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Page 100
Large white aprons and small half-sleeves to draw on over the
dress-sleeves are essential, and must be insisted upon. A little cap of
Swiss muslin is pretty, and finishes the uniform well, but is not a
necessity.
For the rest each teacher must judge for herself, only remembering to
_demand the most absolute neatness_ in all work done, and to _give the
most perfect patience_ no matter how stupid the pupil may seem.
TWELVE LESSONS.
LESSON FIRST.
To make stock.
Beef rolls.
Apple float.
Boiled custard.
LESSON SECOND.
To clarify fat or drippings.
Clear soup.
Beef soup with vegetables.
To make caramel.
Cream cakes.
LESSON THIRD.
Beef _� la mode_.
To boil potatoes.
Mashed potatoes.
Potato snow.
Potato croquettes.
Yeast.
Wine jelly.
LESSON FOURTH.
Bread.
Plain rolls.
Beef hash with potatoes.
Beef croquettes.
Coddled apples.
LESSON FIFTH.
Graham bread.
Rye bread.
To broil beef steak.
To boil macaroni.
Macaroni baked with cheese.
To make a _roux_.
Baked custard.
LESSON SIXTH.
Parker-House rolls.
Steamed brown bread.
Pur�e of salmon.
Croquettes of salmon.
Corn-starch pudding.
LESSON SEVENTH.
Baked fish.
To devil ham.
Stuffed eggs.
Plain omelet.
Saratoga potatoes.
To use stale bread.
Bread pudding and plain sauce.
LESSON EIGHTH.
Irish stew.
Boiled cabbage.
Baked cabbage.
Lyonnaise potatoes.
Whipped cream.
Sponge cake.
Charlotte Russe.
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