Lessons in cooking through preparation of meals

For stews and casseroles and other cooking at low temperatures the tougher cuts can be used the same as in pot roast. In mutton, lamb, veal, and pork, the cuts are much the same, the chop in each case corresponding to the rib roast and porterhouse steak of the beef. The leg furnishes steaks corresponding to the round steaks of the beef, but are generally used for roasts. The tougher parts are used for stews, etc. MARCH MENUS Monday Lesson 131 RALSTON — CREAM AND SUGAR TONGUE ON TOAST DOUGHNUTS Ralston }i c Ralston Breakfast Food, 2 c boiling water, y^ t salt. Tongue on Toast Put enough boiled tongue through the meat grinder to make % c. Add to 2 c Medium Brown Sauce (4 T browned flour, 4 T butter, 2 c milk, to which i T lemon juice and I T chopped parsley have been added), heat thoroughly and serve on toast. Doughnuts I c sugar, 2 eggs, 3 T melted butter, i t salt, % t nutmeg, 4 t baking powder, 2 c flour, i c milk or water. See p. 170. Preparing the Meal Reheat the cereal and then make the Brown Sauce. For this brown the flour, then proceed as in White Sauce. While this is cooking over hot water grind the tongue, make the coffee, then the toast. Add the tongue to the sauce and heat thoroughly. Serve the cereal, then the Tongue Toast, Doughnuts, which have been previously made, and the Coffee. Monday Lesson 132 FRIZZLED BEEF WITH EGG TURKISH PILAF SWEDISH ROLLS GRAPE JAM TEA Frizzled Beef wdth Egg Break % pound dried beef into small pieces. Beat 4 eggs lightly, add ^ c milk or cream and mix well. Melt 2 T butter in a frying pan, add the beef and stir until the sides curl up. Pour the egg mixture over this, and stir all together over a slozv fire. When the egg is set, but not hard, turn over like an omelet and serve at once. Turkish Pilaf Heat Yz c strained tomatoes with i c stock or hot water, and when boiHng add }i c blanched rice (p. 44) and ^ t salt; stir lightly with a fork until the liquor is absorbed, then add ^ c butter and cook over hot water until the rice is tender. Serve at once. Swedish Roils Mix and sift 2 c flour, ^ t salt, 33^^ t baking-powder, I T sugar and ^ t cinnamon. With the tips of the fingers work in 3 T butter. Beat i egg, add about }i c rich milk, then add to the flour mixture. If the dough is too stiff add more milk. Toss onto a floured board, roll and pat out into a rectangular sheet ^ inch thick. Spread with 2 T softened butter, sprinkle with 34 c sugar, 2 t cinnamon, and ^ c raisins or currants. Roll up like a jelly roll and cut into pieces about i inch thick. Bake on a greased tin 18 m. Brush over with a little sugar dissolved in milk and return to the oven to brown. Preparing the Meal About I h before luncheon start the rice to cooking for the Turkish Pilaf, 15 m later make the Swedish Rolls, and while baking prepare the Frizzled Beef. Make the tea and serve the luncheon. Imm.ediately after lunch prepare the Coffee Cream for dinner. Monday Lesson 133 MOCK DUCK MASHED rOTATOES PEAS — ENGLISH FASHION ORANGE AND MALAGA GRAPE SALAD COFFEE CREAM Mock Duck