A word of explanation is due to the members of the class, who were promised copies of these lectures. I had full reports taken at the time, by a stenographer. They were written out shortly after, and sent to Miss Corson, as by her request, for review; but owing to her protracted and nearly fatal illness and very slow recovery, these notes have only recently been returned to me. I hope this statement will relieve me from any charges of neglect, which the ladies might otherwise be disposed to make.
Edward D. Porter,
Professor in Charge.
INTRODUCTION.
This course of lectures is designed to meet the wants of two classes of persons:
First—Those who are experienced housekeepers, familiar with the principles and practice of cookery, but who desire information concerning the preparation of the finer dishes of the modern school.
Second—The young ladies in attendance at the University and others like them, who have had their time and attention so engrossed with studies and other duties that they have not had the opportunity to qualify themselves in this most important branch of a woman’s education.
To meet the wants of the first class, the morning exercises will be devoted to the preparation of palatable and nutritious dishes, suitable for every day use in families of moderate means, and some of the finer dishes will be introduced.
As the afternoons are the only times at which the young ladies of the University can be present, these sessions will be devoted to practical illustrations of the elementary principles of household management and cookery. As time permits, some of the salient points in the chemistry of food and the physiology of nutrition will be briefly discussed.