Lessons in cooking through preparation of meals

About 2^ h before dinner time put the ham on to cook. Two hours later make the pumpkin timbales, the pumpkin having been cooked in the morning, and put them in the oven. Remove the ham from the liquid and after brushing over with egg and crumbs put in the oven to brown. Whip the cream and when stiff set aside in a cool place until needed. Then make the White Sauce for the potatoes, and while cooking dice the potatoes, add to the sauce and reheat. Cut the gelatine into cubes and arrange the jelly, figs and cream in a serving dish. Put the ham on a hot platter, turn the timbales out for serving, pour the potatoes into a hot vegetable dish, and serve the dinner. Tuesday Lesson 68 SHREDDED WHEAT AND PEACHES WITH CREAM AND SUGAR FRIED CORN MEAL MUSH SYRUP Shredded Wheat and Peaches On the top of Shredded Wheat Biscuits lay slices of canned peaches and serve with sugar and cream. Fried Cornmeal Mush Turn the mush from the mould where it was placed the preceding morning, slice ^-inch thick or a little less, dust with flour and saute in butter until a golden brown on both sides. Or roll in egg and crumbs and fry in deep fat. Plenty of time must be allowed for frying mush as it does not brown quickly. Probably ^ h will be required to fry a panful for a family of four. Dry Toast Brown slices of stale bread and serve at once. Preparing the Meal Prepare the mush for sauteing or frying. Have the fat in the pan hot and while the mush is browning make the coffee and toast and serve the cereal. Then serve the rest of the breakfast. After breakfast, cook the rice for the croquettes for dinner. Tuesday Lesson 69 HAM OMELET — TOMATO SAUCE HOT BISCUITS RASPBERRY JAM TEA Ham Omelet Grind enough ham left from dinner the preceding evening to make about }i c. Put 4 t butter in a frying pan and while melting separate the whites and yolks of 4 eggs ; then beat the whites until very stiff. To the yolks add Vz t salt, dash of pepper, and beat with a fork until light and creamy. Carefully and gradually add % c hot water to the yolks, stirring all the time, then the chopped ham. Cut and fold the entire mixture into the whites, pour into the frying pan containing the melted butter, cover closely and place over a low flame. When puffed and nicely browned on one side set in the oven to dry off. Fold and turn onto a hot platter, and pour the Tomato Sauce around it. Tomato Sauce Melt 2 T butter in a saucepan, add 2 T flour and mix well. When blended add i c strained tomatoes, pouring the liquid in gradually so as to mix smoothly with the flour. Add 5^ t salt, }i t mace and i t finely chopped onion. Return to the fire, cook, stirring constantly until the mixture thickens; boil 2 or 3 m. Strain around the omelet. Biscuits Two c flour, 4 t baking powder, 3^ t salt, i T shortening, about ^ c milk. For directions see page 24 or 78. Preparing the Meal About 3^ h before lunch time make the biscuits using once and a half the recipe. Reserve ^ of the dough for the veal pot pie for dinner, keeping in a cold place until needed. Make the omelet and when in the pan, make the tomato sauce. When done set to one side until the omelet is finished, then make the tea. Serve the lunch.