Lessons in cooking through preparation of meals

In L. 239 omit the orange omelet. Use Hamburg Roast in place of Leg of Lamb in L. 241, also omit the pineapple and cheese salad and use plain sliced peaches instead of Peaches in Bloom. In L. 242 omit the iced melons. In L. 244 make the ice cream with a custard foundation, thus using I pt. instead of i qt. of cream. Also omit the hot sauce for the cream. Omit the gooseberry crush in L. 245, also the cocoanut cake in L. 247. In L. 251 omit the black- berries and in L. 253 use banana instead of apricot and plum salad ; here also serve lemon ice instead of cantaloupe sher- bet. Omit the plums in L. 254. In L. 256 rice the potatoes instead of serving them with butter sauce. Use breaded veal cutlets instead of crown roast of lamb in L. 258, and also omit the fruit soup. As suggested above, use the cus- tard foundation for the peach ice cream also. ESTIMATED EEDUCTIONS. 1% lbs. Butter at 48e, less Blackberries 10 1% lbs. Oleo at 30c $ .18 Apricot and Plum Salad at 1 qt. Cream 40 20c, less Banana Salad at 2 qts. Milk 16 5c 15 Orange Omelet 08 Cantaloupe Sherbet at 20c, Eoast Lamb at 60c, less less Lemon Ice at 10c 10 Hamburg Eoast at 30e... .30 Eed Plums 08 Pineapples and Cheese Salad .27 Butter Sauce 04 Peaches in Bloom at 18c, Fruit Soup 24 less Sliced Peaches at 6c. .12 Crown Eoast of Lamb at 2 Melons 15 80c, less Veal Cutlets at Hot Sauce for Ice Cream. . .03 45c 35 Gooseberry Crush 10 Cocoanut Cake 20 $3.05 Original Total Cost $10.92 Eeduction 3.05 New Total Cost per Week $ 7.87 New Cost per Day 1.12 New Cost per Day per Person 28 AUGUST MENUS 423 QUICK MEALS FOR HOT WEATHER Lessons in Cooking was planned as a graded course, sim- ple meals being given first. As they gradually increase in difficulty, the meals for June, July and August are somewhat complicated. While they may easily be served during the month, they are not ideal for extremely hot weather. At such times the cooking should be planned so that the use of the stove is necessary only during a short period of the day, preferably in the morning. To do this requires planning, but the thought necessary will be repaid. "Stock adjuncts," as they may be called, made at a con- venient time and kept on hand, with the help of the Emer- gency Supplies referred to on page 287, will admit of the planning of many attractive meals requiring very little time. STOCK ADJUNCTS Salad Dressing Make without milk as suggested on page 62, from the recipe given on page 29. It will keep indefinitely. Soft Custard Page 139. Make up a quart or two of this and keep on the ice for sauce or for making quick desserts. Fruit Syrups When preserving fruit make a larger quantity of syrup than necessary and put it into pint jars for desserts and cold drinks. Thin Sugar Syrup For use in making lemonade, orangeade, etc. Cold Tea Make a strong infusion and keep in glass or porcelain. Cold CofTee Make strong and keep in glass or porcelain for iced coffee and flavoring. Cold Chocolate This will keep sweet longer if made without milk, accord- ing to recipe on page 37, but it will be well to add enough water so that it will be sufficiently thin to blend with milk when cold. Cheese , Grate dried pieces of cheese and keep in a closed fruit jar in a cool place. Use for salads, sandwiches, etc. 424 LESSONS IN COOKING PREPARED FOODS