Lessons in cooking through preparation of meals

Cut the tough portions of the asparagus left from the preceding day, into small pieces, add the water drained from the asparagus cooked the day before and enough more to make i pt. Cook until tender, about ^ h, then add I t salt and press the pulp through a vegetable press. MAY MENUS 297 While the asparagus is cooking melt 2 T butter in the tipper part of the double boiler, add 2 T flour, and when well blended add slowly, stirring all the time, 2 c milk. Boil a few m, then set over hot water. When the asparagus is cooked and mashed add to the mixture in the double boiler. Strain, reheat and serve. Braized Beef Tongue Use a fresh tongue for braizing. Place in a kettle, cover with boiling water and cook slowly for 2 h. Drain from the water, which should be saved, remove skin and roots, place in a deep pan, and surround with ys c each carrots, onion and celery, cut into small dice, and i sprig of parsley; pour over all 4 c of sauce made according to directions given below ; cover closely and bake 2 h, turning after the first h. Serve on a platter with the sauce strained around it. Sauce for the Tongue Melt 34 c butter, add 34 c flour and stir together until well browned. Add gradually 4 c of the water in which the tongue was cooked. Season with salt and pepper, add i t Worcestershire Sauce and ^ c stewed tomatoes if desired. Potato Cubes Wash, pare, and cut into }2 inch cubes 4 medium sized potatoes. Cover with boiling salted water and cook until tender ; drain and add 2 T butter, 3/2 t salt, 34 c milk and 2 T chopped parsley. Let stand over hot water until the liquid has been all absorbed. Serve at once. Carrots au Gratin Wash, scrape, and dice 6 medium sized young carrots. Cover with boiling salted water and cook 20 m, or until nearly tender. Drain, saving the liquid. Melt 2 T butter, add 2 T flour, and when mixed add gradually, i c of the liquid in which the carrots were cooked. Boil a few min- utes until thickened, then add }i c grated cheese, 3^ t salt, dash of pepper, and the carrot cubes. Mix well together, pour into a buttered baking dish, cover the top with but- tered crumbs and bake until well heated throughout and browned on top. Lemon Milk Sherbet Mix the juice of 2 lemons, % c sugar and i c of boiling water. When cooled add slowly i pt. of milk. Turn into 298 LESSONS IN COOKING a freezer, pack with salt and crushed ice, i part of the former to 2 of the latter, and freeze. Preparing the Meal Immediately after lunch put the meat on to cook; then make and freeze the sherbet, repack and set away until needed. Standing improves the flavor of frozen desserts. When the meat has been cooking 2 h, drain, make the sauce and finish the preparation of the tongue. Place in the oven to continue cooking. About ^ h before dinner, wash, scrape and dice the car- rots, and put on to cook. Also start the asparagus cooking. Then wash, pare, cube, and cook the potatoes. Drain the carrots and prepare for baking. Make the White Sauce 2 T flour, 2 c milk, for the soup, and while cooking mash the asparagus. Then add to the White Sauce. Drain the po- tato cubes, add the seasoning and cook a little while longer over hot water. When the tongue is done remove to a hot platter, strain the sauce around it, dish the vegetables, and serve the dinner. BREAKFAST Thursday Lesson 184 ORANGES