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{ ISABELLA WEST MARSHALL. i
  JUNE 8th—JULY 17th.  
  The following courses in Domestic Science are offered to students of the  
j Summer Session. {
{ The courses are designed to meet the needs of teachers who desire to ac- l
i quire a knowledge of the subject sufhcient to teach in elementary schools  
[ under the direction of a Supervisor of Domestic Science.  
. ' It may also be taken as an introduction to the subject by students who  
ll wish to continue the course either during the regular University Session or {
  during a future Summer Session.  
` The department is thoroughly equipped for a proper presentation of the i
subject. j
Besides a lecture room there is a large, cool laboratory, fitted up with 5
individual gas burners, cookery apparatus and all the conveniences of mod- T
ern sanitary plumbing. X
Time for classes will be arranged during the cool morning hours.  
· Laboratory period, 1% hours. y 
Lecture period, % hour. '
i CO U RSES. ,
1. Practical Cookery, including discussion of foods belonging to the  
‘ following classes: ,
(a) Heat-giving and energy-supplying foods: Cereals, {
bread, potatoes, etc.
(h) Tissue-forming foods: Meat, milk, eggs, fish, etc.
(c) Foods containing excess of mineral salts: Fruits, i
, vegetables, including salads. , 
(d) Sugars~——candy.  
· (e) Beverages: Tea, coffee, chilled non»alcoholic bever- ‘
ages. {
"· (f) Special diets.  
_ (g) Ices and gelatine mixtures.  
2. Lectures upon Food Production and Manufacture. l
l (b) Consideration of Nature, Nutritive Constituents and l
  Relative Value of Foods.  
` (c) Amount of Food Required in Health and Influence of 4
{ Various Conditions Upon Amount of Food Re-  
  quired.  
J (d) Consideration of Different Kinds of Foods, together j
l with percentages of nutritive constituents found in Z,
  them. j
  Fee of $10 will be charged for one or all the courses. ’
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