Lessons in cooking through preparation of meals

Wash, pare and slice very thin, 4 potatoes, using if available, a vegetable cutter. Stand in cold water 1/2 h, drain and dry between towels. Arrange in layers in a well buttered baking pan, having the pan ^ full ; season each layer with salt and pepper, and brush over with melted butter. Cook in a moderate oven about 3/4 h, or until soft and brown. Luncheon Rolls Add 2 T sugar and 1/2 t salt to 3/4 c scalded milk ; when lukewarm add 1/2 yeast cake dissolved in 2 T lukewarm water, and 1/2 c flour. Cover, set in a warm place to rise; then add 2 T melted butter, i egg well beaten, grated rind of I lemon, and enough flour to knead. Let rise again, roll to 5^ inch in thickness, shape with a small biscuit cutter, place in a buttered pan close together, let rise again, and bake. Preparing the Meal About 1 1/2 h before lunch slice the potatoes and stand in cold water 1/2 h. Then prepare the potatoes for baking and place in the oven. By this time the rolls should be light and may be baked with the potatoes. The rolls will require about 1/2 h, while the potatoes will take from 3/4 to 1 h to bake. Place the jelly on the table, make the tea and when the potatoes are done serve the lunch. Monday Lesson 177 BEEF A LA MODE MASHED POTATOES CUCUMBERS A LA POULETTE APPLE SALAD FRUIT CANNELONS WITH CREAM Beef a la Mode With strips of cloth or with twine bind 3 or 4 lbs. of beef from the top of the round into circular shape. With a sharp knife make several incisions and into these press strips of salt pork, half an inch thick; make other incisions and into these press bread stuffing, 1/2 c crumbs, moistened with hot water or stock, 1 t salt, 1/4 t pepper, 1/2 onion chopped fine, 1 T chopped parsley ; sear and brown well all sides of the beef in the hot drippings from the salt pork, using an iron kettle ; add a sprig or two of parsley, i onion and carrot chopped fine, half cover with boiling water, and cook very slowly below the boiling point until tender. This will require 4-5 h. The fireless cooker is splendid for this kind of cookery. Cover tightly, adding more water as necessary. Remove the meat from the kettle, skim the fat from the liquid, thicken with flour mixed to a paste with cold water, using 2 T flour for each cup of liquid, season with salt and pepper, boil a few m and serve. Mashed Potatoes Four medium sized potatoes, 1 1/2 T butter, 1/2 c milk, 1 1/2 t salt, dash of pepper. Cucumbers a la Poulette Pare 2 medium sized cucumbers, cut them in halves, and with a spoon scoop out the seeds. Cut each half into three pieces, crosswise, cover with boiling salted water and cook until tender, about 35-40 m. Drain, reserving 1 c of the liquid. Melt 2 T butter, add 2 T flour and when well blended, add the liquid from the cucumbers, stir until boiling, add 1/2 t salt, dash of pepper, and pour slowly onto the beaten yolk of 1 egg. Return to the fire, cook a minute longer, add i T lemon juice, and the pieces of cucumber, heat thoroughly and serve. Apple Salad Wash, pare and dice 3 medium sized tart apples, add 1/2 c chopped peanuts, 1 stalk celery, cut into 1/4 inch lengths, cover with salad dressing, and serve on lettuce leaves. Fruit Cannelons