MISS FARMER’S SCHOOL OF COOKERY
Reading edition
Huntington Chambers
30 Huntington Avenue, Boston, Mass.
Telephone 1373–2 Back Bay
ANNOUNCEMENT OF COURSES
The aim of this School is to afford such instruction as will elevate cookery to its proper place as a science and an art. The courses are so arranged, combining the practical and the theoretical, that the knowledge gained may be applied to daily living. The needs of the body are not forgotten. The classification, composition, and nutritive value of foods are considered. The correct proportion of each of the food-principles necessary for a day’s ration, for those of different age, sex, and occupation, is emphasized, thus enabling the pupil to arrange well-balanced dietaries. Attention is paid to the selection of supplies with reference to economy and utility, thus tending to develop an interest in marketing and accounts.
CLASS LESSONS IN COOKERY
FIRST COURSE
One lesson weekly, for ten consecutive weeks, from 9 A. M. to 12.30 P. M. Eight pupils constitute a class. Terms: $12.00, payable on fourth lesson. Class served at close of 608lesson to food prepared. Previous to each lesson a talk will be given on food-principles, food-products and their dietetic value, illustrated by charts and blackboard drawings.
First Lesson
How to Use a Gas Range
Breakfast Cereal
Baked Apples
Creamed Chicken
Boiled Potatoes
Potato Border
Dry Toast
Milk Toast
Boiled Coffee
Second Lesson
Making and Care of Fire
How to Use a Coal Range
Corn Soup with Popped Corn
Corned Beef Hash
Boiled Eggs
Dropped Eggs
Pineapple Pudding
Custard Sauce
Filtered Coffee
Third Lesson
Mixing and Baking Water Bread
Tomato Soup without Stock
Crisp Crackers
Boiled Fish
Egg Sauce
Steamed Potatoes
Baked Custard
Caramel Custard
Caramel Sauce
Chocolate
Fourth Lesson
Mixing and Baking Milk and Water Bread
Celery Soup
Pan-Broiled Lamb Chops
Potatoes au Gratin
Turkish Pilaf
Newton Tapioca Pudding
Apples in Bloom
Peanut Cookies
Fifth Lesson
Mixing and Baking Entire Wheat Bread
Appledore Soup
Croûtons
Hamburg Steak
Maître d’Hôtel Potatoes
Baked Macaroni
Scalloped Oysters
St. James Pudding
Hard Sauce
Sixth Lesson
Fish Chowder
Broiled Oysters
Cole Slaw
Breakfast Bacon
Omelet
Golden Corn Cake
Norwegian Prune Pudding
Ginger Snaps
Seventh Lesson
Mixing and Baking Graham Bread
Making and Clearing Brown Soup Stock
Roast Beef
Yorkshire Pudding
Franconia Potatoes
Spinach
Cheese Salad
Frozen Chocolate
Whipped Cream
Eighth Lesson
Vegetable Soup
Boston Brown Bread
Fish Balls
Fried Fish
609Shredded Potatoes
Tomato and Horseradish Salad
Custard Soufflé
Creamy Sauce
Gingerbread
Ninth Lesson
Scotch Broth
Broiled Scrod
Potato Balls
Egg Salad
