Mix and sift thoroughly 2 c flour, i T sugar, _>^ t salt, 2 t baking powder ; add 2 T finely ground nuts, mix well, then add 34 c milk✪ Fruit Cannelons gradually. The dough should be moist, but not wet. Turn out onto a floured board, pat out to about 3^ inch in thickness, cut into strips i inch wide and 12 inches long, wrap around a cannelon mould, or if not available, a small baking powder can, and stand upright to bake. If no moulds of any kind can be secured, line muffin pans with the dough, brush over with milk, dust with granulated sugar, and bake 20 m in a hot oven. When done slip from the moulds or pan, and fill with fruit, either crushed fresh fruit, or stewed fruit. Serve with cream and sugar. Preparing the Meal About 4 h before dinner prepare the beef and put on to cook. An h before dinner wash and pare the potatoes and cucumbers and put each on to cook in boiling salted water. Then make the cannelons, and while baking prepare the 292 LESSONS IN COOKING apple salad, placing on lettuce leaves and setting in a cool place until needed. Drain the cucumbers, saving i c liquid, make the sauce for them, then drain and mash the potatoes. Remove the meat from the kettle, make gravy if desired, and serve the dinner. BREAKFAST Tuesday Lesson 178 OATMEAL — CREAM AND SUGAR EGGS A LA BUCKINGHAM DRY TOAST COFFEE Oatmeal One and one half c oatmeal, 4 c boiling w^ater, i t salt. Reserve half of the porridge for future use. Eggs a la Buckingham Alake 4 slices milk toast, and arrange on a platter. Beat 4 eggs slightly, add >^ t salt, Ys t pepper, and ^ c milk. Turn into a heated frying pan in which there are 2 T melted butter, cook, stirring constantly, until of a creamy con- sistency, pour over the toast, and sprinkle with 4 T grated cheese✪ Eggs a la Buckingham. Serve at once. Preparing the Meal Reheat the cereal and prepare the eggs for cooking. Make the coffee and toast, and cook the eggs. Serve the cereal and put the eggs, a trifle undercooked, on the toast with the grated cheese on top, and set in a very slow oven until ready to serve. Immediately after breakfast cook the lamb for dinner, also make the pineapple fanchonettes for dessert for din- ner. Mould the leftover oatmeal to be used the following morning. LUNCHEON OR SUPPER Tuesday Lesson 179 POTATO CAKES CHEESE BALLS BREAD AND BUTTER TOMATO PRESERVES TEA Potato Cakes Two c mashed potato, I egg, Yz t salt (p. 127). Cheese Balls Mix \y2 Q. grated cheese with i T flour, ^ t salt, few grains cayenne, and the yolks of 2 eggs. Beat the whites MAY MENUS 293 of 2 eggs stiff and add to the first mixture. Shape in small balls, roll in cracker crumbs, and fry in deep fat to a golden brown. Drain on brown paper. Preparing the Meal About 20 m before lunch prepare the potato cakes, then make the cheese balls, having the fat heating while doing so. Saute the potato cakes, fry the cheese balls, make the tea and serve the lunch. DINNER Tuesday Lesson 180 LAMB FRICASSEE — PEAS HONGROISE POTATOES ASPARAGUS PINEAPPLE FANCHONETTES Lamb Fricassee ✪ Pineapple Fanchonettes

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Mix and sift thoroughly 2 c flour, i T sugar, _>^ t salt, 2 t baking powder ; add 2 T finely ground nuts, mix well, then add 34 c milk gradually. The dough should be moist, but not wet. Turn out onto a floured board, pat out to about 3^ inch in thickness, cut into strips i inch wide and 12 inches long, wrap around a cannelon mould, or if not available, a small baking powder can, and stand upright to bake. If no moulds of any kind can be secured, line muffin pans with the dough, brush over with milk, dust with granulated sugar, and bake 20 m in a hot oven. When done slip from the moulds or pan, and fill with fruit, either crushed fresh fruit, or stewed fruit. Serve with cream and sugar. Preparing the Meal About 4 h before dinner prepare the beef and put on to cook. An h before dinner wash and pare the potatoes and cucumbers and put each on to cook in boiling salted water. Then make the cannelons, and while baking prepare the 292 LESSONS IN COOKING apple salad, placing on lettuce leaves and setting in a cool place until needed. Drain the cucumbers, saving i c liquid, make the sauce for them, then drain and mash the potatoes. Remove the meat from the kettle, make gravy if desired, and serve the dinner. BREAKFAST Tuesday Lesson 178 OATMEAL — CREAM AND SUGAR EGGS A LA BUCKINGHAM DRY TOAST COFFEE Oatmeal One and one half c oatmeal, 4 c boiling w^ater, i t salt. Reserve half of the porridge for future use. Eggs a la Buckingham Alake 4 slices milk toast, and arrange on a platter. Beat 4 eggs slightly, add >^ t salt, Ys t pepper, and ^ c milk. Turn into a heated frying pan in which there are 2 T melted butter, cook, stirring constantly, until of a creamy con- sistency, pour over the toast, and sprinkle with 4 T grated cheese. Serve at once. Preparing the Meal Reheat the cereal and prepare the eggs for cooking. Make the coffee and toast, and cook the eggs. Serve the cereal and put the eggs, a trifle undercooked, on the toast with the grated cheese on top, and set in a very slow oven until ready to serve. Immediately after breakfast cook the lamb for dinner, also make the pineapple fanchonettes for dessert for din- ner. Mould the leftover oatmeal to be used the following morning. LUNCHEON OR SUPPER Tuesday Lesson 179 POTATO CAKES CHEESE BALLS BREAD AND BUTTER TOMATO PRESERVES TEA Potato Cakes Two c mashed potato, I egg, Yz t salt (p. 127). Cheese Balls Mix \y2 Q. grated cheese with i T flour, ^ t salt, few grains cayenne, and the yolks of 2 eggs. Beat the whites MAY MENUS 293 of 2 eggs stiff and add to the first mixture. Shape in small balls, roll in cracker crumbs, and fry in deep fat to a golden brown. Drain on brown paper. Preparing the Meal About 20 m before lunch prepare the potato cakes, then make the cheese balls, having the fat heating while doing so. Saute the potato cakes, fry the cheese balls, make the tea and serve the lunch. DINNER Tuesday Lesson 180 LAMB FRICASSEE — PEAS HONGROISE POTATOES ASPARAGUS PINEAPPLE FANCHONETTES Lamb Fricassee

Lessons in cooking through preparation of meals