Lessons in cooking through preparation of meals

I c pettijohn, 2 c water, 3^2 t salt. Add ^ c chopped figs just before serving. Eggs in Batter Mix together 6 T thick cream, ^ c bread crumbs, and y^ t salt. Put 2 T of the mixture in each of 4 egg shirrers or ramikins, slip an egg into each, cover with the remaining mixture and bake 6 m in a moderate oven. Serve at once. Preparing the Meal Reheat the cereal, stirring the chopped figs into it. Prepare the eggs in batter and while baking make the coffee and brown the toast under the oven burners if gas stove is used. Serve the cereal, then the eggs, toast and coffee. MABCH MENUS 227 Tuesday Lesson 135 shepherd's pie squash timbale bread and butter tea Shepherd's Pie Line a baking dish with potatoes mashed very soft with milk. Over this place a layer of cold chopped cooked meat. Then another layer of potato. Cover the top with buttered crumbs and bake until thoroughly heated throughout and browned on the top. Squash Timbale To 2 c mashed squash add the yolks of 2 eggs well beaten, i t salt and a dash of pepper. Mix well and cut and fold in the stiffly beaten whites of 2 eggs. Put into custard or timbale cups, stand in a pan of water and bake in a moderate oven until set. Preparing the Meal About ^ h before lunch make the Shepherd's Pie, then the Squash Timbales, and put both in the oven at the same time, just before they are done make the tea, cut the bread and butter, then serve the lunch. Tuesday , Lesson 136 SPLIT PEA SOUP BRAIZED LIVER WITH VEGETABLES POTATO BALLS IN CREAM HOT SLAW PRUNE PIE Split Pea Soup . , , , , , Wash y2 pint split peas, cover with cold water and soak overnight. In the morning drain, add i quart stock and 1 pint water, or i>< quarts water, a bit of bay leaf, sprig of thyme, 3^ t salt, and a dash of pepper. Simmer about 2 h or until the peas are tender ; then press through a sieve. Melt I T butter, add i T flour, then add gradually the soup and stir until boiling. Add i small onion grated, and just before serving i T chopped parsley. Braized Liver with Vegetables Dice I carrot, i turnip, I onion and i stalk of celery, and arrange in the bottom of a baking pan. In a calf's liver make 2 incisions about 3 inches apart, in which insert strips of bacon or salt pork, and place the liver in the baking pan on the bed of vegetables. Add 2 c stock or hot water, bit of parsley and bay leaf, and 2 cloves. Cover and bake in a moderate oven for 2 h or until tender. Remove to a hot platter, placing the vegetables around it, and make a gravy in the pan, using i T butter, i T flour, and I c of liquid from the meat, adding hot water if there is not enough for that quantity. Potato Balls in Cream With a French vegetable cutter cut i pint of balls, reserving for future use scraps of potato left. Cook in boiling salted water, then drain, add i c Medium White Sauce (p. 38) and serve at once. Hot Slaw Shred ^ cabbage. Beat the yolks of 2 or i whole egg slightly, add j4 c cold water, i T butter, ^ t salt, and 34 c hot vinegar. Add the cabbage and stir over hot water until the cabbage is hot and the dressing is thickened. Prune Pie