Boiled Dressing
Graham Muffins
Cheese Straws
Lemon Tartlets
Apple Puffs
Tenth Lesson
Chicken Fricassee
Rice Croquettes
Mashed Sweet Potatoes
Baking-Powder Biscuit
Apple Fritters
Orange Ice
Lily Cake
White Mountain Cream
SECOND COURSE
Terms: $15.00
First Lesson
Sliced Oranges
Cereal with Dates
Scrambled Eggs (country style)
Pan-Broiled Ham
Creamed Codfish with Cheese
Baked Potatoes
Pop-overs
Entire Wheat Griddle Cakes with Maple Syrup
Boiled Coffee
Second Lesson
Oyster Soup
Fricassee of Lamb
French Fried Potatoes
Corn à la Southern
Parker House Rolls
Potato Salad
Apricot Shortcake
Cold Cabinet Pudding
Third Lesson
St. Germain Soup
Bread Sticks
Baked Fish with Hollandaise Sauce
Lattice Potatoes
Cabbage and Celery Salad
Cream Dressing
Steamed Fig Pudding
Yellow Sauce
Fourth Lesson
Mock Bisque Soup
Broiled Porterhouse Steak with Bearnaise Sauce
Lyonnaise Potatoes
Quaker Biscuit
Oysters and Macaroni
Vanilla Ice Cream
Chocolate Sauce
Rolled Wafers
Fifth Lesson
610Roast Chicken
Potatoes Baked in Half Shells
Creamed Cauliflower
Cranberry Sauce
Fish Croquettes
Charlotte Russe
Lady Fingers
Café Noir
Sixth Lesson
White Soup
Chicken Croquettes
Creamed Peas
Banana Fritters
Lobster Salad
Mayonnaise Dressing
Croustades of Savory Oysters
Macedoine Pudding
Gossamer Gingerbread
Seventh Lesson
Bouillon
Fried Smelts
Sauce Tartare
Luncheon Rolls
Chicken Salad
Milk Sherbet
Walnut Cake
Confectioners’ Frosting
Chocolate
Whipped Cream
Eighth Lesson
Stuffed Leg of Lamb
Currant Jelly
Sauce
Anna Potatoes
Lima Beans
Cheese Soufflé
Raised Hominy Muffins
Tomato Jelly Salad
Coffee Soufflé
Salted Almonds
Ninth Lesson
Clam Soup
Larded Fillet of Beef
Mushroom Sauce
Potatoes en Surprise
Devilled Tomatoes
Twin Mountain Muffins
Squash Pie
Orange Sticks
Tenth Lesson
Fried Scallops
Maryland Chicken
Glazed Sweet Potatoes
Rice Timbales
Corn Fritters
Fruit Salad
Macaroon Ice Cream
Sponge Cake
THIRD COURSE
Terms: $18.00
First Lesson
Cream of Mushroom Soup
Fried Oysters
Philadelphia Relish
Beef Tenderloins
Sauce Figaro
Creamed Brussels Sprouts
Dinner Rolls
Pomona Frappé
Ginger Cream
Second Lesson
Royal Soup
Smelts à la Menière
Crown of Lamb
Currant Mint Sauce
Brabant Potatoes
611Swedish Rolls
Cheese and Currant Salad
Cup St. Jacques
Third Lesson
Tomato Bouillon with Oysters
Moulded Salmon
Cucumber Sauce
Larded Grouse
Bread Sauce
Farina Cakes with Jelly
Orange Mint Salad
Flowering Ice Cream
Sunshine Cake
Fourth Lesson
Cream of Scallop Soup
Fillets of Chicken Halibut
Horseradish Sauce
Potato Nests
Maryland Croquettes
Wine Jelly
Orange Delicious
Coffee
Fifth Lesson
Puff Paste
Oyster Patties
Chicken and Mushroom Vol-au-Vent
Cigarettes à la Prince Henry
Zwieback
