About ^4 h before lunch prepare the potatoes. While cooking grind and season the meat; then drain the potatoes and prepare for the oven. While baking make and bake the tarts, the paste being made the preceding day. If desired, make a sauce for the potatoes, then the tea. Serve. DINNER Friday Lesson 123 SALMON LOAF WITH WHITE SAUCE RICED POTATOES LIMA BEANS GREEN TOMATO PICKLES APPLE TAPIOCA PUDDING Salmon Loaf Remove the skin and bones from a can of salmon and chop the fish fine. Beat 3 eggs well and add to them i c bread or cracker crumbs, ^ t salt, and a dash of pepper. Combine with the salmon, adding 2 T melted butter✪ Salmon Loaf. Mix all ingredients well, put in a greased mould, steam ^ h. Serve with Medium White Sauce (p. 38), using the liquor from the salmon in place of part of the milk. Lima Beans Wash dried lima beans well, cover with warm water and soak 12 h. Drain, cover with boiling salted water, and cook until tender. This will require about 2 h. Let the water evaporate until just enough to moisten the beans well is left. Season with salt, pepper, and butter. FEBBUAEY MENUS 203 Riced Potatoes Put hot boiled potatoes through the ricer, shake lightly, and serve at once- Apple Tapioca Pudding Pick over and wash ^ c pearl tapioca; add 3 c boiling water, ^ t salt, and 34 c sugar, and cook in the double boiler until transparent. Core and pare 5 medium sized apples, Jonathan preferred. Put them in a round baking dish, fill the cores with sugar, and pour over them the tapioca to which 2 T lemon juice has been added. Bake until the apples are very tender. Serve either plain or with sugar and cream. This dessert is very nice served cold with whipped cream. Preparing the Meal About i^ h before dinner cook the tapioca; while cook- ing, wash, pare and cook the potatoes, then make the Sal- mon Loaf and steam over the potatoes. The Lima beans which were cooked in the morning may now be reheated with the seasoning. Prepare the apples, cover with the tapioca, and place in the oven. Make the White Sauce (p. 38) for the Salmon Loaf, rice the potatoes and serve the dinner. The pudding should be made in the morning if it is desired to serve it cold. BREAKFAST Saturday Lesson 124 ORANGES BROWNED FISH HASH POP-OVERS COFFEE Browned Fish Hash Mix equal parts of cold cooked fish and cold boiled pota- toes, chopped fine. Season with salt and pepper to taste. Melt 2 T butter, (bacon fat, drippings, as desired and con- venient) in a frying pan, put in 2 c fish✪ Browned Fish Hash and potatoes, stir until well heated, then cook without stirring until well browned underneath; fold and turn like an omelet. 204 LESSONS IN COOKING Pop-overs Mix and sift J^ t salt and i c flour; add % c milk, gradually, in order to obtain a smooth batter. Add 2 eggs beaten until light, and ^ t melted butter; with a Dover beater beat the entire mixture for 2 m ; turn into hissing hot buttered gem pans and bake 30 to 35 m in a hot oven. Note — Pop-overs may be baked in buttered earthen cups, but small iron or aluminum gem pans are best. Preparing the Meal Make the Pop-overs and while baking prepare the Fish Hash from the remnants of the Salmon Loaf and potatoes left from the preceding evening. While the Hash is brown- ing make the coffee and prepare the oranges. Serve the fruit, then the Hash, Pop-overs and coffee. SATURDAY MORNING BAKING

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About ^4 h before lunch prepare the potatoes. While cooking grind and season the meat; then drain the potatoes and prepare for the oven. While baking make and bake the tarts, the paste being made the preceding day. If desired, make a sauce for the potatoes, then the tea. Serve. Friday Lesson 123 SALMON LOAF WITH WHITE SAUCE RICED POTATOES LIMA BEANS GREEN TOMATO PICKLES APPLE TAPIOCA PUDDING Salmon Loaf Remove the skin and bones from a can of salmon and chop the fish fine. Beat 3 eggs well and add to them 1 c bread or cracker crumbs, 1/2 t salt, and a dash of pepper.. Combine with the salmon, adding 2 T melted butter. Mix all ingredients well, put in a greased mould, steam 1/2 h. Serve with Medium White Sauce (p. 38), using the liquor from the salmon in place of part of the milk. Lima Beans Wash dried lima beans well, cover with warm water and soak 12 h. Drain, cover with boiling salted water, and cook until tender. This will require about 2 h.. Let the water evaporate until just enough to moisten the beans well is left. Season with salt, pepper, and butter. Riced Potatoes Put hot boiled potatoes through the ricer, shake lightly, and serve at once- Apple Tapioca Pudding Pick over and wash 1/2 c pearl tapioca; add 3 c boiling water, 1/4 t salt, and 3/4 c sugar, and cook in the double boiler until transparent. Core and pare 5 medium sized apples, Jonathan preferred. Put them in a round baking dish, fill the cores with sugar, and pour over them the tapioca to which 2 T lemon juice has been added.. Bake until the apples are very tender. Serve either plain or with sugar and cream. This dessert is very nice served cold with whipped cream. Preparing the Meal About 1 1/2 h before dinner cook the tapioca; while cooking, wash, pare and cook the potatoes, then make the Salmon Loaf and steam over the potatoes. The Lima beans which were cooked in the morning may now be reheated with the seasoning. Prepare the apples, cover with the tapioca, and place in the oven. Make the White Sauce (p. 38) for the Salmon Loaf, rice the potatoes and serve the dinner. The pudding should be made in the morning if it is desired to serve it cold. Saturday Lesson 124 BROWNED FISH HASH POP-OVERS COFFEE Browned Fish Hash Mix equal parts of cold cooked fish and cold boiled potatoes, chopped fine. Season with salt and pepper to taste. Melt 2 T butter, (bacon fat, drippings, as desired and convenient) in a frying pan, put in 2 c fish and potatoes, stir until well heated, then cook without stirring until well browned underneath; fold and turn like an omelet. Pop-overs Mix and sift 1/4 t salt and 1 c flour; add 3/4 c milk, gradually, in order to obtain a smooth batter. Add 2 eggs beaten until light, and 1/2 t melted butter; with a Dover beater beat the entire mixture for 2 m; turn into hissing hot buttered gem pans and bake 30 to 35 m in a hot oven. Note — Pop-overs may be baked in buttered earthen cups, but small iron or aluminum gem pans are best. Preparing the Meal Make the Pop-overs and while baking prepare the Fish Hash from the remnants of the Salmon Loaf and potatoes left from the preceding evening. While the Hash is browning make the coffee and prepare the oranges. Serve the fruit, then the Hash, Pop-overs and coffee.

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Salmon LoafLima BeansApple Tapioca PuddingBrowned Fish HashPop-overs

Lessons in cooking through preparation of meals