Page:The Boston cooking-school cook book (1910).djvu/700

 lesson to food prepared. Previous to each lesson a talk will be given on food-principles, food-products and their dietetic value, illustrated by charts and blackboard drawings.

First Lesson

How to Use a Gas Range Breakfast Cereal Baked Apples Creamed Chicken Boiled Potatoes Potato Border Dry Toast Milk Toast Boiled Coffee

Second Lesson

Making and Care of Fire How to Use a Coal Range Corn Soup with Popped Corn Corned Beef Hash Boiled Eggs Dropped Eggs Pineapple Pudding Custard Sauce Filtered Coffee

Third Lesson

Mixing and Baking Water Bread Tomato Soup without Stock Crisp Crackers Boiled Fish Egg Sauce Steamed Potatoes Baked Custard Caramel Custard Caramel Sauce Chocolate

Fourth Lesson

Mixing and Baking Milk and Water Bread Celery Soup Pan-Broiled Lamb Chops Potatoes au Gratin Turkish Pilaf Newton Tapioca Pudding Apples in Bloom Peanut Cookies

Fifth Lesson

Mixing and Baking Entire Wheat Bread Appledore Soup Croûtons Hamburg Steak Maître d'Hôtel Potatoes Baked Macaroni Scalloped Oysters St. James Pudding Hard Sauce

Sixth Lesson

Fish Chowder Broiled Oysters Cole Slaw Breakfast Bacon Omelet Golden Corn Cake Norwegian Prune Pudding Ginger Snaps

Seventh Lesson

Mixing and Baking Graham Bread Making and Clearing Brown Soup Stock Roast Beef

Eighth Lesson

Vegetable Soup Boston Brown Bread Fish Balls Fried Fish