7.  Eggs.  Experiments to show the coagulating point of the white and yolk, followed by soft and hard cooking of eggs, and possibly a plain omelet.

8.  Eggs and milk.

9.  Oysters.

10.  Fish.

11, 12, 13.  Batters.  In these three lessons study especially proportions, methods of mixing and baking.  A good sequence of batters is the following:  popovers, griddle cakes, muffins, and baking powder biscuit; or a sweet batter in the form of a plain cake may be given for sake of variety.

14.  Tender meat.  Pan broiling and broiling.

15.  Tender meat.  Roasting and making of gravy.

18.  Tough meat.  Soups and stews.

19.  Tough meat.  Soups and stews.

Made dishes of meat can be given in these two lessons also.

20.  Beverages.

21.  Salads.

22.  Desserts.

23.  A breakfast.

24.  A luncheon.

25.  A dinner; or, dinner and supper.

Other topics, in addition to these, or in place of some of them; bacon, and trying out of fat; cheese dishes; canning and preserving; dishes for invalids; other desserts and made dishes.

OUTLINE II.

This outline has been found practical in a short course where it was advisable to give the pupils work in the preparation of simple meals.  The plan can be followed in a longer course.

Introductory Lesson:  Fire-making, Measuring, etc.

1.  A cereal and fruit.

2.  Eggs.

3.  Bacon, and the trying out of fat.

4.  Plain muffins, or griddle cakes.  Coffee.

5.  A breakfast.

6.  Vegetables.  Vegetable soup.

7.  A made dish of meat or fish.

8.  Salad and dressing.

9.  Muffins or biscuit.

10.  A luncheon or supper.

11.  Vegetables.  Macaroni.

12.  Meat.

13.  Sauces and gravies.  A dessert.

14.  Bread or rolls.

15.  A dinner.