Lessons in cooking through preparation of meals

To I cup brown sugar add ^ cup water, i teaspoon butter, yl teaspoon salt, and boil for 5 minutes; remove from fire and add ^ teaspoon vanilla. In preparing this meal put a kettle of water on to heat the first thing ; then light the oven and get out the materials and make the gems. After the gems are in the oven, prepare the apples and start them to cooking, after which the mock maple syrup may be made. Now make the coffee, and while that is cooking cut the butter for the table and fill the cream pitchers. Friday Lesson 14 CORN SOUFFLE BREAD AND BUTTER COCOA Corn Souffle Mix ^ can corn, yolks 3 eggs, i cup of milk, ^2 teaspoon salt and i tablespoon melted butter together; carefully fold in the stiffly beaten whites of the eggs ; pour the mixture into a baking dish, set in a pan of water and bake until firm. Notice that this souffle is a variation of the baked custard and might be called a vegetable custard. Remove remainder of corn from tin can to a granite or porcelain bowl and place in a cool place until needed. Cocoa Follow directions given in Lesson 2, page 13. About 45 minutes before lunch time prepare the corn souffle and place in the oven. After setting the table and getting everything in readiness for lunch, 15 minutes before serving time make the cocoa, and while that is cooking cut the bread and butter and place on the table. When the souffle is firm serve from the dish in which it is baked. Friday Lesson 15 BROILED HALIBUT STUFFED POTATOES CABBAGE AND NUT SALAD CORNSTARCH BLANC MANGE Broiled Halibut With a damp cloth wipe the halibut steaks, rub over with salt and butter and put on the hot broiler ; brown both sides quickly, lower the flame and cook about 15 minutes, or until the flesh is white and tender. Serve at once with Maitre d'Hotel Butter. Maitre d'Hotel Butter Cream ^ cup butter, add ^ teaspoon salt, ys teaspoon pepper, ^ teaspoon finely chopped parsley and ^ teaspoon lemon juice very slowly. Stuffed Potatoes From the flat side of a well-baked potato cut a thin slice ; with a spoon carefully scoop out the mealy potato, being careful not to break the shell ; now mash the potato until light and creamy, refill the shells and place under the broiler burners to brown ; when well browned serve at once. Cabbage and Nut Salad Shred a small cabbage finely; to it add ^ cup chopped nuts (peanuts are very nice for this) and cover with salad dressing ; serve very cold on a bed of lettuce. Salad Dressing Mix together in a measuring cup j/2 teaspoon mustard, ^4 teaspoon salt, lyi tablespoons sugar; fill up to the 3^ mark with vinegar; now pour this mixture slowly on the wellbeaten yolks of 3 eggs, beating all the time ; cook over hot water, stirring constantly, until the mixture is thick ; when ready to use thin with cream ; evaporated milk is especially nice to use for this purpose. For a fruit salad, fruit juice may be used for thinning. Cornstarch Blanc Mange