Remove the skin from the oranges. Beginning with the stem end separate the sections, leaving them fastened at the blossom end. Open like a flower and lay on a fruit plate. If only half is desired as a service cut in half be- fore separating into sections. Prepare the Cream of Wheat for frying; make the syrup and coffee, and fry the Cream of Wheat. Serve the fruit and cereal, then the rest of the breakfast. Friday LUNCHEON OR SUPPER Lesson 100 CORNED BEEF HASH CATSUP MUFFINS DAMSON PLUM SAUCE TEA Corned Beef Hash Remove the skin and gristle and most of the fat from the Corned Beef, put the meat through the meat grinder. Add an equal quantity of cold boiled potatoes, season well, moisten with milk or cream, put into a hot buttered frying pan, spread evenly and let cook slowly, forming a brown crust on the bottom. Fold like an omelet and turn onto a hot platter. Serve with Tomato Catsup. Muffins Use 2 c flour, 5^ t salt, 4 t baking-powder✪ Bread Crumb Griddle Cakes, 2 T sugar, i egg, lyi c milk, 2 T melted butter (p. 17). Preparing the Meal Allow 35 m to make and bake the muffins; while bak- 'ng make the hash. Make the tea and serve the lunch. JANUABY MENUS 169 DINNER Friday Lesson 101 CREAM OF CABBAGE SOUP ROAST SHOULDER OF VEAL STUFFED POTATOES A LA ANNA PARSNIP TIMBALES PINEAPPLE TAPIOCA Cream of Cabbage Soup Press through a sieve the cabbage left from the preced- ing day. There should be at least i c of pulp. To this add 1 pint of milk and i c of the liquor in which the meat and cabbage were cooked. Bind with 2 T butter and 2 T flour. Season with salt, pepper✪ Cream of Cabbage Soup, and a little celery salt. Shoulder of Veal Have the butcher remove the bone from a small shoulder of veal. Stufif, and sew or skewer into shape. Season well, cover with strips of salt pork, and bake slowly for 2 h, basting frequently. Stuffing Mix I c cracker or breadcrumbs with i sprig of sweet majoram or thyme. Season with salt and pepper✪ Shoulder of Veal and i T chopped onion. Add 3^ c scalded milk or water and K c melted butter. Potatoes a la Anna Wash, pare and quarter medium-sized potatoes. Make an incision halfway through each one and insert a thin slice of onion✪ Potatoes a la Anna. Lay in the pan with the veal and baste with the gravy. Bake until tender. Parsnip Timbales Scrape 4 good-sized parsnips, keeping them in cold water, cut in halves or quarters until needed. Cook in boiling salted water until tender. Drain and mash through a colander. Add 2 beaten eggs and >4 c milk. Season with I t salt, dash of pepper, and i t onion juice. Bake in greased timbale moulds or in a shallow pan. Serve either plain or with a Medium White Sauce (p. 38). Pineapple Tapioca Cook together in a double-boiler 2 T Minute Tapioca, i c water, i c grated pineapple, 2 T sugar, and yk t salt for 25 m or until the tapioca is clear. Serve hot or cold, either plain or with cream. Mould if desired. 170 LESSONS IN COOKING Preparing the Meal Stuff the veal and start to baking 2 h before dinner. Prepare and cook the parsnips. Prepare the potatoes and ^ h before dinner put them in the pan with the roast. Then prepare the Parsnip Timbales. While baking, make the Pine-apple Tapioca and the Cream of Cabbage Soup. Saturday BREAKFAST Lesson 102 SLICED BANANAS AND CREAM EGGS A LA SUISSE ON TOAST COFFEE Eggs a la Suisse on Toast ✪ Parsnip Timbales

AI-modernized reading of the original text

Remove the skin from the oranges. Beginning with the stem end separate the sections, leaving them fastened at the blossom end. Open like a flower and lay on a fruit plate. If only half is desired as a service cut in half before separating into sections. Prepare the Cream of Wheat for frying; make the syrup and coffee, and fry the Cream of Wheat. Serve the fruit and cereal, then the rest of the breakfast. Friday LUNCHEON OR SUPPER Lesson 100 CORNED BEEF HASH CATSUP MUFFINS DAMSON PLUM SAUCE TEA Corned Beef Hash Remove the skin and gristle and most of the fat from the Corned Beef, put the meat through the meat grinder. Add an equal quantity of cold boiled potatoes, season well, moisten with milk or cream, put into a hot buttered frying pan, spread evenly and let cook slowly, forming a brown crust on the bottom. Fold like an omelet and turn onto a hot platter. Serve with Tomato Catsup. Muffins Use 2 c flour, 5^ t salt, 4 t baking-powder, 2 T sugar, i egg, lyi c milk, 2 T melted butter (p. 17). Preparing the Meal Allow 35 m to make and bake the muffins; while baking make the hash. Make the tea and serve the lunch. Friday Lesson 101 CREAM OF CABBAGE SOUP ROAST SHOULDER OF VEAL STUFFED POTATOES A LA ANNA PARSNIP TIMBALES PINEAPPLE TAPIOCA Cream of Cabbage Soup Press through a sieve the cabbage left from the preceding day. There should be at least i c of pulp. To this add 1 pint of milk and i c of the liquor in which the meat and cabbage were cooked. Bind with 2 T butter and 2 T flour. Season with salt, pepper, and a little celery salt. Shoulder of Veal Have the butcher remove the bone from a small shoulder of veal. Stuff, and sew or skewer into shape. Season well, cover with strips of salt pork, and bake slowly for 2 h, basting frequently. Stuffing Mix I c cracker or breadcrumbs with i sprig of sweet marjoram or thyme. Season with salt and pepper and i T chopped onion. Add 3^ c scalded milk or water and K c melted butter. Potatoes a la Anna Wash, pare and quarter medium-sized potatoes. Make an incision halfway through each one and insert a thin slice of onion. Lay in the pan with the veal and baste with the gravy. Bake until tender. Parsnip Timbales Scrape 4 good-sized parsnips, keeping them in cold water, cut in halves or quarters until needed. Cook in boiling salted water until tender. Drain and mash through a colander. Add 2 beaten eggs and >4 c milk. Season with I t salt, dash of pepper, and i t onion juice. Bake in greased timbale moulds or in a shallow pan. Serve either plain or with a Medium White Sauce (p. 38). Pineapple Tapioca Cook together in a double-boiler 2 T Minute Tapioca, i c water, i c grated pineapple, 2 T sugar, and yk t salt for 25 m or until the tapioca is clear. Serve hot or cold, either plain or with cream. Mould if desired. Preparing the Meal Stuff the veal and start to baking 2 h before dinner. Prepare and cook the parsnips. Prepare the potatoes and ^ h before dinner put them in the pan with the roast. Then prepare the Parsnip Timbales. While baking, make the Pine-apple Tapioca and the Cream of Cabbage Soup. Saturday BREAKFAST Lesson 102 SLICED BANANAS AND CREAM EGGS A LA SUISSE ON TOAST COFFEE Eggs a la Suisse on Toast

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Bread Crumb Griddle CakesCorned Beef HashMuffinsCream of Cabbage SoupShoulder of VealCream of Cabbage SoupPork ChopsShoulder of VealStuffingPotatoes a la AnnaParsnip TimbalesPineapple TapiocaEggs a la Suisse on Toast

Lessons in cooking through preparation of meals