Lessons in cooking through preparation of meals

Monday Lesson 218 POST TOASTIES RED RASPBERRIES SCRAMBLED EGGS WITH CHOPPED TOMATOES Post Toasties Heat in the oven until thoroughly crisp, then cover each bowl of cereal with freshly washed sweetened raspberries. Scrambled Eggs with Chopped Tomatoes Cut fine 3 tomatoes and cook for 10 m with 2 T butter, Yi t salt, Yz t pepper ; then drop in 3 unbeaten eggs. Cook stirring constantly until the eggs are set, then serve at once on toast. Preparing the Meal Prepare the tomatoes and start to cooking, then wash and sweeten the raspberries and put the cereal in the oven to become crisp. Now make the coffee and while it is cooking make the toast. Put the eggs in the pan with the tomatoes and cook very slowly until set. Serve the cereal before the eggs are done, having the heat under them very low. Then serve the eggs, toast and coffee. Immediately after breakfast make the Cherry Pudding and Custard Sauce for dinner. Monday Breakfast — Cost Food Units Post Toasties ; $0.012 200 Red Raspberries 10 100 Scrambled Eggs with Chopped Tomatoes 118 575 Toast and Butter 038 600 Coffee 04 Cream for Cereal and Coffee 062 400 Sugar for Cereal and Coffee 007 233 Total Breakfast ?0.377 2,108 Monday Lesson 219 POTATO SALAD ON LETTUCE BREAD AND BUTTER . ICED TEA CAKE Potato Salad Cut 3 cold boiled potatoes into cubes, add i onion and J^ cucumber chopped fine. Marinate with 6 T olive oil and 3 T lemon juice. Season with >^ t salt and ys t pepper. Arrange the salad in a salad bowl, cover the top with slices of tomato and over this place a few tablespoons of boiled salad dressing (p. 29) or mayonnaise (p. 177). Preparing the Meal An hour before luncheon prepare the salad and set in a cold place until ready to serve. At that time also make i c strong tea and set away to cool. Ten m before lunch time cut the bread and butter, make the tea, using ice water, cut cake left from Sunday, or use cookies or fancy crackers. Arrange the salad on plates and serve the luncheon. Monday Luncheon — Cost Food Units Potato Salad $0.14 1,068 Lettuce 025 25 Bread and Butter 038 600 Iced Tea 014 156 Cake 055 812 Total Luncheon $0.272 2,661 Monday Lesson 220 SAVORY MEAT CASSEROLE POTATOES LETTUCE CHERRY PUDDING CUSTARD SAUCE Savory Meat Casserole Grind together i pound roundsteak, ^ c stale bread, i stalk celery (or a few grains of celery salt), and i slice onion. Add i t salt, }i t pepper, }i t nutmeg, and i egg. well beaten ; mix thoroughly, then shape into an oval loaf, and place in a casserole or baking dish. Slice 3 small carrots lengthwise, peel six onions and place both in the dish with the meat. Add i qt. boiling water, cover tightly and cook very slowly over the simmer burner, in a very slow oven or in a fireless cooker for about 3 h. The last 15 m the meat may be cooked uncovered in the oven, to brown it. Also at this time add ^ t salt and % t pepper to the gravy. When ready to serve place the loaf on a hot platter and arrange the vegetables around it. Thicken the gravy with I T flour mixed with i T butter and pour around the meat. Boiled Potatoes