CREAMED ZWEIBACH WITH EGG TIMBALES COFFEE Creamed Zweibach Cut bread or rusk into slices about J^ inch thick, place in the oven with low heat to thoroughly dry and brown throughout. Make a Medium White Sauce (3 T flour, i^ c milk✪ Creamed Zweibach), pour over the pieces of Zweibach, and serve at once with egg timbales. This slow drying of the bread changes part of the starch to dextrine, a form of sugar readily assimilated. Egg Timbales Butter timbale moulds or custard cups, and break a fresh egg into each cup, place 3^ t butter on top of each, set the mould in a pan of water in the oven until the eggs are set. Remove from the oven, loosen from the sides of the cup, and turn out onto pieces of creamed zweibach. Serve at once. MA¥ MENUS 299 Preparing the Meal Prepare the egg timbales. Make the White Sauce, then place the timbales in the oven and also reheat the zweibach made the preceding- day. While the timbales are cooking make the coffee ; cut the oranges in half and serve the fruit, then the eggs, creamed zweibach, and coffee. Immediately after breakfast, cook the beets for dinner. When tender, remove the skins, slice and cover with vinegar. LUNCHEON OR SUPPER Thursday Lesson 185 TONGUE SOUFFLE BREAD AND BUTTER JELLY TEA Tongue Souffle Grind i c braized tongue left from the preceding eve- ning. Make i c Thin White Sauce (i T flour) ; when cooked and slightly cooled, add ^ c breadcrumbs, i c ground tongue, 34 t onion juice, ^^ t salt, ^ t paprika, i T chopped parsley, ^ t chopped celery, and the beaten yolks of 2 eggs✪ Tongue Souffle. Pour into a buttered baking dish, set in a pan of water, and bake until firm, 20-30 m. If baked in in- dividual moulds, 10-20 m only will be required. Mix thoroughly and fold in the stiffly beaten whites of 2 eggs. Preparing the Meal About ^ h before lunch time prepare the tongue souffle and place in the oven ; 5 m before it is done make the tea, cut the bread and butter and place on the table with the jelly. Serve the lunch, leaving the souffle in the dish in which it was baked. DINNER Thursday Lesson 186 FRICASSEED VEAL MASHED POTATOES STUFFED TOMATOES NEW BEETS — PICKLED PEACH CANAPES Fricasseed Veal Wipe 2 lbs. veal from the loin and cut into J^ inch cubes. Cover with boiling water, add i small onion, 2 stalks celery, and 6 slices carrot. Cook slowly below the boiling point until the meat is tender, about i h. Remove 300 LESSONS IN COOKING the meat from the broth, sprinkle with salt and pepper, dredge with flour and saute in pork fat until a golden brown in color. Strain the broth of which there should be 2 c. Melt 4 T butter, add 4 T flour✪ Fricasseed Veal, and when mixed add the strained liquor. Boil a few m, season, and pour around the meat. Stuffed Tomatoes Select 4 firm good sized tomatoes. Wash thoroughly, then cut a slice from the blossom end and reserve for future use. Very carefully scoop out the interior leaving a firm shell. To the pulp add >^ c bread crumbs, browned in >4 c butter, yi c peas, }i c bacon, broiled crisp and cut into small pieces, and ^ c celery chopped very fine. Sea- son with i^ t salt, 34 t paprika, cook 5 m, add i beaten egg, cook I m longer; then fill the shells of the tomatoes, putting on the slices cut off, for covers, place in a dripping pan and bake 20 m in a hot oven.

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CREAMED ZWEIBACH WITH EGG TIMBALES COFFEE Creamed Zweibach Cut bread or rusk into slices about J^ inch thick, place in the oven with low heat to thoroughly dry and brown throughout. Make a Medium White Sauce (3 T flour, i^ c milk), pour over the pieces of Zweibach, and serve at once with egg timbales. This slow drying of the bread changes part of the starch to dextrine, a form of sugar readily assimilated. Egg Timbales Butter timbale moulds or custard cups, and break a fresh egg into each cup, place 3^ t butter on top of each, set the mould in a pan of water in the oven until the eggs are set. Remove from the oven, loosen from the sides of the cup, and turn out onto pieces of creamed zweibach. Serve at once. MA¥ MENUS 299 Preparing the Meal Prepare the egg timbales. Make the White Sauce, then place the timbales in the oven and also reheat the zweibach made the preceding- day. While the timbales are cooking make the coffee ; cut the oranges in half and serve the fruit, then the eggs, creamed zweibach, and coffee. Immediately after breakfast, cook the beets for dinner. When tender, remove the skins, slice and cover with vinegar. LUNCHEON OR SUPPER Thursday Lesson 185 TONGUE SOUFFLE BREAD AND BUTTER JELLY TEA Tongue Souffle Grind i c braized tongue left from the preceding eve- ning. Make i c Thin White Sauce (i T flour) ; when cooked and slightly cooled, add ^ c breadcrumbs, i c ground tongue, 34 t onion juice, ^^ t salt, ^ t paprika, i T chopped parsley, ^ t chopped celery, and the beaten yolks of 2 eggs. Pour into a buttered baking dish, set in a pan of water, and bake until firm, 20-30 m. If baked in in- dividual moulds, 10-20 m only will be required. Mix thoroughly and fold in the stiffly beaten whites of 2 eggs. Preparing the Meal About ^ h before lunch time prepare the tongue souffle and place in the oven ; 5 m before it is done make the tea, cut the bread and butter and place on the table with the jelly. Serve the lunch, leaving the souffle in the dish in which it was baked. DINNER Thursday Lesson 186 FRICASSEED VEAL MASHED POTATOES STUFFED TOMATOES NEW BEETS — PICKLED PEACH CANAPES Fricasseed Veal Wipe 2 lbs. veal from the loin and cut into J^ inch cubes. Cover with boiling water, add i small onion, 2 stalks celery, and 6 slices carrot. Cook slowly below the boiling point until the meat is tender, about i h. Remove 300 LESSONS IN COOKING the meat from the broth, sprinkle with salt and pepper, dredge with flour and saute in pork fat until a golden brown in color. Strain the broth of which there should be 2 c. Melt 4 T butter, add 4 T flour, and when mixed add the strained liquor. Boil a few m, season, and pour around the meat. Stuffed Tomatoes Select 4 firm good sized tomatoes. Wash thoroughly, then cut a slice from the blossom end and reserve for future use. Very carefully scoop out the interior leaving a firm shell. To the pulp add >^ c bread crumbs, browned in >4 c butter, yi c peas, }i c bacon, broiled crisp and cut into small pieces, and ^ c celery chopped very fine. Sea- son with i^ t salt, 34 t paprika, cook 5 m, add i beaten egg, cook I m longer; then fill the shells of the tomatoes, putting on the slices cut off, for covers, place in a dripping pan and bake 20 m in a hot oven.

Lessons in cooking through preparation of meals