112 AMERICAN @OoOM ES AND GAR DENS February, 1906 
and the right way to prepare food for in- 
valids, as well as a knowledge of the foods 
best suited to those in ill health. 
In this course, too, is included instruction 
in the equipment and care of a dining-room. 
This means that the pupil is taught just what 
A Lesson in Table Service 
principles is taught the cooking of potatoes, 
considered one of the most difficult things 
to master in the entire course; the cooking 
of cereals and fruits, making ‘Quick 
Breads,” cooking eggs, heating milk and its 
temperature to become the most essential 
aid in the food combinations in which it 1s 
used; the making of cream soups and flour 
pastes. 
Glancing over this list, it is not difficult 
to see that the girl who becomes proficient 
in the details of cooking mentioned would 
be a far more efficient aid in preparing the 
meals for a household than the ordinary 
“hired help,” for an understanding of these things would constitutes a well furnished dining-room, and how it is vastly 
make other cooking a comparatively easy matter. better to have simple furniture than the tawdry sort seen in 
The course in grade 7A requires five months, the first five — some dining-rooms where good taste flees when display enters. 
of the school year. The second half of the 
school year is grade 7B, and in this course the 
pupils’ attention is first given to making bread. 
Now the girl who studies bread making is not 
taught how to make bread with the aid of a 
patent mixer, but with her hands in the old- 
fashioned way. She learns, too, the relative 
values of yeast, and how to make her own 
yeast, if necessary. An advanced course in 
cooking eggs in various ways is given in this 
grade, while the preparation for the table of 
all sorts of meat and vegetables is taught. 
Instruction is also given in the art of making 
tea and coffee, how to prepare simple desserts, 
Making and Covering Hat Frames 
“ Five O'clock Tea” 
The difference in various grades of 
napery is taught, and the girls are 
also given object lessons by the 
teachers in making a dining-room 
table attractive, and serving the 
food in appetizing fashion. Each 
pupil is carefully taught the duties 
SS ee $ of hostess, guest and maid, how 
mira various sorts of food should be 
Tidying Up the Kitchen served, the etiquette that governs 
