Lessons in cooking through preparation of meals

Mix I c sausage meat with i c stale bread crumbs, softened in cold water and wrung dry ; add i egg, beaten slightly. Put the crown in a baking-pan, with the sausage mixture in the open space inside the crown, cover the bones with buttered paper to keep from burning, dredge with salt, pepper and flour, and bake in a slow oven between 2 and 3 h, basting every 10 m with the drippings, to which /4 to ^2 c hot water is added. Saute to a delicate brown, in 2 T butter, 2 c small peeled spring onions ; add 3 c stock or hot water, and cook until tender, about i h. Let the liquid boil away at the last. Carefully remove the crown to a serving dish, place the onions in the center above the sausage filling, and serve at once. If the onions cannot be obtained, use the mashed potatoes in place of them. Mashed Potatoes Four medium sized potatoes, i^ T butter, % t salt, J/2 c milk. Egg and Cress Salad Cut the whites of 4 hard cooked eggs into eighths lengthwise, and arrange them on a bed of cress to simulate the petals of a flower. Place a bit of Mayonnaise in the center of the petals. Press the yolks through a sieve and arrange over the salad. Serve very cold. German Puffs Cream ^ c butter, add >2 c sugar, and cream lightly. Add the yolks of 2 eggs and beat well. Mix and sift i c flour and i^ t baking powder, and add alternately with y2 c milk. Beat vigorously, then cut and fold in the stiffly beaten whites of 2 eggs. Pour into hot buttered muffin pans and bake about 20 m. Serve with Sabyon Sauce. Sabyon Sauce In the upper part of a double boiler beat 2 eggs well, add ^ c sugar, and beat thoroughly. Set over hot water and beat while 3^ c grape juice is gradually stirred in. When the sauce has thickened slightly, add i t lemon juice, and remove at once from the fire. Be careful that the water in the lower part of the double boiler does not boil, otherwise it will be difficult to keep the egg from curdling. Preparing the Meal Three h before dinner, prepare the crown of pork and place in the oven. Then cook 4 eggs for the salad. Wash and pare both the potatoes and onions and place in cold water until time to cook. One and one-quarter h before dinner, saute the onions, then cover them with hot liquid and cook slowly. Also put the potatoes on to cook. Now prepare the salad and set in a cool place until needed. Then make the German Puffs and while baking, the Sabyon Sauce. Drain and mash the potatoes, remove the roast to a hot serving dish, fill the center with the onions, make gravy if desired, and serve the dinner. Remove the Puffs from the oven when done. Sunday Lesson 173 COLD SLICED TONGUE PINEAPPLE AND BANANA SALAD WAFERS PFEFFER NUESSE COCOA Sliced Tongue To slice a cold boiled tongue, begin at the thick end and cut directly across the grain. Pineapple, Banana, and Nut Salad Cut 2 bananas into slices, add ^ c pineapple cubes and ^ c chopped nuts. Toss together with 2 forks, cover with salad dressing (j^ t mustard, ^4 t salt, 13^ t sugar, }i c vinegar, yolks of 3 eggs, p 29), place on lettuce leaves and serve at once. Cocoa Three c milk, i c water, 2 T cocoa, 2 T sugar, i t cornstarch, % t salt, I t vanilla. (See p 13, if necessary.) Preparing the Meal