THE COURIER.
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He Lincoln Woman's club will
bold oven meetinc next Monday af-
teraoon at 3 in the Saulsbury block,
corner M and Twelfth. The leaders
will eive outlines of proposed work
for ihe year and he report of the
Denver Biennial. The treasurer will
be present with membership tickets
or the current year, the price of
which k one dollar apiece. Members
of the board will meet at 2 p. m. on
same day and in same place. Mrs. A.
W. Field, the new president will pre
side. The Lincoln Fortnightly club met
with Mrs. Oliver Rodgens yesterday.
The club has chosen the subject of
Russia for a two year's study. The
first lecture of the course was by Mrs.
Edwin Barbour. The ollowing is
the outline.
The Russian Race and Empire
Characteristics of the country.
Characteristics of the people.
Reason for racial variations.
Language.
Derivation of name.
Social Classes.
Early History Ante-Mougulnn pe-
Tied; Kurik, 862, Ol a, Vladimi , Yaro-
slav, Vladimir Monotnah.
Period of appanages.
The Tarter invasion, 1224-1462.
Its effect on the nation.
Ivan Third and the Muscovian king
dom. Ivan Fourth (the terrible).
The Times of Confusion The pre-
tenders.
The Romanoffs Book of ordinance,
book of pedigree. .
Peter the Great His youth, his
character, Ids policy, his wars, hi re
forms. Peter's Successors Period of Ger
man, influence, period of French, in
nuence. Elisabeth.
Catherine the Great Her public
men, advance in .intellectual li e, Po
land and the crimes.
Paul First.
The present century.
Alexander First Period of military
successes and reverses.
Nicholas First-The despot.
Alexander Second The emancipa
tor and martyr.
Alexander Third The peace pro
tector. Nicholas Second A few indications
u-Sis policy.
Uaity of the empire.
Constant change of frontier.
Lack of civilization.
Conclusions.
Program of the School of Domestic
Science for 1897-1898 of the Syracuse
Household association. This admira
ble carricalum for a year in the house-
old economics department is worth
atasy:
FD2ST COURSE.
FIRST DIVISION.
I. 1. Making and Care of a Fire
2. Measuring and Abbreviations. 3.
W Mng dishes.
IL 1. Use of Utensils. 2. Water,
Starch, Floor Paste. 3.
Experiments
with Wheat and Corn.
HL 1. Hard aad Soft
n- 2. Poached Eggs. 3.
Cooked
Scraai-
bled Eggs.
IV. 1. Laying Table for Break
JaaU 2. Tea, Coffee. 3. Cereals.
Y. 1. Cat of Beef. 2. Soup
Stock,
VI. 1
Broiled Steak. 2. Maitre
d'Hotel utter. 3. Pan BroiJed Meat
Cakes,
VII.
Kinds of Fish. 2. Fish
Chowder.
VIII. 1
3. Baked Fish.
Pea Soup. 2. Crowtoiw.
3. Bread Crumbs.
Cheese or Tomatoes. 2. Baked
Crackers with
Fondu.
Cheese. 3. Cheese
Eice. 3.
XI. 1.
Pudding.
Salmon Box.
Soft Custard. 2. Hasty
3. Johnny Cake.
SECOND DIVISION.
Chocolate Corn Starch Mould. 3.
Corn Starch Pudding.
periments with Baking Powders
3.
da and Cream Tartar.
4.
Baking
Powder Biscuits.
3. Fruit Dumplincs.
IV. 1. Yeast. 2.
Water Bread.
Baking.
Hill Potatoes. 3. Saauce
V. 1. Baked Potatoes. 2. Ouk
Hill Potatoes. 3. Panbroiled Mutton
Chops.
VL 1. Vegetables. 2. White
Saauce.
VDI. 1. Sugars. 2. Caramels. 3.
Syruns.
VIII. 1. Fats, Oils. 2. Drippings.
3. Clarifying Fat.
IX. 1. Boiling of Meat. 2. Bailed
Mutton. 3. Sauce for Boiled Meat,
X. 1. Minced Meat on Toaste. 2.
Scalloped Mutton. 3. Cottage Pie.
XL 1. Beef Stew. 2. To Clean
Currants. 3. To Stone Raisins.
THIRD DIVISION.
I. 1. Cream Soups. 2. Dropped
Fish Baalls. 3. Stewed Prunes.
II. 1. Apple and Tapioca Pudding.
2. Cranberry Sauce. 3. Cranberry
Jelly.
III. 1. Marketing.
IV. 1. Griddle Cakes. 2. Ginger
Bread. 3. Boston Cookies.
V. 1. Fondant. 2. Everton Taffy.
3. Plain uSuet Pudding.
VI. Three course dinner to be
cooked and served in one and one
half hours. 1. Mock Bisque Soup.
