To dress and truss a chicken.
Meringues, plain and with jelly.
Lemon and apple pie.
To bone a turkey or chicken.
To boil rice.
To decorate boned turkey.
To roast beef.
To bake potatoes with beef.
Chicken or turkey croquettes.
LIST OF TOPICS FOR TWENTY LESSONS.
Wheat and corn.
Making of flour and meal.
Chocolate and cocoa.
Tapioca and sago.
Cloves and allspice.
Cinnamon, nutmegs, and mace.
Ginger and mustard.
Raisins and currants.
Macaroni and vermicelli.
Yeast and bread.
LIST OF AUTHORITIES TO WHICH THE TEACHER MAY REFER.
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. How is white soup made?
3. What are purees?
4. How is clear soup made?
5. How is caramel made, and what are its uses?
6. How is meat jelly made and colored?
7. How is meat boiled, roasted, and broiled?
8. How can cold meat be used?
9. How is poultry roasted and broiled?
10. How are potatoes cooked?
11. How are dried leguminous vegetables cooked?
12. How is rice boiled dry?
13. How is macaroni boiled?
14. How are white and brown sauces made?
15. Give plain salad-dressing and mayonnaise.
16. How are beef tea and chicken broth made?
17. Give receipts for plain omelet and omelette soufflee.
18. How are bread, biscuit, and rolls made?