A little cap of Swiss muslin is pretty, and finishes the uniform well, but is not a necessity.
For the rest each teacher must judge for herself, only remembering to _demand the most absolute neatness_ in all work done, and to _give the most perfect patience_ no matter how stupid the pupil may seem.
TWELVE LESSONS.
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.
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.

How is white soup made?
3.

What are purees?
4.

How is clear soup made?
5.