Lessons in cooking through preparation of meals

Grate ^ pound maple sugar; beat it with the yolks of 3 eggs until light. Mix i T flour to a smooth paste with cold milk, adding the latter gradually until i c has been used, then strain into the sugar and egg mixture. Add i T lemon juice and turn at once into a pie plate lined with partially baked paste. Bake in a moderate oven until the custard is set. Under no consideration let the custard boil. Beat the whites of 3 eggs until light and stiff, add 3 T powdered sugar and beat until dry and fine. Heap over the top of the pie, dust thickly with powdered sugar, and brown in a very slow oven. Meringues will not fall if dusted with sugar and browned slowly. For Pastry see p. i3o. Make enough for Tarts to be used the following day, keeping the extra paste in a cold place until ready to use. Mashed Potatoes See p. 15 — 4 potatoes, i>^ T butter, }i c hot milk, y^ t salt. Preparing the Meal About i^ h before dinner prepare the beef olives and cook. One hour later wash and pare the potatoes and cook in boiling salted water. Also make and cook the Knofli. Place in the oven, then drain and mash the potatoes, arrange in a mound on a hot platter, put the beef olives around it FEBBUAE7 MENUS 201 and pour the brown gravy over all, or else serve in a sep- arate dish as desired. Have the pie made in the morning, cut and ready for serving. BREAKFAST Friday Lesson 121 CRACKED WHEAT-CREAM AND SUGAR EGGS BROUILLI ON TOAST COFFEE Cracked Wheat To I quart of boiling water, add i t salt and i c cracked wheat. Stir until boiling, then cook in the double boiler 8 h or longer. Add more water from time to time if necessary. Cook at least I2 h in the tireless cooker. Eggs Brouilli Beat 4 eggs until well mixed ; add 4 T stock, 4 T cream, and mix thoroughly. Turn into a saucepan placed over hot water, and stir until thick and jelly like ; add ^i t salt, dash of pepper and serve on squares of toast. Preparing the Meal Reheat the cereal, make the coffee and toast, then the Eggs Brouilli. Serve the breakfast. LUNCHEON OR SUPPER Friday Lesson 122 POTATOES STUFFED WITH MEAT BROWN BREAD AND BUTTER TEA TARTS Potatoes Stuffed with Meat Pare 6 good sized potatoes, cut them in halves and scoop out the centers, leaving a wall 3^ -inch thick. Cover the potato taken from the centers with cold water and reserve for use at dinner. Cook the potato shells in boiling salted water for 10 m. Drain and stand in a baking pan. Grind the beef olives left from the preceding meal, or any other cold meat that is on hand, with ^ small onion 202 LESSONS IN COOKING and I T parsley, and fill the potatoes with the meat mixture. Dust the tops with bread crumbs, put Yz t butter in the center of each and bake in a moderately quick oven for ^ h or until the potatoes are tender. Serve either plain or with White Sauce or Tomato Sauce. Tarts Roll plain or puff paste ^-inch thick. Cut into pieces to fit into individual fluted tins or muffin pans, pricking the bottom and sides to prevent the formation of bubbles. Bake 15 m in a hot oven. Fill with jj|m or jelly. Preparing the Meal