lesson to food prepared. Previous to each lesson a talk will be given on food-principles, food-products and their dietetic value, illustrated by charts and blackboard drawings.
First Lesson
How to Use a Gas Range
Breakfast Cereal
Baked Apples
Creamed Chicken
Boiled Potatoes
Potato Border
Dry Toast
Milk Toast
Boiled Coffee
Second Lesson
Making and Care of Fire
How to Use a Coal Range
Corn Soup with Popped Corn
Corned Beef Hash
Boiled Eggs
Dropped Eggs
Pineapple Pudding
Custard Sauce
Filtered Coffee
Third Lesson
Mixing and Baking Water Bread
Tomato Soup without Stock
Crisp Crackers
Boiled Fish
Egg Sauce
Steamed Potatoes
Baked Custard
Caramel Custard
Caramel Sauce
Chocolate
Fourth Lesson
Mixing and Baking Milk and Water Bread
Celery Soup
Pan-Broiled Lamb Chops
Potatoes au Gratin
Turkish Pilaf
Newton Tapioca Pudding
Apples in Bloom
Peanut Cookies
Fifth Lesson
Mixing and Baking Entire Wheat Bread
Appledore Soup
Croûtons
Hamburg Steak
Maître d'Hôtel Potatoes
Baked Macaroni
Scalloped Oysters
St. James Pudding
Hard Sauce
Sixth Lesson
Fish Chowder
Broiled Oysters
Cole Slaw
Breakfast Bacon
Omelet
Golden Corn Cake
Norwegian Prune Pudding
Ginger Snaps
Seventh Lesson
Mixing and Baking Graham Bread
Making and Clearing Brown Soup Stock
Roast Beef
Eighth Lesson
Vegetable Soup
Boston Brown Bread
Fish Balls
Fried Fish
