Lessons in cooking through preparation of meals

Friday morning early, or the night before, put 2 cups of navy beans to soak. While getting dinner Friday parboil the beans until the skins crack very easily. After dinner Friday score the rind of 34 pound salt pork; mix 2 tablespoons of molasses, 5^ teaspoon salt and |^ teaspoon of mustard to- gether with I cup hot water ; drain the water from the beans and put part of them in an earthenware bean pot, then the pork and cover with the remainder of the beans, leaving a little of the pork rind exposed ; put in a whole small onion, if desired ; add the molasses mixture and hot water, if nec- essary to cover ; put on cover, heat in the oven an hour and transfer to a fireless cooker over night if you have one ; or leave in the coal range oven over night ; or, if your gas oven has a lighter burner, cook the beans with it only lighted ; or put in a small portable oven placed over the "simmer" burner. The beans must be cooked slowly for 12 hours or more, adding water from time to time as necessary. The last hour bake uncovered to permit the pork and beans to brown. Brown Bread Mix and sift i cup rye meal, i cup granulated cornmeal, i cup graham flour, }i teaspoon soda and i>^ teaspoon salt. Add ^ cup molasses and i ^ cups sweet milk or water. Stir until well mixed, turn into a buttered mold, and steam 3 hours in a tightly covered can. Remove to oven and bake y2 hour. Never fill moulds more than two-thirds full. One pound baking powder cans make attractive shaped loaves. The bread can be made the day before, put in a steamer, and reheated just before serving. Preparing the Meal About 10 minutes before lunch time put on a kettle o£ water to heat for the tea. Then put bread in steamer to reheat. Now set the table for lunch, cut the butter and put on the table. When this is done, prepare the teapot for the tea and put the tea to steep. Remove the beans from the 32 LESSONS IN COOKING oven, transfer from the pot to a hot vegetable dish and send at once to the table. Strain the tea and serve the hot bread. DINNER Saturday Lesson 18 VEAL CUTLETS — GRAVY MASHED POTATOES SLICED TOMATOES MOCK RASPBERRY MOUSSE Veal Cutlets Wipe the cutlets with a damp cloth ; in a frying pan put 2 tablespoons butter; when smoking hot add the cutlets; brown quickly on both sides, then lower the flame ; add yi cup broth or hot water and cook slowly for about 15 min- utes, or until the meat is tender. By this time the liquid will have evaporated and a thick brown gravy will be in the pan. Remove the meat to a hot platter, add 2 tablespoons flour to the liquid in the pan and when well browned add 2 cups milk, broth, hot water or a combination of any two or all three ; stir until the gravy boils, when it is ready to serve. Mashed Potatoes Follow directions given in Lesson 3. Sliced Tomatoes To peel tomatoes, pour boiling water over them, drain and peel. The skin will now slip easily off; chill before slicing; if there is not time to chill the tomatoes after peeling, do not pour the boiling water over them, but instead, with the dull blade of a knife go all over the surface of the tomato as if peeling it, but not, however, breaking the skin; now make an incision and the skin will slip off almost as easily as when hot water is used. Mock Raspberry Mousse