Lessons in cooking through preparation of meals

About 35 min before lunch time prepare and bake the squash souffle. Prepare and chill the coffee, cut the butter and place with the fresh apple sauce on the table. Also put some of the rolls, made in the morning, on the table. When the souffle is done serve the lunch. Saturday Lesson 258 ROUND STEAK A LA QUIN TOMATO SAUCE POTATOES — BUTTER SAUCE GREEN ONIONS PEACH COBBLER Round Steak a la Quin Cover a slice of round steak, cut about 13^4 inches thick, with flour, and, using the edge of a plate or meat pounder, pound as much as possible into the meat. Melt 2 T butter in a baking pan and when hot brown the meat quickly on both sides, sprinkle with salt and pepper, and cover with I c water. Cover closely and bake in a slow oven for several hours or until the meat is tender throughout. This is an excellent recipe for use in the fireless cooker. Serve with Tomato Sauce, p. 125, or alone with the gravy. Potatoes with Butter Sauce Pour 14 c melted butter, to which has been added i T chopped parsley, over plain boiled potatoes, and serve. Green Onions Wash carefully a bunch of fresh green onions, cut off the long tops and serve. Peach Cobbler Mix and sift i>4 c flour and ij^ t baking powder. With the tips of the fingers work into the flour i T butter, and when well mixed add 1/2 c milk. Peel and slice 4 peaches, and mix with ^ c sugar and 2 T melted butter. In the bottom of a baking dish invert a cup, around this arrange the peaches, and over all place the dough patted out to about ^ inch in thickness. Bake in a moderate oven until the crust is brown and the peaches are tender. This will require about 40 m. The cup keeps the dough from lying on the fruit and becoming soaked with juice. Preparing the Meal About 3 h before dinner prepare the steak and place in the oven. About 45 min before serving time make the peach cobbler and place in the oven, then wash and pare the potatoes and start to cooking. Wash and trim the onions and set in a cool place until needed. Make the Tomato Sauce if desired, then cut the bread and butter and place on the table. Drain the potatoes, pour the melted butter over them, remove the meat from the oven and serve the dinner. Sunday Lesson 259 SLICED PEACHES AND CREAM EGG AND CHEESE CREAM ON TOAST Egg and Cheese Cream Melt 2 T butter, add 4 T grated cheese and 2 t minced parsley. When the cheese is melted add 4 eggs well beaten, >4 t salt, }i t paprika, dash of nutmeg and >^ t mustard. Stir constantly over a slow fire until of a creamy consistency, then serve on toast. Preparing the Meal Make the toast and start the coffee, then slice the peaches, sweeten and place on the table. Make the egg and cheese cream, and when it is creamy, remove from the fire but keep in a warm place until ready for it. Serve the fruit, then the egg and cheese cream, toast and coffee. It is nice to make this cream in a chafing dish at the table. Immediately after breakfast make the iced fruit soup for dinner, also make and freeze the ice cream and pack. Prepare the tomatoes and cucumber and set in a cold place until ready to serve. Sunday Lesson 260 ICED FRUIT SOUP CROWN ROAST OF LAMB CREAMED POTATOESPEAS SLICED TOMATOES AND CUCUMBERS ON LETTUCE PEACH ICE CREAM CAKE