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

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. * * * * * 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. FIRST LECTURE. Our lesson this morning, ladies, will consist of the preparation of what is called soup stock, or beef broth, which is the basis of many kinds of soup; it is very easily made, simple in its composition, and exceedingly nutritious; the other dishes to be made are boiled salmon with cream sauce; potatoes, stewed in butter; and quail, boned and broiled. I give you the boned quail to show you what an exceedingly simple operation boning is. It is supposed to be very difficult, and it is done sometimes in curious ways; but the best way is the simplest and easiest. If we have time we will prepare a few omelettes. As I shall begin with soup stock, you will take your receipt for that. For each quart of soup stock or broth which you intend to make, use one pound of meat and bone. By that I mean meat and bone weighed together. The cut which I have here is from the upper part of the leg, next to the round. You can use any cut of the leg, the shank, which is the lower part of the leg, or the neck; any of the cheaper parts of meat will answer for soup meat. First, cut the meat from the bone; the butcher will always do that for you; then have the bone broken in small pieces. The butcher, of course, will do that very much more easily than you can do it. Do not wash the meat; wipe it all over with a towel wet in cold water. Put the bones in the