Lessons in cooking through preparation of meals

Grind i pound of round steak, shape into round cakes and broil them. While they are cooking melt 2 T butter in a pan, add 2 T flour, and when well blended add i c milk and stir until boiling. Add i T dry horseradish or 2 T horseradish pressed from the vinegar and ^ t salt. Pour this mixture into the platter, arrange the meat cakes in it and serve. Cress and Orange Salad Wash thoroughly and separate into small pieces a small bunch of water cress. Peel two oranges, separate into sections and cut each section into thirds. Add to the cress y2 c salad dressing, mix thoroughly and serve very cold on a lettuce leaf. Preparing the Meal About 3^ h before luncheon time make the salad and set in a cold place until needed. Grind the round steak and prepare the beef rolls. While cooking make the sauce for the meat. Cut the bread and butter and place on the table. Make the tea and serve the luncheon. TUESDAY LUNCHEON COST FOOD UNITS Beef Rolls $0,198 1,250 Cress and Orange Salad 107 425 Bread and Butter 038 600 Tea and Sugar 014 156 Total Luncheon $0,337 2,431 Tuesday Lesson 223 ROAST MUTTON BAKED SAVORY RICE SCALLOPED CORN MINT PUNCH PINEAPPLE FANCY Roast Mutton Dredge with flour in the roasting pan and place in a hot oven. After 15 or 20 m lower the temperature, add seasoning and baste with the drippings occasionally. Cook for 2y2 to 3 h, according to size. Baked Savory Rice Blanch i c rice, drain, rinse with cold water, cover with I qt. boiling water and return to the fire. Add i t salt, juice of I lemon and cook for 15 m, stirring occasionally. Add J4 c butter creamed with i T curry powder, turn into a baking dish and bake until tender. Reserve ^ c cooked rice for use Thursday morning. Scalloped Corn With a sharp knife cut through the center of each row of grains on 6 medium sized ears of corn and scrape the pulp from the cob. Put a layer of the corn in the bottom of a (buttered baking dish, cover with a layer of cracker or bread crumbs, add 3^ t sah, % t pepper and I T butter, sprinkled in dots over the crumbs. Then add another layer of corn, then crumbs and seasonings, having the last layer crumbs. Pour milk over all until it comes to the top of the crumbs. Bake in a moderate oven about ^ h, or until the corn is cooked. Canned corn may be used in the same way. Mint Punch Wash 3 bunches of mint thoroughly, chop fine, cover with I qt. boiling water and steep ^/^ h. To the juice of 2 lemons add ^ c sugar, stir well, then strain into it the water from the mint. Color with leaf green and serve very cold or frozen to a mush. Pineapple Fancy Whip I pt. of cream until stiff, add ^ c powdered sugar, ^ c fresh or canned pineapple cut into small pieces, ^ c peach, either fresh or canned. Mix well and serve on rounds of angel or sponge cake, or by itself in sherbet glasses. Preparing the Meal About 3 h before dinner prepare the roast and place in the oven. At this time also make the mint punch and whip the cream for the dessert so that they may be thoroughly chilled.