Lessons in cooking through preparation of meals

Wash 1/3 c pearl tapioca well, cover with hot water and soak several hours. Drain, cover with i pint milk, and cook in a double-boiler until transparent. Beat the yolks of 2 eggs, add >^ c sugar, 5^, t salt, beat well, and stir gradually into the tapioca; add i t vanilla, >^, c shredded cocoanut, and fold in the whites of the eggs beaten dry. Serve either hot or cold. Preparing the Meal Immediately after lunch put the tapioca to soak. About 2 h before dinner time prepare the meat for the beefsteak pie and start to cooking. Make the Tapioca Cream and mould for serving. Now make the crust for the pie and put over the meat in the oven. Make and bake the Hominy souffle. Prepare the Orange and Celery Salad and put on salad plates in a cool place until needed. Open a ran of string beans and cream them. Serve dinner, leaving Beefsteak Pie in the baking dish. ^ FEBBUABY MENUS 193 BREAKFAST Tuesday Lesson 112 STEWED APRICOTS CHEESE OMELET BUTTERED TOAST COFFEE Cheese Omelet Make an Omelet according to directions given in L 69, p 125 — 4 eggs, 4 t butter, j/4 t salt, pepper, % c hot water. Just before removing from the pan sprinkle with 4 T grated cheese, fold over and serve. Or the cheese may be added to the yolks of the eggs and cooked with the Omelet. Stewed Apricots Wash y2 pound dried apricots well and cover with water. Soak over night, then cook slowly until tender, adding sugar at the last as necessary. See L 49, p. 83. Preparing the Meal Make the Cheese Omelet ; while cooking, make the coffee and toast. Serve the fruit cooked previously, then the Omelet, toast and coffee. LUNCHEON OR SUPPER Tuesday Lesson 113 CODFISH — CREOLE STYLE RYE BREAD APPLE SAUCE TEA Codfish — Creole Style Wash and soak 3^ pound of boneless flaked codfish over night. Blanch yl c rice and boil 20 m. While cooking melt 2 T butter; in it put i onion sliced finely and cook slowly until the onion is soft, but not brown. This will take about 20 m. Drain the codfish, add it to the rice, also ^ c strained tomatoes to the onion, cover the pan and cook gently for 20 m. Serve at once. Preparing the Meal About ^ h before lunch start the rice and onion to cook- ing for the Codfish — Creole Style. In about 20 m finish the preparation of the Codfish and while cooking cut the rye 194 LESSONS IN COOKING bread and butter and with a dish of apple sauce place on the table. Make the tea and serve the lunch. DINNER Tuesday Lesson 114 PLAIN POT ROAST MASHED POTATOES BAKED SQUASH CABBAGE AND APPLE SALAD CHERRY SOUFFLE Plain Pot Roast An iron pot or very heavy kettle should be used for a pot roast. Select for a pot roast the middle or face of the rump, the round or shoulder. Wipe with a damp cloth. Heat the kettle thoroughly and then add the meat. Sear well on all sides, then raise from the bottom on a trivet or rack ; add I c water, cover tightly and cook slowly below the boiling point for 3 or 4 h. When the meat is tender, if there is still any liquor remaining remove the cover, allow it to evaporate and brown the meat. Baked Squash Wash and wipe a squash; saw into halves, then into quar- ters and remove the seeds. Place the pieces of squash skin side down in a baking pan, and bake in a moderate oven until tender. This will require about i h. Cabbage and Apple Salad