The Boston cooking-school cook book

The aim of this School is to afford such instruction as will elevate cookery to its proper place as a science and an art. The courses are so arranged, combining the practical and the theoretical, that the knowledge gained may be applied to daily living. The needs of the body are not forgotten. The classification, composition, and nutritive value of foods are considered. The correct proportion of each of the food-principles necessary for a day’s ration, for those of different age, sex, and occupation, is emphasized, thus enabling the pupil to arrange well-balanced dietaries. Attention is paid to the selection of supplies with reference to economy and utility, thus tending to develop an interest in marketing and accounts.

CLASS LESSONS IN COOKERY

FIRST COURSE

One lesson weekly, for ten consecutive weeks, from 9 A. M. to 12.30 P. M. Eight pupils constitute a class. Terms: $12.00, payable on fourth lesson. Class served at close of lesson to food prepared. Previous to each lesson a talk will be given on food-principles, food-products and their dietetic value, illustrated by charts and blackboard drawings.

• First Lesson
• How to Use a Gas Range
• Breakfast Cereal
• Baked Apples
• Creamed Chicken
• Boiled Potatoes
• Potato Border
• Dry Toast
• Milk Toast
• Boiled Coffee
• Second Lesson
• Making and Care of Fire
• How to Use a Coal Range
• Corn Soup with Popped Corn
• Corned Beef Hash
• Boiled Eggs
• Dropped Eggs
• Pineapple Pudding
• Custard Sauce
• Filtered Coffee
• Third Lesson
• Mixing and Baking Water Bread
• Tomato Soup without Stock
• Crisp Crackers
• Boiled Fish
• Egg Sauce
• Steamed Potatoes
• Baked Custard
• Caramel Custard
• Caramel Sauce
• Chocolate
• Fourth Lesson
• Mixing and Baking Milk and Water Bread
• Celery Soup
• Pan-Broiled Lamb Chops
• Potatoes au Gratin
• Turkish Pilaf
• Newton Tapioca Pudding
• Apples in Bloom
• Peanut Cookies
• Fifth Lesson
• Mixing and Baking Entire Wheat Bread
• Appledore Soup
• Croûtons
• Hamburg Steak
• Maître d’Hôtel Potatoes
• Baked Macaroni
• Scalloped Oysters
• St. James Pudding
• Hard Sauce
• Sixth Lesson
• Fish Chowder
• Broiled Oysters
• Cole Slaw
• Breakfast Bacon
• Omelet
• Golden Corn Cake
• Norwegian Prune Pudding
• Ginger Snaps
• Seventh Lesson
• Mixing and Baking Graham Bread
• Making and Clearing Brown Soup Stock
• Roast Beef
• Yorkshire Pudding
• Franconia Potatoes
• Spinach
• Cheese Salad
• Frozen Chocolate
• Whipped Cream
• Eighth Lesson
• Vegetable Soup
• Boston Brown Bread
• Fish Balls
• Fried Fish
• Shredded Potatoes
• Tomato and Horseradish Salad
• Custard Soufflé
• Creamy Sauce
• Gingerbread
• Ninth Lesson
• Scotch Broth
• Broiled Scrod
• Potato Balls
• Egg Salad
• Boiled Dressing
• Graham Muffins
• Cheese Straws
• Lemon Tartlets
• Apple Puffs
• Tenth Lesson
• Chicken Fricassee
• Rice Croquettes
• Mashed Sweet Potatoes
• Baking-Powder Biscuit
• Apple Fritters
• Orange Ice
• Lily Cake
• White Mountain Cream
• SECOND COURSE
• Terms: $15.00
• First Lesson
• Sliced Oranges
• Cereal with Dates
• Scrambled Eggs (country style)
• Pan-Broiled Ham
• Creamed Codfish with Cheese
• Baked Potatoes
• Pop-overs
• Entire Wheat Griddle Cakes with Maple Syrup
• Boiled Coffee
• Second Lesson
• Oyster Soup
• Fricassee of Lamb
• French Fried Potatoes
• Corn à la Southern
• Parker House Rolls
• Potato Salad
• Apricot Shortcake
• Cold Cabinet Pudding
• Third Lesson
• St. Germain Soup
• Bread Sticks
• Baked Fish with Hollandaise Sauce
