Lessons in cooking through preparation of meals

Soak 2 c of shredded cabbage. Remove the seeds from a sweet pepper and chop fine. Chop i T onion fine. Pare and slice i apple, preferably a tart one. Drain the cabbage, place a layer in the bottom of the salad bowl ; over this ar- range a layer of apple sprinkled with the chopped onion and pepper, then some French Dressing, the cabbage and so on until the ingredients are used. Serve very cold. Cherry Souffle Melt 2 T butter, add ^ c flour and ^ t salt and cook until frothy. Add }i c milk and ^ c cream gradually, let cook a few minutes, then add 3^ c bread crumbs, the grated rind of ^ lemon, the yolks of 2 eggs beaten with ^4 c sugar, and lastly ^ c stoned cherries and the stiffly beaten FEBEUAEY MENUS 195 whites of the eggs. Turn into a greased mould and steam 1/4 h. Or if desired this pudding may be set in a pan of hot water and baked in the baking dish. Serve. Preparing the Meal About 3 h before dinner time prepare the meat for the pot roast, and simmer gently. If a fireless cooker is to be used allow at least 6 h time for a 4-pound roast. About i}^ h. before dinner make the cherry souffle and steam over the pot roast or else bake in the oven with the squash. Pre- pare the squash and place in the oven about i h before din- ner. Now make the salad and set in a cool place until ready to serve. Pare and quarter the potatoes and cook in boiling salted water until tender, then drain and mash. Allow the liquid on the meat to boil down and let the roast brown. If there is too much liquid to evaporate in a short time pour off and save for soups, gravies, etc. Remove the squash from the oven to a hot plate, place the meat on a hot platter, make gravy if desired, put the potatoes in a hot vegetable dish and serve the dinner. If the pudding is not done when ready to brown the meat, place in the oven to finish cooking, or else place over a kettle of hot water to finish. BREAKFAST Wednesday Lesson 115 HOMINY GRITS — CREAM AND SUGAR POTATO PUFFS HOT BISCUITS COFFEE Hominy Grits To I quart of boiling salted water, add slowly i c (scant) hominy grits. Boil up well, stirring all the time, then cook slowly in the double boiler for 3 or 4 h, adding more water from time to time if necessary, or cook in a fireless cooker over night. Potato Puffs Beat 2 eggs light, add i c cold mashed potatoes, J^ c flou- sifted with 3^ t salt and i t baking-powder. Cut from the tip of a spoon into deep hot fat in pieces the size of an tgg. Fry until a golden brown in color. 196 LESSONS IN COOKING Biscuits See pp. 24, or 78 — 2 c flour, 4 t baking-powder, j4 t salt, I T shortening, about % c milk. Preparing the Meal Reheat the cereal and make the biscuits. While baking make the coffee and the potato puffs, having the fat for frying the latter, heating at the same time. Fry the puffs and drain on brown paper, keeping them hot while the cereal is served. Serve the Potato Puffs, biscuits and coffee. LUNCHEON OR SUPPER Wednesday Lesson 116 MEAT SOUFFLE BREAD AND BUTTER JELLY OATMEAL COOKIES TEA Meat Souffle