LESSON SECOND.

To clarify fat or drippings.
Clear soup.
Beef soup with vegetables.
To make caramel.
Cream cakes.

LESSON THIRD.

Beef à la mode.
To boil potatoes.
Mashed potatoes.
Potato snow.
Potato croquettes.
Yeast.
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.
Purée of salmon.
Croquettes of salmon.
Corn-starch pudding.