• Lattice Potatoes
• Cabbage and Celery Salad
• Cream Dressing
• Steamed Fig Pudding
• Yellow Sauce
• Fourth Lesson
• Mock Bisque Soup
• Broiled Porterhouse Steak with Bearnaise Sauce
• Lyonnaise Potatoes
• Quaker Biscuit
• Oysters and Macaroni
• Vanilla Ice Cream
• Chocolate Sauce
• Rolled Wafers
• Fifth Lesson
• Roast Chicken
• Potatoes Baked in Half Shells
• Creamed Cauliflower
• Cranberry Sauce
• Fish Croquettes
• Charlotte Russe
• Lady Fingers
• Café Noir
• Sixth Lesson
• White Soup
• Chicken Croquettes
• Creamed Peas
• Banana Fritters
• Lobster Salad
• Mayonnaise Dressing
• Croustades of Savory Oysters
• Macedoine Pudding
• Gossamer Gingerbread
• Seventh Lesson
• Bouillon
• Fried Smelts
• Sauce Tartare
• Luncheon Rolls
• Chicken Salad
• Milk Sherbet
• Walnut Cake
• Confectioners’ Frosting
• Chocolate
• Whipped Cream
• Eighth Lesson
• Stuffed Leg of Lamb
• Currant Jelly
• Sauce
• Anna Potatoes
• Lima Beans
• Cheese Soufflé
• Raised Hominy Muffins
• Tomato Jelly Salad
• Coffee Soufflé
• Salted Almonds
• Ninth Lesson
• Clam Soup
• Larded Fillet of Beef
• Mushroom Sauce
• Potatoes en Surprise
• Devilled Tomatoes
• Twin Mountain Muffins
• Squash Pie
• Orange Sticks
• Tenth Lesson
• Fried Scallops
• Maryland Chicken
• Glazed Sweet Potatoes
• Rice Timbales
• Corn Fritters
• Fruit Salad
• Macaroon Ice Cream
• Sponge Cake
• THIRD COURSE
• Terms: $18.00
• First Lesson
• Cream of Mushroom Soup
• Fried Oysters
• Philadelphia Relish
• Beef Tenderloins
• Sauce Figaro
• Creamed Brussels Sprouts
• Dinner Rolls
• Pomona Frappé
• Ginger Cream
• Second Lesson
• Royal Soup
• Smelts à la Menière
• Crown of Lamb
• Currant Mint Sauce
• Brabant Potatoes
• Swedish Rolls
• Cheese and Currant Salad
• Cup St. Jacques
• Third Lesson
• Tomato Bouillon with Oysters
• Moulded Salmon
• Cucumber Sauce
• Larded Grouse
• Bread Sauce
• Farina Cakes with Jelly
• Orange Mint Salad
• Flowering Ice Cream
• Sunshine Cake
• Fourth Lesson
• Cream of Scallop Soup
• Fillets of Chicken Halibut
• Horseradish Sauce
• Potato Nests
• Maryland Croquettes
• Wine Jelly
• Orange Delicious
• Coffee
• Fifth Lesson
• Puff Paste
• Oyster Patties
• Chicken and Mushroom Vol-au-Vent
• Cigarettes à la Prince Henry
• Zwieback
• Sorbet
• Sixth Lesson
• Consommé
• Harlequin Slices
• Baked Live Lobster
• Devilled Sauce
• Braised Ox Joints
• French Fried Onions
• French Rolls
• Salad Chiffonade
• Almond Tart
• Seventh Lesson
• Lobster Soup
• Bread Sticks
• Chicken à la Stanley
• Sweet Potatoes (Georgian style)
• Sweetbread Timbales
• Stuffed Tomato Salad
• Chocolate Soufflé
• Whipped Cream
• Eighth Lesson
• Oyster Cocktail
• Calf’s Liver Stuffed and Larded
• Cauliflower à la Huntington
• Lettuce and Cucumber Salad
• Cheese Balls
• Frozen Pudding
• Angel Cake
• Ninth Lesson
• Tapioca Wine Soup
• Venison Steak with Chestnuts
• Hashed Brown Potatoes
• Grape Fruit and Pepper Salad
• Cheese Croquettes
• Orange Pekoe Ice Cream
• Creole Kisses
• Tenth Lesson
• Asparagus Soup
• Planked Haddock
• Stuffed Clams
• Lamb Chops à la Marseilles
• Hongroise Potatoes
• Creamed Mushrooms
• Café Parfait
• Salted Pecans

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

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

MARKETING COURSE

One lesson weekly, for four consecutive weeks, from 2 to 4.30 P. M. Four constitute a class. Terms: $5.00. Instruction given by charts, cuts, and visits to market.

SPECIAL LESSONS

Given by appointment. Terms: $2.00. Materials extra.

DEMONSTRATION LECTURES