Lessons in cooking through preparation of meals

Now make 1 c White Sauce. As soon as the Pufif is done serve the breakfast. Wednesday Breakfast — Cost Food Units German Puflf $0,102 925 Cream Sauce 038 450 Toast and Butter 038 600 Coffee 04 Cream for Coffee 031 200 Sugar for Coffee 002 78 Total Breakfast $0,251 2,253 Wednesday Lesson 203 SCALLOPED POTATOES WITH BACON CHERRY SALAD BREAD AND BUTTER ICED TEA Scalloped Potatoes with Bacon Wash and pare 4 medium sized potatoes. Slice very thinly enough to cover the bottom of a buttered baking dish. Over them sprinkle }i t salt, j/g t pepper, and ^_ T butter in dots, also 3^ T flour. Add another layer of thinly sliced potatoes and proceed as before. When the potatoes are all used cover the top with thin slices of bacon and add milk until it comes to the top of the potatoes. Bake about I h, or until the potatoes are tender, adding more milk if necessary— that is if they become dry. The bacon imparts a delicious and appetizing flavor to the potatoes. If more meat is desired, alternate layers of potatoes and bacon may be used. Cherry Salad Carefully remove the seeds from i pt. of California white cherries, and fill with either filberts or hazel nuts. Arrange on crisp lettuce leaves and serve with Mayonnaise Dressing. Either fresh or canned fruit may be used. Preparing the Meal About i^ h before luncheon, prepare the scalloped potatoes and bake. About }i h later make the cherry salad and then the iced tea. Cut the bread and butter and place on the table with the salad. When the potatoes are done serve the lunch. Immediately after lunch make the Coffee Charlotte Russe and chill for dinner. Wednesday Luncheon — Cost Food Units Scalloped Potato and Bacon $0,084 1,100 Cherry Salad 162 625 Bread and Butter 038 600 Iced Tea 010 Sugar for Tea 004 156 Total Luncheon $0,298 2,481 Wednesday Lesson 204 RUMP ROAST WITH CATSUP BROWNED POTATOES CREAMED CARROTS CHOW CHOW COFFEE CHARLOTTE RUSSE Rump Roast with Catsup Sprinkle a 4 lb. Rump Roast with i t salt, yi t pepper, and 2 T flour, put into a cooker, an earthen one if possible, pour 1 c catsup over it, cover and bake 3 h in a moderate oven. When well browned on one side, turn to brown the other. The catsup gives a delicious flavor to the meat and gravy. Browned Potatoes Wash and pare 6 medium sized potatoes, and i h before the meat is done place in the pan with the meat, and bake until brown. Creamed Carrots Wash and scrape 4 medium sized carrots, cut into 3^ -inch cubes, cover with boiling salted water and cook until tender, about 20 m. Drain, cover with i c Medium White Sauce, p. 38, and serve. Coffee Charlotte Russe