Preparing the Meal While the cereal is cooking make the Caramel Syrup, if not already on hand, then the French Toast and the Coffee. NOVEMBER MENUS 81 LUNCHEON OR SUPPER Tuesday Lesson 47 DANISH SWEET SOUP CRACKERS BEAN CROQUETTES BREAD AND BUTTER TEA Danish Sweet Soup Heat I quart of liquid composed of water and fruit juice, such as grape juice, etc., in equal proportions or to suit one's convenience. When hot add slowly ^ c "minute tapioca" or sago, stirring well ; then i c well-washed and soaked prunes, i t cinnamon or a small piece of cinnamon bark, % t ground cloves and 34 c sugar. Cook the mixture in a double boiler i h or more. If it becomes too thick add more liquid, either water or fruit juice. Serve as any other soup. This is a favorite dish of the Danish people. Bean Croquettes Press kidney beans left from dinner the preceding even- ing, and enough more to make a pint of pulp, through a sieve. Add ^ t salt, dash pepper and i T butter. Mix well, add 2 lightly beaten eggs and sufficient bread crumbs to make the mixture thick enough to roll✪ Bean Croquettes. Shape into balls or any form desired and fry in deep fat. See the article on Frying, page 103. Preparing the Meal About I h before lunch start the Danish soup. Also prepare the croquettes for frying, if this was not done immediately after breakfast. Allow 10 or 15 m for heating the fat and 10 m for cooking the croquettes. Fry just before serving the soup and keep hot until needed. Before washing the dishes see that the fat is strained and put away for future use. 82 LESSONS IN COOKING DINNER Tuesday Lesson 48 PORK TENDERLOIN — GRAVY MASHED POTATOES SCALLOPED PUMPKIN AND RICE ORANGE SURPRISE Pork Tenderloin Have the butcher "French" the tenderloin, i. e., cut across the grain about i inch thick and then flatten with a stroke of the cleaver. Wipe each piece with a damp cloth to remove any bits of bone dust, etc. Grease the frying pan and when very hot put in the pieces of tenderloin. Brown on one side, then the other. Lower the flame, add about ^ c hot water, cover the pan closely and cook at least 15 m. Pork requires long cook- ing so that it be thoroughly done. At the end of this time the liquid, a very thick brown sticky substance, should have simmered down to about i T. Add 2 T flour, more butter, if necessary, then the milk, water, stock or whatever combination of liquids is desired to be used for the gravy. Boil a few minutes, adding salt if necessary✪ Pork Tenderloin. Scalloped Pumpkin and Rice In a baking dish arrange a layer of mashed pumpkin, over this a layer of cooked rice, and then a layer of Cream Sauce. Proceed in this manner until i c of each ingredient has been used, sprinkling buttered crumbs over the top. Place in the oven until well heated through and browned on top. To cook pumpkin, cut in two, scrape out the interior mass of seeds, pare and cut into small pieces. Now either cover with boiling water or else put in a steamer and cook until tender. Put through a vegetable press, season with salt, pepper and butter. Canned pumpkin may be used. Orange Surprise

AI-modernized reading of the original text

Preparing the Meal While the cereal is cooking make the Caramel Syrup, if not already on hand, then the French Toast and the Coffee. Tuesday Lesson 47 DANISH SWEET SOUP CRACKERS BEAN CROQUETTES BREAD AND BUTTER TEA Danish Sweet Soup Heat I quart of liquid composed of water and fruit juice, such as grape juice, etc., in equal proportions or to suit one's convenience. When hot add slowly 1/2 c "minute tapioca" or sago, stirring well ; then 1 c well-washed and soaked prunes, 1 t cinnamon or a small piece of cinnamon bark, 1/4 t ground cloves and 3/4 c sugar. Cook the mixture in a double boiler 1 h or more. If it becomes too thick add more liquid, either water or fruit juice. Serve as any other soup. This is a favorite dish of the Danish people. Bean Croquettes Press kidney beans left from dinner the preceding evening, and enough more to make a pint of pulp, through a sieve. Add 1/2 t salt, dash pepper and 1 T butter. Mix well, add 2 lightly beaten eggs and sufficient bread crumbs to make the mixture thick enough to roll. Shape into balls or any form desired and fry in deep fat. See the article on Frying, page 103. Preparing the Meal About 1 h before lunch start the Danish soup. Also prepare the croquettes for frying, if this was not done immediately after breakfast. Allow 10 or 15 m for heating the fat and 10 m for cooking the croquettes. Fry just before serving the soup and keep hot until needed. Before washing the dishes see that the fat is strained and put away for future use. Tuesday Lesson 48 PORK TENDERLOIN — GRAVY MASHED POTATOES SCALLOPED PUMPKIN AND RICE ORANGE SURPRISE Pork Tenderloin Have the butcher "French" the tenderloin, i. e., cut across the grain about 1 inch thick and then flatten with a stroke of the cleaver. Wipe each piece with a damp cloth to remove any bits of bone dust, etc. Grease the frying pan and when very hot put in the pieces of tenderloin. Brown on one side, then the other. Lower the flame, add about 1/2 c hot water, cover the pan closely and cook at least 15 m. Pork requires long cooking so that it be thoroughly done. At the end of this time the liquid, a very thick brown sticky substance, should have simmered down to about 1 T. Add 2 T flour, more butter, if necessary, then the milk, water, stock or whatever combination of liquids is desired to be used for the gravy. Boil a few minutes, adding salt if necessary. Scalloped Pumpkin and Rice In a baking dish arrange a layer of mashed pumpkin, over this a layer of cooked rice, and then a layer of Cream Sauce. Proceed in this manner until 1 c of each ingredient has been used, sprinkling buttered crumbs over the top. Place in the oven until well heated through and browned on top. To cook pumpkin, cut in two, scrape out the interior mass of seeds, pare and cut into small pieces. Now either cover with boiling water or else put in a steamer and cook until tender. Put through a vegetable press, season with salt, pepper and butter. Canned pumpkin may be used. Orange Surprise

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Lessons in cooking through preparation of meals