Lessons in cooking through preparation of meals

warm water, i t salt, i T sugar, i c chopped nuts and about 7 c flour. Mix well and knead until no longer sticky, then return to the mixing bowl, and set in a warm place, 80-90 Fahr., to rise. When double its bulk, cut down and knead again, return to the bowl, and set away to rise a second time. Then knead, shape into loaves, and a small pan of biscuits; let rise again, and bake about i h in a moderate oven. Preparing the Meal About 20 m before lunch, grind the meat and nuts and prepare the almond steak. Then chop the potatoes and place in a hot pan. While cooking, broil the almond steak, make the tea, and put the nut biscuits, made in the morning, on a plate. Serve the lunch. Immediately after lunch make the Jerusalem Pudding for dinner. Monday Lesson 155 VEAL — ITALIAN STYLE FRENCH FRIED SWEET POTATOES BREAD AND BUTTER JELLY JERUSALEM PUDDING Veal— Italian Style Break y^ package macaroni into small pieces and cook in boiling salted water 20 m. Drain, cover with cold water, and let stand while cutting i lb. veal steak into small cubes. Put I T butter, oil or suet into a frying-pan, and when hot add the veal cubes. Brown the meat well, then lower the flame, cover and cook slowly for ^ h. While the meat is cooking, drain the macaroni, add i c stock or strained tomatoes, and simmer gently until the macaroni is thoroughly cooked and tender. Mix 2 T cheese with i c bread crumbs, add a dash of red pepper and 34 t salt. Add 5^ t salt to the macaroni, and dust 3^ t over the veal cubes. When ready to serve, put the veal in the center of the platter and pour the macaroni around it. Put the crumb mixture in the frying-pan in which the veal was cooked, stir over the fire until hot and slightly browned, then place over the top of the meat and macaroni, and serve at once. French Fried Sweet Potatoes Peel 4 sweet potatoes, cut them into slices lengthwise, J4 inch thick. Have ready a kettle of hot fat, about 300 Fhr., put the slices of potato into a frying basket, lower into the hot fat, cook slowly until tender and perfectly brown. Drain on brown paper, dust with salt, and serve. Jerusalem Pudding Cover I T gelatine with ^ c cold water and soak 3/2 h. Wash 2 T rice, boil rapidly in boiling salted water for 20 m, or until tender, drain and spread out on a plate to dry. Stone and chop fine 12 dates; whip i c cream and when stiff add the rice and dates, then ^/^ c powdered sugar. Dissolve the gelatine over hot water, add it with 3^ t vanilla to the cream, and stir the whole ; set in a pan of ice water until it begins to thicken and the rice does not settle to the bottom. Turn into a wet mould and place in a cold place until set. Serve very cold. Preparing the Meal About }i h before dinner time, pare and slice the sweet potatoes for frying. Then cook the macaroni and prepare the veal for cooking. Have the fat heating while preparing the macaroni and veal and allow 20 m for the potatoes to cook. While cooking prepare the bread crumbs and cheese, finish the veal and macaroni, drain the potatoes, and serve the dinner. The pudding should be made either after lunch or breakfast, as convenient. Tuesday Lesson 156 PUFFED RICE — CREAM AND SUGAR POTATOES FRIED FROM THE RAW HOT CORNBREAD COFFEE Potatoes Fried from the Raw