Lessons in cooking through preparation of meals

Open a can of pears and serve with the cornflak'es. Make the cofifee, also the syrup if necessary, then the Oat- meal Waffles. Heat the waffle iron while the fruit is being eaten. Bake the waffles and serve at once with the cofifee. Immediately after breakfast cook the prunes and make the prune jelly for dinner. LUNCHEON OR SUPPER Friday Lesson 144 "^OCK OYSTERS BAKED ONIONS WHOLE WHEAT BREAD AND BUTTER TEA 236 LESSONS IN COOKING Mock Oysters Scrape i dozen oyster plants or salsify roots, cover with boiling salted water, cook slowly for 94 h, or until tender. Drain and press through a colander. Add i t salt, dash of pepper and 3 eggs well beaten. Cover the bottom of a frying pan with i T butter or suet, oil, etc., and when hot drop in the mixture by the spoonfuls, making each the shape of an oyster. Brown carefully on each side, then serve at once. Baked Onions Peel 6 medium sized onions carefully and cook in boil- ing salted water for y^ h, drain and place in a small baking dish. Add l T butter, V^ t salt, dash of pepper and 3^ c v/ater. Bake in a moderate oven ^ h, basting frequently. Serve at once with salt and butter. Whole Wheat Bread Scald I c milk and i c water; when lukewarm add I cake compressed yeast dissolved in J4 c lukewarm water, ^ t salt, and enough whole wheat flour, about 3 c, to make a stiff batter. Beat well for 5 m, lifting the dough high in the air and folding it over. Scrape down the dough from the sides of the bowl, cover with a clean cloth and place in a warm place, 80 to 90 Fahr., for 2 h. By this time the mixture will be light and spongy. Stir in slowly enough whole wheat flour to make a dough. Turn out onto a floured board and knead until soft and elastic and no longer sticky. Form into 2 or 3 loaves as desired, place in greased pans, cover and stand in a warm place until double ill l.ulk, about i h. Bake in a moderate oven, 300 Fahr., % h. When done remove from the pans, place on a rack, resting the loaves so that there is free circulation of air. When perfectly cool place in the bread box. Preparing the Meal About 1^:4 h before lunch peel and cook the onions, then scrape the salsify and put it on to cook. When the onions have cooked Yi h, drain and prepare for the oven. While baking finish the preparation of the Mock Oysters and saute carefully. Make the tea and serve the lunch. The whole wheat bread has been made and baked during the morning. MARCH M'ENUS 237 DINNER Friday Lesson 145 JERUSALEM FISH BALLS rOTATOES A LA CREME MACARONI ENGLISH FASHION PRUNE JELLY WITH CREAM Jerusalem Fish Balls Skin and pick all the flesh from the bones of 2 pounds of haddock, halibut or salmon. Put the skin and bones into a kettle, cover with i quart cold water, add a bit of bay leaf, slice of onion and 2 cloves, and simmer gently ^ h or more. While cooking- put the fish through the meat grinder, together with j/2 c nut meats — almonds, walnuts, peanuts, etc. — add i t salt, dash of pepper and a few grains of mace, I egg well beaten, and ^ c bread crumbs. Mix well and form into balls the size of an English walnut. Add the fish balls to the strained stock and cook just below the boil- ing point for 20 m. Remove from the stock and serve at once. Potatoes a la Creme