Lessons in cooking through preparation of meals

About I hour before dinner time prepare the roast and place in the oven ; then wash and pare the potatoes and put in the pan with the meat. Make the fruit salad and arrange on lettuce leaves on salad plates. The peach tapioca should have been made the day before to save any trouble on Sunday. While the meat and vegetables are cooking whip the cream and put in a cool place. Now set the table, cut the bread and butter and then serve the dinner, taking care that the serving dishes as well as the dinner plates are hot. In serving the dessert, put ^ peach on each plate with its surrounding tapioca. On top pile the whipped cream. Serve very cold. Sunday Lesson 21 COLD SLICED BEEF GRAPE JELLY BREAD AND BUTTER PLAIN WHITE CAKE BOILED FROSTING TEA Slice the roast left from dinner very thinly and arrange on a platter on a bed of lettuce. Turn out a glass of grape jelly onto a jelly dish and put on the table. Make the tea according to directions given in Lesson 8. While the tea is steeping, cut the bread and butter; then cut the cake and arrange on a cake plate. Strain the tea and serve. Coffee Percolator A percolator may be used for making coffee instead of boiling in the old-fashioned coffee-pot. The water in a percolator boils very quickly, a quart requiring about 5 minutes to come to the boil, and then with 5 minutes' boiling the coffee will be ready for use. Be careful not to cook too long, as that will spoil the flavor of the coffee. Coffee made in the percolator is considered more wholesome than the boiled coffee, as there is less of the tannic acid drawn out than in the boiling. A dash of salt added to coffee, and also to tea, will add to the flavor. Cocoa and Chocolate A very convenient and quick way of preparing cocoa and chocolate is to cook together a large quantity of the cocoa or chocolate (i cup), sugar (i cup), cornstarch (3/2 cup), salt (i teaspoon), and water (2 cups) until smooth and glossy. Put into glass jars. When desired for use, take out quantity necessary (2 teaspoons to a cup) ; add the milk; heat, flavor, beat well, and serve. Marshmallows Marshmallows may be used in place of whipped cream in cocoa or chocolate. They melt and form a foamy covering, thus preventing the formation of the skin, which is undesirable. Meringue Meringue, such as that used in the Floating Island, may be cooked by heating }i cup milk in a flat pan set over hot water. When scalding, drop the meringue by spoonfuls on top, cover, and let cook 5 minutes. When the meringue is cooked the proportion of sugar is decreased, using but i tablespoon to i egg-white. This process may be used any time when baking is not feasible. Sweetening Iced Beverages Since sugar does not dissolve readily in cold fruit juice, cold tea, etc., it is very convenient to use sugar syrup instead. Make it in quantity, one part sugar to one of water, and keep in tight jars ready for use when needed. Substitution for Cornstarch If desired to use flour instead of cornstarch in making Blanc Mange, etc., use double the quantity, as flour has only half the thickening power of cornstarch. Potato starch, rice flour and arrow root also can be substituted. Poaching Eggs