Lessons in cooking through preparation of meals

Chop fine the whites of 4 hard-cooked eggs; press the yolks through a sieve and add to the whites. Moisten to the desired consistency with salad dressing and spread between thin slices of bread. Cut into any shape desired. Cottage Cheese Heat thick sour milk slowly over hot water until curds separate, strain through a fine sieve or cloth, drain for several hours and season, p. 53. Preparing the Meal About 10 m before lunch prepare the egg sandwiches, the eggs having been cooked in the morning. Serve the cottage cheese, also made in the morning, on lettuce leaves ; cut some cake, chop some ice for the tea and serve the lunch. Thursday Lesson 252 BEEF PUDDING TOMATO AND SPAGHETTI POTATOES ON THE HALF SHELL CUCUMBER SALAD PEACH SHORTCAKE Beef Pudding Put sufficient cold cooked beef through the meat grinder to make 2 c. In this case use the corned beef left, also the meat left from the flank chops. Break up enough spaghetti to make 2-3 c, and boil 20 m. Peel 2 good-sized tomatoes and cut them into small bits. Put a layer of spaghetti in the bottom of a buttered baking dish, over this a layer of chopped meat, then a layer of tomatoes. Season with salt and pepper, and dots of butter. Proceed in this way until the ingredients are used, having tomatoes for the top layer. Cover with buttered crumbs and bak§ 20 m in a hot oven. Potatoes on the Half Shell See directions for Stuffed Potatoes on p. 28. Cucumber Salad Cut 2 cucumbers into thin slices or cubes, cover with boiling water for an instant, then drain and let stand in salted ice water for an hour. When ready to serve, drain, cover with salad dressing and serve on lettuce leaf. Peach Shortcake 2 c flour, 4 t baking powder, i^ t salt, 2 T shortening, ^ c water or milk; roll into two sheets ^ in. thick, spread with melted butter and bake with buttered sides together, p. 47, or make individual shortcakes. Preparing the Meal About I h before dinner pare the cucumbers, cut into cubes and stand in salted ice water. Wash and scrub 4 good-sized potatoes and place in oven to bake, then break up sufficient spaghetti to fill 2-3 c, and while cooking put the cold cooked beef through the grinder, and then peel and cut up the tomatoes. Now finish the preparation of the beef pudding and place in the oven. Make the shortcake and bake, then prepare the peaches for it. Finish the cucumber salad, serve on salad plates on a lettuce leaf, and set in a cool place until needed. By this time the potatoes will be done and they may be mashed and put back in the shells, and browned. Remove the shortcake from the oven, finish its preparation and let stand until needed. Cut the bread and butter and place on the table. Serve the dinner. The shortcake should be served with cream. A good way is to put a spoonful of ice cream or whipped cream on top of each serving. Friday * Lesson 253 BLACKBERRIES FRENCH OMELET WITH CURLED BACON French Omelet Beat 4 eggs slightly, add ^ c milk, water, stock or fruit juice, Yz t salt, ^ t pepper; turn into a hot frying pan, which must be clean and smooth and well greased with i T of butter. Heat slowly and shake gently. Lift cooked portions with a fork or palette knife, and when all is firm, fold and serve. Curled Bacon