Lessons in cooking through preparation of meals

of 2 c flour, 4 t baking powder, ^ t salt, i T shortening, and ^ c milk or water, toss out onto a floured board and pat out to about ^ inch in thickness. Cut into 4 inch rounds, place cored apple in the center of each, fill the core cavity with i T sugar, and ^ t cinnamon, and press the dough firmly around the apples, completely covering them. Place in a baking-pan about i inch apart, sprinkle with i c sugar, add 2 T butter in dots over the top, and ^ c hot water. Bake 20 m in a quick oven, or until the crust is brown and the apples, when pierced, are tender. Serve with cream and sugar, or milk to which sugar and nutmeg have been added — ^ c sugar and ^ t nutmeg to each 2 c milk. Preparing the Meal One and one-half h before dinner, prepare the loin and place in the oven. Now wash and pare the potatoes and put in the pan with the meat, allowing i h for baking. Wash, pare, and core the apples, then make the dough for the dumplings, and prepare for the oven, allowing 20 to 30 m for their baking. Now open a can of tomatoes, add the seasoning and stew about 20 m. Arrange the turnip jelly made in the morning on salad plates ready for serving. Prepare the milk to be served with the apple dumplings. When the meat and potatoes are done, serve the dinner. Friday Lesson 165 FARINA — CREAM AND SUGAR MUTTON RAMIKINS COFFEE CAKE Farina Half c Farina, 23^2 c boiling water, i t salt. Reserve i c of the cooked porridge for the pudding for dinner. Mutton Ramikins Chop finely enough mutton left from the preceding evening to fill 2 c. Make i c brown gravy (2 T butter, 2 T flour, browned, i c liquid), add i t chopped mint, simmer a minute, and add the chopped meat and the yolk of egg, beaten well. Then cut and fold in the white, beaten stiff, turn into buttered ramikins and bake, set in a pan of cold water. Heat thoroughly, pour over toast, and serve. Coffee Cake One c scalded milk, y^ c butter, ^ c sugar, 3^ t salt, y3 cake yeast, yi c lukewarm water, i egg, flour, ^ c raisins ; spread with 3 T melted butter, y^ c sugar, i t cinnamon; see p 55. Preparing the Meal Reheat the cereal, then make the gravy, and while cooking chop the meat and make the Ramikins. While baking, reheat the coffee cake made previously and then make the coffee. Serve the cereal, then the meat and coffee. After breakfast, make the Chocolate Farina Pudding for dinner. Friday Lesson 166 BEEFSTEAK WITH ONIONS POTATOES WARMED IN MILK BREAD AND BUTTER TEA Beefsteak with Onions Slice 4 onions thinly and separate into the natural rings; cover with boiling water, add i t salt and cook slowly for 20 m ; drain. Throw them into a hot saucepan and when they have lost a portion of the water add i T butter, stir until slightly browned, then set aside until the steak is broiled. Pound well i slice of top of round, then broil, p 14. When the steak is done, season with salt and pepper, add 1 T butter, and place the onions over the top. Serve at once. Potatoes Warmed in Milk Cut cold cooked potatoes left from the preceding evening into slices or cubes, as desired, place in frying-pan with 2 T butter and J^ c milk; heat thoroughly, and serve at once. Preparing the Meal