Student's Manual in Household Arts

Cooking as it was taught in 1915 — lesson by lesson, with the questions and the home-work forms the students filled in.

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Home Work: Strawberry

Custards, 146; Kinds, Composition, Tests, Hints in Making, 147; Baked, 148; Soft Custard, Floating Island, 149; Tapioca Cream, Strawberry Custard, 150.

Cuts of Meat, 158-162.

Dining Room, 99; Decoration, Furniture, 100; Floors, Care, 101.

Dish Washing, 9.

Duties of Housekeepers, 2, 3.

Eggs, 122; Structure, Composition, 123; Preservation, 124; Tests for Fresh Eggs, 125; Soft Cooked Eggs, Hard Cooked Eggs, Goldenrod Eggs, Creamed Eggs, 127; Scrambled, Poached, Omelet, 128.

Eggs Tea Rolls, 217.

Floating Island, 149.

Flour, 192; Structure, Composition, Kinds, Wheat Flour, 193.

Flour Mixtures, 192; Griddle Cakes, 197; Plain Muffins, 198; Graham Muffins, Rice Muffins, 199; Corn Cake, 200.

Foamy Sauce, 285.

Garbage Consumer, 20.

Garbage Pail, 19.

Gas Ranges, 28.

General Instructions, 1.

Ginger Bread, 208.

Ginger Drops, 209.

INDEX Ices and Ice Creams, Classification, Principles of Freezing, 271; Directions for Freezing, 272; Lemon Ice, Orange Ice, Pineapple Ice, 274; Strawberry Ice, Sherbets, Vanilla Ice Cream, 275; Chocolate Ice Cream, Strawberry Ice Cream, Apricot Ice Cream, 276; Frozen Rice Pudding, 277; Raspberry Mousse, 277.

Icing, Uncooked, 245.

Imperial Sticks, 94.

Kerosene Stoves, 34.

Lamb, 161.

Leavening Agents, 205.

Macaroons, 247.

Measures, 4.

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