Lessons in cooking through preparation of meals

Whip 2 c single cream and drain the whip. Scald 1/2 c cream that is drained from the whip, adding milk if necessary to make the full amount, with j^ c sugar; add the yolk of 2 eggs, beaten and mixed with ^ c sugar, % t salt, and cook as a soft custard. When the liquid will coat the spoon, remove from the fire and add ^ package gelatine soaked in % c cold water ; strain. Set in a pan of ice water and stir until the mixture begins to thicken, then fold in the whip from the cream and i t vanilla. Pour into a mould and set in a cold place; or, better, pack in salt and ice until firm. Mock Bavarian Cream In this case no cream need be used, but the whites of 6 eggs, 4 left from the chicken and 2 more, beaten stiff, may be substituted. Make the custard with the yolks of 2 eggs, ^c of milk, etc., as above. Mashed Potatoes Use 4 potatoes, i^ T butter, % c hot milk or cream, ^ t salt (p. 15). Spinach Heat can of spinach, add i t salt, dash pepper, i T vinegar, I T butter. For Egg and Tomato Jelly Salad see Saturday Morning Baking (p. 171). Preparing the Meal About 3 h before dinner prepare the chicken for fricasseeing and put on to cook. Then make and mould the Bavarian Cream. Wash and pare the potatoes and let stand in cold water until needed. Open a can of spinach and prepare for heating later. About y2 h before dinner cook the potatoes in boiling salted water, also heat the spinach, seasoning to taste. Unmould the salad made the previous day on a bed of shredded lettuce and put in a cool place until needed. Remove the chicken from the broth and make the sauce. Drain and mash the potatoes, reheat the chicken and serve the dinner. Sunday Lesson 107 SCALLOPED OYSTERS BROWN BREAD AND BUTTER OATMEAL MACAROONS CHERRIES TEA Scalloped Oysters Carefully wash and look over i quart of oysters, removing all particles of shell, etc. Add I c each cracker and breadcrumbs to J^ c melted butter and mix well; sprinkle the bottom of a buttered baking dish with crumbs, then place on these a layer of cleaned oysters, and dust with salt and pepper. Add alternately layers of crumbs and oysters, having the top layer crumbs. Bake in a moderate oven 15 or 20 m. A shallow dish should be selected for oysters, so that they may be quickly heated and cooked, as long cooking at high temperature toughens the oysters and destroys their delicate flavor. Preparing the Meal About ^ h before suppertime wash the oysters and prepare them for scalloping. While baking cut the brown bread, open a can of cherries and empty into a fruit dish; put some oatmeal macaroons on a plate and place all on the table. Make the tea and serve the supper. ONE O'CLOCK INFORMAL LUNCHEON Lesson 108 OYSTERS A LA CREOLE IN TIMBALES BREAD AND BUTTER SANDWICHES CUCUMBER AND SWEETBREAD SALAD CHEESE WAFERS IMPERIAL CREAM COFFEE SALTED ALMONDS Colors — Pink and White Table Decorations — Pink and White Roman Hyacinths. Oysters a la Creole Drain i quart of oysters, wash and remove all bits of shell from each one. If very large cut in half.