Lessons in cooking through preparation of meals

Chop I pound lean round steak fine, add ^ c chopped English walnuts, pecans, almonds, etc., as desired, 3^ t salt, and a dash of pepper. Mix and form into balls about 2 inches in diameter. Stand in a baking-pan and pour over them I c canned tomatoes. Bake in a moderate oven 30 m, basting frequently. When ready to serve, dish the balls, add to the tomato ^ T butter and yi T flour, rubbed to a paste ; when boiling, add ^ t salt, and pour the sauce around the balls. Riced Potatoes Pass 8 boiled potatoes through a vegetable ricer, heap lightly in a hot vegetable dish, sprinkle with salt, and serve at once. Reserve 2 c for future use. Boiled Carrots Wash and scrape 6 carrots thoroughly, cut into dice and cook ^ h, or until tender, in boiling salted water. Drain, add 2 T butter, 1/ t salt, dash of pepper; toss well together, and serve at once. Bakewell Pudding Cover the bottom of a baking dish with ^ c chopped dates and figs, scalded and dried, sprinkle i c bread crumbs over the top of this. Beat 2 eggs well, add 2 T sugar, i c milk, }i c chopped nuts, and pour over the crumbs. Bake in a moderate oven i h. Preparing the Meal An h before dinner, prepare the pudding and place in the oven. While baking, wash and scrape the carrots and potatoes, dice the carrots, and cook both in boiling salted water. Now prepare the Kibbee and place in the oven. Drain and rice the potatoes, turning into a hot vegetable dish, drain and season the carrots, remove the balls from the liquid, thicken the tomatoes, pour around the meat balls, and serve the dinner. Leave the pudding in the oven, with the gas turned off, however, until ready to serve. After dinner, mix and shape the potato croquettes for frying the next morning. Sunday Lesson 171 ICED GRAPE FRUIT POTATO CROQUETTES HOT CROSS BUNS Iced Grapefruit Remove the tough membrane and seeds from halves of chilled grape fruit, add 2 T powdered sugar and 2 T shaved ice to each. Serve at once. See p. 58 for directions. Potato Croquettes To 2 c riced potatoes add 2 T melted butter, 3^ t salt, I beaten egg, ]4> t pepper, i t grated onion and i T chopped parsley. Shape as desired, egg and crumb, and fry in deep fat to a golden brown. Serve at once. Preparing the Meal Heat the fat for the croquettes while preparing the iced grape fruit. Make the coffee, egg and crumb the croquettes, mixed and shaped the preceding evening, and fry until golden brown in color. Serve the grape fruit, then the croquettes, Hot Cross Buns and coffee. If desired, the buns may be reheated and served warm for breakfast. Sunday Lesson 172 CROWN OF PORK MASHED POTATOES BROWNED SPRING ONIONS EGG AND CRESS SALAD GERMAN PUFFS — SABYON SAUCE Crown of Pork Obtain pieces containing 6 ribs from each side of a rack of pork, having two pieces of the same length and height; have the backbone removed and cut between the ribs ; trim each rib above the eye as for French lamb chops ; turn the rib bones outside and the eyes of the chops inside and sew the pieces together into a circle.