Lessons in cooking through preparation of meals

By this time the pudding is done so the burners can be extinguished, but unless the pudding is already very brown it can be left in the oven until ready to serve. Be sure to fill the roasting pan with water before going to dinner ; also, as soon as the pudding is served, put to soak the pudding pan and the vessel in which the sauce was cooked. Wednesday Lesson 7 STEWED PRUNES CORN FLAKES — CREAM AND SUGAR FRENCH TOAST SYRUP COFFEE Stewed Prunes Wash the prunes well, cover with cold water, and soak over night. In the morning put them to cook in the water in which they were soaked, cooking very slowly below the boiling point. When the prunes are soft and almost done, add a little sugar if preferred. The long, slow cooking retains all the sugar that the fruit originally possessed, and makes additional sweetening unnecessary. French Toast Beat 2 eggs until light ; to them add i teaspoon salt, a grating of nutmeg, and i pint of milk. Mix well together. Cut stale bread into sHces ^ inch thick; dip the slices, one at a time, into the milk, and then place in a hot, wellbuttered frying-pan. Brown on both sides and then serve Sprinkled with powdered sugar, or with syrup, or plain with butter. Preparing the Meal Put on water to heat for the coffee. Dish the prunes which have previously been cooked and place at each plate at the table. Now grind and make the coffee. While it is cooking, beat the eggs and add the milk. Then cut the slices of stale bread for the French toast. Cut the butter and fill the cream pitchers and place on the table. Then fill cereal bowls with Corn Flakes. These may be placed on a small serving table in the dining room from which they can easily be served as soon as the fruit is finished. If not a fresh package, the Corn Flakes should be dried out in the oven. Fry the bread just before ready to serve. It is much better when freshly cooked. The coffee will be ready to serve by the time the bread is browned ; serve together, the cereal and fruit dishes having been removed. Wednesday Lesson 8 COLD SLICED VEAL LYONNAISE POTATOES BREAD AND BUTTER TEA Cold Sliced Veal Slice very thinly the roast left from dinner the evening before and arrange on a bed of lettuce. Lyonnaise Potatoes Remove the skins from baked potatoes left from dinner, and cut into small cubes. Into a frying-pan put 2 tablespoons butter, % onion chopped fine, and 2 teaspoons chopped parsley. Add the potatoes and stir until they have absorbed all the butter and become slightly browned. Sprinkle J4 teaspoon salt over them and serve very hot. Tea Rinse the clean teapot, preferably of china ware, with boiling water, and let stand a moment on the stove to dry. Now put into it i teaspoon of tea for each cup of tea to be made, and pour as many cups of furiously boiling water as desired. Put on the cover and let stand 5 minutes on the stove without boiling. Pour off the grounds and serve. If desired stronger, add more tea; do not steep longer. If too strong, add hot water. In preparing this meal, which should not take longer than 20 minutes, first fill the tea-kettle and put it on the stove to heat. Then dice the potatoes, and while they are browning slice the meat. Now cut the bread and butter and make the tea.