Lessons in cooking through preparation of meals

About ^ h before lunch, slice the onions and put on to cook. Wipe and trim the steak and slice the potatoes. Drain the onions, brown in butter, then prepare the potatoes. While they are heating, broil the steak. Make the tea and serve the lunch. Friday Lesson 167 HALIBUT A LA POULETTE MACARONI WITH BROWN SAUCE PEAS IN TIMBALES CHOCOLATE FARINA CUSTARD Halibut a la Poulette Clean i^ pounds halibut and cut into 8 strips. Add ys t pepper, 2 t lemon juice, few drops onion juice, and }i t salt to ^ c melted butter, and place over hot water to keep melted. Dip each strip in the butter, roll and fasten with a skewer. Put into a shallow pan, dredge with flour, and bake 12 m in a hot oven. Serve at once. Macaroni with Brown Sauce Break J/2 pkg macaroni into inch lengths, cover with boiling salted water, and cook 20 m. Drain. Melt 2 T butter, add 2 T flour, and when well browned add i c stock or hot water, gradually, stirring all the time, i t salt, i T grated onion, and, if desired, i T tomato catsup, and the macaroni. Cook over hot water for 20 m and serve. Swedish Timbales Three-quarters c flour, 1/2 t salt, i t sugar, 5^ c milk, I tgg, I T olive oil or butter; see p. 176. Peas Drain liquor from i can of peas, heat with ^4 c water, season with i T butter, i t sugar, ^ t salt. Serve in Timbale cases. Chocolate Farina Custard Heat I pt milk in a double boiler ; when hot, sprinkle in 4 t Farina. Cook slowly at least 15 m. Add 2 oz grated chocolate to the yolks of 3 eggs beaten with 4 T sugar, and then add slowly the hot milk ; return to the fire, cook a few m, then cut and fold in the stiffly beaten whites of the eggs. Cook 2 or 3 m longer to cook the egg, add i t vanilla, pour into wet moulds, and set away to cool. Note. — In this case, i c of Farina left from breakfast may be used. Mix smoothly with i pt of milk, cook about 10 m, then proceed as above. Preparing the Meal About ^4 li before dinner, put the macaroni on to cook. Then make the Swedish Timbales, having the fat heating while mixing the batter. Fry the timbales and finish the preparation of the macaroni. Now prepare the fish, and while baking, open and drain a can of peas, heat and season. Serve the dinner as soon as the fish is done. The pudding has been made in the morning and is now ready to serve cold. After dinner, make the dough for the Hot Cross Buns, and set in a warm place to rise. Saturday Lesson 168 STEWED PRUNES BROILED BACON ON TOMATO TOAST CREAM MUFFINS COFFEE Stewed Prunes Wash well and soak over night ^ pound prunes ; in the morning, cook until tender in the water in which they were soaked, adding ^ c sugar, if necessary; i T lemon juice added at the last gives a pleasant flavor for a change. Broiled Bacon Put very thin slices of Breakfast Bacon into a cold fryingpan, and heat slowly, turning often ; when golden brown, place on rounds of Tomato Toast. Tomato Toast Melt 3 T butter in a saucepan, add ^ c bread crumbs, i T sugar, I t salt, dash of pepper, and i T grated onion. Brown and add i c stewed tomatoes. Heat thoroughly, and place on squares of toast. Cream Muffins