Lessons in cooking through preparation of meals

Wash, core, but do not pare 4 tart red apples. Make a syrup of 2 c water and i c sugar, place the apples in it, and cook covered, until they are tender but have still re- tained their shape. Remove from the syrup, boil the latter until thick, pour around each apple and serve. Oatmeal Timbale Pour leftover oatmeal into wet timbale or custard cups. When cold turn out, scoop out the centers and fill with chopped meat. Place in the oven until thoroughly hot and browned on top. Cover with i c Medium White Sauce (2 T flour), and serve. Hoe Cake Mix and sift i c white cornmeal, 5^ t salt, i t sugar ; pour on gradually i c boiling milk or water. If too thin add more cornmeal, but make it thick enough not to spread when put on the griddle. Grease the griddle with salt pork, and drop the mixture on with a large spoon. Pat the cakes out until about 3^ inch thick, cook them slowly and when browned put ^ t butter on the top of each and turn over. They cannot cook too long, provided they do not burn. Preparing the Meal Make the hoe cake the first thing in the morning, and while baking cook the apples. Make the oatmeal timbales and place in the oven. Then make the coffee and the cream sauce. Serve the apples, then the oatmeal timbales, hoe cake and the coffee. LUNCHEON OR SUPPER Wednesday Lesson 182 COLD SLICED BEEF STEAMED RICE EGG ROLLS PEACH BUTTER TEA Steamed Rice Pour 2 c boiling water on i c blanched rice ; add 5^ t salt. Cook in the double boiler 30 m or until tender. Un- cover, stir with a fork to let steam escape and dry off the rice. Serve with butter. Egg Rolls Mix and sift 2 c flour, ^ t salt and 4 t baking powder. Beat I egg lightly, add ^ c milk, and 2 T melted butter, 296 LESSONS IN COOKING and pour into the flour mixture. Mix well together, toss onto a floured board, pat out to about 3^ inch in thickness, and cut with a large cutter. Dip a knife handle into flour, press down in the center of each biscuit, making a sort of hinge, brush with half melted butter, fold over and press lightly together. Stand on a greased shallow pan far enough apart not to touch in cooking. Brush the tops with milk and bake in a quick oven 20 m. Sponge Cake Beat the yolks of 6 eggs until thick and lemon colored, add I c sugar gradually, and continue beating using a Dover egg beater. Add i T lemon juice, the grated rind of 3^ lemon, and fold in the whites of 6 eggs beaten stiff and dry. When the whites are partially mixed with the yolk mixture cut and fold in very carefully i c flour mixed and sifted with 34 t salt. Bake i h in a slow oven in an angel cake pan or a deep narrow pan. Preparing the Meal About }i h before lunch blanch the rice and put on to cook in a double boiler. Make the egg rolls and bake to- gether with the sponge cake for dinner. While baking slice the beef left from Monday evening, place some peach butter on the table and make the tea. When the rice and rolls are done serve the lunch. While the rolls are baking have pieces of bread in the oven drying for the zweiback the following morning. Brown thoroughly throughout before removing from the oven. DINNER Wednesday Lesson 183 CREAM OF ASPARAGUS SOUP BRAIZED BEEF TONGUE POTATO CUBES CARROTS AU GRATIN LEMON MILK SHERBET SPONGE CAKE Cream of Asparagus Soup