COURSE IN SICK-ROOM COOKERY
Arranged for Nurses' Training Classes. The specialty of the School. One lesson weekly for ten consecutive weeks, by appointment. Eight pupils constitute a class. Terms: $60.00, or $50.00 and travelling expenses if given at hospital.
First Lesson
Chemical Composition of Body
Food, Illustrate and Define
Why Necessary
Cookery, Define
Why Necessary
Water Supply
Sandwiches
Cold Beverages
Second Lesson
Foods, Classification
Relation each Class Bears to the Body
Milk Supply
Dry Toast
Buttered Toast
Hot Beverages
Third Lesson
Food, Correct Proportions for Well-balanced Dietaries
Starch, Composition
Sources
Food Value
How Affected by Cooking
Cereals
Fruits
Fourth Lesson
Starch (continued)
Combustion
How to use a Gas Range
Making and Care of Fire
Milk Toast
Cream Soups
Vegetables
Fifth Lesson
Proteids
Composition
Sources
Food Value
How Affected by Cooking
Eggs
Egg Desserts
Wafers
Sixth Lesson
Fermentation
Bread Making and Baking
Proteids (continued)
Beef Extracts
Teas
Balls
Broths
Stews
Seventh Lesson
Fish Classification
Food Value
Digestibility
Broiled and Boiled Fish
Oysters
Clams
Potatoes
Eighth Lesson
Gelatin
Sources
Food Value
How Affected by Cooking
Beefsteak
Lamb Chops
Macaroni
Jellies
