A Course of Lectures on Domestic Economy and Cookery

The University Course

At 2 P. M. Daily

First Day—Soup Making, and Stews.

Second Day—Good Breads, Plain Pastry and Puddings.

Third Day—Fish and Poultry.

Fourth Day—Meats and Vegetables.

Fifth Day—Cheap Dishes and Rewarmed Foods.

Sixth Day—Cookery for the Sick.

Tea, Coffee, Omelettes, Sauces, and various small dishes will be treated when the occasion offers.

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The last half hour of each day will be devoted to the discussion of questions referring to the subject in hand, and to the testing of dishes cooked.