Lessons in cooking through preparation of meals

Note: If the fresh tomatoes cannot be secured use the canned, and lay in layers in baking dish, alternating with the above mixture, and bake as for scalloped. New Beets — Pickled Wash 6 medium sized beets thoroughly and cook until tender in boiling water. From ^ to 3 h will be required dependent upon the age of the beets. Tender new beets will cook in }i h. Drain, cover with cold water, and with the hands slip off the skins. Then slice the beets into }i inch slices, cover with vinegar, and let stand several h before using. Peach Canapes Saute circular pieces of sponge cake in butter until delicately browned. Drain canned peaches from their syrup, cover with powdered sugar, and add a few drops lemon juice and a slight grating of nutmeg. Melt i T butter, add the peaches and enough syrup to keep them from burning, heat thoroughly, and serve on the browned cake. Serve hot with or without cream as desired. Preparing the Meal About I % h before dinner time prepare the veal for the fricassee and start to cooking. Wash and pare the potatoes and stand in cold water. Wash and remove the pulp from the tomatoes, prepare the stuffing and refill the shells. Now cook the potatoes in salted water and put the tomatoes in the oven. Cut the cake left from the preceding evening into circular pieces, and saute in butter to a golden brown. Open and drain a can of peaches and heat with i T butter and a little syrup. Drain the meat from the broth, dredge with flour and brown in pork fat. Then make 2 c of browned sauce, using the strained broth for the liquid. Drain and mash the potatoes, remove the tomatoes from the oven, put the meat on a hot platter, pouring the sauce around it, and serve the dinner. Heat the peaches for the canapes just before serving. Friday Lesson 187 CANNED PLUMS LAMB CHOPS BUTTERED TOAST Lamb Chops Wipe shoulder chops, broil about 7 m in a hot frying pan, browning both sides, sprinkle with salt and pepper, spread with butter and serve. Preparing the Meal Wipe the chops and start to cooking. Open a can of plums and place the fruit on the table in individual portions ; make the toast and coffee, not forgetting to turn the chops occasionally. Serve the fruit, then the chops, toast and coffee. Immediately after breakfast make the potato biscuits and set to rise, then make and shape the veal croquettes for lunch. Friday Lesson 188 VEAL CROQUETTES CURRANT JELLY POTATO BISCUITS TEA Veal Croquettes Grind enough meat left from the preceding evening to fill I c. Make i c Thick White Sauce (4 T flour), add to it ^ c breadcrumbs, 3^ t onion juice, i T each, chopped celery and parsley, ^ t salt and the chopped meat. Mix thoroughly and when cold shape as desired, cone, square. cylinder, etc., then egg and crumb, and fry in deep hot fat until brown and heated throughout. Potato Biscuit Scald ^ c milk. To it add 3^ T butter, i T sugar, /z t salt, and 3^ c mashed potato, white or sweet as desired. When lukewarm add yeast cake dissolved in ^ c lukewarm water. Mix the sponge with 1^2 c or 2 c flour, or until stiff enough to knead. When smooth let rise until double in bulk, thf n knead, shape, let rise again and bake. Preparing the Meal