Lessons in cooking through preparation of meals

Melt % c butter and stir into it ^4 c macaroon crumbs, or any stale cake crumbs. Place the crumbs, nuts and apple in alternate layers in a buttered baking dish, pouring over all any remaining syrup and 2 T orange juice. Bake in a slow oven for y>-^ h. Peaches or other fruit may be substituted for apples. Preparing the Meal About I h before dinner time prepare and bake the pudding. Then wash, pare and dice the potatoes and cook. Prepare the chops for frying, open and drain i can of peas and place in pan to be heated. Heat the fat for frying, cut the bread and butter and place on the table. While the chops are frying, heat and season the peas, and when all is ready serve the dinner. The pudding may be left in the oven until needed, as long cooking only adds to its flavor. Thursday Lesson 140 OATMEAL CREAM AND SUGAR SAUSAGE CREAM SCONES Oatmeal To 3 c boiling water add i}i c oatmeal and i t salt. For directions see p. 10, if necessary. Reserve i c of the porridge for future use. Sausage Cover the sausage, pricked in every part with a fork, with boiling water, simmer 15 m, then drain and brown on top the stove or in the oven as desired. Serve at once. Cream Scones Sift together 2 c flour, 3 t baking powder, and >^ t salt. Add j'i c butter and work into the flour thoroughly with the finger tips. Beat 2 eggs well, add 3/^ c cream, and add slowly to the flour mixture. Roll the dough out to about 1/2 inch in thickness, cut into diamond or triangular shapes, and bake in a hot oven 12 to 15 m. Preparing the Meal Reheat the cereal, then cover the sausage with boiling water and simmer. Make the Cream Scones and while MAECE MENUS 233 baking make the coffee and brown the sausage. Serve the cereal, then the sausage, scones and coffee. After breakfast make the brown bread for lunch. Thursday Lesson 141 CREAM OF VEGETABLE SOUP SCALLOPED SPAGHETTI BROWN BREAD TEA Cream of Vegetable Soup Mix together y^ c carrot, ^ c turnip, y^ c celery, j/z onion, i^ c potato and ^ t finely chopped parsley. Add I pint boiling water, cover and cook slowly for i h. Drain, reserving the liquid, pass the vegetables through a vegetable press and add to the liquid. IMelt 4 T butter, add 4 T flour and when well blended 2 c milk. ]\Iix thoroughly and add to the vegetable pulp and liquid. Heat well, boiling a iew m to cook the flour ; serve at once. Scalloped Spaghetti Break ^ pound spaghetti into small pieces, cover with boiling salted water and cook 20 m, or until tender, stirring occasionally. Remove from the fire, drain, cover with cold water to whiten, drain and arrange in layers in a baking dish, adding grated cheese and tomatoes alternately between the layers. There should be ^ c grated cheese and i c tomatoes. Season with salt and pepper, and 2 T butter, cover the top with buttered crumbs, and bake 3^ h in a moderate oven. Brown Bread I c rye meal, i c granulated cornmeal, i c graham flour, }i t soda, 1^2 t salt, % c molasses, i^ c milk or water. See p. 31. Preparing the Meal