To bone a turkey or chicken.
Force-meat.
Boiled parsnips.
To boil rice.
Parsnip fritters.
LESSON TWELFTH.
To decorate boned turkey.
To roast beef.
To bake potatoes with beef.
Gravy.
Rice croquettes.
Chicken or turkey croquettes.
LIST OF TOPICS FOR TWENTY LESSONS.
Wheat and corn.
Making of flour and meal.
Tea.
Coffee.
Chocolate and cocoa.
Tapioca and sago.
Rice.
Salt.
Pepper.
Cloves and allspice.
Cinnamon, nutmegs, and mace.
Ginger and mustard.
Olive-oil.
Raisins and currants.
Macaroni and vermicelli.
Potatoes.
Sweet potatoes.
Yeast and bread.
Butter.
Fats.
LIST OF AUTHORITIES TO WHICH THE TEACHER MAY REFER.
Draper's Physiology.
Dalton's Physiology.
Carpenter's Physiology.
Foster's Physiology.
Youman's Chemistry.
Johnston's Chemistry of Common Life.
Lewes's Physiology of Common Life.
Gray's How Plants Grow.
Rand's Vegetable Kingdom.
Brillat Savarin's Art of Dining.
Brillat Savarin's Physiologie du Gout.
The Cook's Oracle, Dr. Kitchener.
Food and Dietetics, by Dr. Chambers.
Food and Dietetics, by Dr. Pary.
Food and Digestion, by Dr. Brinton.
Food, by Dr. Letheby.
Cook-books at discretion.
QUESTIONS FOR FINAL EXAMINATION AT END OF YEAR.
1. How is soup-stock made?
2.
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