DEPARTMENT REPORTS 69^ 



tures in household economy, hygiene and home nursing are given during 

 the sophomore year. One terpa is also devoted to millinery. 



Up to this date three terms of cooking have been completed. The fol- 

 lowing is an outline of the work: Talk on cookery, definition of terms, ob- 

 jects of cookery, to make food more palatable, more digestible, and the de- 

 struction of germs. The necessity of cookery, to render food in fit con- 

 dition for the body the application of artificial heat is necessary. Kinds 

 of fuel, building of fire, construction of range, care of waste material, 

 drainage, measurements, illustrations of dry and moist heat in practical 

 work. 



The fundamental principles relating to the subjects; namely: water, 

 mineral matter, carbohydrates, fats and oils, proteids, food adjuncts — 

 definition and explanation of these terms. Various uses and necessity of 

 each principle for the health of the body. 



Beginning with starch — source, kinds, composition, effect of hot and 

 cold water, dietetic A^alue, test for starch — illustrated by practical work. 



Each principle is thus expounded by means of practical work, illustra- 

 ting the theory of the subject. 



The first work includes the preparation of the simpler dishes, such as 

 vegetables, cereals, eggs, milk, cheese dishes, cooking in deep fat, meats, 

 soups, bread, pastry, cake, baking powder mixtures, beverages, ices, etc., 

 followed by canning, preserving, the preparation of jellies, pickling, and 

 the more complicated dishes. Special lessons are given in invalid cook- 

 ery. An animal is cut up before the class to teach the various cuts of 

 meat as found in the market. 



Each student is required to write full essays on the various kinds of 

 food, also to prepare twenty-five and fifty-cent dinners for a family of 

 six. The correct method of serving more elaborate breakfasts, luncheons 

 and dinners. 



Special attention is also given to the care of the kitchen, store-room, 

 etc. 



The students cooked and served dinner and luncheons to the State 

 Board and members of the Faculty. Also the Triennial Banquet, June 

 fifteenth, at which three hundred guests were served. 



The following is a tabulated account of expenses since the department 



opened : 



Student labor |42 49 



Washing -.. -. 9 25 



Other labor ---. 1 25 



Provisions 72 78 



Equipment 465 50 



Printing 79 60 



Stationery. 7 60 



Expressage 6 29 



Total $784 76 



The following course of study is pursued by young women — the number 

 after each subject indicates the number of hours spent either in the class 

 room or laboratorv: 



FRESHMAN YEAR. 



Fall Term — Algebra, 5. Botany, 7^. Calisthenics, 3. Cooking, 4. Eng- 

 lish, 5. Mechanics, 2. Khetoricals. 2. *Music, 1. Music Practice, 5. 



*Two year's instruction on the piano without charge. 



