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
- Ninth Lesson
- Fats and Oils
- Chemistry of Freezing
- Boning Birds
- Salads
- Sherbets
- Sponge Cake
- Tenth Lesson
- Alcohol
- Uses
- Food Value
- Chicken
- Sweetbreads
- Ice Creams
- Lady Fingers