparison of modern methods of preserving with those of olden times.
Freezing.
Theory. — a. Latent heat.
Principle of freezing.
Use of salt.
b. Packing.
Practice.— Ice cream.
Sherbets.
Frozen fruits.
Molded frozen desserts.
Physiology,
alimentary canal.
Theory. — a. Drawing, showing salivary glands, alimentary canal.