Lessons in cooking through preparation of meals

Chop the heart and mix with the gravy. While heating make the coffee, heat the cereal, and toast the bread. Just before serving the cereal, start the eggs to poaching, having the flame turned very low. Finish the French Hash, and serve at once with the toast and coffee. After breakfast, cook the lentils and make the brown bread for lunch and the turnip jelly for dinner. Thursday Lesson 163 LENTIL SOUFFLE BROWN BREAD AND BUTTER TEA POOR man's TARTLETS Lentil Souffle Wash 3^ pt lentils, cover with cold water, and soak over night. In the morning drain, cover with boiling water and cook slowly I h. Drain, press through a colander, add % c milk, I t salt, yi t pepper, i T butter, and the yolks of 2 eggs. Beat well, then 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 until set, about 20-30 m. Brown Bread Mix well and sift i c each, cornmeal, rye, and graham flour, i^ t soda, and 2 t baking powder. Add )^ c brown sugar, ^ c molasses and 2^ c sour milk. Steam 3 h, or i>^ h and bake i h in the oven. Poor Man's Tartlets ' Beat the white of i egg until frothy, then add 2 T powdered sugar, and beat until fine and white. Spread each one of 12 square crackers (Uneeda Biscuit are excellent to use) with 2 t jelly. Over the jelly spread the meringue. Dust the tops with 2 T powdered sugar, and brown in a slow oven. Preparing the Meal Half h before lunch, make the Lentil Souffle and place in the oven. Then make and bake the Tartlets. Cut tlie brown bread, make the tea, and serve the lunch. Thursday Lesson 164 BAKED LOIN OF MUTTON BROWNED POTATOES STEWED TOMATOES TURNIPS IN JELLY APPLE DUMPLINGS Baked Loin of Mutton Wipe the loin, place in a baking-pan, rub over with butter, dredge with flour, and put in the oven. The heat should be intense at first, so as to sear the surface of the meat, then lowered and the meat baked slowly for lYz h. The loin is a long piece of solid meat, 2 or 3 inches in diameter and sometimes 12 inches long. It is the most tender part of the animal. Brovi^ned Potatoes About I h before the meat is done, place 8 medium sized potatoes, washed and pared, in the pan with the meat, and bake until tender. If necessary, add a little hot water, ^ c, to the pan in which the meat is cooking. Stewed Tomatoes One can tomatoes, i t salt, 2 T sugar, dash of pepper, 2 T flour, 2 T butter. (See p 44, if desired.) Turnips in Jelly Cover 2 T gelatine with 3^2 c cold water and soak J/2 h or longer. Wash, pare and cut 4 turnips into tiny dice, % inch on the side ; cover with boiling salted water, and cook until transparent. To the soaked gelatine add the juice of 2 lemons, i t salt, i T vinegar, i T catsup, and 2 c boiling water. Strain into a bowl, set in a cold place, and when cool stir until it begins to thicken, then add the turnip. Mix well and set aside to harden. If desired, at this point it may be moulded in individual moulds, and when set served on a lettuce leaf with Mayonnaise Dressing. Apple Dumplings Wash, pare and core 6 small apples. Make a biscuit dough