Lessons in cooking through preparation of meals

Select a fore quarter of mutton with the whole length of the leg bone left on. Ask the butcher to cut off what is called a raised shoulder, that is, raised from the back bone and ribs, cutting it far up on the shoulder to take in the whole of the shoulder blade, bone and gristle. Scrape the MABCn MENUS 225 flesh from the shoulder blade, and separate the blade at the joint Lay aside for further use. Remove the meat from the leg bone, turning it over as you would turn a glove inside out over the hand Be careful not to cut through the thin skin at the end of the leg bone. When within 3 inches of the lower joint, saw the bone off and trim below the joint into the shape of a duck's bill. Bend Ihe joinrwithoit breaking the skin. Wipe the meat and '^Maket m^stlffing of i c breadcrumbs, /s t each salt^ pepper, thyme, and mSisten with K c butter melted with ?1 c wkter, and put in between the layers of meat. ^WiTh a coarse needle threaded with twme gather the ed^fof\^eat draw them together, fdl the --ty -th stuffing, and shape the meat mto a long oval foim like the Kinl t'heTeg at the lower joint to represent the duck's head and neck, and keep it in place with skewers. Run ofe skTwer'hriugh the sjde at the top of the body and put one into the body on each side of the neck. Wind a strin around the bill, and fasten it to the skewers. Scrape the shoukler Hade clean, trim the lower end into a sharp, point and notch the gristk at the opposite end. Insert this into ?he body to represent the tail, and fasten with wine. Purthe bones and scraps of meat into a kettle of water .nd steam the duck over it for i h to make it tender. Dredte with ah, pepper, and flour and Bake for 1 h or until tender and brown. Use the water from the kettle for basllng "^necessary. Tie paper over the head and tail to keep from burning. Peas— English Fashion Heat I can of peas, adding I sprig of mint when the peas are put over the fire. Drain, remove the mint, season with 1/2 t salt, dash of pepper, 1 t sugar, and 2 T butter. Serve very hot. Orange and Malaga Grape Salad , t>i u Halve V2 c Malaga grapes and remove the seeds Blanch 1/2 c English walnuts or pecans, and break into small pieces Separate 2 oranges into sections and cut each section mto 3 parts. Toss the ingredients together, using 2 forks, cover with Salad Dressing (p. 29), and serve on lettuce leaves. Coffee Cream Soak y2 box or 2 T granulated gelatine in 3^ c cold vi^ater for 20 m. Dissolve in i c boiling water, strain and add y^ c sugar and 2 c boiled coffee. Mould and when thoroughly chilled and set serve with whipped cream. Preparing the Meal About 2^, h before dinner prepare the Mock Duck and set to steaming. An hour before dinner put the duck in the oven ; wash, pare and cook the potatoes. Cook the peas with the mint, then make the salad and set in a cool place until needed. Drain and mash the potatoes, drain and season peas, remove the duck from the oven and make gravy, if desired. Serve the dinner. The dessert should be made immediately after lunch, or if more convenient, after breakfast, and set in a cool place until needed. Tuesday Lesson 134 PETTIJOHN — CHOPPED FIGS CREAM AND SUGAR EGGS IN BATTER DRY TOAST Pettijohn