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. LESSON TWELFTH. To decorate boned turkey. To roast beef. To bake potatoes with beef. Gravy. Rice croquettes. Chicken or turkey croquettes. LIST OF TOPICS FOR TWENTY LESSONS. Wheat and corn. Making of flour and meal. Tea. Coffee. Chocolate and cocoa. Tapioca and sago. Rice. Salt. Pepper. Cloves and allspice. Cinnamon, nutmegs, and mace. Ginger and mustard. Olive-oil. Raisins and currants. Macaroni and vermicelli. Potatoes. Sweet potatoes. Yeast and bread. Butter. Fats. LIST OF AUTHORITIES TO WHICH THE TEACHER MAY REFER. Draper's Physiology. Dalton's Physiology. Carpenter's Physiology. Foster's Physiology. Youman's Chemistry. Johnston's Chemistry of Common Life. Lewes's Physiology of Common Life. Gray's How Plants Grow. Rand's Vegetable Kingdom. Brillât Savarin's Art of Dining. Brillât Savarin's Physiologie du Goût. The Cook's Oracle, Dr. Kitchener. Food and Dietetics, by Dr. Chambers. Food and Dietetics, by Dr. Pary. Food and Digestion, by Dr. Brinton. Food, by Dr. Letheby. Cook-books at discretion. QUESTIONS FOR FINAL EXAMINATION AT END OF YEAR. 1. How is soup-stock made? 2. How is white soup made? 3. What are purées? 4. How is clear soup made? 5. How is caramel made, and what are its uses? 6. How is meat jelly made and colored? 7. How is meat boiled, roasted, and broiled? 8. How can cold meat be used? 9. How is poultry roasted and broiled? 10. How are potatoes cooked? 11. How are dried leguminous vegetables cooked? 12. How is rice boiled dry? 13. How is macaroni boiled? 14. How are white and brown sauces made? 15. Give plain salad-dressing and mayonnaise. 16. How are beef tea and chicken broth made? 17. Give receipts for plain omelet and omelette soufflée. 18. How are bread, biscuit, and rolls made? 19. How is pie-crust made? 20. Rule for puff paste? 21. How should you furnish a kitchen? 22. What are the best kinds of cooking utensils? END. BIBLIOGRAPHY. THE CHEMISTRY OF COOKERY. By W. Mattieu Williams. THE PERFECT WAY IN DIET. By Dr. Anna Kingsford. FOODS. By Edward Smith. FRUITS, AND HOW TO USE THEM. By Hester M. Poole. EATING FOR STRENGTH. Dr. M.L. Holbrook. FRUIT AND BREAD. By Gustav Schlickeyesen. Translated by Dr. M.L. Holbrook. FOOD AND FEEDING. By Sir Henry Thompson. MRS. LINCOLN'S BOSTON COOK BOOK. What to Do and What not to Do in Cooking. JUST HOW. By Mrs. A.D.T. Whitney. MRS. RORER'S PHILADELPHIA COOK BOOK. PRACTICAL COOKING AND DINNER-GIVING. Mrs. Henderson. IN THE KITCHEN. By Mrs. E.S. Miller. GOOD LIVING. A Practical Cook Book for Town and Country. By Sara Van Buren Brugière. FRENCH DISHES FOR AMERICAN TABLES. By Pierre Caron. CUISINE CLASSIQUE. Urbain-Dubois. CARÈME. GOUFFÉ. SOYER.