Lessons in cooking through preparation of meals

Wash and pare 4 medium sized potatoes. Slice very thinly ; if possible, use a slaw cutter to make the slices just like paper. Drain from the water, wipe thoroughly, and put into a frying-pan in which 2 T butter have been melted. Add I t salt, cover and cook slowly, stirring occasionally, until tender and well browned. Corn Bread Three-fourths c cornmeal, ^ c flour, ^/^ t salt, }i t soda, I T sugar, i beaten egg, i c thick sour milk. (See p 134 if necessary.) Preparing the Meal About }i h before breakfast, prepare the potatoes and place in the frying-pan. While cooking, make the cornbread and place in the oven. Make the coffee, and heat the rice for a few moments in the oven to freshen it. Serve the cereal, then the potatoes, cornbread and coffee. Tuesday Lesson 157 SAUTED BRAINS RICE SOUFFLE BREAD AND BUTTER PLUM JELLY TEA SSautéd Brains Wash a calf's brain well, removing all connecting tissue and all clotted blood. If necessary, soak 3^ h or more in cold water. Cut into slices j4 inch thick, dip in crumbs, then in egg, then crumbs, and sauté in 2 T butter until tender throughout and golden brown in color. Brains being soft, and lacking any tough tissue, cook very easily and quickly. Rice SoufHe Cook 54 c rice in 2 c boiling salted water for 15 m; drain. Add i c milk, 5^ t salt, i T chopped parsley, and I T chopped celery, and cook 10 m in a double boiler. Remove from the fire, add i T butter, and the beaten yolks of 2 eggs, then carefully cut and fold in the stiffly beaten whites of 2 eggs. Turn into a buttered baking dish, set in a pan of water, and bake 20 m, or until set. Preparing the Meal About I h before lunch, wash the brains and soak in cold water. Then blanch and cook the rice. Drain the brains, slice, egg and crumb, and set aside until ready to saute. Finish the preparation of the rice souffle, and while baking sauté the brains. Cut the bread and butter, and with some jelly place on the table. Make the tea and serve the lunch. Tuesday Lesson 158 BEEF ROLL NEW POTATOES IN CREAM BEETS ITALIAN FASHION RHUBARB PIE Beef Roll Wipe and trim a slice of round steak, spread with a dressing of i c bread crumbs, ^ t each salt and sage, dash of pepper, and i onion chopped fine, ^ c milk and i T melted butter; roll and tie firmly. Melt 2 T butter, suet, bacon or pork fat, in a saucepan, brown the roll well in this, then add 2 c hot water, and simmer 2 h. Remove the roll, thicken the liquor, using 2 T flour for each c of liquid, and serve, either separately or poured around the meat, as desired. New Potatoes in Cream Wash and scrape well 6 small new potatoes. Cover with boiling salted water and cook until tender. Drain, add i c Medium White Sauce (2 T butter, 2 T flour, i c milk), I T chopped parsley, and serve at once. Beets — Italian Fashion