Lessons in cooking through preparation of meals

Wash and core 6 tart apples, red in color, if possible, but do not pare them ; in a saucepan put 2 cups of hot water and I cup of sugar ; when sugar is dissolved place the apples in the water; cover and cook until the apples are tender; remove apples from syrup and place in the oven to dry ofif; boil syrup until thick and pour around the apples ; serve with or without cream. Farina Follow the rule for cream of wheat given in Lesson 4. Buttered Toast Follow directions for toast given in Lesson i. Preparing the Meal Light the gas under the cereal and put on a kettle of water to heat. Wash and core the apples and start them to cooking. Now grind and make the coffee and then light the oven burners for the toast ; cut the bread and butter, fill the cream pitchers and place on the table. Now make the toast, butter and place in the oven with the burners extinguished until needed. Serve the apples as soon as they are done. After that serve the cereal, toast and coffee together. Fill the cereal cooker and also the pan in which the apples were cooked with water. Sunday Lesson 20 ROAST BEEF BROWNED POTATOES FRUIT SALAD PEACH TAPIOCA WITH WHIPPED CREAM Roast Beef Let the meat to be roasted, after being skewered or tied into a compact shape, rest on a rack in the dripping pan skin side down ; dredge with flour and sear over the outside in a hot oven ; then add salt, pepper and drippings and cook at a low temperature until done, basting every lo minutes; after a time turn the roast to brown the skin side ; when properly cooked the outside fat is crisp and brown, the lean beneath is browned to the depth of }i inch and the whole interior is evenly red and juicy; allow 15 to 20 minutes per pound for roast beef, keeping the temperature low. Browned Potatoes Wash and pare 8 medium sized potatoes, and % hour before the roast is done put the potatoes in the dripping pan with the roast ; bake until tender. Fruit Salad Peel and divide into sections i orange; cut into pieces about i-inch long; slice 3 bananas with the orange and add I apple cut into small pieces. If convenient add a little canned pineapple, also a little celery cut into small pieces and 54 cup chopped nuts ; cover the whole with salad dressing. There should be enough left from Friday for this salad, A few Malaga grapes halved and seeded adds greatly to the delicacy of this salad. Peach Tapioca Cover 6 tablespoons "minute tapioca" with cold water; let soak a few minutes, then add i}i cups boiling water, ^2 t salt and cook in double boiler until transparent. If scanned peaches are used, use the syrup on the peaches as far as possible, and if more liquid is necessary to make up i^ cups use hot water; also add }i cup sugar to the liquid in which the tapioca is cooked. In a baking pan arrange the halves of peaches over which powdered sugar has been sprinkled. When the tapioca is done pour over the peaches and set in a cold place. Serve very cold with whipped cream. To Whip Cream If a regular cream whipper is not available put the cream in a deep bowl and whip with a Dover egg beater, taking care to keep it as cool as possible all the time. As the cream whips up remove the froth and continue whipping- until all the liquid has been changed to fluffy whipped cream. Preparing the Meal