Lessons in cooking through preparation of meals

Reheat the cereal, then make the Fruit Gems and, while baking, make the coffee. Now prepare the Grapefruit, if this has not been done the preceding evening, and serve it, then the cereal and lastly the Fruit Gems and coffee. Sunday Lesson 128 ROAST DUCK GIBLET SAUCE MASHED POTATOES CREAMED CELERY CRANBERRY SAUCE CABINET PUDDING Roast Duck Follow directions for dressing a fowl given in Part III, page loi. Be sure to scrub well both inside and out, using plenty of soda. Then rinse thoroughly with boiling water. Dry, rub the outside with flour and breadcrumbs mixed in equal proportions. Season with salt and pepper, then stuff with chestnut stuffing. Bake 2}4 to 3 h, basting from time to time. Chestnut Stuffing Shell and blanch 3 c chestnuts. This is accomplished by cutting a gash }^ inch long in the flat side of the chestnut, putting in an omelet pan with 3^ t butter for each c of nuts, and heating thoroughly for several minutes, stirring frequently. Then stand in the oven for 5 m. In this way the shell can be easily removed and the inner skin will come off too, thus blanching them at the same time. Cook the chestnuts in boiling salted water until soft, then drain and mash. Add % c butter, i t salt, % t pepper, and % c cream. Melt ^4 c butter, add i c cracker crumbs, mix well, then add to the chestnut mixture and mix thoroughly, and stuff the duck. Giblet Sauce Remove the thin membrane, clotted blood, veins and arteries, from the heart. Separate the gall bladder from the liver, cutting off any of the liver that may have a greenish tinge. Cut the fat and membranes from the gizzard. Make a gash through the thickest part of the gizzard, and cut as far as the inner lining, being careful not to pierce it. Remove the inner sack and discard. Wash the giblets well, cover with cold water, heat quickly and cook until tender, about ^ h. Pour off the liquid in the pan in which the duck has been roasted. From it skim off 4 T fat, return to the pan and brown with 4 T flour; add 2 c stock in which the giblets (heart, liver, and gizzard) have been cooked, cook 5 m and season with salt and pepper. Add the giblets chopped fine, cook a minute or two longer, then serve. Creamed Celery Cut enough cleaned celery stalks into pieces about i inch long to fill 2 c, cover with boiling water and cook until tender, about ^ h. Drain, cover with i c Medium White Sauce (2 T flour) and serve. Cranberry Sauce Look over the cranberries, rejecting all soft or spotted ones. By measure use half as much sugar as cranberries and half as much water as sugar. Cover and cook 10 m, and set aside to cool. Long cooking makes a bitter sauce. Another method is to cook the cranberries in the water for about 5 m or until they burst, then add the sugar and boil gently for about 10 m, with the cover on. The sauce should set into a jelly when cold and the skins should not be tough. Cabinet Pudding Sprinkle the bottom of a 2 pt. square mould with chopped fruit (raisins, currants, and citron), then add slices of stale sponge cake and if desired a sprinkling of ground cinnamon and clove. Alternate these layers using ^ c of fruit. Beat 2 eggs lightly, add ^ t salt, i T melted butter, and I pt. of milk; pour over the ingredients in the mould,