Lessons in cooking through preparation of meals

to the use to which they may be put. Canned soups, and vegetables that can be utilized in cream soups, should be on hand. Canned vegetables are always easy to choose, but it requires a little thought to get materials that could be used for salads. For this, asparagus, string beans, kidney beans, peas, with the addition of nuts, can be utilized very nicely. In fruits, canned peaches, pears, pineapple, white cherries and grapes, either in combination or with oranges, bananas, nuts, etc., will make dainty salads. The "bouillon cubes" now on the market are excellent and very convenient. A can or two of unsweetened condensed milk may help out in an emergency. There now may be obtained a number of canned dehydrated fruits and vegetables — even dehydrated cream soup — which take up little space in the store closet. These are especially useful when camping. The dried fruits — apricots, peaches, prunes, apples and pears, are much less expensive than canned fruits and may be kept on hand in covered receptacles. They cannot be prepared quickly, however. Canned fish, such as salmon, kippered herring, etc., and the canned nieats, tongue, chicken, corned beef, etc., will help greatly in an emergency, being served either cold or hot, in a natural state, or with some sauce, or made into scalloped dishes, croquettes, souffles, etc. Smoked fish and meats may be kept on hand in small quantities. For desserts, the following suggestions may be helpful: Boxes of candied pineapple, cherries, and other fruits, with dates, figs and nuts, will always furnish the foundation for a quick, dainty dessert. For example, into the bottom of a pudding dish put some toasted breakfast food, such as puffed wheat, or bread, or cake crumbs, sprinkle over with small pieces of dates and a few nuts. Another layer of breakfast food, with some more dates and nuts on top; over this pour a little soft custard or cream. A few pieces of candied pineapple or cherries on top will make it more attractive. Canned plum pudding, different kinds of fancy wafers, and preserved fruits will always be ready. Monday BREAKFAST Lesson 175 CREAM OF WHEAT BROILED BEEF PATTIES ZANTE MUFFINS Cream of Wheat Three-eighths c Cream of Wheat, 2 c boiling water, J^ t salt. Broiled Beef Patties Grind i lb. round steak 2 or 3 times, shape into patties about 2 inches in diameter and ^ inch thick. Place in a smoking hot frying pan and broil about 5 m, browning first one side, then the other. Sprinkle with salt and pepper, spread with butter and serve. Zante Muffins Cream 1/4 c butter and 1/3 c sugar ; add 2 eggs well beaten ; mix well, then add 3/4 c milk. Mix and sift together 1 c cornmeal, 1/4 c flour, 1/2 t salt, and 2 1/2 t baking powder. Add to the first mixture with 1/4 c currants, mix thoroughly and pour into hot buttered muffin pans. Bake about 25 m in a hot oven. Preparing the Meal Reheat the cereal if made the previous evening, make the muffins, and while baking prepare the beef patties and make the cofifee. Wash the raspberries and serve the cereal. Broil the patties just before serving and bring to the table piping hot with the muffins and coffee. Immediately after breakfast start the luncheon rolls. Monday Lesson 176 CHAMBERY POTATOES LUNCHEON ROLLS JELLY TEA Chambery Potatoes