About 3 h before dinner time prepare the corned beef and put on to cook. About 45 m before serving, wash scrape and cook the potatoes, then put the lima beans on to cook. Cut the cabbage, and then make the sauce for the slaw, setting aside when thickened until ready to use. Make the hot sauce for the ice cream, and then the cream sauce for the potatoes. Now reheat the cabbage in the sauce, drain the beans, and add the seasonings, also drain the potatoes and add to the cream sauce. Cut the bread and butter and place on the table, then serve the dinner. While preparing the dinner cook the Cream of Wheat for breakfast in a double boiler. It is best when cooked several hours. Pour into moulds and set away in a cold place. AUGUST MENUS 401 BREAKFAST Wednesday Lesson 247 MOULDED CREAM OF WHEAT WITH FRESH GOOSEBERRY CRUSH EGGS ENGLISH FASHION SOUTHERN SPOON BREAD COFFEE Fresh Gooseberry Crush Wash and pick over i pt. fresh ripe gooseberries, add 1 c sugar✪ Vanilla Ice Cream, and crush with a potato masher. Serve over the moulded Cream of Wheat. Eggs English Fashion _ Select 4 small firm tomatoes, wash well and cut a slice from the stem end of each. Scoop out the seeds and soft pulp and reserve for the sauce, sprinkle the inside of the tomatoes with salt, invert for 5 m. Cover the bottom of each tomato with ^ T finely chopped parsley, then break a raw egg into each, season with salt and pepper, and place ^ T butter on top of each. Arrange the tomatoes in a buttered pan and bake in a hot oven until the eggs are set. Serve with Tomato Sauce, — i c strained tomato, 2 T flour, 2 T butter, 3^ t salt ; p. 125. In this case use the pulp of the tomatoes. Southern Spoon Bread Break an egg into i c sour milk or buttermilk. Mix and sift into the milk, y^ c white cornmeal, % t salt, and }i t soda, then beat thoroughly. Heat a pottery baking dish, holding at least a pint, until it is very hot, then pour the batter into it and set at once in a very hot oven. In 15 m this should have risen and become a golden brown in color. Serve at once with a spoon. Preparing the Meal Make the Southern Spoon Bread the first thing in the morning, about 20 m before the breakfast is to be served. As soon as it is in the oven prepare the eggs — English fashion, and while they are cooking make the tomato sauce. Make the coffee, then prepare the gooseberries for the cereal. Serve the cereal, then the rest of the breakfast. Immediately after breakfast make the cocoanut cake and fruit custard for dinner. 402 LESSONS IN COOKING LUNCHEON OR SUPPER Wednesday Lesson 248 SURPRISE ROLL BREAD AND BUTTER LEMON GEMS ICED TEA Surprise Roll Mince finely enough corned beef to fill i c ; also chop an equal amount of cold cooked potato, i slice onion, and 34 c sweet green pepper. Mix well together, add >4 t salt, dash cayenne, and i t chopped parsley. Press i^^ c cooked lima beans through a colander to remove the skins. Add i well beaten egg, and season with ^ t salt, and a dash of cayenne. Form the first mixture into a roll and cover the entire surface with the bean pulp. Lift carefully into a baking dish, brush the outside with melted butter, and bake until thoroughly heated. Serve with i c Medium White Sauce to which has been added if desired, i T minced green pepper, and ^4 t onion juice. Preparing the Meal ✪ Baked Tomatoes with Egg

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About 3 h before dinner time prepare the corned beef and put on to cook. About 45 m before serving, wash scrape and cook the potatoes, then put the lima beans on to cook. Cut the cabbage, and then make the sauce for the slaw, setting aside when thickened until ready to use. Make the hot sauce for the ice cream, and then the cream sauce for the potatoes. Now reheat the cabbage in the sauce, drain the beans, and add the seasonings, also drain the potatoes and add to the cream sauce. Cut the bread and butter and place on the table, then serve the dinner. While preparing the dinner cook the Cream of Wheat for breakfast in a double boiler. It is best when cooked several hours. Pour into moulds and set away in a cold place. AUGUST MENUS 401 BREAKFAST Wednesday Lesson 247 MOULDED CREAM OF WHEAT WITH FRESH GOOSEBERRY CRUSH EGGS ENGLISH FASHION SOUTHERN SPOON BREAD COFFEE Fresh Gooseberry Crush Wash and pick over i pt. fresh ripe gooseberries, add 1 c sugar, and crush with a potato masher. Serve over the moulded Cream of Wheat. Eggs English Fashion _ Select 4 small firm tomatoes, wash well and cut a slice from the stem end of each. Scoop out the seeds and soft pulp and reserve for the sauce, sprinkle the inside of the tomatoes with salt, invert for 5 m. Cover the bottom of each tomato with ^ T finely chopped parsley, then break a raw egg into each, season with salt and pepper, and place ^ T butter on top of each. Arrange the tomatoes in a buttered pan and bake in a hot oven until the eggs are set. Serve with Tomato Sauce, — i c strained tomato, 2 T flour, 2 T butter, 3^ t salt ; p. 125. In this case use the pulp of the tomatoes. Southern Spoon Bread Break an egg into i c sour milk or buttermilk. Mix and sift into the milk, y^ c white cornmeal, % t salt, and }i t soda, then beat thoroughly. Heat a pottery baking dish, holding at least a pint, until it is very hot, then pour the batter into it and set at once in a very hot oven. In 15 m this should have risen and become a golden brown in color. Serve at once with a spoon. Preparing the Meal Make the Southern Spoon Bread the first thing in the morning, about 20 m before the breakfast is to be served. As soon as it is in the oven prepare the eggs — English fashion, and while they are cooking make the tomato sauce. Make the coffee, then prepare the gooseberries for the cereal. Serve the cereal, then the rest of the breakfast. Immediately after breakfast make the cocoanut cake and fruit custard for dinner. 402 LESSONS IN COOKING LUNCHEON OR SUPPER Wednesday Lesson 248 SURPRISE ROLL BREAD AND BUTTER LEMON GEMS ICED TEA Surprise Roll Mince finely enough corned beef to fill i c ; also chop an equal amount of cold cooked potato, i slice onion, and 34 c sweet green pepper. Mix well together, add >4 t salt, dash cayenne, and i t chopped parsley. Press i^^ c cooked lima beans through a colander to remove the skins. Add i well beaten egg, and season with ^ t salt, and a dash of cayenne. Form the first mixture into a roll and cover the entire surface with the bean pulp. Lift carefully into a baking dish, brush the outside with melted butter, and bake until thoroughly heated. Serve with i c Medium White Sauce to which has been added if desired, i T minced green pepper, and ^4 t onion juice. Preparing the Meal

Lessons in cooking through preparation of meals