m.
1. Chicken cleaned and roasted. Digestion illustrated in
study of fowl.
2. Oysters. Oyster stew. Meat soup.
3. Plum pudding, bread crumbs and fruit, no eggs.
Steamed. Cinnamon sauce.
IV.
1. Menus for Christmas dinners. Table decoration and
serving.
2. Christmas dinner to guests or not as preferred. Should
be given at night or Saturday. Class period too short.
3. Cleaning lesson : leaving department in good condition
during vacation.
Fourth Month — January.
I.
1. Study of meats : broiling beefsteak. Pan broiling of
lamb chops.
2. G-rillades in tomato sauce. Demonstration of roast leg of
lamb or of veal shoulder.
3. Daube, with vegetables, demonstration. Brown stew of
chicken, demonstration.
II.
1. Bacon and liver. Potatoes or other vegetables.
2. Hot desserts (before lent.) Apple dumplings, BroA^ai
Betty (scalloped apples), lemon rice custard, tapioca cream or
cracker custard.
3. Orange marmalade.
76
in.
1. Yeast rolls.
2. Yeast bread. Bread made at home exhibited and
"scored" by a committee of judges. Teachers' College score
card used, found in Kinne and Cooler's Foods and Household
Managemenf.
3. Flour pastes (Italian). Noodles and noodle soup.
IV.
1. Cheese : how to eat it and how to cook it. jMelted cheese
on crackers.
2. ]\Iacaroni and cheese.
3. Spaghetti and tomato sauce.
Fifth Month— February.
I.
1. Cheese soufle. Chafing dish.
2. Baked beans. Lentil soup.
3. Nut loaf. Study of nuts.
II.
1. Oarden : study of seeds and plants.
2. Laying out gardens.
3. Planting of gardens.
in.
1. Fish: demonstration of cleaning, stuffing and baking.
2. Broiling and steaming fish. Fish sauces.
3. Courtbouillon.
IV.
1. Deep fat frying. Salmon croquettes. L^ses of left overs
in croquettes.
2. Deep fat frying : small fish. Panned oysters.
3. Doughnuts.
Sixth Month — March.
I.
1 . Spices : value of flavor ; gingerbread.
2. Cookies and hot water sponge cake.
3. Choice of cakes.
77
II.
1. Cleaning lesson in preparation for reception.
2. Prepare for reception, and give it after school hours.
3. Desserts : prune M^hip and fruit souffle, ^^'ith sauces.
III.
1. Gelatine dishes: lemon jelly, snow pudding, Spanish
cream, apricot ' ' sponge. ' ' Use of ice and brine for quick chilling.
2. Invalid cookery : broths, gruels, coddled eggs, etc. Liquid
diet, soft diet, convalescent diet. Lists prepared.
3. Preparation of invalid trays and care of sick room.
IV.
1. Invalid cookery. Demonstration table set with at least
eight foods difficult to digest, and marked "foods should not be
eaten by invalid, young child or very old person." Another
table beside this, containing same number of foods which may
be eaten by same people.
2. Garden lesson. Students must care for garden outside
of school hours.
3. Seasonable salads. Three types of dressing. Shrimps.
Crabs.
Seventh Month — April.
I.
1. Salads continued: meat, chicken, eggs, etc., in April.
Aesthetic appearance emphasized. Necessity for keeping all
gelatine dishes well covered from air.
2. Preparation and cooking of ham, close study of pork, and
ways of cooking. Bring in ideas on picnics for notebooks.
3. Make sandwiches of various kinds. LTse the boiled and
baked ham. Pack picnic baskets. Luncheon in woods.
II.
1. Review.
2. Cold drinks, fruit syrups.
3. Ices: classified frozen dishes. Principles of freezing.
Different kinds of freezers. Demonstration by teacher.
in.
Page 31
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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m.
1. Chicken cleaned and roasted. Digestion illustrated in
study of fowl.
2. Oysters. Oyster stew. Meat soup.
3. Plum pudding, bread crumbs and fruit, no eggs.
Steamed. Cinnamon sauce.
IV.
1. Menus for Christmas dinners. Table decoration and
serving.
2. Christmas dinner to guests or not as preferred. Should
be given at night or Saturday. Class period too short.
3. Cleaning lesson : leaving department in good condition
during vacation.
Fourth Month — January.
I.
1. Study of meats : broiling beefsteak. Pan broiling of
lamb chops.
2. G-rillades in tomato sauce. Demonstration of roast leg of
lamb or of veal shoulder.
3. Daube, with vegetables, demonstration. Brown stew of
chicken, demonstration.
II.
1. Bacon and liver. Potatoes or other vegetables.
2. Hot desserts (before lent.) Apple dumplings, BroA^ai
Betty (scalloped apples), lemon rice custard, tapioca cream or
cracker custard.
3. Orange marmalade.
76
in.
1. Yeast rolls.
2. Yeast bread. Bread made at home exhibited and
"scored" by a committee of judges. Teachers' College score
card used, found in Kinne and Cooler's Foods and Household
Managemenf.
3. Flour pastes (Italian). Noodles and noodle soup.
IV.
1. Cheese : how to eat it and how to cook it. jMelted cheese
on crackers.
2. ]\Iacaroni and cheese.
3. Spaghetti and tomato sauce.
Fifth Month— February.
I.
1. Cheese soufle. Chafing dish.
2. Baked beans. Lentil soup.
3. Nut loaf. Study of nuts.
II.
1. Oarden : study of seeds and plants.
2. Laying out gardens.
3. Planting of gardens.
in.
1. Fish: demonstration of cleaning, stuffing and baking.
2. Broiling and steaming fish. Fish sauces.
3. Courtbouillon.
IV.
1. Deep fat frying. Salmon croquettes. L^ses of left overs
in croquettes.
2. Deep fat frying : small fish. Panned oysters.
3. Doughnuts.
Sixth Month — March.
I.
1 . Spices : value of flavor ; gingerbread.
2. Cookies and hot water sponge cake.
3. Choice of cakes.
77
II.
1. Cleaning lesson in preparation for reception.
2. Prepare for reception, and give it after school hours.
3. Desserts : prune M^hip and fruit souffle, ^^'ith sauces.
III.
1. Gelatine dishes: lemon jelly, snow pudding, Spanish
cream, apricot ' ' sponge. ' ' Use of ice and brine for quick chilling.
2. Invalid cookery : broths, gruels, coddled eggs, etc. Liquid
diet, soft diet, convalescent diet. Lists prepared.
3. Preparation of invalid trays and care of sick room.
IV.
1. Invalid cookery. Demonstration table set with at least
eight foods difficult to digest, and marked "foods should not be
eaten by invalid, young child or very old person." Another
table beside this, containing same number of foods which may
be eaten by same people.
2. Garden lesson. Students must care for garden outside
of school hours.
3. Seasonable salads. Three types of dressing. Shrimps.
Crabs.
Seventh Month — April.
I.
1. Salads continued: meat, chicken, eggs, etc., in April.
Aesthetic appearance emphasized. Necessity for keeping all
gelatine dishes well covered from air.
2. Preparation and cooking of ham, close study of pork, and
ways of cooking. Bring in ideas on picnics for notebooks.
3. Make sandwiches of various kinds. LTse the boiled and
baked ham. Pack picnic baskets. Luncheon in woods.
II.
1. Review.
2. Cold drinks, fruit syrups.
3. Ices: classified frozen dishes. Principles of freezing.
Different kinds of freezers. Demonstration by teacher.
in.