LESSON FIRST.
To make stock.
Beef rolls.
Apple float.
Boiled custard.
LESSON SECOND.
To clarify fat or drippings.
Clear soup.
Beef soup with vegetables.
To make caramel.
Cream cakes.
LESSON THIRD.
Beef _a la mode_.
To boil potatoes.
Mashed potatoes.
Potato snow.
Potato croquettes.
Yeast.
Wine jelly.
LESSON FOURTH.
Bread.
Plain rolls.
Beef hash with potatoes.
Beef croquettes.
Coddled apples.
LESSON FIFTH.
Graham bread.
Rye bread.
To broil beef steak.
To boil macaroni.
Macaroni baked with cheese.
To make a _roux_.
Baked custard.
LESSON SIXTH.
Parker-House rolls.
Steamed brown bread.
Puree of salmon.
Croquettes of salmon.
Corn-starch pudding.
LESSON SEVENTH.
Baked fish.
To devil ham.
Stuffed eggs.
Plain omelet.
Saratoga potatoes.
To use stale bread.
Bread pudding and plain sauce.
LESSON EIGHTH.
Irish stew.
Boiled cabbage.
Baked cabbage.
Lyonnaise potatoes.
Whipped cream.
Sponge cake.
Charlotte Russe.
LESSON NINTH.
Bean soup.
To dress and truss a chicken.
Chicken fricassee,--brown.
Chicken pie.
Meringues, plain and with jelly.
LESSON TENTH.
Oyster soup.
Oyster scallop.
Fried oysters.
Pie-crust.
Oyster patties.
Lemon and apple pie.
LESSON ELEVENTH.
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