A Course of Lectures on the Principles of Domestic Economy and Cookery

and nearly fatal illness and very slow recovery, these notes have only recently been returned to me. I hope this statement will relieve me from any charges of neglect, which the ladies might otherwise be disposed to make. EDWARD D. PORTER, _Professor in Charge_. INTRODUCTION. This course of lectures is designed to meet the wants of two classes of persons: _First_--Those who are experienced housekeepers, familiar with the principles and practice of cookery, but who desire information concerning the preparation of the finer dishes of the modern school. _Second_--The young ladies in attendance at the University and others like them, who have had their time and attention so engrossed with studies and other duties that they have not had the opportunity to qualify themselves in this most important branch of a woman's education. To meet the wants of the first class, the morning exercises will be devoted to the preparation of palatable and nutritious dishes, suitable for every day use in families of moderate means, and some of the finer dishes will be introduced. As the afternoons are the only times at which the young ladies of the University can be present, these sessions will be devoted to practical illustrations of the elementary principles of household management and cookery. As time permits, some of the salient points in the chemistry of food and the physiology of nutrition will be briefly discussed. BILL OF FARE FOR THE HOUSEKEEPERS' COURSE. FIRST DAY. Soup Stock. Boiled Salmon, with Cream Sauce. Potatoes, Stewed in Butter. Quail, boned and broiled. Omelettes. SECOND DAY. Clear Soup. Caramel for coloring Soups and Sauces. Baked Whitefish. Beefsteak, broiled and fried. Baked Apple Dumplings. THIRD DAY. Cream of Salmon. Shoulder of Lamb, boned and roasted. Forcemeat for Meats. Potatoes, broiled and baked. Cheese Crusts. FOURTH DAY. Pea Soup with Crusts. Salt Codfish, stewed in Cream. Venison with Currant Jelly. Stewed Carrots. Cabinet Pudding. FIFTH DAY. Tomato Soup. Fried Pickerel. Beef, _a la mode_ Rolls. _Puree_ of Spinach. Caramel Custard. SIXTH DAY. Oyster Soup. Oysters, broiled and fried. Oysters with Bacon. Mobile Roast Oysters. Welsh Rarebits. THE UNIVERSITY COURSE. AT