Lessons in cooking through preparation of meals

will not require more than 15 m. Drain, chop finely, add I t salt, dash pepper, and juice of i lemon, or 2 T vinegar. Garnish with hard cooked eggs, cut into sHces. If spinach is not in the market, use string beans, see p. 378. Pineapple and Cheese Salad Cut a pineapple into slices about ^ inch thick, cutting across the fruit. Remove the skin, and also the hard core. Mix I cake of Neufchatel or Cream cheese with an equal quantity of salad dressing, then press this mixture through a sieve over the tops of the pineapple slices. Serve very cold. Peaches in Bloom Cover 4 good sized perfect peaches with boiling water, let stand a moment, drain and remove the skins, which will now easily slip off. Carefully cut in half, remove the stones, and fill the cavity so made, with chopped almonds. Pin the halves together with tooth picks. Sift ^ c powdered sugar, cream well with 3 T butter, then add 3 T cream a few drops at a time. Add enough pink vegetable color paste to give a delicate color to the frosting. Roll the stuffed peaches in this frosting, then in grated cocoanut. Chill and serve in a nest of whipped cream. Preparing the Meal About 2 h before dinner time prepare the lamb for roasting and place in the oven. ^ h before serving time wash and pare 8 potatoes and start to cooking. Then wash the spinach, and after thoroughly rinsing it, put on to cook. Now make the pineapple salad, put on salad plates, and set in a cold place until ready to serve. Whip the cream for the dessert, and arrange the peaches in the cream on dessert plates. By this time the spinach is cooked and may be drained and prepared for the table. Then drain and mash the potatoes, reserving i c for future use, remove the roast from the oven to a hot platter, and serve the dinner. Tuesday Lesson 244 ICED MUSKMELON POTATO BUFF WHOLE WHEAT BISCUIT Iced Muskmelon Wash at night or when received and place in refrigerator over night, cut in two and remove seeds just before serving. Potato Buff Beat I egg until light, add to i c mashed potato and mix well. Add I c milk, ^ t salt, turn into a baking dish, and bake until set, and a delicate brown on top. Whole Wheat Biscuit Sift together i>^ c whole wheat flour, i^ t baking powder, 3^ t salt, and 2 t sugar. Add enough milk, about 34 c, to make the dough stiff enough to handle. Turn out into a floured board, pat out to a sheet about ^ inch thick, cut into biscuits and place in a buttered pan. Let stand 5 m before baking, then bake in a moderate oven until browned on top, about 25 m. Preparing the Meal About y2 h before breakfast make the whole wheat biscuit, and after standing 5 m set in the oven to bake. Now prepare the potato buff and place in the oven. Make the coffee. While the breakfast is cooking prepare the melons and place on the table, also cut the butter and set with the cream on the table. Turn the fire very low under the coffee, and serve the melons while the breakfast is finishing cooking, then serve the potato buff, biscuits and coffee. Immediately after breakfast make the lemon gems for lunch. If time enough they may be made before breakfast and baked while eating. Tuesday Lesson 245 CREOLE LAMB BOILED RICE BREAD AND BUTTER LEMON GEMS LEMONADE Creole Lamb