Lessons in cooking through preparation of meals

Now drain and mash the onions, finish the souffle and place in the oven. Put the fat for frying the croquettes over the fire, and while heating egg and crumb the croquettes, and when the fat is hot, fry, allowing about 8 m for cooking. Put the bacon over the fire, and while broiling drain and mash the potatoes. If desired make a tomato or white sauce for the croquettes. Add the vinegar to the bacon fat, and when thoroughly hot pour over the lettuce. Drain the croquettes, remove the shortcake and souffle from the oven and serve the dinner. Put the shortcake together just before serving the dinner, reserving the fruit for the top layer, however, until just before the dessert is served. Sunday Lesson 193 FRESH STRAWBERRIES WITH POWDERED SUGAR PUFFED RICE CHEESE OMELET CINNAMON ROLLS Strawberries Pick over and wash well i pt. of strawberries. Place in sauce dishes, cover thickly with powdered sugar and serve. Puffed Rice Place Quaker Puffed Rice in the oven to become thoroughly crisp before serving. Cheese Omelet Use 4 eggs, ^ t salt, dash of pepper, 4 t butter, ^ c grated cheese (p. 125). Preparing the Meal Reheat the cinnamon rolls and at the same time heat the puffed rice. Look over the strawberries, wash and place on the table. Make the omelet, and while slowly cooking make the coffee. Serve the fruit, then the cereal, then the omelet, rolls and coffee. If desired the fruit and cereal may be combined, Sunday Lesson 194 FRIED CHICKEN — GRAVY MASHED POTATOES TOMATOES WITH CREAM SAUCE APPLE, DATE AND CELERY SALAD VANILLA ICE CREAM MACAROONS Fried Chicken Clean and singe 2 young chickens (p. loi), and cut into pieces for serving. This may be done as follows : Cut the legs from the body, break the joint at the thigh and cut in two. Also break the bone at the knee and cut the lower leg off and discard. Next cut off the neck and wings. Break the breast bone and cut in two lengthwise. Then cut each of these halves in two crosswise. Break the back in two crosswise. Plunge in cold water drain but do not wipe. Sprinkle with salt and pepper, then dredge thickly with flour, having as much flour adhere to the chicken as possible. Cook slowly in fat, such as bacon, butter, salt pork, etc., until tender and well browned. This will require about 3^ h for tender young chickens. If the chickens are not very tender, cook slowly until tender in water just below the boiling point, then dredge in flour and saute in butter to a golden brown, or prepare as for frying, but cook slowly in dripping pan with plenty of fat in the oven. Gravy To 2 T of the fat in the pan in which the chicken was fried, add 2 T flour, brown well scraping up all the juices from the bottom of the pan, add slowly i c milk, boil a few m stirring all the time. Add salt and pepper if necessary and serve. Tomatoes with Cream Sauce Wipe, peel and slice 3 solid tomatoes. Sprinkle with salt and pepper, dredge with flour and saute to a golden brown in 3 T butter. Place on a hot platter and cover with i c hot Medium White Sauce (2 T flour). If fresh tomatoes cannot be secured use the canned whole tomatoes. Apple, Date and Celery Salad