Lessons in cooking through preparation of meals

Add the peas, a dash of pepper, heat thoroughly and serve. Croutons Cut stale bread in slices from ^ to ^ inch thick; then cut into small cubes. Brown in the oven, taking care that they are turned frequently enough to brown them evenly on all sides. Cocoa Scald 3 cups of milk in a double-boiler ; mix well 2 tablespoons cocoa powder, 2 tablespoons sugar, i teaspoon cornstarch and ys teaspoon salt in a saucepan and stir in gradually I cup boiling water and let boil 5 or 6 minutes ; turn the liquid into the hot milk and beat with a whisk or eggbeater 5 minutes. A scant teaspoon of vanilla added just before serving greatly improves the flavor. Serve with additional cream and sugar if desired, or with whipped cream, putting the cream in the cup and pouring the cocoa on it. In the above method of making cocoa the cornstarch gives a creamy consistency and the salt takes off any flat taste. Preparing the Meal Start the peas to cooking for the cream of pea soup, and while they are simmering cut the bread for the croutons. Light the oven burners and put the croutons in a flat pan in the oven to dry out slowly. Next put the milk for the cocoa, and also the soup, in the double-boiler to heat, and while heating melt the butter and add the flour for thickening for the cream soup. Add the hot milk to this, and, when well blended, boil a few minutes and set over hot water, to continue cooking while the peas are rubbed through a sieve. Add the puree mixture to the thickened milk and let it cook while finishing the cocoa. Add hot water to the cocoa and sugar mixture, boil, and add to hot milk. Let cook a few minutes longer while cutting the bread and butter for luncheon. If you do not have a warming closet, fill the soup plates and tureen with hot water, and when soup is ready to serve pour out the water, wipe the dishes, fill the tureen, and send with the hot plates to the table. At the same time fill the cups with hot water, so that they may be heating while the soup is being eaten. When ready for the cocoa, pour into a hot chocolate pot and serve at once. Monday Lesson 3 BROILED SIRLOIN STEAK MASHED POTATOES BREAD AND BUTTER ORANGE MARMALADE FLOATING ISLAND Broiled Beefsteak Wipe, trim ofif superfluous fat and bone ; heat the broiler very hot, rub it over with a bit of fat, and lay the steak on it. At first have the gas turned on full force, to obtain the intense heat necessary to the first searing of the meat. Sear the steak first on one side, then the other, and when browned lower the flame and continue cooking. If you have no broiler, heat a skillet sizzling hot, rub over lightly with a piece of fat, and proceed as above. With a coal fire, cook in a wire broiler directly over the hot coals. Turn frequently until the surface is well browned on both sides, then move away from the fire to finish. For a steak i inch in thickness, 5 to 8 minutes are required for its proper broiling, unless it is desired that it be well cooked all the way through, when 10 to 12 minutes will be required. For a steak i^ inches thick, 8 to 10 minutes are required. When done, remove to the serving dish, which should be hot, sprinkle with salt and a little pepper, and spread with butter if desired. Serve at once. If kept hot the cooking will continue too far.