Lessons in cooking through preparation of meals

Wash, pare and dice 4 turnips ; put 2 T butter or oil in a frying pan, when hot add the turnips and shake over the fire until golden brown in color. Turn them into a sauce pan and add i pint of broth from the boiling beef. Cook slowly until tender, about J^ h. Melt 3 T butter in the pan in which the turnips were browned, add 4 T flour, and stir until well browned, then add slowly the liquid drained from the turnips. Add i t onion juice, i t salt and a dash of pepper. Add the turnip cubes, heat thoroughly and serve. Steamed Fruit Roll Sift together 2 c flour, ^ t salt and 3 t baking-powder ; rub in i T butter and mix with milk or water, about ^4 c into a stiff dough. Toss onto a floured board, pat into a sheet about 3/2 inch thick, cover with raspberry jam, strawberry preserves, or any fruit as desired, roll up like a jelly roll, pinching the ends tightly to keep in the fruit. Steam I h. Serve with lemon sauce. Lemon Sauce One T cornstarch, ><_ t salt, >< c sugar, i c boiling water, y2 T butter and the juice of i lemon. See Nutmeg Sauce, Lesson 137, Preparing the Meal Immediately after lunch prepare the meat for boiling and if a fireless cooker is available place it in it; if not, slowly cook over the simmer burner. Also make the savory rice croquettes for Sunday breakfast and set away until needed. About ij4 h before dinner make the fruit roll and steam over the meat. Wash and pare the potatoes and put in part of the steamer, keeping the roll to one side. Wash, pare and dice the turnips, brown, then add the stock and cook slowly until tender. Add the noodles to the broth, allowing 3^ h at least for their cooking. Make the lemon sauce for the pudding, finish the turnips, cut some gingerbread and place on the table. When the noodles are done serve the soup, then the rest of the dinner. If the pudding is not done when ready to serve the soup, place very carefully over hot water for longer cooking. Sunday Lesson 149 BAKED FIGS SAVORY RICE CROQUETTES DRY TOAST Baked Figs See Saturday Morning Baking, page 239. Savory Rice Croquettes Cook I c tomatoes, slice of onion, sprig parsley, i clove, small piece of red pepper, Yz c stock or water, J4 t salt, yi c grated cheese, >< T butter, 20 m. Put through a sieve and add i c cooked rice, mix well, and then add i egg well beaten. Shape into croquettes, tgg and crumb and fry until golden brown in deep hot fat. Preparing the Meal Alake and shape the rice croquettes on Saturday; also bake the figs Saturday morning with the rest of the baking. While the fat is heating for the croquettes make the toast and coffee. Then fry the croquettes, drain on brown paper. Serve the baked figs, then the croquettes, toast and coffee. Sunday Lesson 150 CREAM OF CELERY SOUP PLANKED STEAK WITH VEGETABLES GRAPEFRUIT^ DATE AND NUT SALAD MAPLE BAVARIAN CREAM Cream of Celery Soup One bunch celery, i pint water, J^ t salt, 2 T butter, 2 T flour, 2 c milk. See p. 122. MARCH MENUS 243 Planked Steak