Lessons in cooking through preparation of meals

To Yz c boiling water add i T butter. Pour into i c molasses with which i t soda has been mixed, then add quickly 2 c flour mixed and sifted with i T ginger and Yz t ^salt. Beat well, pour into a deep cake pan and bake in a moderate oven about i h or until a sterilized straw, when inserted, can be withdrawn clean. Spice Cakes Cream ^ c butter with Yi c sugar, add the beaten yolk of 1 egg and cream well, then add Yi c molasses and mix all together. Add i c milk alternately with 2Y2 c flour mixed and sifted with 2 t soda, i t cream of tartar, 2 t cinnamon, Y2 t clove, Ya- t allspice, 34 t nutmeg. When well blended add i T lemon juice or vinegar, and cut and fold in the stiffly beaten white of the egg. Pour into muffin pans or individual cake pans and bake 20 m in a moderate oven. Noodles Two eggs, 2 T milk, Y^ t salt, and flour to make a stiff dough. See Lesson 148. Method of Work Immediately after breakfast prepare the figs and while baking make the gingerbread and place in the oven. Then make and bake the spice cakes. Now make the noodles for Saturday evening dinner and set aside to dry. Saturday Lesson 147 BOILED RICE PEA CHOWDER BREAD AND BUTTER TEA Boiled Rice Blanch }i c rice — Page 44 — cover with 3 c milk and cook in the double boiler until the rice is tender and the liquid absorbed. Add more liquid if necessary. Add 3^ t salt and serve at once either plain with butter, or with cream and sugar, as desired. Reserve i c rice for future use. Pea Chowder Soak 3^ c split peas over night in cold water; in the morning drain, cover with cold water, add a bit of soda half the size of a pea, and cook slowly until tender, about 2 or 3 h. Drain, reserving the liquid for soup if desired, add ^ can corn, >^ c milk, ^ t salt and a dash of pepper. Cover and cook slowly for y^ h, add i T butter and serve at once. Preparing the Meal About 3 h before lunch cook the peas for the chowder; 2 h later blanch and cook the rice. Half an hour before lunch time finish the chowder and just before serving make the tea, cut the bread and butter and place on the table. As soon as the rice and chowder are done serve the lunch. Saturday Lesson 148 NOODLE SOUP BOILED BEEF BOILED POTATOES TURNIPS — GERMAN FASHION FRESH GINGERBREAD STEAMED FRUIT ROLL — LEMON SAUCE Noodles Beat 2 eggs slightly, add 2 T milk, ^ t salt and flour enough to make a stiff dough. Knead it, working in all the flour possible. Roll out very thin, let dry for ^ or ^ h, then roll up and cut into very thin slices. Shake out into long strips. Add the noodles to the broth and cook ^ h or longer. Remove the meat and keep in a warm place while serving the soup. MAECH MENUS 241 Boiled Beef Wipe a 3 pound piece of beef, from the rump preferably, or from the lower part of the round. Cover with boiling water to sear the surface and thus retain the juices, then cook several h below the boiling- point. The liquid drained from the peas may be used in making this broth in addition to the water used. Add a bit of bay leaf, a stalk of celery, }i onion, i t salt and a dash of pepper, after the meat has laeen cooking an h or more. If desired i c tomatoes mjy be added also. Turnips — German Fashion