Lessons in cooking through preparation of meals

Arrange alternate layers of boiled rice and tomatoes in a baking dish; season with salt and pepper, cover with buttered crumbs and bake until well heated throughout and the crumbs are browned. Celery, Apple and Green Pepper Salad Cut 2 stalks celery into 1/2 inch cubes, scald i green pepper from which the veins and seeds have been removed, drain and cut into fine shreds. Pare 2 apples and cut into cubes. Chop ½ c nut meats. Toss all together with 2 forks, cover with Salad Dressing (p. 29) and serve on lettuce leaf. Spanish Souffle Melt J4 c butter, add % c stale bread crumbs and cook until slightly browned, stirring often, Add i c milk, 2 T sugar, and cook 20 m in a double-boiler ; remove from the fire, add the unbeaten yolks of 3 eggs, stirring in very slowly, I t vanilla, and then cut and fold in the stiffly beaten whites. Turn into a buttered baking dish set in a pan of hot water, and bake until firm, about 35 or 40 m. Sabyon Sauce Mix the juice and grated rind of % lemon, }4 c fruit juice, }i c sugar, and the yolks of 2 eggs in a doubleboiler. Cook until the mixture thickens, beating constantly, then pour onto the whites of the eggs beaten stiff. Preparing the Meal About ji/^ h before serving cook ^ c rice according to directions given in L. 24. p. 44. Prepare the ingredients for the salad, sprinkling lemon juice over the apple to prevent discoloration, and set in a cool place. Make the Spanish Souffle, then prepare the Scalloped Rice and Tomatoes, reserving 2 c of the rice for future use. While the ham is parboiling finish the salad and arrange for serving ; make the Sabyon Sauce for the dessert. Then broil the ham, make the cream sauce, and poach the eggs. Serve the dinner. Wednesday Lesson 93 TART APPLES RICE CAKES BREAD AND BUTTER HONEY Rice Cakes To 2 c boiled rice add i egg, i T sugar, and a sprinkling of nutmeg. If not soft enough add a little milk or cream, or melted butter. Shape into flat cakes % i^ich thick. Roll in bread crumbs and saute in butter. If desired the nutmeg may be omitted and 2 T grated cheese added. Preparing the Meal Make the coffee, then shape and saute the rice cakes. Serve the apples, then the rest of the breakfast. Wednesday Lesson 94 SCALLOPED SALMON AND SPAGHETTI BAKING-POWDER BISCUITS CURRANT JELLY TEA Scalloped Salmon and Spaghetti Break ½ c spaghetti into short pieces, cover with boihng salted water and boil until tender, about 20 m. Free i can of salmon from the bones and the skin, lay in layers in a baking dish, alternating with the spaghetti. Pour over all i c Thin White Sauce (p. 38, i T flour, 2 T butter, I c milk), seasoned well with salt, pepper, and i T lemon juice. Cover with buttered crumbs and bake 20 m in a moderate oven. Baking-powder Biscuits 2 c flour, 4 t baking-powder, ij^ t salt, i T shortening, ^ c milk or water, — p. 24. Preparing the Meal Forty minutes before lunch time cook the spaghetti, or cook it in the morning after breakfast. One-half hour before serving prepare the scalloped dish and while baking make the biscuits and tea. Serve the luncheon. Wednesday DINNER Lesson 95 ROAST QUAIL GREEN GRAPE JELLY BROWN GRAVY POTATO CUBES BROWNED PARSNIPS PEACH SPONGE CAKE Roast Quail