Lessons in cooking through preparation of meals

In 34 c butter or beef fat, cook ^4 c chopped onion, parsley and celery mixed. When beginning to brown, add 2 c cold boiled potatoes cut into dice or slices. Sprinkle with salt and pepper and add ^ c White Sauce, Meat Gravy or Tomato Sauce. Cover till well steamed through, uncover and let any surplus moisture evaporate and serve hot. Stewed Corn Empty the contents of i can corn into a saucepan, add ^2 t salt, a dash of pepper and i T butter. Heat thoroughly and serve. Preparing the Meal Twenty minutes before dinner time prepare the meat, using instead of one whole egg the two whites left from the cheese crumpets. Make >2 c White Sauce (p. 38). While this is cooking, cut the potatoes into dice after putting the chopped onion, etc., into the melted fat to brown. When beginning to brown, add the potatoes and white sauce, cover and let steam. Season and heat the corn. Broil the Hamburg Cakes according to directions given in Lesson 3 for pan broiling. When done serve the dinner. Serve the Caramel Custard, which should have been made in the morning, very cold. Sunday Lesson 40 grapefruit poached eggs — CREOLE STYLE COFFEE CAKE COFFEE Grapefruit Cut the grapefruit in halves, crosswise. Half a grapefruit is one service. Remove all the seeds. Insert a sharp pointed knife between the outside skin or shell and the pulp and cut all around the inside. Now cut the skin away from the sides of each section of pulp, insert the knife under the core and cut free from shell, then lift out the core and membranes in one, thus leaving the pulp only. Sprinkle with powdered sugar and serve very cold. Poached Eggs — Creole Style Stew I can of tomatoes and i green pepper, shredded, until reduced to half; pour onto a hot platter and arrange on top of it 4 rounds of toast ; on each piece of toast place an Qgg poached according to directions given in Lesson i6. Melt and brown 2 T butter, add i T lemon juice or vinegar and when the liquid boils, pour over the eggs. Sprinkle with salt and pepper and serve. Preparing the Meal Prepare the grapefruit the preceding evening and put in a cold place until ready to serve. Stew the tomatoes and green pepper. Make the coffee, then the toast. Remove the tomatoes from the fire, arrange on a platter with the toast and keep hot until needed. Serve the grapefruit ; then poach the eggs and while cooking prepare the vinegar sauce. Arrange the eggs on the toast and serve at once with the coffee cake and coffee. Sunday Lesson 41 ROAST PORK APPLE SAUCE BROWNED POTATOES GLAZED SWEET POTATOES PORCUPINE SALAD NUT BLANC MANGE — CHOCOLATE SAUCE Roast Pork Wipe the roast with a damp cloth, place in a dripping pan, dredge with salt, pepper and flour, and place in a slow oven to roast. Baste every 10 m until done. Contrary to the general rule for roasting meats, pork is put into a slow oven so that the heat may have an opportunity to penetrate to the very inmost center. Pork should be cooked about 25 m to the pound. Glazed Sweet Potatoes Wash, pare and parboil 4 good-sized sweet potatoes. Drain, cut into lengthwise slices about ^ inch thick and lay in a baking dish. Spread thickly with a syrup made from %. c butter, ^ c brown or maple sugar and }i c hot water. Bake until tender, basting frequently with the syrup in the pan.