Lessons in cooking through preparation of meals

Butter 026 300 Cream Puflfs ( % Recipe) 057 847 Total Luncheon $0,298 2,880 Thursday Lesson 207 MEAT SOUFFLE — MUSHROOM SAUCE BAKED POTATOES WAX BEANS STRi\WBERRY SPONGE CAKE [illustration: Meat Souffle] finely chopped cooked meat, /. c hot Medium White Sauce, yolks 2 eggs, whites 2 eggs. See p. 196. Mushroom Sauce . To I c Medium White Sauce add i small can mushrooms, strained and rinsed. Heat thoroughly and serve poured around the souffle. Wax Beans Wash well, remove all the strings by cuttmg off the stems and drawing down the side of the bean, then cut mto uich lengths. Cover with boiling salted water and cook until tender, about i h. Drain, reserve i c for future use, then add 2 T butter, 3^ t salt, and dash of pepper to the remaming beans, shake over the fire until thoroughly hot, then serve. Beat 2 eggs until thick, add K c sugar gradually, beating well, then add /a c water and /a t vanilla. Mix and sift 2 c flour iy2 t baking powder, and ^ t salt. Fold lightly into the first mixture. Turn into 2 layer cake pans and bake in a slow oven about 3^2 h. Strawberry Sponge Cut I pt strawberries into small pieces and cover with 3/ c sugar; spread this between the layers of the sponge cake Cover the top layer with a meringue made by beating the white of i egg until stiff and adding i T sugar, or with whipped cream. Put a border of whole berries around the edge of the cake. In this case make the meringue with the white of I egg left from Wednesday's dessert, saving the other for Friday's dessert. Preparing the Meal About 134 h before dinner time prepare the wax beans and put on the stove to cook. Then wash and scrub the potatoes and place in the oven. Make 1/2 c Medium White Sauce and while it is cooking over hot water put enough cold beef through the meat grinder to make i c, then finish the meat souffle, using ^_ c White Sauce and set in the oven, in a pan of water, to bake, allowing about 45 m for its baking. Now make the sponge cake and put in the oven. While the dinner is cooking in the oven, prepare the Strawberry Sponge, then finish the Mushroom Sauce by adding i small can mushrooms to the remaining cup of White Sauce. Now make the meringue or whip the cream, whichever is desired, and set in a cool place until needed. By this time the beans are cooked, may be drained, seasoned and reheated. Put the layers of cake together with the Strawberry filling before serving the dinner, then cover with the meringue, etc., just before serving the dessert. Thursday Dinner — Cost Food Units Meat Souffle $0,129 980 Mushroom Sauce 138 555 Baked Potatoes 04 600 Wax Beans 117 300 Strawberry Sponge Cake 144 2,733 Bread and Butter 038 600 Total Dinner $0,606 5,768 Total for Day (4) 1,245 10,735 Per Person per Day 311 2,684 Friday Lesson 208 VITOSE — CREAM AND SUGAR SHIRRED EGGS . BISCUIT Vitose Follow directions given on the package, cooking longer, or on page 17 for Cream of Wheat. Shirred Eggs Butter 4 egg shirrers. If none are available use old cups. Cover the bottom and the sides with fine cracker crumbs, break an egg and slip into each cup. Place in the oven and bake until the white is hardened. Serve either in the cups or removed and placed on rounds of toast. Biscuit