Lessons in cooking through preparation of meals

Add 1 c finely chopped cooked meat to 1/2 c hot Medium White Sauce (p. 38) ; season and add the beaten yolks of 2 eggs ; remove from the fire, cool, cut and fold in the whites of 2 eggs beaten stiff. Turn into a buttered baking dish, set in a pan of water and bake from 40 m to i h. Oatmeal Cookies Beat 1 egg until light, add 1/4 c sugar, 1/2 c milk and 1/2 c thin cream ; mix well and add 5 1/2 c oatmeal and 2 c flour mixed and sifted with 2 t baking-powder and 1 t salt. Toss onto a floured board, roll, cut into shape, and bake in a moderate oven. Preparing the Meal About 1 h before lunch time prepare the meat souffle. If the cookies are not on hand, make and bake while the meat is baking. Make the tea and serve the lunch. Wednesday Lesson 117 SCOTCH STEW BOILED RICE BAKED ONIONS — CREAM SAUCE CUBAN PUDDING Scotch Stew Cut 2 neck mutton into pieces convenient for serving. Put 2 T suet into a stewpan and shake over the fire until nearly melted; remove the "cracklings," put in the pieces of mutton and shake until thoroughly seared on all sides. Draw them to one side of the pan. Add 2 T flour to the fat, mix well and add 1 quart of strained tomatoes. Stir until boiling, add 1 onion, sliced, a bit of bay leaf, 1/4 t chopped parsley, 1 T chopped celery and 1 t salt. Cover the pan tightly and gently simmer 1 1/2 h. Baked Onions Peel 6 medium sized onions, cook 1/2 h in boiling salted water; drain, put into a small baking dish, add 1 T butter, 1/4 t salt, a dash of pepper and 1/2 c water. Bake 1/2 h in a moderate oven, basting frequently. Place on a small platter or chop plate and pour 1 c Medium White Sauce around them. Serve at once. Boiled Rice Wash 1 c of rice and pour slowly into 2 quarts or more of salted water, boiling rapidly. Stir for 5 m to prevent sticking and continue boiling rapidly for 20 or 30 m, until the grains are soft.. Drain and pour hot water through the rice to prevent the grains sticking together and allow superfluous moisture to evaporate. Each grain should now be separate but soft. There is some loss of material in this method of cooking, but this is necessary to preserve the texture of the rice. One c of dry rice makes about 4 c when cooked. Reserve 1 c for future use. Cuban Pudding Press 1 c dry sponge cake through a coarse sieve, add 5 1/2 c grated coconut ; beat 2 eggs slightly, add 2 T sugar, and then gradually 1 c hot milk. Pour this mixture over the cake and cocoanut. Put into a buttered mould, cover and steam 1 1/2 h.. Serve either plain or with any fruit syrup that may be on hand. Preparing the Meal About 1 1/2 h. before dinner prepare the Cuban Pudding, then the Scotch Stew.. Steam the pudding over the stew. Blanch and cook the rice, and boil the onions. Drain and bake ; then make the White Sauce. When the rice is done, form in a ring mould on a large platter, and fill the center with the stew. Serve the dinner. Thursday Lesson 118 SAUTED BANANAS RICE WAFFLES SYRUP Sauted Bananas Peel and cut in half, lengthwise, 4 good sized bananas. Saute in either butter or oil until golden brown in color.. Dust with powdered sugar and serve. Rice Waffles