Lessons in cooking through preparation of meals

Serve the fruit, in the meantime keeping the breakfast stew, coffee and rice muffins warm, then serve the rest of the breakfast. Make the junket and drop cakes immediately after breakfast, so that they will be cold for lunch. Tuesday Breakfast — Cost Food Units 2 Oranges $0.06 200 Breakfast Stew 059 675 Toast for Stew 012 300 Rice Muffins 058 933 1.5 oz. Butter 026 300 Coffee 04 Cream for Coffee 031 200 Sugar for Coffee ( % oz.) 001 78 Total Breakfast $0,288 2,686 Tuesday Lesson 200 CHEESE SOUFFLE LETTUCE SALAD BREAD AND BUTTER JUNKET DROP CAKES Cheese Souffle Melt 2 T butter, add 2 T flour, }i t each salt, soda and paprika and when well blended add ^ c strained stewed tomatoes ; boil 5 m, then add i c grated cheese and very gradually the beaten yolks of 3 eggs. When well mixed fold in the stififly beaten whites of the 3 eggs, then turn into a buttered baking dish, set in a pan of hot water, and bake until well puffed, firm and delicately browned — about 25 m. Serve immediately. If desired milk can be used in place of strained tomatoes. Lettuce Salad Wash well i head of lettuce, and break into small pieces. Cut 2 hard cooked eggs into quarters and add to the lettuce. Chill, cover with Salad Dressing (p. 29) and serve. Junket Crush I junket tablet and dissolve in i T cold water. Heat 2 c milk to 100° F or lukewarm, add j/s c sugar, }i t salt, i t vanilla, and the dissolved junket tablet ; mix well, turn into a dish and let stand in a warm place until set, then chill. If desired it may be moulded in individual moulds. Drop Cakes Cream 5-^ c butter, add gradually ^ c sugar, and 2 eggs well beaten. Add }i c flour mixed and sifted with 3 t baking powder, }i t salt, and 5/2 t cinnamon; then add >4 c chopped nut meats, hickory or English walnuts, j4 c each currants and raisins, and ps c flour. Drop by spoonfuls i inch apart on a buttered sheet of heavy paper, or tin pan, and bake in a moderate oven about 15 to 20 m. The butter may be melted and added with the sugar and eggs to the flour mixture if desired to save time. These cakes containing fruit and nuts as they do are very unlike those given on p. 55. Preparing the Meal About ^, h before lunch make the cheese souffle and place in the oven. While baking, cook 2 eggs for the salad, then wash the lettuce and finish making the salad. Put some Drop Cakes made immediately after breakfast, on a plate and set on a side table. When the souffle is firm, serve the lunch. After lunch make the Rice Cream for Dinner, using I c cold cooked rice left from the preceding day. Tuesday Luncheon — Cost Food Units Cheese Souffle ?0.143 1,103 Lettuce Salad 107 475 Bread and Butter 038 600 Junket 048 766 Drop Cakes ( Vi Recipe) 055 812 Total Luncheon $0,391 3,756 Tuesday Lesson 201 SPARERIBS OF PORK FRANCONIA POTATOES LIMA BEANS CUCUMBER AND RADISH SALAD RICE CREAM Spareribs Roasted