game
To dress poultry and birds
To truss a fowl or bird
To stuff a fowl or bird
_Recipes_:
Birds baked in sweet potatoes
Boiled fowl
Broiled birds
Broiled fowl
Corn and chicken
Pigeons
quails
and partridges
Roast chicken
Roast turkey
Smothered chicken
Steamed chicken
Stewed chicken
Fish, two classes of
Difference in nutritive value
Flavor and wholesomeness
Poison fish
Parasites in fish
Fish as a brain food
Salted fish
Shellfish (Oysters, Clams, Lobsters, Crabs)
Not possessed of high nutritive value
Natural scavengers
Poisonous mussels
How to select and prepare fish
Frozen fish
Methods of cooking
_Recipes_:
Baked fish
Broiled fish
Meat soup
Preparation of stock
Selection of material for stock
Quantity of materials needed
Uses of scraps
Extracting the juice
Temperature of the water to be used
Correct proportion of water
Time required for cooking
Straining the stock
To remove the fat
Simple Stock or broth
Compound stock or double broth
To clarify soup stock
_Recipes_:
Asparagus soup
Barley
rice
sago
or tapioca soup
Caramel for coloring soup brown
Julienne soup
Tomato soup
White soup
Vermicelli or macaroni soup
Puree with chicken
Tapioca cream soup
Table Topics.

FOOD FOR THE SICK
Need of care in the preparation of food for the sick
What constitutes proper food for the sick
Knowledge of dietetics an important factor in the education of
every woman
No special dishes for all cases
Hot buttered toast and rich jellies objectionable
The simplest food the best
Scrupulous neatness in serving important
To coax a capricious appetite
A "purple" dinner
A "yellow" dinner
To facilitate the serving of hot foods
Cooking utensils
Gruel
Long-continued cooking needed
Use of the double boiler in the cooking of gruels
Gruel strainer
_Recipes_:
Arrowroot gruel
Barley gruel
Egg gruel
Egg gruel No. 2
Farina gruel
Flour