Lessons in cooking through preparation of meals

Break off the ends from the string beans, removing all the strings at the same time, then break into i inch lengths. Wash well, cover with cold water, and bring quickly to the boiling point. Drain, cover with hot water, adding i t salt for each quart of water, boil gently until tender, 40 to 60 m. The first quick boiling and draining removes the strong flavor string beans often have, and hence a more delicate flavor results. Use just enough water to keep from burning. Drain, add 2 T butter for i quart of beans, dash of pepper, shake well in the pan, and serve at once. Fruit Cream Make a soft custard and pour it over fresh fruit. Let stand until ice cold, then serve with a meringue or whipped cream. Soft Custard .Scald 2 c milk to which have been added ^ c sugar, and % t salt. Beat 3 egg yolks slightly and add to the hot milk, first thinning and heating the egg gradually by adding a little of the hot milk to it. Cook over hot water, stirring constantly, until the mixture coats the spoon. Note — If custard cooks too long and consequently curdles, pour it at once into a cold bowl and beat vigorously, preferably with a Dover egg beater. This will often bring back the custard to its original smoothness. Preparing the Meal About 13^ h before dinner time prepare the meat for the devilled steak and start to cooking. Wash and scrape the potatoes and set over the meat to steam. Then wash and break up the beans and cook. Ten m before the dinner is done, cut the bread and butter and set on the table, serve the dessert, made immediately after lunch and chilled, and place on a side table. Drain the string beans, season with butter and pepper and pour into a hot serving dish, take up the potatoes, and put the meat on a hot platter, pouring the gravy around it. Serve the dinner. Monday Dinner — Cost Food Units 11/2 lbs. Devilled Steak f 0.215 1,551 21.4 oz. Steamed Potatoes 04 GOO 16.6 oz. String Beans 117 300 Fruit Cream 114 1,568 Bread and Butter 038 600 Total Dinner .?0.524 4,619 Total for Day (4) 1.18 10,443 Per Person per Day 295 2,610 Tuesday Lesson 199 ORANGES OR STRAWBERRIES BREAKFAST STEW RICE MUFFINS Breakfast Stew Chop fine what meat remains from dinner the preceding evening. There should be i c. Melt 2 T butter in a frying pan, add 3 T flour, and stir until well browned. Then add gradually, stirring all the time, 2 c hot water or soup stock, or milk. Season with ^ t salt, dash of pepper, y^ t ground cloves. Stir until boiling, add the chopped meat, heat thoroughly and serve on squares of toast. Garnish with slices of lemon. Rice Muffins Sift together thoroughly i}i c flour, 34 t salt, and i^^ t baking powder. Add ^ c boiled rice, working in with the tips of the fingers, then add gradually ^ c milk, i well beaten egg, and 2 T melted butter. Fill muffin pans ^ full with the mixture and bake in a moderate oven 25 to 30 m. Preparing the Meal The first thing in the morning get out the ingredients and prepare the rice muffins. While baking prepare the oranges or berries for serving, then chop the meat and make the gravy for the stew. While cooking, make the coffee and toast, then add the meat to the gravy.