Lessons in cooking through preparation of meals

About 1^4 h before luncheon make the chocolate and set aside to cool, then make the pastry, using part for the custard pie for dinner and the rest for the tarts. Finish the pie and tarts and set in a cool place until ready to bake. Now scrub well 4 potatoes and put in the oven to bake. These are to be used for the salad at night. Now prepare the mutton and tomato pie and put into oven, also put the pie and tarts in the oven. Five m before the mutton pie is done cut the bread and butter and place on the table, then serve the rest of the luncheon. Immediately after luncheon prepare the Moulded Salmon for dinner. Wednesday Luncheon — Cost Food Units Mutton and Tomato Pie ?0.1S7 1,241 Bread and Butter 038 600 Blue Berry Tarts 049 897 Iced Chocolate 074 832 Total Luncheon 348 3,570 [illustration: Wednesday Lesson 227] MOULDED SALMON BAKED POTATO SALAD CRESS BROWN BREAD AND BUTTER COCOANUT CUSTARD PIE Moulded Salmon Remove salmon from i can, rinse thoroughly with hot water, drain and separate into flakes. Cover ^ T granulated gelatine with 2 T cold water and soak 15 m or longer. Mix well together in the upper part of double boiler }i T salt, 13^ T sugar, ^ T flour, i t mustard, few grains cayenne, then add the yolks of 2 eggs, i>4 T melted butter, ^ c milk and }i c vinegar. Stir all together and cook over hot water until the mixture thickens. It should be stirred constantly while cooking. Now add the soaked gelatine, stir until dissolved, then strain and add to the flaked salmon. Fill individual moulds, chill and serve. Baked Potato Salad Peel 4 baked potatoes, while warm if possible, and cut in small cubes. Add i small cucumber, y^ onion and i stalk celery or radish chopped fine. Add 54 c nut meats, cover with salad dressing (p. 29), mix all well together and set away in a cool place until needed. If the salad is mixed while the potatoes are warm the flavors seem to blend much better than when the ingredients are all :cold. (Boiled potatoes may be used.) Cocoanut Custard Pie Beat 3 whole eggs and i yolk until light, add ^ t salt and }i c sugar and beat again. Add i c grated cocoanut and 2^ c milk, mix all well together, turn into a deep pie plate lined with paste and bake until the custard is set. Beat the white of i egg until stifif, add i T sugar, beat well, spread on the top of the pie and brown in the oven to a delicate brown. Preparing the Meal If the Moulded Salmon and Baked Potato Salad have been made immediately after lunch the pie made with other things during the preparation of lunch 10 m before dinner time will be time enough to cut the bread and butter, unmould the salmon onto plates garnished with cress, serve the salad on salad plates, cut the brown bread, fill the water glasses and serve the dinner. Wednesday Dinner — Cost Food Units Moulded Salmon $0,149 1,065 Baked Potato Salad 14 1,068 Cress 05 50 Bread and Butter. '.'.'.'.'.'.'.'.'.'.'. '.'.".'.'.'. .038 600 Cocoanut Custard Pie 114 1,835 Total Dinner $0,503 4,618 Total for Day 1.139 10,171 Per Day per Person 285 2,542 Thursday Lesson 228 FRUIT RICE AND CHEESE RAREBIT ON TOAST Fruit Serve any fresh fruit convenient and desired, such as berries, sliced bananas, oranges, grapefruit, etc. Rice Rarebit