Lessons in cooking through preparation of meals

Have the butcher make "rosettes" of strips of skirt steak, or else make them at home by rolling up a strip of meat about 2 inches wide and 3 or 4 inches long, fastening with a skewer for a handle ; now proceed according to directions given in Lesson i for broiling sirloin steak. Creamed Potatoes Cut plain boiled potatoes into J^-inch cubes suflticient to fill lyz cups; heat in i cup white sauce. White Sauce In a saucepan melt 2 tablespoons butter ; to it add 2 tablespoons flour ; when mixed to a smooth paste, add gradually I cup of milk; return to the fire, cook, stirring constantly, until the mixture thickens ; boil a few minutes to thoroughly cook the starch, taking care, however, that it does not scorch. Add the diced potatoes, heat well and serve. Baked Custard Beat 4 eggs slightly ; add >4 cup sugar, }^ teaspoon salt and a few gratings of nutmeg; beat well and add i quart milk ; strain into buttered custard cups and set in a pan of hot water in a slow oven ; bake until firm. This may be determined by inserting a pointed knife in the custard. If it comes out clean the custard is done. Care must be taken that the water surrounding the moulds does not boil. Because of the low coagulating point of eggs any mixture containing a number of them must be cooked at a low temperature in order to obtain the best results. Preparing the Meal In the morning after breakfast, cook and strain the tomatoes for soup for supper. Then make the custard so that it will have ample time to cool before serving for dinner; ^ hour before dinner time pare the potatoes and put them on to cook, and then make the white sauce for them ; now prepare the steak for broiling, if the butcher has not already done so ; light the broiler burners and while broiler is heating cut the bread and butter and put on the table ; also put the pickles in a dish and set on the table. Now add the cold milk to the tomato mixture and put in a double boiler to heat. While heating put the steak on the broiler, and after searing both sides, lower flame and cook more slowly. Drain water from potatoes and dice them; add to white sauce, which has been heating. Serve the soup from a hot tureen into hot plates; after soup plates have been removed, increase the heat under the potatoes for a few seconds to be sure that they are thoroughly hot before serving ; remove to a hot vegetable dish ; put the steak on a hot platter and quickly make the gravy, having put some milk on to heat while soup was being served ; pour gravy into hot dish and send with steak and potatoes to the table. Fill all the cooking utensils with water before sitting down to dinner. Friday Lesson 13 FRIED APPLES CORNMEAL GEMS MOCK MAPLE SYRUP Fried Apples Pare, core and slice several apples ; in a frying pan put 3 tablespoons butter and when melted add the apples ; sprinkle ^ cup sugar over them and cook slowly, taking care that they brown, but do not scorch ; when tender and transparent remove from the fire and serve. Corn Meal Gems Mix and sift 3^ cup cornmeal, i cup flour, 3 teaspoons baking powder, i tablespoon sugar ; add ^ cup milk gradually, then I egg well beaten, i tablespoon melted butter and }4 teaspoon salt — bake in hot gem pans. Mock Maple Syrup