Lessons in cooking through preparation of meals

EGGS IN NESTS HOT COFFEE CAKE Shredded Wheat Biscuits With a sharp knife make a hollow in the center of a crisp shredded wheat biscuit, fill with fresh strawberries and serve with sugar and cream. Eggs in Nests Separate the yolks and whites of 4 eggs, one at a time, taking care not to break the yolks. Beat each white stiff, adding % t salt, place in a shallow ramikin or custard cup, and in the center of each place the yolk of the egg. Set in a pan of water and bake slowly until set. Serve at once. Hot Coffee Cake Reheat the coffee cake made the previous day by placing in the oven for a few minutes. Then serve at once. Preparing the Meal The first thing in the morning look over and wash the strawberries for breakfast, then prepare the eggs in nests. Place in the oven with the coffee cake, then make the coffee. While these are cooking, prepare the shredded wheat biscuits and place on the table. Serve the cereal, then the coffee cake, eggs and coffee. Immediately after breakfast, wash and hull the berries for the ice cream and set away with the sugar for 2 h. Then finish making the ice cream, repack in salt and ice, and set away to "ripen." Sunday Breakfast — Cost Food Units Shredded Wheat Biscuits $0.04 510 Strawberries 05 200 Sugar for Cereal and Coffee 007 233 Cream for Cereal and Coffee 002 400 Eggs in Nests 03 400 Hot Coffee Cake 034 1,100 Butter 026 300 Coffee .04 Total Breakfast . . $0,319 3,143 Sunday Lesson 215 LENOX LAMB WITH PEAS NEW POTATOES ORANGE AND MINT SALAD STRAWBERRY ICE CREAM Lenox Lamb with Peas Have the butcher cut from the center of a leg of lamb two slices each 1^4 inches thick. Wipe with a damp cloth and sear both sides in a hot frying pan until well browned. Brush over with melted butter, season with 3^ t salt and dash of pepper, and put into a casserole with ^ c water. Bake ^ h. Parboil ^ c new peas 15 m, then drain and saute in i T bacon fat to which has been added i T finely minced onion. Make 2 c Brown Sauce Medium (p. 38) and add to the lamb with the peas and i c potato cubes. Cook until the potatoes are tender, then serve. Place the lamb in the center of the platter with the potatoes at one end and the peas at the other. Over all pour the gravy. Orange and Mint Salad Peel two large oranges, separate into sections and cut each section into thirds. Sprinkle with 2 T pulverized sugar, 2 T finely chopped mint, i T grape juice, and ^2 T lemon juice. Chill thoroughly with salt and ice, then serve in sherbet glasses or orange baskets, garnished with a sprig of mint. Strawberry Ice Cream Wash and hull i>4 pts strawberries, cover with 2 cups of sugar, and let stand 2 h. Mash and squeeze through a cheesecloth, then add % t salt. Freeze i>^, pts thin cream to the consistency of mush, using 3 parts ice to i part salt, then gradually add the crushed fruit and finish freezing. Standing for an hour or so packed in ice and salt improves the flavor. Preparing the Meal