Lessons in cooking through preparation of meals

About I h before lunch prepare and cook the vegetables for the soup. Then cook the spaghetti, prepare with the cheese and tomato, and bake. Make the brown bread immediately after breakfast. Finish the soup and make the tea. Serve the lunch, leaving the spaghetti in the dish in which it was baked. Thursday Lesson 142 VEAL LOAF MASHED POTATOES STEWED CELERY BROWN BETTY — NUTMEG SAUCE Veal Loaf Wipe i^ pounds lean veal, remove all skin and membranes, then put through the meat grinder, together with ^ pound lean pork and 6 crackers. Add 2 T cream, i T lemon juice, ^ T salt, ^ t pepper, and a few drops of onion juice. Mix thoroughly, pack in a small bread pan, smooth the top evenly and bake ij^ h, basting with 2 T pork fat mixed v/ith 2 T hot water. Serve either hot or cold, as suits one's taste and convenience. Mashed Potatoes 4 potatoes, i>4 T butter, J4 t salt, }i c hot milk or cream. See p. 15. Stewed Celery Use the outside pieces of celery that are not sufficiently tender and white to serve raw. Wash carefully, cut into pieces i inch long, using i pint of the celery. Add i quart boiling salted water, cook just below the boiling point for at least >^ h. Drain, reserving the liquid. Melt 2 T butter, add 2 T flour and when well blended 2 c of the liquid in which the celery was cooked. Stir until boiling, add ^^ t salt, dash of pepper and the pieces of celery. Cook 5 m longer and serve. Brown Betty In a baking dish place a layer of thin slices of bread and butter. Over this a layer of apples, pared, cored and sliced ; sprinkle with ^ t cinnamon and >4 c brown sugar and pour ^ c hot water over this ; then cover with another layer of bread and butter, butter side up. Bake in a slow oven I h. Serve plain or with Nutmeg Sauce. Nutmeg Sauce Mix together i T cornstarch, y^ t salt, Yz c sugar._ Add slowly, stirring constantly, i c boiling water. Boil well for 5 m, add >4 T butter and }i t grated nutmeg, and serve at once. MAECE MENUS 235 Preparing the Meal About 2 h before dinner prepare the veal loaf. While baking prepare the Brown Betty and place in the oven. Then wash the celery, cut into pieces, cover with boiling water and cook slowly until tender. Wash and pare the potatoes, allowing enough for dinner the following evening, and cover with cold water until time to be cooked. When the celery is done, drain, reserving the liquid, and set aside until time to finish the preparation. ^ h before dinner cook the potatoes, make the Nutmeg Sauce and finish the Stewed Celery. Drain and mash potatoes, remove the Veal Loaf to a hot platter, make gravy if desired, and serve the dinner. Wash and soak the prunes for dessert the following evening. Friday Lesson 143 CANNED PEARS ON CORNFLAKES OATMEAL WAFFLES SYRUP Oatmeal Waffles To I c cold cooked oatmeal add i c milk, i T melted butter, and J^ c whole wheat flour, ^ t salt and 2 t baking powder sifted together ; beat well, add the beaten yolks of 2 eggs and lastly cut and fold in the stiffly beaten whites. Bake on a hot greased waffle iron and serve at once. Preparing the Meal The first thing in the morning make the sponge for the whole wheat bread and set in a warm place to rise.