Lessons in cooking through preparation of meals

Melt I T butter, add i T flour and when well blended add gradually i c milk or stock. Let boil up a few minutes, stirring constantly, then add ^ c bread crumbs, i c cold cooked sweetbreads, chopped fine, the yolk of I egg, }i t salt, a dash of pepper, Yz t onion juice, }4 T chopped parsley, and Yi t celery salt. Mix well together, then cut and fold in the stiffly beaten white of i egg. Place in a buttered baking dish, set in a pan of water, and bake 25 m or until firm. Baked Potatoes Wash and scrub thoroughly 4 medium sized potatoes. Rub the skins well with lard or butter, and bake until tender and mealy, about i h, in a moderate oven. The fat rubbed into the skins makes them tender and glossy, and imparts a delicious flavor obtained in no other way. Almond Rolls Add I cake compressed yeast to 34 c lukewarm milk. When dissolved add Ya c flour, beat thoroughly, cover, and set in a warm place to rise. When light or double in bulk, add I c scalded milk, cooled, and 2>4 c flour. Mix well, cover and let rise again ; then add Ya- c melted butter, ^ c sugar, I well beaten egg, Ya t salt, >'2 t almond extract, and % c flour. Toss onto a floured board and knead, using Ya c flour. Shape into round rolls, sprinkle the tops with chopped almonds, let rise, then bake in a moderate over about Y2 h. MARCH M'ENUS 231 Preparing the Meal About i^ h before lunch wash and cook the sweetbreads, then prepare the potatoes for baking. When the sweetbreads are tender, drain and cover with cold acidulated water, then make the sauce for the soufifie. Chop the sweetbreads, finish the souffle and place in the oven to bake. The rolls which were started early in the morning should be ready for baking when the potatoes are put in the oven. Place the jam on the table, make the tea and serve the lunch as soon as the potatoes, rolls and souffle are done. Wednesday Lesson 139 BREADED MUTTON CHOPS STEWED POTATOES PEAS ST. David's pudding Breaded Mutton Chops Wipe and trim mutton chops, sprinkle with salt and pepper, dip in crumbs, egg, then crumbs, and fry in deep fat from 5-8 m, then drain. Do not fry more than 4 chops at a time, and allow the fat to reheat between fryings. After testing fat for temperature put in the chops, then lower the heat that the surface of the chops may not be burned while the inside is yet under done. Stewed Potatoes Wash, pare and dice 4 potatoes. In a saucepan melt 2 T butter, add 2 T flour, i T each chopped onion and celery, and y2 t salt. When well blended add gradually 2 c hot water and the potato cubes. Cover and cook slowly for y^ h, or until the potatoes are tender. Add i T chopped parsley and serve at once. Peas Drain liquor from i can of peas, heat with just enough moisture to keep from burning, add i T butter, ^ t salt, I t sugar, pour around the chops, and serve at once. St. David's Pudding Pare and core 3 apples, then cut them into eighths. Cook until tender in 3^ c water and yi c sugar, heated to the simmering point. Shell, blanch and shred j4 pound almonds.