Lessons in cooking through preparation of meals

er with boiling water to which salt and lemon juice or vinegar have been added in 'he proportion of i t salt an_d 2 T lemon juice or vinegar to every quart of water. The &cid is added to whiten the sweetbreads. Lower the flame and cook below the boiling point until tender, ^ h or more. Drain, cover with cold water to harden, and when cool remove all the tubes, outside skin, membranes, etc., and separate the sweetbreads into small pieces following the lines of natural divisions. Devil's Food Cake Cream ^4 c butter with i c sugar ; separate the yolks and whites of 4 eggs, putting the yolks in a mixing bowl and the whites in a shallow dish where they can be beaten with the eggwhip. To the beaten yolks add i c sugar and mix until light and creamy, then combine with the butter and sugar mixture. Add i c milk alternately with 2 3/3 c flour sifted with ^ t cinnamon, ind 4 t baking-powder ; then add I t vanilla, ^ c chocolate melted over hot water, and lastly the whites of the eggs beaten dry. Bake in a loaf or in layers as desired. If ' "n a loaf, it will require about 1 h in moderate oven .. , with Boiled Frosting (p. 38). Salad Dressing Mix y2 T salt, I t mustan", i T sugar, few grains cayenne, and ^ T flour together well ; add the yolks of two eggs slightly beaten, ly^ T melted butter, }i c milk, and very slowly, ji c vinegar. Cook over boiling water until the mixture thickens ; strain and cool. Lemon Sponge Soak I T gelatine in ^4 c cold water, dissolve in i c boiling water, add i c sugar and }i c lemon juice. Strain and as it cools beat occasionally with wire whip or Dover egg beater; when quite thick beat well and add the whites of 3 eggs beaten stiff; turn into a mould. Serve with Soft Custard. Soft Custard In a double-boiler scald i pint of milk with 34 c sugar and }i t salt. Add the yolks of 3 eggs beaten slightly heated gradually by pouring some of the hot milk and stirring them as they are returned to the rest of milk in the double-boiler. Stir constantly and cook until it coats the spoon ; turn into a cold bowl, add i t vanilla and cool. Method of Work Immediately after breakfast make the Lemon Butter, then make the boiled Salad Dressing, cooking the sweetbreads at the same time in the lower part of the double-boiler. Next make the Devil's Food Cake and while it is baking soak the gelatine, then make the Soft Custard. Finish the Lemon Sponge and mould for serving. Saturday Lesson 81 RISOTTO BREAD AND BUTTER LEMON BUTTER TEA Risotto Put I c of rice over the fire with plenty of cold water. Let boil 5 m, then drain and rinse. Melt 2 T butter in a saucepan, add ^ onion chopped fine, and the rice ; let cook until the butter is absorbed, then add i c tomato pulp, i>^ t salt, dash paprika, and 2 to 3 c liquid, stock or water; cook until the rice is tender and the liquid absorbed, then add y2 c grated cheese, stirring it in carefully with a fork to avoid breaking the grains of rice. Serve at once very hot. Preparing the Meal Make the Lemon Butter immediately after breakfast as it is much better cold than hot.