Lessons in cooking through preparation of meals

String Bean Salad $0,006 625 Baked Tomatoes 033 450 Bread and Butter 038 600 Baked Custard 096 1,328 Total Luncheon $0,323 2,703 Saturday Lesson 236 SCALLOPED HAM POTATOES BAKED GREEN PEAS CREAM OF FRUITS SPONGE CAKE Scalloped Ham Cut 4 potatoes into thin slices. Chop finely i onion, 2 carrots, and i bunch parsley. Cover the bottom of a buttered baking, dish with a layer of potatoes, over this a layer of the mixed chopped vegetables. Season with salt and pepper, then add a 1-pound slice of ham cut into 3 or 4 pieces. Proceed as before, using another slice of ham for the top. Add 2 c milk, and bake in a slow oven for ij^ h. Baked Green Peas Shell 2 qts green peas, place in a small baking dish, cover with water, and bake slowly 30 m, letting the water cook down ; then add 2 t flour mixed in I/2 c cream or milk, J4 t salt and a little pepper. Bake 10 m more. Serve in the baking dish. Preparing the Meal About i^ h before dinner time, prepare the scalloped ham and place in the oven. Prepare the baked peas and put in the oven }i h before dinner. Fifteen m before dinner season the peas, first reserving ^ c for the Salamagundi Salad. Cut the cake made in the morning, also serve the Cream of Fruits, keeping in a cool place until ready to use. Fill the water glasses, and serve the dinner. Saturday Dinner— Cost food Units Scalloped Ham (1 lb.) $0.26 1,903 Potatoes 04 600 Baked Green Peas 123 450 Cream of Fruits 174 1,710 Cake ( 14 Recipe) 027 696 Bread and Butter 038 600 Total Dinner .$0,663 5,959 Total for Day 1.194 10,925 Per Day per Person 298 2,756 Sunday Lesson 237 FRESH FRUIT SOFT COOKED EGGS TOAST COFFEE OATMEAL COOKIES Soft Cooked Eggs Heat a quart of water to boiling, move from the source of heat, lower in 4 eggs gently, cover and let stand 8 to 10 m. See p. 10. Preparing the Meal Prepare the fruit, whatever may be available, berries, pineapple, bananas, etc., and place on the table. Start the eggs to cooking, then make the coffee and toast. Put some cookies on the table, and serve the breakfast, first the fruit, then the eggs, toast and coffee. Immediately after breakfast make the Peach Parfait for dinner, mould, seal and pack; then the Salamagundi Salad. Sunday Breakfast — Cost Food Units Two Bananas $0.04 200 Eggs soft cooked 068 400 Toast and Butter 038 600 Cream for Fruit and Coffee 062 400 Sugar for Fruit and Coffee 007 2.33 Oatmeal Cookies (1/6 Recipe) 025 478 Total Breakfast $0,280 2,311 Sunday Lesson 238 SMOTHERED CHICKEN NEW POTATOES SALAMAGUNDI SALAD PEACH PARFAIT CAKE Smothered Chicken Cut a tender fowl into pieces for serving, spread with 2 T butter, sprinkle with salt and pepper, and arrange in a stewpan. Add i c boiling water, cover, and cook slowly until the chicken is tender. For a young fowl, i h will be ample. Longer time will be required for an old one. Add I c cream and 2 c fresh mushrooms cut into small pieces. Recover, cook 10 m longer, thicken the gravy with a roux made of i T butter and i^ T flour, and cook 3 m, stirring all the time. Serve at once. Salamagundi Salad