Signed by; 



.representing the Department of Agriculture. 



, representing Institute. 



, teacher. 



Dated at , this day of 1913. 



IJECU J.ATIOXS ro\EHIX(i ( ()Ch'8K 1 X DOMP:STIC SCIEXCK (FO(^nS 



AX I) COUKIXG). 



Each Institute concerned may select ten lectures tVom the folhiwino- list. 



If any Institute wishes to enlarge any one subject into two lectures in order to 

 cover the ground more thoroughly, it may be so arranged. 



The sequence ot the lectures should be left to the lecturer to arrange. She 

 will, however, defer tu the wishes of the Institutes as far as the proper develop- 

 ment of the whole series will permit. 



The lecturer will place especial emphasis in all lectures upon the food value of 

 the foodstuffs used, and upon ihc comparison of money value of the ilitTerent food- 

 stuffs, as related to food value. 



liii'.iLi.Ai; EisT. 



Lcrturc Xo. 1. Fruit — Ty[)ital inclliuds of cddkinu': combiuations; different wavs 

 of serving fresh fruit. 

 3. Vegetables — Fresh, starchy and dried. 



3. Milk — Soups, puddings and combinations, with especial relation 



to infant, children and invalid diet. Invalid cookery. 



4. Cereals and Cheese — Various methods of cooking; their high 



food value compared with other more expensive foods. 



5. Eggs — Correct methods of cooking; variations in methods; 



storage. Substitutes for meat, 

 n. Tender ]\leats — I'oastino- and broilinii'; the coi'rect cuts; food 



value compared with other meat cuts and other foods. Tough 



^Icat — Braised dishes, stews and soups. 

 T. Raking-])owder breads. Yeast Piread and Fancy Breads. 

 8. Cake and little cakes, 

 n. Puddings and Desserts. 

 li\ S-ilads — Preparation of the ingredients, dressings, etc. 



Opttoxal List. 



1. ]\Iade-over Dishes. 

 'I. Fireless Cookery. 



3. Poultry. 



4. Breakfast Dislies. 



5. Table Service. 



The Department pi-cfcrs to liavt' the institutes choose the ncnionstration 

 lectures indicated in the "regular list." If, ho\ve\(M-. there is a stronu- i^reference 

 for one or more of the t()])ics given in the "o|»lion;d li<* '" in [dace of some of Ihc 

 ''reg^dar" subjects, they may be substituted. 



