Lessons in cooking through preparation of meals

About ^ h before lunch boil the rice, if no cooked rice is on hand, and make the rice cakes. While they are cooking, wipe the Mutton Chops with a damp cloth and saute until brown on both sides. Make the Tea and serve the Rice Cakes and Chops, then the Fig Turnovers. After lunch make the Chocolate Mousse for dinner. Saturday Lesson 126 STEWED KIDNEYS POTATOES AU GRATIN TOMATOES WITH SAVORY CUSTARD CHOCOLATE MOUSSE Stewed Kidneys Split a pair of fresh kidneys in halves, removing the white fat and sinew from the center. Cover with cold water and let heat over a moderate fire, taking care, however, that the water does not boil. When hot, drain from the water and cut into small pieces. Cover again with cold water and heat, not to the boiling point however, or the kidneys will harden. Melt 2 T butter in a frying pan, add 2 T flour, and when brown stir in i c stock or water. Cook several minutes, then add salt, pepper to taste, i T chopped celery, i T catsup, and the pieces of kidney. Stir until well heated throughout, sprinkle i T chopped parsley over the top and serve at once. Potatoes au Gratin Mash 2 c potatoes, making quite soft with milk; season with salt, pepper and butter to taste. Arrange in layers in a buttered baking dish, sprinkling grated cheese over each layer, and covering the top with buttered crumbs. Place in a hot oven until well heated throughout and nicely browned on the top. Tomatoes with Savory Custard Mix together i pt. canned tomatoes, }i c breadcrumbs, I T finely chopped onion, i t sugar, and salt and pepper to taste ; pour into a buttered baking dish. Beat 4 eggs, adding ^ t salt, I t sugar, and 13^ c milk. Pour over the Tomato mixture and bake set in a pan of water, in a slow oven until set, about j4 ^• Chocolate Mousse Melt I oz. chocolate, add J4 c powdered sugar, and gradually yz c cream. Stir over the fire until the boiling point is reached, then add 3^ T granulated gelatine dissolved in 13^2 T boiling water, ^ c sugar, and i t vanilla. Strain the mixture into a bowl, set in a pan of ice water, stirring constantly until it thickens, then fold in i c of stiffly whipped cream. Mould, pack in salt and ice, and let stand 4 h or more. Preparing the Meal About I h before dinner put the kidneys on to cook, then pare and boil the potatoes. Make the Tomato and Savory Custard and place in the oven. Then drain and mash the potatoes, prepare with the cheese and place in the oven. Finish the preparation of the kidneys, then serve the dinner. The dessert should be made immediately after luncheon. Sunday Lesson 127 GRAPEFRUIT PETTI JOHN — CREAM AND SUGAR FRUIT GEMS COFFEE Fruit Gems Beat the yolks of 2 eggs, add 2 c milk and stir in ^ c dates and Yz c raisins, scalded and chopped. Mix and sift I c whole wheat flour, 3^ c cornmeal, 2 t baking powder and V2 t salt, and add to the milk mixture. Beat vigorously for several minutes, then cut and fold in the stiffly beaten whites of 2 eggs. Pour into hot greased gem pans and bake 20 m in a hot oven. Grapefruit Prepare as in Lesson 40, page 58. Pettijohn Use I c Pettijohn, 2 c boiling water, >4 t salt, cook 2 h (see p. ID.) Preparing the Meal