Lessons in cooking through preparation of meals

Put through the meat grinder equal portions of figs, dates and English walnuts. Knead well with confectioner's sugar until it is not sticky. Roll out to ½ inch thickness, cut in squares, rounds or diamonds, dip in confectioner's sugar and lay in layers between oiled paper or in tin boxes. These will keep for weeks. A little lemon juice worked in while kneading improves the flavor. Stuffed Dates Cut dates lengthwise, remove the seeds and fill with nuts. Roll in granulated sugar. Macaroons Work together ½ lb almond paste and 1 c powdered sugar. Then add gradually the whites of 3 eggs until the mixture is perfectly smooth. Shape with a pastry bag and tube onto a tin sheet covered with oiled paper 1 inch apart. Bake 15 m in a slow oven. After removing from the oven invert the paper and rub over with a cold wet cloth, when the macaroons will easily slip off. Fifteen minutes' baking will make a soft macaroon, twenty minutes' a brittle one. If no pastry bag is at hand, drop from the tip of a spoon. Monday Lesson 65 CORNMEAL MUSH COUNTRY SAUSAGE AND FRIED APPLES MUFFINS COFFEE Cornmeal Mush Add ½ t salt to 6 c water, and when boiling very slowly sprinkle into it 1½ c cornmeal, stirring all the time; boil rapidly for 10 m, then put the kettle over hot water and cook at least 2 h, longer if possible. Serve warm with cream and sugar, or sugar and butter, or butter alone, as desired. Country Sausage Cover the sausage, pricked in every part with a fork, with boiling w^ater, let simmer 15 m, then drain and brown in the oven, or on top the stove. Fried Apples Melt 2 T butter in a frying pan, add 3 tart apples sliced very thin, and ½ c sugar. Cover the pan and cook until the apples are tender and brown. Place the sausage in the center of the dish with the apples around it. Muffins 2 c flour, ½ t salt, 4 t baking powder, 2 T sugar, 1 egg, 1½ c milk and 2 T melted butter. For directions, see Lesson 4, page 17. Preparing the Meal The cornmeal should be cooked the day before or overnight in the fireless cooker, and reheated in the morning-. Make the muffins, and while baking prepare and fry the apples. Cover the sausages with hot water and put on the stove to simmer. Make the coffee. Now brown the sausages, lower the flame, and place where they will keep hot while the cereal is being eaten. Do likewise with the apples. If the muffins are done, turn out the fire and leave in the oven unless already too brown. After breakfast cook the potatoes and the pumpkin that are to be used for the dinner. Then cook the figs and make the gelatine dessert. Also, pare and slice the egg plant for lunch, and place with a weight to drain. Monday Lesson 66 CREAM OF CELERY SOUP — CROUTONS FRIED EGG PLANT BREAD AND BUTTER TEA Cream of Celery Soup Cut I bunch of celery into small pieces and cook until tender in i pint of boiling water. Add y2 t salt and mash in the water in which it was cooked.