46 WEBER ACADEMY CATALOGUE Home Sanitation Surrounding's, furnishings, lighting, ventilating, drainage, sewerage, methods of housekeeping, household chemistry and bacteriology. Second semester of third year of Domestic Science course. Three recitations. Household Science (a) Laundering, a study of washing materials and their effect on various fabrics. Methods employed in laundry work. Practical demonstration. (b) A study of house plans and buildings, furnishings, management, household accounts, work and domestic service. Three recitations throughout the year. Missionary Course The course for the missionaries will commence Mon-day, October 11. There will be no objection to those who can arrange their affairs beginning their work at the commencement of schools. The course has been outlined for two years, but only the first year will be given this year. Domestic Science (a) Fruit workcanning and bottling. Study of fruits and acids. Making of jellies, marmelades, preserves, pickles and relishes. Bread makingStudy of yeasts, levelling agents and cereals, their food value and cost. Hot and cold bread, white and graham. Baking and care after baking. WEBER ACADEMY CATALOGUE 47 (b) A study of the kitchen and its utensils. Methods of cleaning utensils, glass, silver and china. Practical work in breakfast dishescereals, eggs, toasts and beverages. Two lectures and two laboratory periods throughout the year. (c) Careful study of the different classes of foods, their sources, compositions, cost, digestibility and nutritive value. Special attention will be given to the study of meats, vegetables and salads. Table serviceduty of waitress and hostesswill also be considered. The laboratory work the first semester is devoted to the cooking of meats, vegetables and salads. (d) During the second semester a three course dinner is served daily. Each girl in her turn is responsible for setting, serving and waiting on the table. Two lectures and two laboratory periods throughout the year. (e) Advanced cookingmaking of cakes, pastry and desserts. A study of their food value and cost. Table etiquette, serving and waiting, planning of menus, combination of foods, working out color schemes. Practical work in making cakes, pastry and deserts. (f) Serving of luncheons. Each student will be required to plan the menu, do the marketing, prepare and serve a luncheon on a given sum of money. Two lectures and two laboratory periods throughout the year. (g) The study of diets adapted to different ages and conditions in life. Convalescent cooking, home nursing, emergencies, care of children and the sick room. Two lectures and one laboratory period. (h) Chafing dish cooking. A study of the dish, its uses. Luncheons and candy making. Each student in this course will be required to plan the menu, do the marketing, prepare and serve a chafing dish luncheon on a given sum of money. One lecture and two laboratory periods.