Sorbet
Sixth Lesson
Consommé
Harlequin Slices
Baked Live Lobster
Devilled Sauce
Braised Ox Joints
French Fried Onions
French Rolls
Salad Chiffonade
Almond Tart
Seventh Lesson
Lobster Soup
Bread Sticks
Chicken à la Stanley
Sweet Potatoes (Georgian style)
Sweetbread Timbales
Stuffed Tomato Salad
Chocolate Soufflé
Whipped Cream
Eighth Lesson
Oyster Cocktail
Calf’s Liver Stuffed and Larded
Cauliflower à la Huntington
Lettuce and Cucumber Salad
Cheese Balls
Frozen Pudding
Angel Cake
Ninth Lesson
Tapioca Wine Soup
Venison Steak with Chestnuts
Hashed Brown Potatoes
Grape Fruit and Pepper Salad
Cheese Croquettes
Orange Pekoe Ice Cream
Creole Kisses
Tenth Lesson
Asparagus Soup
Planked Haddock
Stuffed Clams
Lamb Chops à la Marseilles
Hongroise Potatoes
Creamed Mushrooms
Café Parfait
Salted Pecans
612
COURSE IN CHAFING-DISH COOKERY, SALADS AND DESSERTS
One lesson weekly for ten consecutive weeks, from 2 to 5 P. M. Terms: $15.00
First Lesson
Scrambled Eggs (Creole style)
Chicken à la McDonald
Lobster à la Newburg
Tomato Ciboulettes
Salad Rolls
Quick Bavarian Cream
Coffee
Second Lesson
Salt Codfish with Cream
Mignon Fillets of Beef with Cherry Sauce
Mushrooms à la Sabine
Waldorf Salad
Baking-Powder Biscuit
Brown Bread and Cucumber Sandwiches
Junket Ice Cream with Peaches
Third Lesson
Oysters à la Duxelle
Salmi of Duck
Macaroni à la Rarebit
Devilled Almonds
Rye Bread Sandwiches
Sultana Roll
Claret Sauce
Fourth Lesson
Fish à la Provençale
Sautéd Chickens’ Livers
English Monkey
Sweetbread and Cucumber Salad
Quick Rolls
Meringues Panaché
Fifth Lesson
Finnan Haddie à la Delmonico
Sautéd Sweetbreads
Asparagus Tips
Cheese Sandwiches
Lettuce and Radish Salad
Brioche
Fudge
Mazarine
Sixth Lesson
Shrimp Wiggle
Breast of Grouse
Sauté Chasseur
Grilled Sweet Potatoes
Welsh Rarebit
Cheese and Olive Salad
Date Bread
Baked Alaska
Seventh Lesson
Lobster and Oyster Ragoût
Shad Roe with Celery
Curried Vegetables
Dressed Lettuce
Crackers and Cheese with Bar-le-Duc Currants
Orange Trifle
Eighth Lesson
Union Grill
Devilled Crabs
Venison Steak
Cumberland Sauce
Monte Carlo Salad
Club Sandwiches
Salted Nuts
Café Frappé
Whipped Cream
Ninth Lesson
613Lamb Chops
Orange Mint Sauce
Sautéd Bananas
Croustades of Peas
Lettuce and Cucumber Salad
French Rusks
Fig Cups
Hollandaise Punch
Tenth Lesson
Spanish Omelet
Kippered Herring
Chickens’ Livers en Brochette
Hot Potato Salad
Entire Wheat Rolls
Sultana Caramels
Frozen Apricots
WAITRESS’S COURSE
One lesson weekly for ten consecutive weeks, from 2 to 4.30 P. M. Eight pupils constitute a class. Terms: $12.00, payable on fourth lesson. Arranged to meet the needs of the young housekeeper as well as the waitress.