2. Broiled Steak. 3. Lyonoase Po
tatoes. 4. Sponge Pudding.
VII. 1. Plain Cake. 2. Rock
Cakes. 3. Angel Cake. 4. Frostangs.
VIII. 1. Creamed Canned Salmon.
2. Molasses Pound Cakes. 3. Coffee
Mousse.
IX. 1. Milk Sherbet. 2. Water
Li"7 Salad
3. Broiled Salad Dress-
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X. 1.
Ressoles. 2. Tomatoe Sauce.
3. Hash.
XL 1. Pastry. 2. Omelettes..
Receipts and directions given for
home practice.
ADVANCED COURSE.
FIRST DIVISION.
I. 1.
Boiled Fish. 2. Spiced Mack
3. Germain Toast.
1. Poached Ecus with Toma
erej
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toes on Toast. 2. Bread Omelette.
3. Graham Gems.
ILL 1. Broiled steak with Maitre d'
Hotel Butter. 2. Spanish. Omelet
with Tomato Sauce.
IV. 1. Baked Custard. 2. Fish
Balls.. 3. Rhode Island Chowder.
V. 1. French Omelet. 2. Parker
House Rolls. 3. Cooking of Bacon.
VL 1. Pea Soup with Crackers.
2. Boston Baked Beans. 3.Veal Cut
lets, i
VIL 1. Larded FHlet o Beef. 2.
Apple Pie. 3. Milk Toast.
VDX 1. Boston Brown Bread. 2.
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Doughnuts. 3. Stuffed Eggs.
IX. 1. Marketing.
X. 1. French Oyster Stew. 2.
Broiled Oysters. 3. Peach Tapioca
Pudding.
XI. 1. Creamed Turnips. 2. Cus
tard Souffle. 3. Cream Sauce.
SECOND DIVISION.
I. 1. Molasses Pound Cake. 2.
with Fruit.
DI. 1. Scalloped Oysters. 2. Po
tatoes a la Hollandaise. 3. Moulded
Snow. 4. Foamy Sauce.
HI. 1. Marketing.
XV. 1. Cream of Celery Soup. 2.
Baked Fish with Sauce Hollandaise.
V. 1. Bouillon. 2. Roast Chick
en. 3. Salad.
VI. 1. Caramel Custard. 2. Lem
on Pie. 3. Sand Tarts.
VDT. 1. Curried Lobster. 2. Sal
ad. 3. Coffee Mousse.
VHL 1. Stuffed Leg of Mutton. 2.
Mock Bisque Soup. 3. Cranberry
Pie.
IX. 1. Boiled Rice. 2. Rolled
Wafers. 3. Salad a la Waldorf.
X. 1. French. Mayonalsc. 2.
Cheese Ramequins. 3. Chicken Cro
quettes. XI. Puff Paste.
THIRD DIVISION.
I. Lady Fingers. 2. Charlotte
Russe. 3. Salted Almonds.
XL 1. Creamed Sweetbreads. 2.
Potatoes Amaldine. 3. Maple -Par-fait.
m. 1. Chocolate Nougat Cake. 2.
Orange Jelly. 3. Fondant.
IV, 1. Oyster Patties, 2, Lobster
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Salad. 3. Timbales.
V. 1. Oyster Sauted. 2. Stock
for Clear Soup. 3. Clear Soup.
VI. 1 Lobster a la Newburg. 2.
Chocolate Cream Fritters. 3. Peanut
Cookies.
VDI. 1. Consomme. 2. Chicken
Souffle. 3. Bombe Glace.
VDX 1. Sultana Roll. 2. Claret
Sauce. 3. Beefsteak with Oyster
Blanket.
IX. Boast Duck. 2. Olive Sauce.
3. Ginger Cream.
X. 1. Cream Puffs. 2. Chocolate
Eclaires. 3. Shrimp Salad.
XI. 1. Cream Sponge Cake. 2.
Baked Alaska. 3. Welsh Rarebit.
The Call, late in August for still
more nurses at Montauk pressed into
service many in active professional
work elsewhere. One of these wo
men, who felt that the military call
was at the moment more urgent than
even the serious demand of her reg
ular duty, was Miss Annie B. Dcncan.
Miss Duncan is ihe the secretary of
the Employees' Relief Association of
Wanamaker's, and is a trained nurse,
a graduate of high standing from the
New York hospital. Her work in the
association consists entirely in visit
ing the sick and needy members an
the occasion arises; and when the call
came, eager as she felt to respond to
3t, it almost seemed that her duty
did not fie in that direction. When,
however, the matter was brought be
fore the executive of the association,
it was promptly decided that t-h
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