Lessons in cooking through preparation of meals

Chop the leaves from i bunch of mint very fine; pour over them % c boiling water, add 2 T sugar, cover closely and let stand in a cool place 3^ h ; then add the juice of I lemon, or 4 T vinegar, a dash of cayenne pepper, % t salt. Potatoes a la Maitre Hotel Boil I pint of potatoes cut into 5^ inch cubes, in boiling salted water about 10 m ; drain and add i c milk ; cook in double boiler. Cream 2 T butter, add the yolk of i egg, beat in well, adding i T lemon juice, i T chopped parsley, 3/2 t salt and a dash of paprika; when the milk is partly absorbed, stir the above mixture into it quickly, mixing well. Cook 2 m and serve. Carrots Wash and scrape 4 medium-sized carrots, cut into thin slices, add enough boiling salted water to cover and cook until tender. Drain, add 3 T butter, dash paprika ; heat thoroughly and serve. Indian Pudding Into 2 c hot milk stir ^ c cornmeal ; then add ^ c suet, chopped fine, ^ c molasses, 3^ c seeded raisins, i egg, J^ t salt, 34 t each of ginger and cinnamon. Turn into a buttered baking dish and pour i c cold milk and J^ cup cold water over the top. Bake very slowly for 3 h. Serve either plain or with cream and sugar or hard sauce. Hard Sauce Cream ^ c butter, then add very gradually ij^ c powdered sugar or I c granulated. Beat well until the mixture is light and creamy. Now add the flavoring, i t vanilla or a grating of nutmeg or anything else desired. This may be shaped in various fancy forms and arranged on the pudding. Preparing the Meal About 3 h before dinner time make the Indian Pudding ; an hour later prepare the Roast, then make the Mint Sauce. Twenty minutes before the roast is done cook the carrots and the potato cubes, which may be cut in the morning and kept in cold water. Make the Hard Sauce, then the dressing for the potatoes. Drain potatoes, add the milk and while that is being absorbed drain the carrots, add butter and reheat. Now finish the potatoes, heat thoroughly and serve the dinner. Thursday Lesson 52 PETTIJOHN — CREAM AND SUGAR POACHED EGGS ON TOAST COFFEE Pettijohn Follow directions for cooking oatmeal given in Lesson I, using Pettijohn in the proportion oi }i c to i}^ c hot water. Poached Eggs See Lesson i6. Preparing the Meal Cook the cereal. Make the toast and coffee and keep hot. If an egg poacher is convenient, place the eggs in it just after the cereal is served, turn out the gas from underneath it and the eggs will be done when the cereal is finished. If there is no poacher then be sure to have plenty of boiling water and poach the eggs after the cereal is served. Serve at once. Thursday Lesson 53 IRISH STEW BREAD AND BUTTER SPICED PEACHES TEA Irish Stew Cut remnants of the roast left from the preceding evening into pieces about i inch square. Put them into a saucepan with i T butter and 2 T flour and brown well ; then add enough water to completely cover them, about 2 c, 2 onions cut into small pieces, 3 potatoes, raw, cut into ^2 inch cubes, 2 carrots sliced thinly and salt and pepper to taste. Cover and cook until the potatoes are tender. Add more water from time to time as necessary. When done the gravy should be quite thick. Preparing the Meal