Lessons in cooking through preparation of meals

Sift together i c whole wheat flour, }4 c white flour, ^2 t salt, ^ t soda, i t each cinnamon, mace, and cloves. -Beat I egg and add to it Yz c molasses, 5^ c sweet milk, and 34 c melted butter. Add the dry ingredients to the molasses mixture, and then add ^ c chopped fruit, currants, raisins, figs, dates, citron, etc. Pour into a greased mold and steam 2^ h. Serve with hard sauce made according to directions given in Lesson 51. Nut Brownies Cream y^ c butter and ^ c pulverized sugar until very light and creamy. Add Ys c molasses and mix well. Then add I well beaten egg. When this is well blended with the other ingredients add ^ c bread flour and y^ to i c chopped nuts. Drop from a spoon onto greased tins and bake 15 m in a moderately hot oven. Cranberry Jelly Cook 4 c cranberries with i c water until they are tender. Press through a strainer. To the juice and pulp thus obtained add 2 c sugar and cook until the mixture is ready to jelly. With this amount of fruit this stage will be reached in a few minutes. It may be determined by trying a little from time to time on a saucer. Remove from the fire, pour into hot jelly glasses and set aside to be used when desired. Method of Work Immediately after breakfast mix the Brown Bread and start to steaming. Next make the Fruit Pudding and steam with the Bread. Make the Nut Brownies, and while they are baking make the Cranberry Jelly. Saturday Lesson 59 SWEET POTATO AND ALMOND CROQUETTES BROWN BREAD CREAM CHEESE TEA Sweet Potato and Almond Croquettes To 2 c mashed sweet potato add i t salt, 2 T butter, i beaten egg, 3 T blanched almonds, chopped and pounded in a mortar, and enough hot milk or cream to make of the consistency to handle. It will probably be soft enough without the milk. Form into any shape desired, dip into egg, then crumbs, and fry in deep fat. For Boston Brown Bread see Lesson 17. Preparing the Meal From the sweet potatoes left over from Thursday evening make the croquettes and set aside to fry wiien ready for them. Fifteen minutes before lunch time heat the fat. Make the tea and 5 m before serving fry the croquettes. Serve in a hot covered dish. The Cream or Neufchatel Cheese should be removed from the wrappings, placed on a small plate and served with a cheese scoop or small knife. Saturday Lesson 60 RAGOUT OF BEEF WITH RICE BORDER SPINACH BALLS CHOCOLATE BREAD PUDDING — VANILLA SAUCE Ragout of Beef Cut 2 pounds of the upper round of beef into inch squares. Sprinkle with salt and pepper and roll them in flour. Put into a saucepan 2 T butter, drippings, or suet to cover the bottom of the pan ; when grease is hot add the meat and cook until well browned on all sides. Draw the meat to one side of the pan, add i T flour, and brown, taking care that it does not scorch. Add i c stock or water, stir until it comes to the boiling point ; then add i t salt, ^ t pepper, ^ t kitchen bouquet, i carrot cut into dice, and i T chopped onion. Cover the pan and cook slowly below the boiling point for i h. On a hot platter make a border of boiled rice. In the center pour the ragout and serve at once. Spinach Balls