Lessons in cooking through preparation of meals

Cook thin slices of bacon slowly in a frying pan. When golden brown, curl by twisting each piece with 2 forks. Preparing the Meal About 20 m before breakfast put the bacon in a cold pan and cook over a low fire ; then prepare and cook the omelet. Make the toast and coffee, then look over the berries and serve the fruit. Then the omelet and bacon, toast and coffee. Friday Lesson 254 CORN CUSTARD GRAHAM DROP CAKES COOKIES ORANGEADE Corn Custard Cut corn from young ears to make I c. Beat 4 eggs slightly, add 5^ t salt, dash of pepper, a few drops onion juice and i/i c milk. Then add the corn and mix well. Pour into buttered moulds, and bake set in a pan of water. When firm, turn from the moulds and serve. Note: In this case use the corn left from Wednesday evening dinner. Graham Drop Cakes Sift together i>4 c graham meal, ^ t soda, ^ t salt, 34 c brown sugar. Mix into a stiff batter with about a cup of sour milk. Drop from the spoon on a buttered pan or gem pans and bake in a hot oven 15 m. Orangeade To the juice of 3 oranges add the juice of i lemon, y^ c sugar, yl t salt and 5 c water. Chill and serve. If possible, sweeten with syrup instead of sugar. Preparing the Meal About 40 m before lunch make the corn custard and place in the oven. Increase the heat of the oven, then make and bake the graham drop cakes. Make the orangeade and set on ice to chill, place some cookies or cakes on the table, cut the butter and place on the table, and serve the lunch. Immediately after lunch make and freeze the cantaloupe sherbet for dinner, and pack until needed. Friday Lesson 255 FRIED FISH — LEMON SAUCE MASHED POTATOES SUMMER SQUASH APRICOT AND RED PLUM SALAD CANTALOUPE SHERBET Fried Fish Clean thoroughly and wash the fish, dip in egg and crumbs and fry in deep hot fat until tender. Lemon Sauce Cream ys c butter, then add slowly 2 T lemon juice. Serve with the fish. Summer Squash Dice I medium sized onion finely, and cook slowly until slightly browned in i T butter. Pare and cut into small dice a summer squash, add to the onion, sprinkle with i t salt and yl t pepper, cover and cook slowly until the squash is tender, 20-30 m. Apricot and Red Plum Salad Scald, drain and peel 6 firm ripe apricots and the same number of red plums. Cut into dice, toss together, using 2 silver forks, cover with lemon cream sauce, p. 99, chill and serve. Cantaloupe Sherbet Clean and remove the pulp from 2 good spicy melons, or enough to make i pt. pulp. ]\Iash, add a syrup made by boiling I c sugar and I c water together for a moment, add a dash of salt and set away to cool. If desired, tint a very faint pink. Put into a freezer and, when partly frozen, carefully open and add the white of one egg beaten stiff with 2 T powdered sugar. Close freezer and freeze until solid. Pack and set in a cold place to ripen. Preparing the Meal