Three short courses in home making

Pail, garbage (covered) Pails, water, 2-quart, 6-quart Pan, baking Pan, cake Pans, bread, 4 Pans, pie, 2 Pitcher, 2-quart Plates, 6 Ramakin Rolling pin Salt and pepper shakers Saucepans, 3 (1 -quart, 2-quart, 3- quart, with lids) Soap dish Spatula Strainer Tablespoons, 6 Teakettle , Teaspoons, 6 , Tray Wooden spoons, 2 small Serving dishes. Bowl. Cream pitcher. Cups and saucera. Knives and forks. Napkins. $0. 35 .20 1.15 .25 .85 .90 .80 .20 .10 .40 .10 .30 .30 .05 .10 .30 .60 . 10 .20 .15 .30 .40 .30 .15 .30 19. 85 Plates. Sugar bowls. Tablecloth. Tumblers. ■ s in oookiho. 39 ID8 ami COOKKKY. A tunc irztbooktj ,■ . • Bertha J.— "Don - » Price, Vol. 1, 60 cents; Vol 2, 60 cents, Lyone it Camahan, Chica ey, Emma - "Principl ,y" ivi, au American B New York City. Flagg, Kit.i P \ Handl k of Home Economi - ' Price, 7r> cents. Little Brown A I >n. J"'! " ',' »ns in Elementary Cookery." Price, $1. Lippincott Co., Philadelphia o,and< If.— "Food and Health." Price, 65 cents. The Ifarmillan Co., New Y<>rk City. Lincoln, Mary J.— "The School Kitchen Textbook." Price, 65 cents. Little, in. ^ Martha L. ami Cookery." Pi , centa. Industrial Education . Indianapolis. Morr' I 'Household b and Arts for Elementary Schools." p iK> cents. American Book Co., New York City. Piri.-. Emma E.— "The Science of Home Making." Price, 00 centa Bcott, 1 man & <'■>,< Ihicago. WiHiams, Mary E . and Fisher, K. R.— "Theory and practice of Cookery." Price $1. The Macmillan Co., New York City. DETAILED LESSON PLANS FOR THE COURSE IN COOKING. LESSON I. DISCUSSION OF FOODS AND COOKING. Management of the Kitchen Stove. Cooking by Dry Heat. Baked Vege- table or Fruit. SUBJECT MATTER. Foods -The body uses food to build aod repair its tissues to pro- vide beat and energy, and to regulate body processes Foods differ from one another in their composition and in their ability to perform the work of the body. These differences have led to the classification of foods into five groups, which are spoken of as the five food stuffs 01' , ZlL -We some foods can be used as they occur in nature, most foot are made more acceptable by the application of heat. Hert softens the structure of vegetables and frmte, makes tender toe feues of meat, prepares starch for digestion, develops flavor m mly foods! and d^ro'ys parasites and germs that may be ^en , food The five food stuffs are differently affected by heat, some require slow 'cooking, others require intense heat. Hence, it > nec- X to study cooking that each food may be properly prepared. nel^e-l knowledge of the construction of the stove and the methods whereby heat is obtained is necessary if one > to be a suc- ^ cook. For all stoves three things are necessary-fuel a sup X of oxygen, and a certain degree of heat, known as the kmdhng nobit whlreby the fire is started. The supply of oxygen is regulated lydimpL and checks so arranged as to admit or cut oft the draft °f The creative dampers are doo.s or slides that come below the fire box wC open they admit the entrance of air, mcrease the draft ^itT^fTtot plate which closes the opening into the clmm ey flue to dLease the drawing of the draft. When the oven d^r is closed, the heat from the fire remams m the stove and