Page:The Boston cooking-school cook book (1910).djvu/707

 COURSE IN SICK-ROOM COOKERY

Arranged for Nurses' Training Classes. The specialty of the School. One lesson weekly for ten consecutive weeks, by appointment. Eight pupils constitute a class. Terms: $60.00, or $50.00 and travelling expenses if given at hospital.

First Lesson

Chemical Composition of Body Food, Illustrate and Define Why Necessary Cookery, Define Why Necessary Water Supply Sandwiches Cold Beverages

Second Lesson

Foods, Classification Relation each Class Bears to the Body Milk Supply Dry Toast Buttered Toast Hot Beverages

Third Lesson

Food, Correct Proportions for Well-balanced Dietaries Starch, Composition Sources Food Value How Affected by Cooking Cereals Fruits

Fourth Lesson

Starch (continued) Combustion How to use a Gas Range Making and Care of Fire Milk Toast Cream Soups Vegetables

Fifth Lesson

Proteids Composition Sources Food Value How Affected by Cooking Eggs Egg Desserts Wafers

Sixth Lesson

Fermentation Bread Making and Baking Proteids (continued) Beef Extracts Teas Balls Broths Stews

Seventh Lesson

Fish Classification Food Value Digestibility Broiled and Boiled Fish Oysters Clams Potatoes

Eighth Lesson

Gelatin Sources Food Value How Affected by Cooking Beefsteak Lamb Chops Macaroni Jellies