COURSE IN CHAFING-DISH COOKERY, SALADS AND DESSERTS
One lesson weekly for ten consecutive weeks, from 2 to 5 P. M. Terms: $15.00
- First Lesson
- Scrambled Eggs (Creole style)
- Chicken à la McDonald
- Lobster à la Newburg
- Tomato Ciboulettes
- Salad Rolls
- Quick Bavarian Cream
- Coffee
- Second Lesson
- Salt Codfish with Cream
- Mignon Fillets of Beef with Cherry Sauce
- Mushrooms à la Sabine
- Waldorf Salad
- Baking-Powder Biscuit
- Brown Bread and Cucumber Sandwiches
- Junket Ice Cream with Peaches
- Third Lesson
- Oysters à la Duxelle
- Salmi of Duck
- Macaroni à la Rarebit
- Devilled Almonds
- Rye Bread Sandwiches
- Sultana Roll
- Claret Sauce
- Fourth Lesson
- Fish à la Provençale
- Sautéd Chickens’ Livers
- English Monkey
- Sweetbread and Cucumber Salad
- Quick Rolls
- Meringues Panaché
- Fifth Lesson
- Finnan Haddie à la Delmonico
- Sautéd Sweetbreads
- Asparagus Tips
- Cheese Sandwiches
- Lettuce and Radish Salad
- Brioche
- Fudge
- Mazarine
- Sixth Lesson
- Shrimp Wiggle
- Breast of Grouse
- Sauté Chasseur
- Grilled Sweet Potatoes
- Welsh Rarebit
- Cheese and Olive Salad
- Date Bread
- Baked Alaska
- Seventh Lesson
- Lobster and Oyster Ragoût
- Shad Roe with Celery
- Curried Vegetables
- Dressed Lettuce
- Crackers and Cheese with Bar-le-Duc Currants
- Orange Trifle
- Eighth Lesson
- Union Grill
- Devilled Crabs
- Venison Steak
- Cumberland Sauce
- Monte Carlo Salad
- Club Sandwiches
- Salted Nuts
- Café Frappé
- Whipped Cream
- Ninth Lesson
- Lamb Chops
- Orange Mint Sauce
- Sautéd Bananas
- Croustades of Peas
- Lettuce and Cucumber Salad
- French Rusks
- Fig Cups
- Hollandaise Punch
- Tenth Lesson
- Spanish Omelet
- Kippered Herring
- Chickens’ Livers en Brochette
- Hot Potato Salad
- Entire Wheat Rolls
- Sultana Caramels
- Frozen Apricots
WAITRESS’S COURSE
One lesson weekly for ten consecutive weeks, from 2 to 4.30 P. M. Eight pupils constitute a class. Terms: $12.00, payable on fourth lesson. Arranged to meet the needs of the young housekeeper as well as the waitress.
- First Lesson
- Care of Dining Room
- Directions for Sweeping and Dusting
- Arrangement of Furniture
- Polishing Dining Table
- Care of Hard Wood Floors
- Cutting of Bread
- Toast
- Butter Balls
- Boiled Coffee
- Second Lesson
- Pantry and Ice Box
- Arrangement
- Care of Dishes
- Washing and Wiping
- Care of Sink, Dish Cloths, Dish Wipers, and Silver Towels
- Bread and Butter Sandwiches
- Rolled Bread
- Boiled and Dropped Eggs
- Breakfast Cocoa
- Third Lesson
- Laying Breakfast Table
- Sideboard
- Serving Table
- Care of Silver
- Lettuce Sandwiches
- Nut and Cheese Sandwiches
- Filtered Coffee
- Fourth Lesson
- Laying Breakfast Table
- Sideboard
- Serving Table
- Illustrate Serving of Breakfast
- Clearing of Table
- Care of China and Glass
- Anchovy Sandwiches
- Brown Bread Sandwiches
- Russian Tea
- Iced Tea
- Fifth Lesson
- Laying Luncheon Table (without cloth)
- Sideboard
- Serving Table
- Care of Cutlery and Brass
- Noisette Sandwiches
- Russian Sandwiches
- Reception Cocoa
- Brandy Cocoa
- Sixth Lesson
- Laying Luncheon Table (with cloth)
- Sideboard
- Serving Table
- Illustrate Serving of Luncheon
- Clearing of Table
- Care of Lamps
- Chicken Sandwiches
- Windsor Sandwiches
- Chocolate I, II
- Seventh Lesson
- Laying Dinner Table
- Sideboard
- Serving Table
- Care and Laundering of Table Linen
- French Dressing
- Dressed Lettuce
- Egg Salad I
- Hindoo Salad
- Lenten Salad
- Lemonade
- Fruit Punch
- Eighth Lesson
- Laying Dinner Table
- Sideboard
- Serving Table
- Illustrate Serving of Dinner
- Clearing of Table
- Carving
- Cream Dressing
- Egg Salad II
- Nut and Celery Salad
- Russian Salad
- Stuffed Tomatoes I, II
- Café Noir
- Ninth Lesson
- Laying Table for Formal Dinner
- Sideboard
- Serving Table
- Illustrate Serving of Dinner
- Clearing of Table
- Mayonnaise Dressing
- Stuffed Tomatoes III
- Malaga Salad
- Brazilian Salad
- Cucumber Cups with Lettuce
- Stuffed Peppers
- Sauterne Cup
- Claret Cup
- Tenth Lesson
- Laying Table for Reception
- Cream Mayonnaise Dressing
- Lobster and Celery Salad
- Chicken Salad
- Sweetbread Salad
- Moulded Salmon, Cucumber Sauce
- Serving Table Waters and Alcoholic Beverages
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