Lessons in cooking through preparation of meals

Melt 2 T butter in a frying pan, add 2 T flour, mix well together and cook until the flour is well browned ; then add I c milk gradually, stirring all the time until the mixture thickens and boils. Add 2 c boiled potatoes cut into dice, mix thoroughly, spread on pan and brown, without stirring, letting the surplus moisture evaporate. Turn one-half over the other like an omelet, place on a hot platter and serve. For Broiled Bacon see Lesson 25. For Buttered Toast see Lesson i. Preparing the Meal Prepare the potatoes, make the toast and cofifee and keep hot. Serve the oranges. While removing the fruit plates and serving the potatoes broil the bacon, which takes but a few minutes. Monday Lesson 44 cream of potato soup crackers sour cream biscuits maple syrup ginger snaps^ tea Cream of Potato Soup Wash, pare and slice three medium sized potatoes. Cook with 3 stalks of celerv cut into small pieces and i t chopped onion. While they are cooking make a White Sauce (L. 2) of I T flour and 2 T butter, 2 cups milk and i t salt. When the potatoes are done — in about 15 m — mash and add to the White Sauce, water and all. There should be at least I c. Strain through a puree sieve, reheat and serve. If the soup seems too thick, add hot milk until the desired consistency is reached. One tablespoon chopped parsley may be added if desired. Sour Cream Biscuits Mix 2 c flour, y2 t soda, 2 t baking powder and >^ t salt and sift several times. With the tips of the fingers work into the flour i T butter or if desired Yz T each butter and lard. Stir in lightly with a fork enough sour milk to make the dough just stiff enough to handle, probably about i c. The dough can be left very soft if the board is well floured. Pat the dough out quickly ^ inch thick and cut into small rounds. Bake in a quick oven 15-20 m. If sour milk is used instead of sour cream use 2 T shortening in place of i T. Ginger Snaps Put y2 c butter and i c molasses on the fire ; as soon as the butter is softened remove from the fire and add J^ c brown sugar and i t ginger. Sift 3 c flour with i t soda. Add to the molasses mixture. If not stiff enough to roll thin, add more flour. Cut out with a cooky cutter. Bake in a moderate oven 10 to 15 m. Use other fats when butter is high priced. Preparing the Meal Allow about Yi h io prepare this meal. Start the soup and while cooking make the biscuits and tea. The ginger snaps should be on hand. Monday Lesson 45 POT ROAST OF BEEF WITH PRUNES PARISIAN POTATOES KIDNEY BEANS STEAMED APRICOT PUDDING ORANGE SAUCE Pot Roast of Beef with Prunes An iron pot or very heavy kettle should be used for a pot roast. Select for the pot roast the middle or face of the rump, the round or the shoulder. Wipe with a damp cloth. Heat the kettle thoroughly and then add the meat. Sear well on all sides, then raise from the bottom on a trivet or rack ; add i c water with i c well-washed prunes. Cover tightly and cook slowly below the boiling point for three or four hours.