1. Careful study of pork: meat free from disease, sausage,
head cheese, pickled pigs feet, fried salt pork with milk gravy.
2. Various ways of using left over meats: as hash, cold
sliced, minced on toasted bread or biscuit, shepherd's pie, etc.
Value of "meat herbs" with meats.
3. Vegetables. Classify as to flavor : strong or mild ; as to
composition, starchy or succulent; as to parts used. Teach
preparation and care. Saving of valuable mineral salts by bak-
ing or steaming. If vegetables are boiled, use little water and
save for sauce.
in.
1. Cooking of vegetables. Cabbage : steamed and in salad.
Boiled 20 minutes in salted water and served with white sauce.
Turnips, boiled. Plants used as "greens": turnip, mustard,
spinach.
2. Onions : boiled, baked, fried. Carrots, sweet potatoes.
3. Peas, beans and lentils in various ways.
IV.
1. "Ways of using left over vegetables : in soups, in hashes, in
dishes baked with bread crumbs flavored with nuts or cheese, in
salads, with inexpensive dressings.
2. Luncheon prepared of left overs, in meats, vegetables and
breads.
3. A cleaning lesson : sink, garbage can, refrigerator, stove,
windows, floors, cupboards, food containers. "Windows screened
all over and opened from top and bottom.
Third Month — December.
I.
Prepare menus for Christinas dinners.
1. Oyster stew, preparation and service of celery. Panned
oysters.✪ Oyster Stew
2. Study of poultry : turkey, duck, goose, chicken.
3. Clean and stuff and roast a turkey.
II.
1. Cranberries: sauce, jelly and conserve. Salted nuts.
2. Plum pudding and hard sauce, and cinnamon or vanilla
liquid sauce. Suet✪ Plum Pudding pudding. St. James pudding.
3. Mincemeat (without brandy).
in.
1. Review pastry. Custard and cream pies, pumpkin,
sweet potato and mince pies.
2. Fruit cake.
3. Fondant and its uses, with nuts, dates, etc. Mints made
like quick icing flavored with one drop of peppermint oil to the
pound of sugar.
IV.
1. Christmas dinner planned. Guests, menu, cookery,
service, decoration and cost. Duties of host and hostess.
2. Dinner prepared and served.
3. Department cleaned and left in shape for vacation.
Fourth Month — January.
I.
1. Yeast, homemade : bread and rolls. Demonstration by
teacher, and work done at home, brought to school and scored
by committee of judges once each week during the month.
2. Brown bread steamed in baking powder cans, or covered
pails, or molds. Uses of the tireless cooker brought in here.
Various kinds : homemade and commercial.
3. Cooking of game.
II.
1. Study of fats. Uses of drippings and suet. Rendering
and clarifying. Comparative costs given close attention.
82
2. Deep fat frying : egg and cheese croquettes.
3. Entrees classified. Oyster or small fish fried in deep
fat.
in.
1. Desserts of various kinds made by class, and cost com-
puted. Hot, cold and frozen.
2. Salads of many kinds made by different students, and
costs and appearance compared.
3. Budgets compared. General order of household Aveek's
work.
IV.
1. House cleaning: household pests.
2. Keview.
3. Examination.
HOUSEHOLD MANAGEMENT.
Fourth Year. First Month — October.
Page 33 · 2 recipe records on this page
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
A modernized reading is not available for this page yet. You are seeing the original text.
1. Careful study of pork: meat free from disease, sausage,
head cheese, pickled pigs feet, fried salt pork with milk gravy.
2. Various ways of using left over meats: as hash, cold
sliced, minced on toasted bread or biscuit, shepherd's pie, etc.
Value of "meat herbs" with meats.
3. Vegetables. Classify as to flavor : strong or mild ; as to
composition, starchy or succulent; as to parts used. Teach
preparation and care. Saving of valuable mineral salts by bak-
ing or steaming. If vegetables are boiled, use little water and
save for sauce.
in.
1. Cooking of vegetables. Cabbage : steamed and in salad.
Boiled 20 minutes in salted water and served with white sauce.
Turnips, boiled. Plants used as "greens": turnip, mustard,
spinach.
2. Onions : boiled, baked, fried. Carrots, sweet potatoes.
3. Peas, beans and lentils in various ways.
IV.
1. "Ways of using left over vegetables : in soups, in hashes, in
dishes baked with bread crumbs flavored with nuts or cheese, in
salads, with inexpensive dressings.
2. Luncheon prepared of left overs, in meats, vegetables and
breads.
3. A cleaning lesson : sink, garbage can, refrigerator, stove,
windows, floors, cupboards, food containers. "Windows screened
all over and opened from top and bottom.
Third Month — December.
I.
Prepare menus for Christinas dinners.
1. Oyster stew, preparation and service of celery. Panned
oysters.
2. Study of poultry : turkey, duck, goose, chicken.
3. Clean and stuff and roast a turkey.
II.
1. Cranberries: sauce, jelly and conserve. Salted nuts.
2. Plum pudding and hard sauce, and cinnamon or vanilla
liquid sauce. Suet pudding. St. James pudding.
3. Mincemeat (without brandy).
in.
1. Review pastry. Custard and cream pies, pumpkin,
sweet potato and mince pies.
2. Fruit cake.
3. Fondant and its uses, with nuts, dates, etc. Mints made
like quick icing flavored with one drop of peppermint oil to the
pound of sugar.
IV.
1. Christmas dinner planned. Guests, menu, cookery,
service, decoration and cost. Duties of host and hostess.
2. Dinner prepared and served.
3. Department cleaned and left in shape for vacation.
Fourth Month — January.
I.
1. Yeast, homemade : bread and rolls. Demonstration by
teacher, and work done at home, brought to school and scored
by committee of judges once each week during the month.
2. Brown bread steamed in baking powder cans, or covered
pails, or molds. Uses of the tireless cooker brought in here.
Various kinds : homemade and commercial.
3. Cooking of game.
II.
1. Study of fats. Uses of drippings and suet. Rendering
and clarifying. Comparative costs given close attention.
82
2. Deep fat frying : egg and cheese croquettes.
3. Entrees classified. Oyster or small fish fried in deep
fat.
in.
1. Desserts of various kinds made by class, and cost com-
puted. Hot, cold and frozen.
2. Salads of many kinds made by different students, and
costs and appearance compared.
3. Budgets compared. General order of household Aveek's
work.
IV.
1. House cleaning: household pests.
2. Keview.
3. Examination.
HOUSEHOLD MANAGEMENT.
Fourth Year. First Month — October.