In using a thermometer the best temperature to stop the boiling ranges from 221° to 223° F. If the jelly does not set quickly, place it uncovered in the sun for a few hours. Sealing Jellies, Jams and Marmalades The jelly should be poured into hot sterilized glasses, and when cold sealed with melted paraffine. The most convenient way to use paraffine is to melt it in a small coffee pot and pour from the spout. The coffee pot should have a tight lid. When the jelly is used, remove the cake of paraffine, rinse off and drop into the pot and use again when wanted. JUNE MENUS Monday Lesson 196 BREAKFAST SLICED BANANAS PUFFED WHEAT AND GRAPENUTS BROILED BACON BREAD AND BUTTER COFFEE Puffed Wheat and Grapenuts In the bottom of the cereal bowls place 3 T grapenuts. Over this spread 4 T puffed wheat which has been freshly crisped and serve with cream and sugar. Bacon Place thinly sliced bacon in a cold frying pan, heat slowly, then saute to a delicate brown on both sides, turning often until done. Preparing the Meal Start the bacon to cooking over a very slow fire, then make the coffee. While these are cooking slice the bananas and place with a pitcher of cream on the table. Arrange the cereals in the bowls, then cut the bread and butter. Serve the fruit, then the cereal, then the bacon, bread and butter and coft'ee. Lower the flame under the bacon and coffee while the cereal is being served. For June Menus instead of a summary of the cost and food value of the meals for the whole week, we give approximate cost and food value of each separate dish and meal when served for four persons. The fol- lowing are the prices used in these calculations: Flour, 3%c per lb. or about Ic a cup; bread, 5c per lb.; sugar, 5 1/20 per lb.; butter, 28c per lb. ; milk, 8c per qt. ; cream, 32c per qt. ; eggs, 20c per doz. ; coffee, 32c per lb. ; potatoes, 45c per peck ; rice, 8c per lb. ; spring vegetables, 10c per qt. These prices are somewhat lower than current prices in large cities and their suburbs, but they are higher than prices to be obtained in many towns and villages, and so represent about the average. The quantities of bread, butter, sugar, etc., taken have been determined by weighing amounts commonly used. Monday Breakfast — Cost Food Units 2 Bananas $0.04 200 4% oz. Cereal 045 100 6.4 oz. Cream for Cereal and Coffee. .062 400 2 oz. Sugar— Cereal and Coffee 007 233 2 oz. Coffee 04 4 oz. Bacon 064 800 4 oz. Bread 0125 300 1.5 oz. Butter 026 300 Total Breakfast $0,296 2,333 326 JUNE MENUS 327 LUNCHEON OR SUPPER Monday Lesson 197 SPANISH OMELET BREAD AND BUTTER MOLASSES COOKIES BOILED RICE — CREAM AND SUGAR Spanish Omelet Cut 3 medium sized onions fine, and cook in 2 T butter 5 m, then add ^ can tomatoes and cook until the onions are tender. Make a roux of i T butter and 2 T flour, add to the tomatoes, and cook, stirring constantly for 5 m. ✪ Spanish Omelet

AI-modernized reading of the original text

In using a thermometer the best temperature to stop the boiling ranges from 221° to 223° F. If the jelly does not set quickly, place it uncovered in the sun for a few hours. Sealing Jellies, Jams and Marmalades The jelly should be poured into hot sterilized glasses, and when cold sealed with melted paraffine. The most convenient way to use paraffine is to melt it in a small coffee pot and pour from the spout. The coffee pot should have a tight lid. When the jelly is used, remove the cake of paraffine, rinse off and drop into the pot and use again when wanted. Monday Lesson 196 SLICED BANANAS PUFFED WHEAT AND GRAPENUTS BROILED BACON BREAD AND BUTTER Puffed Wheat and Grapenuts In the bottom of the cereal bowls place 3 T grapenuts. Over this spread 4 T puffed wheat which has been freshly crisped and serve with cream and sugar. Bacon Place thinly sliced bacon in a cold frying pan, heat slowly, then saute to a delicate brown on both sides, turning often until done. Preparing the Meal Start the bacon to cooking over a very slow fire, then make the coffee. While these are cooking slice the bananas and place with a pitcher of cream on the table. Arrange the cereals in the bowls, then cut the bread and butter. Serve the fruit, then the cereal, then the bacon, bread and butter and coffee. Lower the flame under the bacon and coffee while the cereal is being served. For June Menus instead of a summary of the cost and food value of the meals for the whole week, we give approximate cost and food value of each separate dish and meal when served for four persons. The following are the prices used in these calculations: Flour, 3%c per lb. or about Ic a cup; bread, 5c per lb.; sugar, 5 1/20 per lb.; butter, 28c per lb. ; milk, 8c per qt. ; cream, 32c per qt. ; eggs, 20c per doz. ; coffee, 32c per lb. ; potatoes, 45c per peck ; rice, 8c per lb. ; spring vegetables, 10c per qt. These prices are somewhat lower than current prices in large cities and their suburbs, but they are higher than prices to be obtained in many towns and villages, and so represent about the average. The quantities of bread, butter, sugar, etc., taken have been determined by weighing amounts commonly used. Monday Breakfast — Cost Food Units 2 Bananas $0.04 200 4% oz. Cereal 045 100 6.4 oz. Cream for Cereal and Coffee. .062 400 2 oz. Sugar— Cereal and Coffee 007 233 2 oz. Coffee 04 4 oz. Bacon 064 800 4 oz. Bread 0125 300 1.5 oz. Butter 026 300 Total Breakfast $0,296 2,333 Monday Lesson 197 SPANISH OMELET BREAD AND BUTTER MOLASSES COOKIES BOILED RICE — CREAM AND SUGAR Spanish Omelet Cut 3 medium sized onions fine, and cook in 2 T butter 5 m, then add ^ can tomatoes and cook until the onions are tender. Make a roux of i T butter and 2 T flour, add to the tomatoes, and cook, stirring constantly for 5 m.

Records on this page

Spanish OmeletMolasses CookiesBoiled Rice

Lessons in cooking through preparation of meals