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. 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 a