Lessons in cooking through preparation of meals

Tuesday Lesson 70 VEAL POT PIE MASHED POTATOES SUCCOTASH SWEET RICE CROQUETTES Veal Pot Pie Wipe a piece of veal from the shoulder and cut it into pieces for serving; add 3^-inch strip of salt pork or bacon for each piece of veal, cover with cold water, put over the fire and bring quickly to the boiling point. Boil 5 m, skim and let simmer until the meat is tender. If one possesses a "fireless cooker" place the meat in the cooker after boiling about 10 m, and leave for 2 or 3 h. When tender add salt and pepper to season, cut the biscuit dough left from luncheon into small rounds and place on top of the stew. Cook 10 m without lifting the cover. Serve the meat in the center of the platter, surrounded by the dumplings. Pour the gravy over the whole. Succotash Place the contents of a can of succotash in a saucepan, add yi t salt, dash of pepper, add 2 T butter. Place over the fire and when hot serve. Or to >^ can corn add i c cooked lima beans, and proceed as above. Sweet Rice Croquettes Cook Yz c rice, blanched and salted, in i>^ c milk, until tender and dry ; add 2 egg yolks, 2 T each of butter, sugar, whipped cream and candied orange peel, shredded fine. When cool form into peach shapes, or any form desired, dip in egg, then crumbs, and fry in deep fat. Serve plain, or with fruit syrup, or with fruit, fresh or preserved. Mashed Potatoes For 8 potatoes use 3 T butter, y^ c cream or milk, and ^2 t salt. For directions see Lesson 3, page 15. Preparing the Meal About 2 h before dinner start the meat cooking. An hour and a half after this wash and pare the potatoes and put on to cook in boiling salted water. Make the croquettes, shape, egg and crumb them. When the potatoes are nearly done, heat the fat for frying the croquettes. Cook the succotash adding the seasonings before heating. Put the dumplings into the stew, and while they are cooking fry the croquettes, draining them on brown paper. Serve the dinner, then the dessert on small fruit plates, with fruit syrup, or fruit as desired and convenient. Wednesday Lesson 71 CREAMED CODFISH POTATO CAKES RYE MUFFINS COFFEE Creamed Codfish Wash y2 pound salt codfish ; cover with cold water and soak it over night. Next morning pick it apart ; cover with boiling water and cook slowly about 10 m. Drain again. If not soaked over night put on in cold water and slowly bring it to the boiling point changing the water 2 or 3 times if necessary. Place 2 T butter in a saucepan, and when melted add 2 T flour, mix until smooth, then add 2 c milk. Stir over the fire until boiling, add the codfish and season with pepper to taste. Place the mixture over hot water for 15 or 20 m. Just before serving add i well beaten egg, cook I m longer, then serve either plain or on toast. Potato Cakes To 15^ c cold mashed potatoes add i well beaten egg. Mix thoroughly and shape into round flat cakes about }i inch thick. Saute in about 2 T butter or bacon fat until golden brown on both sides. Rye Muffins