Lessons in cooking through preparation of meals

HAMBURG CAKES BUTTERED TOAST Baked Bananas Select rather underripe bananas ; put them in a hot oven without removing the skins and bake until the skins burst. Serve at once in a folded napkin with butter. For Hamburg Cakes see Lesson 39. For Buttered Toast see Lesson i. Preparing the Meal Bake the bananas, allowing 30 m. If desired the Hamburg Cakes can be mixed and shaped after dinner the preceding evening and placed on a plate in a cool place until needed. Pan broil the cakes, make the toast and coffee. Serve the breakfast. Friday Lesson 56 TOMATO AND CHEESE PUDDING HOT BISCUITS APRICOT PRESERVES TEA Tomato and Cheese Pudding Mix I pint of canned tomatoes, i c bread crumbs, j/^ c grated or finely cut cheese, yz t salt and pepper to taste, and pour into a buttered baking dish. Mix y^ c bread crumbs with I T melted butter and 2 T grated cheese ; spread over the top of the pudding and bake about 20 m. For Biscuits see Lesson 10 for baking powder or Lesson 44 for sour cream biscuits. Preparing the Meal About 3^ h before lunch time make the tomato and cheese pudding, and place in the oven in a pan of water. Make the biscuits and place in the oven. When done serve the lunch. Friday Lesson 57 BOUILLON BAKED WHITE FISH — STUFFING MASHED POTATOES KOHL RABBI SAUCE HOLLANDAISE BAKED RICE PUDDING Bouillon Wipe and cut into small pieces 4 pounds of meat from the neck, middle round, etc. ; break 2 pounds of bone into small pieces ; add 2 quarts of cold water and heat slowly ; when hot add i T salt, 4 peppercorns, 4 cloves and i T mixed herbs. Simmer 5 h. Boil down to 3 pints. Strain, cool, remove the fat, season with salt and pepper, if necessary, sary, reheat and serve. One onion, half a carrot and half a turnip may be cooked with the bouillon if desired. Baked White Fish Test for Fresh Fish. — Fresh fish should have no odor, the flesh should be firm and should spring back from the touch, be bright and crisp looking; the eyes should be bright, not dull and lusterless, and the gills a bright red color. Care of Fish. — Fish, as purchased from the market, nas been drawn and cleaned, but will need additional attention. Begin at the tail and scrape the fish to remove the scales. See that the swim bladder has been removed and the inside thoroughly scraped and cleansed. Wash well, inside and out, drain and dry. Do not let the fish stand in water. If the fish is to be served whole leave head and tail intact, but remove the eyes and fins. Fish Stuffed and Trussed for Baking. Lay the fish on the back, fill with the stuffing and fasten with skewers. Turn the fish over, skewer into the shape of a letter S and tie with a cord. Wrap tail in manila paper to keep from burning. Place on fish rack or strips of cloth in dripping pan. Place the pan in a moderately hot oven and bake about 30 m, or until the flesh is tender. Lift the rack or cloth from the pan and carefully slide the fish onto a platter. Remove skewers, string and paper, garnish the head with parsley or cress and serve with lemons cut in quarters. Stuffing Mix I c cracker crumbs, % t salt, ^ t pepper, few drops onion juice, i t each chopped parsley, capers and pickles, and moisten with ^ c melted butter Kohl-Rabi