Lessons in cooking through preparation of meals

Turn the browned potatoes into a hot serving dish and send to the table. Wednesday Lesson 9 PAN-BROILED LAMB CHOPS MASHED POTATOES CREAMED PEAS PRUNE SOUFFLE Pan-Broiled Lamb Chops With a damp cloth wipe the lamb chops, and if the butcher has not already trimmed them, cut off any fat that is not perfectly white and clean. Now heat a frying-pan until it is smoking-hot; then quickly lay the chops in the pan and sear first on one side, then the other. When the chops are browned, lower the flame and cook 7 to 10 minutes, according to whether it is desired to have them rare or well done ; also according to the thickness. Usually they are about i inch thick, however. Place on a hot platter, sprinkle with salt and pepper and spread with butter, or pour around them the fat in the pan. Mashed Potatoes Follow directions given in Lesson 3, page 15. Creamed Peas Drain the liquor from }4 can of peas. In a saucepan melt 3 tablespoons butter; to this add 3 tablespoons flour and 5^ teaspoon of salt ; when mixed to a smooth paste add gradually 13^ cups of milk. Heat, stirring all the time; boil a few minutes; add the peas, and when thoroughly heated serve at once. Prune Souffle Beat the whites of 3 eggs until stiff, cut and fold in ^2 cup prune pulp and ^ cup sugar, beat until light and fluffy. Pour into a buttered baking dish and bake in a slowoven until firm. Or the souffle may be served without baking, a soft custard being usually poured over each serving, in that case. Preparing the Meal The peas for this meal were left from Monday's luncheon and the prunes for the souffle from breakfast. Forty minutes before dinnertime wash and pare the potatoes and put them on to cook in boiling salted water. While they are cooking beat the eggs for the souffle and add the prune pulp which has previously been prepared. When the souffle is done set in the oven in a pan of water, or if desired to serve without cooking place in a cool place until ready for it. Next make the cream sauce for the peas and after the peas have been added set over hot water to become thoroughly heated. Now put the frying pan on the stove and while it is heating prepare the chops for broiling. As soon as the chops are brown and are cooking slowly put a cup of milk on the fire to heat and then cut the bread and butter and place on the table. Now drain the water from the potatoes and mash. Put in a hot vegetable dish and send to the table. Transfer the chops to a hot chop plate and pour the peas into a serving dish. Remember to keep the dishes washed up as the work proceeds and to fill each pan with water as soon as its contents have been removed. Thursday Lesson 10 GRAPES COLD WATER OATMEAL CREAM AND SUGAR BAKING-POWDER BISCUITS COFFEE Grapes Wash the grapes by first dipping in boiling water for an instant to kill all germs and insects, then let cold water run through the bunches. Serve very cold. Lettuce, cress, parsley and all fresh vegetables eaten raw may be cleaned in this same way. Cold Water Oatmeal