6BOILED SALMON WITH CREAM SAUCE.
41STEWED CARROTS.
7POTATOES, STEWED IN BUTTER.
42VENISON WITH CURRANT JELLY.
8OMELETTES.
43LECTURE EIGHTH.
9BONING QUAIL.
44MEATS AND VEGETABLES.
10LECTURE SECOND.
45TURNIPS.
11BEEF AND VEGETABLE SOUP.
46LECTURE NINTH.
12MEAT STEWS.
47BEEF A LA MODE ROLLS.
13PEA SOUP—Continued.
48CARAMEL CUSTARD.
14LECTURE THIRD.
49TOMATO SOUP.
15PLAIN PASTRY.
50FRIED PICKEREL.
16BAKED APPLE DUMPLINGS.
51LECTURE TENTH.
17STEAMED APPLE DUMPLINGS.
52CHEAP DISHES AND REWARMED FOODS.
18FRIED BEEFSTEAK.
53FRENCH HASH.
19CARAMEL FOR COLORING SOUP.
54BAKED TENDERLOINS.
20CLARIFYING SOUP.
55FRIED LIVER.
21LECTURE FOURTH.
56BAKED HASH.
22SLICED APPLE PIE.
57CORNED BEEF HASH.
23BREAD MAKING.
58LECTURE ELEVENTH.
24BREAD AND APPLE PUDDING.
59OYSTERS.
25MERINGUE.
60WELSH RAREBIT.
26LECTURE FIFTH.
61LECTURE TWELFTH.
27CREAM OF SALMON.
62Cookery for the Sick.
28BOILED POTATOES.
63BROILED CHICKEN.
29CHEESE CRUSTS.
64BARBECUED CHICKEN.
30GRAVY FOR MEAT.
65JELLIED OATMEAL.
31LECTURE SIXTH.
66BOILED TROUT.
32FRICASSEED CHICKEN.
67RENNET CUSTARD.
33FRIED CHICKENS.
68BEEF TEA.
34HOMINY.
69NAMES AND ADDRESSES OF PERSONS IN ATTENDANCE UPON THIS COURSE.
35FRIED FISH.
70INDEX TO MISS CORSON’S LECTURES.
