Lessons in cooking through preparation of meals

Fill a pastry shell with fresh peaches (or other fruit) that have been sliced and sweetened, and spread whipped cream or meringue on the top. Preparing the Meal Make the pastry shell for the cobbler in the morning or when the oven is in use. Then pare and slice the peaches and cover with sugar. Put the meat and vegetables into the cooker in the morning, or the necessary length of time before required and wash the lettuce. About 10 m before time to serve the dinner, set the table, putting on the bread, butter, water, lettuce, etc. Whip the cream or make the meringue, then put the cobbler together. Open the cooker, put the meat on platter, then drain the vegetables, reserving the liquor for soup or gravy for the next day, and put them around the meat on the platter and serve. Iced coffee may be served with the dessert. QUICK DINNER— (Cold) JELLIED VEAL POTATO SALAD GARNISHED WITH HARD COOKED EGGS BEET PICKLES CREAM OF FRUIT AND CAKE ICE COFFEE Jellied Veal See page 205. Potato Salad See page 364. Cream of Fruit and Cake Fold into i pt. of soft custard — see page 139 — }i c cake crumbs (cracker or bread crumbs may be used) and i c mashed and sweetened fresh or preserved fruit. Serve in sherbet glasses with or without whipped cream, ice cold. Preparing the Meal The veal should be prepared in the morning, the potatoes and eggs cooked and the soft custard made. About 15 m before serving, set the table, turn out the veal, finish the salad and make the cream of fruit and cake and put into glasses. Serve the dinner. QUICK DINNER— (Hot) BROILED MEAT OR FISH CREAMED POTATOES SLICED TOMATOES FRUIT SALAD CAKE About 20 m before dinner time, pare and cut into i inch cubes, 6 medium sized potatoes and put on to cook in boiling salted water; they will cook in about 15 m. When heating the water for the potatoes, put in a little more than necessary. When it reaches the boil use enough to scald the tomatoes— then put in the potatoes. When the tomatoes are peeled and sliced, set in a cool place. Make the fruit salad, using, bananas and berries with a little grated cocoanut and sprinkle with sugar and orange or any fruit juice on hand. Broil the meat, set the table, cutting the cake, etc., and make the white sauce (p. 38) for the potatoes. Drain the potatoes, add the sauce. Put meat onto the hot platter, season well and serve the dinner. If there is no cake on hand, one of the many varieties of prepared wafers may be used or tea cakes may be made, using the recipe for "Lightning" cake, p. 374, and baked after the dinner is started. SUPPLEMENTARY RECIPES Rye Bread Scald I c milk, add i c boiling water, i T lard, i T butter, ys c brown sugar, and 1^2 t salt. Dissolve % yeast cake in }i c lukewarm water, and when the milk mixture is lukewarm add the yeast and 3 c flour. Beat thoroughly, cover, set in a warm place and let rise until light. Add rye meal until the dough is stiff enough to knead. Knead thoroughly, let rise, knead, shape into loaves, let rise again, and bake. See page 211 on Bread Making. Sugar Cookies