Lessons in cooking through preparation of meals

To shred almonds, lay flat on the table and cut lengthwise. These shredded almonds, browned but not salted, are a great addition to many desserts, both in appearance and taste. Salad Dressing Salad Dressing made up in quantity without milk will keep indefinitely. Make very thick, using only the vinegar or the lemon juice; put in glass jars. Take out the quantity desired, dilute with sweet or sour milk or cream, whipped cream or unsweetened evaporated milk. Cream Soups The foundation for all cream soups is the thin white sauce. To this is added the pulp of different kinds of vegetables, such as potatoes, tomatoes, peas, beans, celery, pumpkin, lettuce, onion, etc., and such cereals as barley, rice and sago. A general proportion that can always be used is i quart liquid, I pint vegetable pulp and 2 T flour. The amount of butter should vary according to the richness desired. Scalloped Dishes Scalloped dishes are prepared by baking in the oven with a top layer of buttered crumbs. The foundation of a scalloped dish may be fish, meat, vegetables, macaroni, etc., with generally a sauce or gravy poured over and the top covered with crumbs. Tomatoes or any soft vegetables are prepared without the sauce, and some crumbs are generally mixed throughout the dish. Scalloped dishes are served in the dish in which they are baked. Bread Crumbs Bread crumbs should be prepared and kept in jars ready for use. Dry all pieces of bread, crusts, etc., by keeping in open jars or receptacles set in a warm dry place. When thoroughly dried, roll fine or put through a meat grinder and keep in glass jars. The bread may be dried in the oven at a low temperature and ground when desired for immediate use. Buttered Crumbs Buttered crumbs are prepared by melting butter and mixing the crumbs with it in the proportion of about i T butter to 4 T crumbs. MONDAY Wt. Gms. Gms. Gms. Food Materials — in oz. Cost. Protein. Fat. Carho. Liver 2.6 $0.0162 15.96 2.45 1.98 Bacon 4 .0032 1.05 7.12 0.00 Muffins 2.08 .0118 4.69 10.35 19.75 Butter 5 .0087 .14 11.98 0.00 Coffee 25 .0015 0.00 0.00 0.00 Cream for Coffee .0078 .38 3.83 0.00 Cr. of Barley Soup 5.00 .0135 5.57 7.17 18.89 Croutons 75 .0025 1.91 .25 10.88 Bread 2.25 .0075 5.73 .75 32.64 Butter 25 .0043 .07 5.99 0.00 Cocoa 8.00 .0265 9.53 11.71 18.94 Orange Marmalade 3.60 .0090 0.00 0.00 75.78 Codfish 1.60 .0150 8.55 .18 0.00 Kice 1.00 .0056 2.26 .08 22.39 Cream Sauce 3.00 .0095 2.64 8.72 6.52 Butter 25 .0043 .07 5.99 0.00 Stewed Tomatoes 4.40 .0122 1.37 3.49 6.67 Apple Salad 7.75 .0323 10.18 15.58 25.52' Celery for Salad 1.5 .0050 .38 .04 1.10 Bread 1.50 .0050 3.82 .49 21.75 Butter 50 .0087 .14 11.98 0.00 Krummel Torta 4.12 .0336 6.92 12.70 62.38 51.30 10.2437 61.36 120.85 325.19 1 gram either protein or carhoh ydrate (starch, sugar, etc.) yields J^.l food units or calories. 1 gram fat yields 9.3 food units or calories. 61.36 gms. Protein. 120.85 gms. Fat X 9.3 = 1124 Calories 325.19 gms. Carbohydrate. Protein and Carbo. = 1585 Calories 386.55 gms. X 4.1 = 1585 Calories. Total 2809 Calories Therefore these meals yield 2809 calories at a cost of $0.24 per day per person. TUECDAY wt. Food Materials — • m oz. Oatmeal 75 Cream for Cereal 1.5 Sugar for Cereal 44 Cinnamon Rolls 6.5