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.