Lessons in cooking through preparation of meals

1 T boiling water, i m or so, then add to the butter mixture. Add I c flour, mixed and sifted with i t baking powder, then yi c nut meats and 5^ c raisins, scalded and seeded. Cut and fold in the stiffly beaten white of the egg, and when well mixed place the dough in a cold place. When thoroughly chilled, roll out very thin, cut into shape, and bake in a moderate oven. Preparing the Meal About ^ h before lunch, prepare the meat for the pies, then make the dough and put on the pies. Roll out the Hermit dough, made in the morning, cut, and bake at the same time as the meat pies. Make the tea and serve the lunch. Wednesday Lesson 161 BLANQUETTES OF CALVES' HEARTS BOILED RICE GREEN PEAS KIDNEY BEAN SALAD PINEAPPLE SNOW Blanquettes of Calves' Hearts Wash 2 calves' hearts thoroughly in cold water and cut into I inch cubes. Put them into a saucepan, cover with i qt boiling water, boil up, skim, then simmer gently for 2 h. When tender, mix together 3 T butter and 3 T flour, add 2 c of the liquor in which the hearts were cooked, stir until boiling, add i t salt and a dash of pepper. Beat i egg slightly, pour the gravy slowly onto it, mixing well, add the hearts, and serve at once. Boiled Rice Half c rice, i pt boiling water, i t salt, boil rapidly until tender. Green Peas Drain the liquor from i can peas, heat with ^ c water, add I T butter, 3^ t salt, i t sugar, dash of pepper, and serve at once. Kidney Bean Salad Drain the liquor from i can kidney beans, add 2 hard boiled eggs, sliced, ^ c diced celery, cover with salad dressing (^ t mustard, yi t salt, lYz T sugar, y% c vinegar, yolks of 3 eggs ; see p 29), and serve cold on lettuce leaves. Pineapple Snow Scald 2 c milk. Mix 4 T cornstarch, 4 T sugar, and 5^ t salt well together, mix to a paste with % c cold milk, and add to the hot milk. Cook 15 or 20 m; add several spoonfuls, a little at a time, to the beaten yolks of 2 eggs. Return to the thickened milk and cook several m longer. Remove from the fire, fold in the stiffly beaten whites of 2 eggs and y2 c grated pineapple. Pour into wet moulds, and, when set, serve very cold. Preparing the Meal About 254 h before dinner time, prepare the hearts and start to cooking. Make the salad, arrange on lettuce leaves and set in a cool place until needed. One h before dinner, blanch and cook the rice, and 10 m before serving, open and drain a can of peas, heat and season. Make the gravy for the hearts, and serve the dinner. The pudding has been made in the morning, after breakfast. Thursday Lesson 162 WHEAT BERRIES WITH BAKED APPLES — CREAM AND SUGAR FRENCH HASH DRY TOAST Wheat Berries Heat to make thoroughly crisp, then serve with apples previously cooked, or with other stewed fruit. French Hash Chop finely any pieces of heart left from the preceding dinner. Reheat in the gravy. Toast 4 pieces of bread and carefully poach 4 eggs. On top of the toast pile the chopped hearts, and on top of this place a poached egg. Serve at once. If the heart is not on hand, it will have to be cooked previously, according to directions in Lesson 161. Preparing the Meal