Lessons in cooking through preparation of meals

To I c Thick White Sauce add i egg, ^, t salt, y t paprika, i T lemon juice, and 2 c cold cooked chopped sweetbreads. When thoroughly cold, shape as desired, dip in crumbs, then beaten egg, then crumbs, and fry in deep hot fat. New Peas in Timbale Cases Follow directions on page 293 for cooking green peas, drain, add 2 T butter, >^ t salt and dash pepper for each pint peas and fill the timbale cases. Timbale Cases 2 eggs, I c milk, i c flour, 34 t salt (p. 176). Moulded Cucumber Jelly Salad Cut 2 medium sized cucumbers into thin slices, add i slice of onion, y2 t salt, }i t pepper, and i pt. water. Simmer until the cucumber is tender. Soak i T granulated gelatine in i T cold water, add to the first mixture, then strain. Line a mould with slices of cold cucumbers, then pour in the jelly. When firm and very cold serve on a bed of lettuce with French or Mayonnaise Dressing. Grisini Sift 2 c flour with i t salt and }i t cayenne, add ^ c butter, beaten to a cream, 2 eggs well beaten, and i T milk. Knead to a smooth paste, then roll out into a thin sheet, and cut in strips about ^ inch wide and 4 inches long. Lay in buttered tins, brush over with milk, sprinkle with coarse salt and bake in a quick oven. Wedding Cake Cream 2 c butter, add 2 c sugar gradually, and beat thoroughly. Separate the yolks and whites of 12 eggs, beat the yolks until thick and lemon colored, and the whites until stiff and dry, and add to the sugar and butter. Mix and sift 4 c flour, 2 t cinnamon, ^ t each nutmeg, allspice and mace, reserve ys c with which to dredge the fruit, then add the rest to the sugar and butter mixture. Seed and cut into small pieces 23^ lbs. raisins, ^ lb. currants, slice very thin and cut into strips i lb. citron, chop finely i lb. figs and I lb. almonds, dredge with the ys c flour and add to the cake, with 2 T lemon juice and 34 c grapejuice. Mix well, pour into deep buttered pans, cover the top with oiled paper and steam 3 h, then bake i^^ h in a slow oven. Or bake 4 h in a slow oven. When the cake is steamed, then baked, it seems to be richer than when baked only. Bride's Cake Cream 3^ c butter, add ij^ c sugar and mix well. Mix ^xid sift well 23^ c pastry flour, 3 t baking powder, % t cream of tartar, and add to the sugar mixture alternately with y2 c milk. When well mixed add 3^ t almond extract and the stiffly beaten whites of 6 eggs. Bake 45-50 m in deep narrow pans. Frost with plain icing (p. 34). Pineapple Parfait Boil together i c sugar and ^ c water until it threads. Beat the whites of 3 eggs until stiff and dry, adding ^ t cream of tartar when the eggs are foamy. Pour the syrup slowly onto the whites of the eggs and continue beating until cold. Add i c grated pineapple and i pt. heavy cream whipped stiff. Put into moulds and let stand for 3 h, packed in equal portions of ice and salt. Cream Patties 5 c sugar, 23^2 c water and 3^^ t cream of tartar (p. 118, plain fondant and cream mints). Preparing the Breakfast