Lessons in cooking through preparation of meals

and let stand i h, then steam i>4 h. Serve either plain, or with custard sauce or with currant jelly. Preparing the Meal About 3 h before dinner prepare the duck and place in the oven. Then make the Cabinet Pudding and set aside for an h before steaming. Cook the Giblets and then make the Cranberry Sauce. Also cook the Celery for Creamed Celery. About i^ h before dinner steam the pudding, then a little later wash and pare the potatoes and cook them in the water over which the pudding is steaming. Make i c Medium White Sauce (2 T flour, 2 T butter), and add the cooked Celery to it. Mash the potatoes, keeping them warm until needed, remove the duck to a hot platter, and make the Giblet Sauce in the pan in which the duck was cooked. Serve the dinner. The Pudding can continue steaming while the dinner is being eaten. Place a teaspoonful of currant jelly on top of each serving of Pudding. Sunday Lesson 129 JELLIED VEAL CELERY AND WALNUT SALAD POUND CAKE GOOSEBERRY JAM Celery and Walnut Salad Cut finely enough celery to fill i c. Add ^ c walnut meats broken into small pieces, and cover with Boiled Salad Dressing (L. 15, p. 29). Arrange on beds of lettuce or cress, and serve at once. For Jellied Veal, see Saturday Baking, p. 205. For Pound Cake, see Saturday Baking, p. 204. For Cocoa, see Lesson 2, p. 13. Preparing the Meal About 15 m before supper time make the cocoa. While cooking, make the salad, slice the Jellied Veal, cut the Cake, and fill a small dish with Gooseberry Jam. Serve the supper. BREAD MAKING Yeast breads take their names from the flour or the Hquid used, as white bread, whole wheat bread, or graham, and according to the Hquid as, milk bread, water bread, milk and water bread, or potato bread. A combination of any two or all of the liquids may be used. Potato water, made by mashing three or four potatoes to about i quart of the water in which they are cooked, is preferred by many, as it seems to produce a moister bread and quicker action from the yeast. The proportion of shortening and sugar used in the bread depends upon the tastes of the breadmaker or family. Too much shortening will slightly retard the action of the yeast, as will also too much salt or sugar. The following proportions give excellent results — 2 or 3 loaves: Milk and Water Bread i c milk i t sugar i c water or potato water ^ to i yeast cake soft- 2 t shortening ened in ^ c tepid water 2 t SALT FLOUR There are two processes for making bread, the long and the short, either of which can be used according to time and convenience. In both, the method of procedure is the same up to a certain point. The liquid used should be brought to the boiling point. To this add the sugar, salt and shortening. When cooled to 100° (lukewarm), add the yeast which has been soaking in tepid water. Then add enough flour to make a batter that will drop from the spoon (about 6 c to the above proportions), and beat very well. From this point either the long or short process can be employed according to the convenience and desire of the breadmaker. Long Process