First Lesson
Care of Dining Room Directions for Sweeping and Dusting Arrangement of Furniture Polishing Dining Table Care of Hard Wood Floors
Cutting of Bread
Toast
Butter Balls
Boiled Coffee
Second Lesson
Pantry and Ice Box Arrangement Care of Dishes Washing and Wiping
Care of Sink, Dish Cloths, Dish Wipers, and Silver Towels
Bread and Butter Sandwiches
Rolled Bread
Boiled and Dropped Eggs
Breakfast Cocoa
Third Lesson
Laying Breakfast Table Sideboard Serving Table
Care of Silver
Lettuce Sandwiches
Nut and Cheese Sandwiches
Filtered Coffee
Fourth Lesson
Laying Breakfast Table Sideboard Serving Table
Illustrate Serving of Breakfast Clearing of Table
Care of China and Glass
Anchovy Sandwiches
Brown Bread Sandwiches
Russian Tea
Iced Tea
Fifth Lesson
614Laying Luncheon Table (without cloth) Sideboard Serving Table
Care of Cutlery and Brass
Noisette Sandwiches
Russian Sandwiches
Reception Cocoa
Brandy Cocoa
Sixth Lesson
Laying Luncheon Table (with cloth) Sideboard Serving Table
Illustrate Serving of Luncheon Clearing of Table
Care of Lamps
Chicken Sandwiches
Windsor Sandwiches
Chocolate I, II
Seventh Lesson
Laying Dinner Table Sideboard Serving Table
Care and Laundering of Table Linen
French Dressing
Dressed Lettuce
Egg Salad I
Hindoo Salad
Lenten Salad
Lemonade
Fruit Punch
Eighth Lesson
Laying Dinner Table Sideboard Serving Table
Illustrate Serving of Dinner Clearing of Table
Carving
Cream Dressing
Egg Salad II
Nut and Celery Salad
Russian Salad
Stuffed Tomatoes I, II
Café Noir
Ninth Lesson
Laying Table for Formal Dinner Sideboard Serving Table
Illustrate Serving of Dinner Clearing of Table
Mayonnaise Dressing
Stuffed Tomatoes III
Malaga Salad
Brazilian Salad
Cucumber Cups with Lettuce
Stuffed Peppers
Sauterne Cup
Claret Cup
Tenth Lesson
Laying Table for Reception
Cream Mayonnaise Dressing
Lobster and Celery Salad
Chicken Salad
Sweetbread Salad
Moulded Salmon, Cucumber Sauce
Serving Table Waters and Alcoholic Beverages
615
COURSE IN SICK-ROOM COOKERY
Arranged for Nurses’ Training Classes. The specialty of the School. One lesson weekly for ten consecutive weeks, by appointment. Eight pupils constitute a class. Terms: $60.00, or $50.00 and travelling expenses if given at hospital.
First Lesson
Chemical Composition of Body
Food, Illustrate and Define Why Necessary
Cookery, Define Why Necessary
Water Supply
Sandwiches
Cold Beverages
Second Lesson
Foods, Classification Relation each Class Bears to the Body
Milk Supply
Dry Toast
Buttered Toast
Hot Beverages
Third Lesson
Food, Correct Proportions for Well-balanced Dietaries
Starch, Composition Sources Food Value How Affected by Cooking
Cereals
Fruits
Fourth Lesson
Starch (continued)
Combustion How to use a Gas Range Making and Care of Fire
Milk Toast
Cream Soups
Vegetables
Fifth Lesson
Proteids Composition Sources Food Value How Affected by Cooking
Eggs
Egg Desserts
Wafers
Sixth Lesson
Fermentation
Bread Making and Baking
Proteids (continued)
Beef Extracts Teas Balls
Broths
Stews
Seventh Lesson
Fish Classification Food Value Digestibility
Broiled and Boiled Fish
Oysters
Clams
Potatoes
Eighth Lesson
Gelatin Sources Food Value How Affected by Cooking
Beefsteak
Lamb Chops
Macaroni
Jellies
Ninth Lesson
616Fats and Oils
Chemistry of Freezing
Boning Birds
Salads
Sherbets
Sponge Cake
Tenth Lesson
Alcohol Uses Food Value
Chicken
Sweetbreads
Ice Creams
Lady Fingers
MARKETING COURSE
One lesson weekly, for four consecutive weeks, from 2 to 4.30 P. M. Four constitute a class. Terms: $5.00. Instruction given by charts, cuts, and visits to market.
SPECIAL LESSONS
Given by appointment. Terms: $2.00. Materials extra.
DEMONSTRATION LECTURES
Wednesdays, at 10 A. M. and 7.45 P. M.
Tickets for Morning Course, ten lectures, with reserved seat $4.00
Single admission .50
Tickets for Evening Course, ten lectures with reserved seat 3.00
Single admission .25
617