Lessons in cooking through preparation of meals

Cut off the ends and pare rather thickly two medium sized cucumbers. Slice very thin and cover with ice cold salted water. Let stand ^ h or longer in the cold water. The slices will then be very crisp and fresh. Serve with oil and vinegar, salt and pepper, or omit the oil, as desired. Note. — Cucumbers are made more digestible by salting and covering with boiling water. Let stand 2 m, then pour off and cover with cold salted water. Raspberry Sherbet Make a syrup of i c sugar and 2 c water, boiling 10 m. Crush together 2 c raspberries and Yz c currants. Soak i t granulated gelatin in 2 T cold water 10 m, then dissolve over hot water. Add the fruit and dissolved gelatin to the syrup, J4 c of which has been reserved. Mix all well together and freeze, using equal portions salt and ice. When half frozen, open the can, taking care that no salt gets into the sherbet, and add a meringue made by beating the white of i Qgg until light and then add %. c syrup to it. This meringue seems to make the grain of the sherbet finer and the gelatin prevents its ready dissolution. Finish freezing, pack in salt and ice and let stand several hours. Preparing the Meal Immediately after luncheon, or in the morning, make the sherbet, freeze and pack. Also pare and slice the cucumbers and set away in salted ice water until needed. The long standing, will have no injurious effect, but will merely make them more crisp and palatable. About Yz h before dinner time, wash and scrape the potatoes and put on the stove to boil. Also prepare the corn for cooking and put on the stove lo m before serving. Corn should be served at once when done, as it deteriorates very rapidly when allowed to stand. If impossible to serve at once, remove from the water and keep warm in a dry place. Now broil the porterhouse and while that is cooking put the cucumbers onto salad plates, cut the bread and butter, fill the water glasses and put all on the table. Drain the potatoes and corn, and put into serving dishes, place the steak on a hot platter and serve the dinner. Thursday Dinner — Cost Food Units Porterhouse Steak (1 lb.) $0.25 1,200 Boiled Potatoes 04 600 Corn on Cob 10 400 Sliced Cucumbers 03 50 Raspberry Sherbet 091 1,221 Tea Cakes 055 812 Bread and Butter 038 600 Total Dinner $0,624 4,883 Total for Day $1,124 10.010 Per Day per Person 306 2,502 Friday Lesson 231 MOULDED CREAM OF WHEAT WITH FRESH FRUIT CORN FRITTERS SYRUP Moulded Cream of Wheat Cook Cream of Wheat according to directions on p. 17, the day before needed, pour into moulds, and serve with raspberries, currants, bananas, etc. Corn Fritters To I c grated corn pulp add 3^ c cracker or bread crumbs, or enough to hold the mixture together. Add 34 t baking powder, 5^ t salt, and a dash of pepper. Drop from a teaspoon into hot, deep fat. Fry until golden brown in color ; drain on soft paper, and serve. Preparing the Meal Prepare the corn fritter mixture, then make the coffee, having the fat for frying the fritters heating in the meantime. Turn out the cereal from the moulds, cover with fresh fruit, then fry the fritters and keep in a warm place until ready to serve. Serve the cereal, then the fritters, syrup, and coffee.