i6c;8 



The Cornell Reading Courses 



PROGRAM 3 

 PRIMITIVE WOMAN AS COOK 



Roll call. — Members should respond by giving the name of a kitchen 

 utensil that is now considered absolutely necessary in the prepara- 

 tion of meals, and that they are sure a primitive woman did not have. 



Paper and discussion. — Relative success in boiling, roasting, and steaming 

 meats and vegetables to-day. 



Paper. — Description of ovens, pots, and kettles used by primitive woman 

 all over the world. 



Paper. — Discoveries of primitive woman in cooking, viewed from a 

 modern scientific standpoint. 



STUDY TOPICS FOR PROGRAM 3 



Cooking and serving grains, roots, meats. 



Methods of cooking: boiling, roasting, steaming. 



Ovens and the primitive fireless cooker. 



Pots and kettles. 



Experiments with tough vegetables and meats, made tender by cooking; 



with roots and fruits that can be made to lose poisons and acids by 



cooking. 



Fig. 40. — The work of American Indians of the Southwest. The basket on the extreme 

 left is from California, all the others are from Arizona and Neiv Mexico. The bottle- 

 shaped one is a water container, being made water-tight by smears of pitch. The large 

 flat one is a winnowing basket for tossing threshed grain into the air so that the wind 

 will blow the chaff away as tlie grain falls 



