Lessons in cooking through preparation of meals

Wash and soak ^i pound prunes overnight. In the morning stew until tender in the water in which they were soaked. Cool and remove the stones. Make paste of i^ c flour, }i t salt, yi t baking-powder, ^ c shortening, ice water to make a stiff paste. (See p. 130.) Line a pie plate with the paste, add the prunes, Yj c sugar, 2 T butter, juice of y2 lemon, %. t salt, and 2 T flour. Cover with paste and bake until the crust is brown and flaky. Preparing the Meal About 2^ h before dinner make the Split Pea Soup from the peas, which have soaked overnight ; or if a fireless cooker is available the soup may be made in the morning and left in the cooker all day. Prepare the Braized Liver and place in the oven. Cut the potato balls and stand in cold water until ready to cook. Now make the Prune Pie, the prunes having been previously soaked and cooked. One-half hour before dinner cook the Potato Balls, make MAECH MENUS 22b I c Medium White Sauce (p. 38), then prepare the Hot Slaw. Drain the potatoes and add to the White Sauce; remove the Hver and vegetables from the oven, place on a hot platter, make the gravy and serve the dinner. Leave the pie in the oven until ready to use, turning out the gas, however. Wednesday Lesson 137 TANGERINES CREAMED MACKEREL CORNMEAL PUFFS Tangerines Divide the skin into eighths, beginning with the blossom end. Taking care to cut just through the skin, peel down and then separate the sections of the fruit, so they will lie on the skin, forming a flower effect. Do not separate at the base. Creamed Mackerel Soak a salt mackerel for 24 h, then lay in a shallow stew pan, and add i>4 c milk. Simmer for 15 m. Remove the fish to a hot dish and add to the hot milk 2 T flour rubbed to a paste with 2 T butter. Stir until thickened and the flour thoroughly cooked. Add a dash of pepper, i T chopped parsley and pour around the fish. Cornmeal Fuffs Scald I c milk, add i T butter, % t salt, then gradually stir in ^ c cornmeal ; cook a few m, stirring constantly, then cool. Beat 2 eggs lightly, add to the cornmeal mixture, then add }i c sugar, }i c flour and 2 t baking-powder sifted together. Mix thoroughly, turn into hot buttered muffin pans and bake 15-20 m in a hot oven. This recipe makes li delicious puffs. Preparing the Meal The mackerel should be soaked the day before. The first thing in the morning start the sponge for the rolls for lunch, then make the cornmeal puffs and while baking cook the mackerel, make the coffee, prepare the tangerines and place on the table. Make the roux (p. 38) for thickening the milk for the fish, then place the fish on the table. Remove the fish to a hot platter, thicken the milk, and when the sauce is thoroughly cooked pour around the fish. Place where it will keep warm while the fruit is being eaten, then serve the mackerel, cornmeal puffs and coffee. Wednesday Lesson 138 SWEETBREAD SOUFFLE BAKED POTATOES ALMOND ROLLS BLACKBERRY AND CURRANT JAM TEA Sweetbread Souffle