Lessons in cooking through preparation of meals

^2 c milk thickened with yi T flour. Shake over the fire until hot, then fill the turnip cups; garnish the dish with parsley and serve. Prune Blanc Mange Make plain blanc mange (p. 29), 4 T cornstarch, 2 T sugar, yi c cold milk, mix, add 13^ c hot milk, J/2 t salt, bring to the boil, then finish in the double boiler. About 5 m before it is done add i c cooked prunes, seeded and cut into small pieces, and just before moulding, i t vanilla. Mashed Potatoes For 8 potatoes use 3 T butter, ^'2 t salt and J^ c milk or cream. See Lesson 3, page 15. Preparing the Meal About ^ h before dinner time wash and pare the potatoes and put them on to cook. Also cook the turnips and carrots, then the fish. While these things are cooking make the Egg Sauce, and if cream is not available for the carrots, thicken the milk. Arrange the Prune Blanc Mange which should have been made in the morning, in dessert dishes ready for serving. Drain and mash the potatoes, drain the turnip cups and carrots, pour the dressing on the carrots, add to the turnip cups and arrange on a hot chop plate. Remove the fish from the water, drain and put on a hot platter, pour over it the Egg Sauce, garnish with parsley, and serve. Saturday Lesson 80 PETTIJOHN WITH RAISINS CREAM AND SUGAR SCOTCH SCONES MAPLE SYRUP Scotch Scones ^^^^^^ Mix and sift together 2 c flour, 4 t baking-powder, 2 t sugar, and 3^ t salt. Rub in 4 T butter with the tips of the fingers ; add 2 eggs well beaten and ys c cream. Toss onto a floured board, pat and roll to ^ inch in thickness. Cut in squares, brush with white of egg, sprinkle with sugar and cinnamon, and bake in a hot oven 15 m. Pettijohn Three-quarters c Pettijohn, Ij/l c boiling water, }4 t salt. Add y2 c washed raisins to the cereal before serving, or place a few on top of the cereal as it is served individually. Preparing the Meal Put the cereal on to cook and make the Scotch Scones. When they are in the oven, make the coffee, then wash and scald the raisins for the cereal. Serve the cereal, then the rest of the breakfast, having th(" naple syrup on the table. > Saturday ing Lemon Butter To the juice and gratec find o- j lemons, add 3 eggs well beaten, 2 c sugar, ^4 f^, water^. and i t butter. Beat all well together and boil 5 n^ 'cr.iinul thick. Care must be taken that it does not scorch. This will keep indefinitely, and makes a nice variation from the regular jellies. Sweetbreads What is known as the "sweetbread" is the thymus gland, found in the neck of the calf or lamb. Frequently, however, the pancreas of the veal or beef is sold for sweetbreads; th'j is inferior in quality and is not the true sweetbreads. They should be called "beef sweetbreads." As soon as the sweetbreads come from the market wash them well, removing all blood and as much membrane as possible without tearing the sweetbreads apart. Now soak for an hour or more in cold water, changing the water as it becomes bloody.