Lessons in cooking through preparation of meals

Pour off the oil from a can of sardines, remove the skin and bones from the flesh, keeping them as nearly whole as possible. Make 2 c Medium White Sauce (p 38), adding 2 T lemon juice and a dash of paprika. Heat the fish in the sauce and when thoroughly hot serve. Scalloped Macaroni and Tomatoes Break y?. package macaroni into pieces ^j inch in length and cook in boiling salted water until tender. Drain and blanch with cold water, then cover with i c Medium White Sauce well seasoned with salt, pepper, and 4 T grated cheese. Cover the bottom of a buttered baking dish with a FEBRUARY MENUS 191 layer of the macaroni ; over this put a layer of tomatoes, then macaroni, and proceed in this way until the ingredients are used, having macaroni covered with buttered crumbs on the top. One cup of Tomatoes should be used. Bake until heated throughout and the top browned. Graham Nut Gems Mix and sift i c graham flour, i c white flour, yi c sugar, I t salt and 4 t baking-powder. Add gradually i c milk, i egg well beaten, and i T melted butter. Beat well and add ^, c nut meats. Turn into greased muffin rings and bake 25 m in a hot oven. Add 2 t molasses if desired. Preparing the Meal About ^ h before lunch cook the macaroni, and while cooking make the 3 c White Sauce required for Macaroni and Creamed Sardines. Make the Graham Gems and while baking prepare the Macaroni and Tomatoes and place in the oven. Open a can of sardines, remove the skin and bones from the fish, and place in the White Sauce, to which the lemon juice and paprika have been added. Make the tea and serve the lunch. Monday Lesson 111 BEEFSTEAK PIE HOMINY SOUFFLE CREAMED STRING BEANS ORANGE AND CELERY SALAD TAPIOCA COCOANUT CREAM Beefsteak Fie Cut 2 pounds of meat from the round or flank into pieces I inch square. Sprinkle with i T flour, i T parsley and i onion chopped fine, and brown thoroughly in 2 T butter. Remove to a deep baking dish, pour i c of stock or hot water into the pan in which the meat was browned, thoroughly scrape up all the rich meat juices and pour over the meat in the baking dish. Bake }i h, then cover with a crust made as follows : Remove all membrane from ^ pound of suet, chop fine and add to it gradually i c flour ; add 54 t salt and enough ice water to moisten. Knead for a moment, then roll out into a sheet large enough to cover the top of the baking dish. Make a hole in the center of the crust for the escape of the steam. Before covering the meat with the crust season with i t salt and a dash of pepper. Brush over the top of the crust with milk or beaten egg, and bake ^ h. Hominy Souffle Mix ^^ can or i^ c hominy with the yolks of 2 eggs, i c milk, y2 t salt, and i T melted butter. Cut and fold in the whites beaten stiff, pour into a buttered baking dish and bake set in a pan of hot water until firm, about 30 m. Creamed String Beans Drain and rinse ^ can string beans, cover with i c Medium White Sauce (p. 38), heat thoroughly and serve. Orange and Celery Salad _ Clean thoroughly i bunch of celery ; cut in i-inch length pieces and fringe ; drop into cold water to make crisp. Add 2 oranges separated into sections and cut into small pieces, dress with French Dressing (p. 178) and serve. Tapioca Cocoanut Cream