Lessons in cooking through preparation of meals

Melt I T butter, add i T flour, ^ t salt, i t mustard, ^ t paprika, and when well blended add slowly i c milk. Cook, stirring constantly until creamy, then add ^ c cheese ;cut into small pieces. When melted add ^ c cooked rice. Heat thoroughly and serve on hot buttered toast or wafers. Preparing the Meal Prepare the rice and cheese rarebit, and while cooking make the coffee and toast, and then prepare the fruit. Serve the fruit, then the rarebit, toast and coffee. Thursday Breakfast — Cost Food Units Oranges $0.05 150 Rice Rarebit 094 808 Toast 012 300 Coffee 04 Cream for Coffee 031 200 Sugar for Fruit and Coffee 007 233 Total Breakfast $0,234 1,791 [illustration: Thursday Lesson 229] TOMATO, CUCUMBER AND WALNUT SALAD SALMON JELLY SANDWICHES TEA CAKES MILK Tomato, Cucumber and Walnut Salad Cut 3^ cucumber into ^ in. cubes, let stand in cold salt water to crisp. Cut a slice from the stem end of each of 4 peeled tomatoes. Scoop out the interior pulp, keeping the pieces as solid as possible. Add the cucumbers, 3^ c walnut meats cut into small pieces and the tomato pulp. Cover with salad dressing and fill the tomato shells, the interior of which has been sprinkled with salt. In season celery substituted for cucumber improves this salad. Salmon Jelly Sandwiches Spread thinly sliced pieces of bread with butter, cover with thin slices of the moulded salmon left from the preceding day, cover with another slice of bread, press well together, cut off the crusts, and cut into diamond or triangle shapes. "Lightning" Tea Cakes Place the flour sifter in the mixing bowl and put in it I V2 c flour, }i c fine granulated or powdered sugar, 2 t baking powder, 3^ t salt. Sift into the bowl. In the measuring cup, melt 1/1 c butter (or oleo), break in 2 eggs, fill up the cup with milk. Add ^ t flavoring extract or saltspoon of spice. Mix with the dry ingredients and beat well two or three m. Bake in greased muffin tins in quick oven 15 m or till done. Variations : Add 2 T cocoa, or an ounce of melted chocolate. Use brown sugar in place of white and season with spice or use melted maple sugar. Preparing the Meal About % h before luncheon time make the salad and mix the tea cakes. While they are baking, prepare the sandwiches and place on the table. Serve the salad on individual plates, fill the glasses with milk, put the tea cakes on the side table. Make the sherbet for dinner, then slice the cucumbers and cover with salted ice water. Thursday Luncheon — Cost Food Units Tomato, Cucumber and Nut Salad $0,152 712 Salmon Jelly Sandwiches 038 600 Milk 066 400 Tea Cakes { % Recipe) 110 1,624 Total Luncheon $0,366 3,336 Thursday Lesson 230 BROILED PORTERHOUSE BOILED POTATOES CORN ON THE COB SLICED CUCUMBERS RASPBERRY SHERBET TEA CAKES Broiled Porterhouse Follow directions given on p. 14 for Broiled Beefsteak. Corn on the Cob Carefully remove the husks and all silk from 6 ears of corn. Cover with boiling unsalted water and cook 10 m or until tender. Very young, tender corn needs very little cooking, while the older corn will sometimes require from 15 to 20 m. If salt is added to the water, the corn turns a deep yellow color. Sliced Cucumbers