Lessons in cooking through preparation of meals

Make a foamy omelet, separating 4 eggs, beat yolks lightly, add 4 T milk or water, ^ t salt, and a dash of pepper. Beat the whites of the eggs stiff, cut and fold into the yolks, turn all into a buttered omelet pan, spread evenly, cover, and cook until firm, over a very slow fire. If it is brown underneath, and the center does not seem done, set in the oven for a few minutes. Fold over, turn out onto a hot platter, and pour the tomatoes and onions around it. Molasses Cookies Mix and sift 3 c flour, 2 t ginger, i t salt, and i}i t soda. To I c molasses add ^ c melted shortening, then add i c sour milk. Combine with the flour mixture and beat well. Add about i c flour, or enough to make mixture of right consistency to drop from the spoon easily. Chill, then roll out, a portion at a time, on a floured board to 34 inch in thickness, shape with a floured round cutter, and bake in a moderate oven. Boiled Rice Blanch ^ c rice by covering with 3 c cold water ; put over the fire stirring occasionally while heating to prevent its sticking; boil 5 m, drain on a sieve, rinse with cold water. Return to a double boiler, add 2 c milk and cook until the rice is tender and the milk is all absorbed. This will require about I h. Serve for dessert with cream and sugar. Reserve 13^ c for use the following day. Preparing the Meal About I h before lunch blanch the rice and start to cooking. Make and bake the molasses cookies if not on hand. Twenty m before time for serving, make the Spanish omelet, and while cooking cut the bread and butter and place on the table. The molasses cookies may be set on a side table until needed, or else placed at once on the table. When done serve the omelet, then the boiled rice, cream and sugar. Immediately after lunch make the soft custard for the fruit cream for dinner. Monday Luncheon — Cost Food Units Spanish Omelet $0.20 995 Rice Dessert 085 1,080 5.5 oz. Bread and Butter 038 600 Molasses Cookies (14 Recipe) 037 816 Total Luncheon $0.36 3,491 Monday Lesson 198 DEVILLED STEAK STEAMED POTATOES STRING BEANS — BUTTER SAUCE FRUIT CREAM CAKE Devilled Steak Melt 2 T butter in a frying pan, slice one onion into it and saute gently until golden brown in color, then remove from the butter. Cut i flank steak into pieces 3 inches long, and 2 inches wide, dredge them lightly in 2 T flour, and saute in the butter until well browned. Remove the meat from the frying pan, add i t salt, >^ t pepper, }i t paprika, i t mustard, 3 t vinegar, and the flour remaining after dredging the pieces of meat. Mix all together and add 2 c boiling water. Replace the steak in the pan, cover closely, and simmer gently i h or until the steak is tender. Dish onto a hot platter and pour the gravy around it. Steamed Potatoes Wash and scrape 6 medium sized potatoes, place in a steamer, set over the meat, cover closely and steam until tender, about i h. String Beans