Lessons in cooking through preparation of meals

Fill an earthen bowl closely with 2 c of small cubes of bread. Pour over the bread hot blackberry juice until the bread has absorbed all it will. Set the sponge aside in a cool place for several hours. When ready to use, turn from the bowl and serve with cooked blackberries, sugar and cream. Other fruits may be used with this dessert, accord- ing to one's taste and convenience. Preparing the Meal Wash the fish and put it to soak in cold water i h before dinner time; make the White Sauce (p. 38) for the fish, which should then be flaked. Arrange the fish in a baking dish and cover with the White Sauce. Combine the tomato juice and stock and heat. Make the Croutons. Drain parsnips from the boiling water and brown in but- ter. While cooking, drain potatoes, reserving half for the next day's dinner; mash the other half and keep hot until needed. Serve the soup with the croutons, then the rest of the dinner. BREAKFAST Saturday Lesson 37 RALSTON BREAKFAST FOOD FISH CAKES BUTTERED TOAST COFFEE Fish Cakes Mix remnants of the Finnan-Haddie with Mashed Po- tatoes left from the evening before ; add i egg well beaten, shape into cakes, and saute in 2 T butter. For Ralston Breakfast Food follow directions for Cream of Wheat given in Lesson 4. OCTOBEB MENUS 55 Preparing the Meal Start the cereal to cooking. Prepare the fish cakes and while sauteing make the coffee and toast the hread. Serve the cereal and then the rest of the breakfast. Saturday Morning Baking The following dishes for Saturday and Sunday meals should be prepared in the order given. Coffee Cake To I c scalded milk add }i c butter, or butter and lard, }4 c sugar, and ^ t salt. When lukewarm, add ^ yeast cake dissolved in 34 c lukewarm water, i egg well beaten, flour enough to make a stiff batter and ^ c raisins, scalded and cut into small pieces. Cover, let rise over night ; in the morning work down well by stirring with a wooden spoon. Turn out onto a floured board, pat or roll into a sheet about ^ inch thick, put into a shallow pan, brush over with beaten egg and spread with a mixture made of 3 T melted butter, Ys c sugar, and i t cinnamon. When the sugar is partially melted, sift on 3 T flour. Place the Coffee Cake in a warm place until double in bulk, then bake ^ h or longer, until done. If desired, this process may be started in the morning, but in this case i whole yeast cake must be used. Then proceed as above. Cheese Crumpets Scald 2 c milk in a double boiler ; to J4 c melted butter add 54 c cornstarch, % c flour and ^ t salt; mix well and add to scalded milk. Cook 5 m, stirring constantly. Add the yolks of 2 eggs slightly beaten and ^ c cheese, cut into small pieces. When the cheese is melted, pour into a buttered shallow pan and cool. Turn onto a board, cut into squares, place on a pan, sprinkle with % c grated cheese and brown in the oven. Serve on crackers. Drop Cakes Cream ^ c butter, add i c sugar ; mix well, add the yolks of 2 eggs and when well beaten into the sugar, add i^ c flour, sifted with 3 t baking powder, alternately with y^ c 56 LESSONS IN COOKING milk. Lastly cut and fold in the stiffly beaten whites of the 2 eggs and i t vanilla. Drop from a spoon into greased muffin rings and bake about 15 m in a moderate oven. Frost if desired. Caramel Custard