Lessons in cooking through preparation of meals

Thursday Lesson 31 CORNFLAKES CREAM AND SUGAR CHEESE FONDUE ON TOAST COFFEE Cheese Fondue Cover I c bread broken into small pieces with i c milk ; add ^ c cheese either grated or cut into small pieces, i T melted butter and ^ t salt. Cook in a double boiler until cheese is melted, then add i egg, beaten slightly and heated gradually by pouring some of the hot mixture on it. Cook 5 m longer and serve on toast. Preparing the Meal Make the coffee. Heat crumbs and milk in a double boiler, and have ready all the other ingredients for the fondue. Prepare the toast and heat the plates. Finish the fondue. Serve the cereal, then the cheese fondue on toast. Thursday Lesson 32 POTATO TIMBALES EN SURPRISE BISCUITS QUINCE PRESERVES TEA Potato Timbales en Surprise Beat 2 eggs without separating until light ; add 3 T cream and 13^ c mashed potato left from the evening before. Season with ^ t salt, a dash pepper, i t onion juice, and a grating of nutmeg. Press the whole mixture through a sieve. Line the bottoms of timbale molds or custard cups with greased paper ; half fill them with the potato mixture ; add I t of chopped baked ham, and complete the filling of the mold with potato. Stand the molds in a pan of hot water and cook in the oven 20 m. When done, loosen the sides with a sharp knife and turn out carefully on a heated dish. For Biscuits see Lesson 10, page 24. Preparing the Meal Prepare the timbales and place in the oven ; then make the biscuits. While baking make the grape-nut pudding ■for dinner so that it will be cold at night. After pudding is in the oven prepare the table for lunch. Serve the meal. Thursday Lesson 33 BROWN STEW OF BEEF BOILED POTATOES DUMPLINGS CABBAGE AND NUT SALAD GRAPE-NUT PUDDING Brown Stew of Beef Remove all fat, bone, skin and gristle from i pound of round steak or stewing meat and cut into i-inch squares. Try out the fat and in it brown y^ onion chopped fine. Sprinkle 3 T flour over the meat and add to the fat and onion. When the meat is well browned, add i pint boiling water. Lower the heat and cook i h below the boiling point. Add the dumplings 15 m before the stew is done. Dumplings Sift 2 c flour with 4 t baking powder and 3^ t salt into a mixing bowl. Add about ^ c milk or enough to make a soft dough. Drop by spoonfuls all over the top of the stew; cover closely and cook for 15 m. Boiled Potatoes Wash and pare potatoes and cook with the meat. Grape-nut Pudding Soak }4 c grape nuts 3^ h or longer in hot water to cover. Beat 2 eggs and ^ c sugar together until light, then add 2 c cold milk. Add softened grape nuts, ^ t salt, and % t grated nutmeg. Pour into a baking dish and bake until firm in a slow oven. This will require about 25 m if baked in individual molds, and about double that time if baked in a large one. Serve cold with or without cream. For Cabbage and Nut Salad see Lesson 15. Preparing the Meal Prepare the meat for the stew about i^ h before dinner time. Wash and pare the potatoes and add to the stew. Make the cabbage salad and put in a cool place until ready to serve. Make the dumplings, add to the stew, cover tightly, increase the heat and cook 15 m.