Lessons in cooking through preparation of meals

Chop 4 cold boiled potatoes fine, add ^ c cream, 3^ t grated nutmeg, i t salt and a dash of pepper. Put into small individual moulds and bake 15 m in a hot oven. Macaroni — English Fashion Break ^ pound macaroni into i inch lengths. Cover with boiling salted water and cook quickly for 15 m. Drain, reserving the liquor, cover with i c milk and i c stock. If stock is not available use all milk. Cook slowly for 20 m, then turn into a deep dish. Beat the yolks of 2 eggs with yi c cream, add 3^ c of the macaroni liquor, cook a few m over hot water, add ys c grated cheese and pour all over the macaroni. Place i T butter in dots over the top, brown a few m under the broiler burners, and serve at once. Prune Jelly Wash y2 pound prunes well, cover with 2 c warm water and soak over night. In the morning slowly cook the prunes until tender in the water in which they were soaked, allowing the liquor to evaporate until but 3^ c remains. Soak 34 box gelatine in 3<2 c cold water >^ h. Remove the prunes from the liquid, take out the seeds and press the pulp through a colander. Add the soaked gelatine, ^ c sugar, and the prune pulp to the hot prune liquid, turn into a wet mould and place in a cold place to harden. Serve with cream, or beat the whites of 2 eggs (using those left from the macaroni) until stiff, then cut and fold into the prune mixture just before moulding. Serve plain. Preparing the Meal About an h before dinner remove the skin and bones from the fish, and cook the stock. Grind the fish and make the balls. Set aside until ready to cook. Break the macaroni into the desired lengths and cook 15 m. Drain and cover with the milk and stock. While slowly cooking make the sauce for it from the eggs, cream and cheese, etc. Now add the fish balls to the strained stock, cook slowly, then prepare the potatoes a la creme, and place in the oven. Finish the macaroni and brown in the oven. Serve the dinner, then the prune jelly, which has been made in the morning. Saturday Lesson 146 CREAM OF WHEAT — CREAM AND SUGAR CREAMED DRIED BEEF SPONGE BISCUITS Cream of Wheat ^ c cream of wheat, 2 c boiling water, ^ t salt, as on p 17. Creamed Dried Beef Make a white sauce using 4 T butter, 4 T flour and 2 c milk. To it add ^ pound dried beef broken into small pieces. Cook about 5 m and just before serving pour very slowly onto i well beaten egg. Serve at once. Sponge Biscuits Beat the yolks of 4 eggs, add i c thin cream or rich milk, % t salt, and then gradually pour onto i c flour beating continuously until perfectly smooth and free from lumps. Cut and fold in the stiffly beaten whites of 4 eggs, pour into hot greased gem pans and bake about 15 m in a hot oven, 360 Fahr. MABCH MENUS 239 Preparing the Meal Reheat the cereal, then make the sponge biscuits. While they are baking make the creamed dried beef and the coffee. Serve the cereal, then the dried beef, sponge biscuits and coffee. Baked Figs Wash well and soak overnight in just enough water to cover, ^ pound of dried whole figs. In the morning add 3^ c sugar, 1/2 T butter, juice of i lemon, a grating of nutmeg and bake i h in a moderate oven. Gingerbread