Heat 2 c milk, add 3^ t salt, dash of pepper, and 2 T but- ter. Arrange the toast in a hot vegetable dish and cover with the hot milk. Serve at once. For Farina see Lesson 4 ; for Stewed Prunes Lesson 7. Preparing the Meal Start the cereal to cooking, and heat the water for cof- fee. Heat the milk for toast in a double boiler. Grind and make the coffee. Toast the bread, add the salt, pepper and butter to the milk, and keep both hot until needed. Serve the cereal with the prunes, which should have been cooked the preceding day, then the coffee and the milk toast. LUNCHEON OR SUPPER Wednesday Lesson 29 OATMEAL TIMBALE WITH CREAM SAUCE BREAD AND BUTTER CURRANT JELLY TEA Oatmeal Timbale with Cream Sauce Pour leftover oatmeal into timbale or custard cups ; when cold, turn them out, scoop out the centers, leaving a wall ^ inch thick, mix a little cold chopped meat — the meat and stuffing left from the flank of Tuesday's dinner — with the oatmeal ; moisten with gravy or water, refill the centers and place them in a hot oven until thoroughly hot. Serve with I c medium Cream Sauce (p. 38). Other leftover break- fast foods may be used in the same way. Preparing the Meal The timbales should be molded the day before from the leftover oatmeal. Prepare and add the meat ^ h before lunch. While baking make the Cream Sauce and tea. Serve the lunch. OCTOBER MENUS 49 DINNER Wednesday Lesson 30 BAKED HAM MASHED POTATOES CABBAGE AU GRATIN CHOCOLATE BREAD PUDDING Baked Ham Wipe the ham or piece of ham with a damp cloth, put in a kettle and parboil, allowing lo m to each pound. Drain, remove to a roasting pan, rub over the entire surface with brown sugar✪ Peach Shortcake and then stick cloves in all over it. Put in the oven and bake until tender. This will require about 20 ni per pound. Cabbage au Gratin Wash, chop and soak a small head of cabbage in cold water for 15 m; put into boiling salted water and boil slowly for 5 m, drain. While this is boiling make a Cream Sauce from I T butter, i T flour, i t salt, a dash of pepper, and I c milk ; add 4 T chopped or grated cheese ; take from the fire and add the yolks of 2 hard cooked eggs pressed through a sieve. Chop the whites very fine and add them also. Put a layer of this in the baking dish, then a layer of cab- bage, having the last layer sauce. Cover with bread crumbs and bake in a quick oven 20 m. Chocolate Bread Pudding Soak I c bread crumbs in 2 c milk. Add ys c sugar, }i t salt, and the yolk of i egg. Melt a T -ounce square of chocolate over hot water, add enough milk to make of the consistency to pour, about 4 T and add to the bread mixture. Beat the white of the egg until stiff and fold into the pudding. Add i t vanilla. Pour into a buttered baking dish, set in a pan of water, and bake in a moderate oven about 20 m or until firm. For Mashed Potatoes see Lesson 3. Preparing the Meal For a 3-pound piece of ham start the parboiling about i>^ h before dinner time. When the ham is in the oven, cook the potatoes and cabbage. The bread crumbs for the pud- ding can be put to soak at any time. The 2 eggs for the cabbage may be cooked with the ham while it is parboiling. 50 LESSONS IK COOKING Prepare the cabbage for 'making; finish the pudding and let bake while the dinner is being served. Drain and mash the potatoes, then serve the dinner.

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Heat 2 c milk, add 3^ t salt, dash of pepper, and 2 T but- ter. Arrange the toast in a hot vegetable dish and cover with the hot milk. Serve at once. For Farina see Lesson 4 ; for Stewed Prunes Lesson 7. Preparing the Meal Start the cereal to cooking, and heat the water for cof- fee. Heat the milk for toast in a double boiler. Grind and make the coffee. Toast the bread, add the salt, pepper and butter to the milk, and keep both hot until needed. Serve the cereal with the prunes, which should have been cooked the preceding day, then the coffee and the milk toast. LUNCHEON OR SUPPER Wednesday Lesson 29 OATMEAL TIMBALE WITH CREAM SAUCE BREAD AND BUTTER CURRANT JELLY TEA Oatmeal Timbale with Cream Sauce Pour leftover oatmeal into timbale or custard cups ; when cold, turn them out, scoop out the centers, leaving a wall ^ inch thick, mix a little cold chopped meat — the meat and stuffing left from the flank of Tuesday's dinner — with the oatmeal ; moisten with gravy or water, refill the centers and place them in a hot oven until thoroughly hot. Serve with I c medium Cream Sauce (p. 38). Other leftover break- fast foods may be used in the same way. Preparing the Meal The timbales should be molded the day before from the leftover oatmeal. Prepare and add the meat ^ h before lunch. While baking make the Cream Sauce and tea. Serve the lunch. OCTOBER MENUS 49 DINNER Wednesday Lesson 30 BAKED HAM MASHED POTATOES CABBAGE AU GRATIN CHOCOLATE BREAD PUDDING Baked Ham Wipe the ham or piece of ham with a damp cloth, put in a kettle and parboil, allowing lo m to each pound. Drain, remove to a roasting pan, rub over the entire surface with brown sugar and then stick cloves in all over it. Put in the oven and bake until tender. This will require about 20 ni per pound. Cabbage au Gratin Wash, chop and soak a small head of cabbage in cold water for 15 m; put into boiling salted water and boil slowly for 5 m, drain. While this is boiling make a Cream Sauce from I T butter, i T flour, i t salt, a dash of pepper, and I c milk ; add 4 T chopped or grated cheese ; take from the fire and add the yolks of 2 hard cooked eggs pressed through a sieve. Chop the whites very fine and add them also. Put a layer of this in the baking dish, then a layer of cab- bage, having the last layer sauce. Cover with bread crumbs and bake in a quick oven 20 m. Chocolate Bread Pudding Soak I c bread crumbs in 2 c milk. Add ys c sugar, }i t salt, and the yolk of i egg. Melt a T -ounce square of chocolate over hot water, add enough milk to make of the consistency to pour, about 4 T and add to the bread mixture. Beat the white of the egg until stiff and fold into the pudding. Add i t vanilla. Pour into a buttered baking dish, set in a pan of water, and bake in a moderate oven about 20 m or until firm. For Mashed Potatoes see Lesson 3. Preparing the Meal For a 3-pound piece of ham start the parboiling about i>^ h before dinner time. When the ham is in the oven, cook the potatoes and cabbage. The bread crumbs for the pud- ding can be put to soak at any time. The 2 eggs for the cabbage may be cooked with the ham while it is parboiling. 50 LESSONS IK COOKING Prepare the cabbage for 'making; finish the pudding and let bake while the dinner is being served. Drain and mash the potatoes, then serve the dinner.

Lessons in cooking through preparation of meals