Lessons in cooking through preparation of meals

Select very large, perfect berries, wash and drain, leaving the hulls on. Place in the center of the plate a small cup containing powdered sugar. This cup may be one of the dainty paper models, or if possible for this special occasion, made of green leaves folded and pinned in shape. Around the cup lay a circle of the strawberries, with the hulls toward the edge of the plate. If they can be secured, large leaves may be laid on the plates instead of paper doilies. The strawberries are taken up by the hulls, dipped in the sugar, and eaten. Lamb Chops Select rib chops and have the butcher French them; wipe with a damp cloth and broil either in a broiler or on top the stove in a frying-pan. Remove to a hot platter, dust with salt and pepper, and spread with butter. If desired, the fancy paper frills may be slipped over the bone ends, or a sprig of parsley may be twisted around it. Potato Puffs Beat the yolks of 2 eggs, add to them i c mashed pota^ toes, ^ c flour mixed and sifted with }^ t salt and i t baking powder. Beat the whites of 2 eggs stiff and fold into the mixture. Drop from the tip of a teaspoon into deep hot fat and fry to a delicate brown. Drain on brown paper. Mint and Green Pea Jelly Chop very fine enough mint leaves to make J^ c ; add ^ c boiling water and 6 T sugar, cover closely and let stand y2 h. Soak 2 T gelatine m ]/> c cold water ^ h, then dissolve in ^ c boiling water. To the mint mixture add the juice of I lemon, i T vinegar, i t salt, y% t pepper, and the gelatine. Strain into a mould and chill. When slightly thickened, add i c small green peas, cooked. Mix well, smooth, chill thoroughly, and when firm turn out and cut into cubes. Serve with the lamb chops. Hot Rolls Reheat Luncheon Rolls (p. 290) made the preceding day, and serve with the chops. Virginia Waffles Cook 3^ c white cornmeal in i^ c boiling water for 20 m. Add iy2 Q. milk and 3 T sugar, 3 c flour, i^ T baking powder, i^ T salt, sifted together. Then add the yolks of 2 eggs beaten light and 3 T melted butter. Cut and fold in the stiffly beaten whites of the eggs. Cook on a waffle iron. Serve with maple syrup. Preparing the Breakfast Cook the cornmeal for the waffles, and while cooking look over the berries, wash and arrange on a plate with the hulls toward the edge, around the little cup of powdered sugar in the center. Prepare the potato puff mixture, having the fat for frying heating while doing so; then wipe the chops and pan broil. When browned on both sides, lower the flames, and cook slowly for 5-7 m. During this time fry the potato puffs. While they are draining cut the Mint Jelly, made the preceding day, into cubes. Reheat the rolls, then make the coffee and mix the Virginia Waffles. Serve the fruit, then the lamb chops with the mint cubes, and the potato puffs. Cook the waffles just before serving and send piping hot to the table with the maple syrup and the coffee. DIET FOR THE SICK Diet for the sick and convalescent is usually divided into four classes — namely, liquid, soft, light, and general. Liquid diet includes milk, broth, cream soup, eggnog, plain gelatine, ice cream, ices, fruit juices, etc.