Lessons in cooking through preparation of meals

FARINA GERMAN TOAST COFFEE Farina Use % c farina, 2 c boiling water , 3^ t salt, p. 16. German Toast Beat 3 eggs slightly, add 5^ t salt, 2 T sugar, and i c milk. Soak 6 slices bread in this mixture until soft. Cook on a hot well greased griddle or frying pan ; brown on one side, turn and brown on the other. Serve hot either plain or with syrup or powdered sugar. Preparing the Meal Reheat the cereal; cut the bread and prepare the egg mixture for the German Toast. Make the coffee then finish the toast, watching that it does not burn. Serve the cereal, then the German Toast and coffee. Set the sponge for the cinnamon rolls before serving the breakfast. SATURDAY BAKING Cinnamon Rolls Add 2 T sugar, }^ t salt to i c scalded milk and when lukewarm add i yeast cake dissolved in ^ c lukewarm water, and i^^ c flour. Cover and set in a warm place to rise. When double in bulk add ^ c butter, 4 T sugar, and flour enough to knead ; let rise, knead, roll out into a sheet y2 inch thick spread with a mixture made of ^ c butter, y2 c sugar, i T cinnamon, creamed together, roll up like a jelly roll and cut into slices about }i inch thick. Place in a pan an inch apart, let rise again, then bake. Brown Bread Use I c each rye meal, cornmeal, and Graham flour, ^ t soda, i>4 t salt, ^ c molasses, i^ c sweet milk or water (P- 31)- Macaroons One half lb. almond paste, I c powdered sugar, whites of 3 eggs (p. 121). White Cake Cream ^ c butter, add 2 c sugar, then i c milk added alternately with 3 c flour sifted with 4 t baking powder. Add I t vanilla and fold in the stiffly beaten whites of 4 eggs. Bake in layers or in i loaf as desired. Mocha Frosting Cream Ys c butter, add gradually i>^ c very fine powdered sugar, and cream well ; add i T powdered cocoa, and then drop by drop enough strong coffee infusion to make of the right consistency to spread. Beat well before spreading on the cake. Method of Work The first thing in the morning set the sponge for the cinnamon rolls. Immediately after breakfast make the brown bread and set to steaming. When this is done the sponge will have risen and the dough may be made, kneaded and set to rise again. Make the macaroons next, and while baking slowly, make the cake. While the cake is baking the cinnamon rolls may be finished, shaped and set to rise again for the last time. Make the frosting for the cake and when the cake is cool spread with the frosting. This frosting will not be injured by standing a while. By the time the cake is baked the rolls will be ready for the oven. Bake about 20 m or >^ h. While the cinnamon rolls are baking, place the brown bread in the oven for the last half hour to dry off and brown. Make and shape the nut croquettes for dinner and set away in a cool place until needed. Clean, singe, and cut up the chicken for Sunday dinner, and put away in a covered bowl in a cool place. Saturday Lesson 191 FISH A LA CREME BROWN BREAD AND BUTTER TEA Fish a la Creme