Lessons in cooking through preparation of meals

Wash and scrape 6 medium sized new potatoes. Cover with hot salted water and cook until tender. Drain^ shake a minute or two in the pan and serve. Lettuce Wash thoroughly and then chill i head of lettuce. When ready to serve arrange on salad plates and place on the table together with oil and vinegar or lemon juice, as desired. Cherry Pudding Wash and pit 2 c cherries, add i c sugar and ^ c water, and cook until tender. When done there should be about 2 c. To this quantity add 2 T cornstarch mixed with 2 T cold water, >4 t salt, a grating of nutmeg and cook 15 m in a double boiler. Remove from the fire, add the stiffly beaten whites of 2 eggs, turn into a wet mould or moulds and set away to cool. Serve very cold with Custard Sauce. In season Rhubarb or Gooseberries may be used in this recipe, adding y^ c more of sugar. Custard Sauce Scald iy2 c milk. To the yolks of 2 eggs add >4 c sugar, }i t salt and mix thoroughly. Add the hot milk slowly, stirring all the time, return to the double boiler and cook, stirring constantly until the mixture coats the spoon. Add }i t nutmeg and set avv^ay to cool. Preparing the Meal About 3 h before dinner time prepare the Savory Meat Casserole and start to cooking. Then make the Cherry Pudding and Sauce and set away to cool, if not made after breakfast. Forty m before dinner wash and scrape the potatoes and put on to cook. Then wash the lettuce and place in the refrigerator to chill. Unmould the Pudding onto the serving dishes, pour the Sauce around it and set in a cool place until needed. Uncover the casserole and set in the oven to brown the meat. When brown remove from the casserole to hot platter, arrange the vegetables around it, then thicken the gravy. While the gravy is cooking cut the bread and butter, fill the water glasses and place all on the table. Serve the lettuce, drain the potatoes and put into a vegetable dish, pour the gravy around the meat and serve the dinner. JULY MENUS 367 Monday Dinner — Cost Food Units Savory Meat Casserole (1 lb.) $0.22 1,412 Potatoes 04 COO Lettuce 05 50 Bread and Butter 038 600 Cherry Pudding 108 1,640 Custard Sauce 048 664 Total Dinner $0,504 4.966 Total for Day 1.153 9,735 Per Day per Person 288 2,434 BREAKFAST Tuesday Lesson 221 BERRIES OR OTHER FRESH FRUIT FRIZZLED BEEF TOAST COFFEE Frizzled Beef Break ^ pound dried beef into small pieces. Melt 2 T butter in a frying pan, add the beef and stir until the sides curl up. Serve at once. Preparing the Meal Prepare the fruit, arrange in dishes, sweeten and serve. Break the dried beef into small pieces, make the coffee and while cooking make the toast. Butter the toast, set in the oven to keep warm until needed, and prepare the frizzled beef. Keep all warm while the fruit is being eaten, then serve the breakfast. TtJESDAY Breakfast — Cost Food Units Berries $0.10 200 Frizzled Beef 087 477 Toast and Butter 038 600 Coffee 04 Cream for Fruit and Coffee 062 400 Sugar for Fruit and Coffee 007 233 Total Breakfast $0,324 1,910 LUNCHEON OR SUPPER Tuesday Lesson 222 INDIVIDUAL BEEF ROLLS CRESS AND ORANGE SALAD BREAD AND BUTTER TEA Individual Beef Rolls