Lessons in cooking through preparation of meals

Porcupine Salad Dip the halves of either fresh or preserved peaches or pears into thick Salad Dressing. Lay on lettuce leaves and stick in blanched or shredded almonds in rows lengthwise. [illustration: For Browned Potatoes see Lesson 20.] For Nut Blanc Mange see Lesson 15, adding i c finely chopped nut meats just before molding. For Chocolate Sauce see Lesson 6. Preparing the Meal Allow i^ h for the roast. Wash and pare 6 mediumsized potatoes and put in the pan with the roast. Parboil the sweet potatoes for 10 m. Drain and prepare for the oven, allowing about 3^ h for them to bake. Make the salad, if it has not already been prepared earlier in the morning, and arrange on plates for serving. The Apple Sauce for the roast, also the Blanc Mange and Chocolate Sauce should have been made on Saturday. Serve the dinner. Sunday Lesson 42 cheese and pimento sandwiches drop cakes cocoa Cheese and Pimento Sandwiches Use the Cottage Cheese left from Friday's lunch; mix with an equal proportion of chopped pimentoes and olives. Cut bread thin, butter one slice, and spread the other with the cheese filling and lay together. For Cocoa see Lesson 2. For Drop Cakes see page 55. Preparing the Meal The sandwiches may be prepared early and wrapped in oiled paper or a damp napkin. The cocoa also may be cooked and allowed to stand until ready to use, the milk added, heated and beaten. Put the drop cakes on a plate and serve the supper. Nutmeg as a Flavoring A dash of nutmeg added to creamed toast improves it greatly. It also gives to vegetables, such as beans, peas, potatoes, rice, etc., a very delicate flavor. To roast veal and lamb it gives a delicious flavor obtained in no other way. Cottage Cheese A pleasing variety can be obtained by serving cottage cheese in diiTerent ways. Seasoning with salt and pepper and softening with cream is the usual method. Instead of the cream add enough melted butter to soften and hold together, so that it may be rolled into balls. Sprinkle with chopped parsley and serve. Or roll them in breadcrumbs, brown in butter and serve hot. Or serve as a cheese tart in pastry shell with cream and sugar. Whipped Cream with Soup All cream soups are very delicious served with whipped cream. Put i t cream in the bottom of the bowl and pour the hot soup on it. Grapefruit When grapefruit is prepared and allowed to stand over night the bitter taste develops. If this is undesirable, prepare shortly before using. Sweetening with honey instead of sugar gives a very delicious flavor to grapefruit. All kinds of preserved small fruits, maple syrup and fresh crushed fruits may also be used in grapefruit. Nuts The housewife with foresight will have on hand jars of nuts ready to use for -salaJs, desserts, etc. English walnuts, pecans, and other nuts, when shelled should be kept in two jars, the whole perfect pieces in one and the broken in another. If nuts are bought shelled they should be scalded and dried in the oven, because they are not shelled in sanitary surroundings. Almonds should be blanched by pouring boiling water on them. Allow them to stand about 5 m, drain from the water and slip off the brown skin. Dry thoroughly and keep in jars.