Caramelize ^ c sugar (p. 56), add ^ c coffee, and let sioamer until the caramel is dissolved; then add j^ c milk and when hot pour onto the yolks of 2 eggs beaten with ^4 c sugar. When the mixture thickens, add i T granulated gelatine, soaked in ^4 c coffee. Stir over ice water until the mixture begins to set, then fold in i c cream, beaten stiff. Line a mould with paper letting the ends of the paper hang over the sides of the mould. Then set sugar wafers or lady fingers as a second lining. Place a spoonful of the cream mixture at the base of each wafer to hold it in place, then fill the mould to the top of the wafers. Chill and serve. Preparing the Meal About 334 h before dinner prepare the meat and place in the oven. About 2 h later wash and pare the potatoes and put in the same pan with the meat. Also wash, cube and cook the carrots, then make the Cream Sauce for them and keep hot over hot water until needed. The Coffee Char- 336 LESSONS IN COOKING lotte Russe should be made immediately after lunch or breakfast and chilled. Cut the bread and butter and place on the table. When the potatoes are done remove from the pan to a hot serving dish. Also place the meat on a hot platter and make the gravy by stirring 2 T flour into the juices left in the pan and when well blended, adding gradually, i c boiling water, stirring all the time. Boil 5 m and serve. Drain the carrots, add to the cream sauce and serve. Leave the Charlotte Russe in a cold place until needed. Wednesday Dinnek — Cost Food Units 2 lbs. Kump Roast $0.32 2,220 Catsup 05 100 Browned Totatoes 04 600 Creamed Carrots 088 650 Chow Chow 010 25 Coffee Charlotte Russe 232 1,825 Bread and Butter 038 600 Total Dinner $0,778 6.020 Total for Day (4) 1.328 10,754 Per Person per Day 332 2,688 BREAKFAST Thursday Lesson 205 STRAWBERRIES CALVES BRAINS SOUTHERN STYLE TOAST COFFEE Strawberries Wash and pick over carefully i qt. of fresh strawberries. Remove the hulls, and place the berries in sauce dishes, cover with powdered sugar✪ Strawberries and serve. Brains — Southern Style Wash thoroughly i lb. calf brains, and soak overnight in I qt. water to which 2 t salt has been added. In the morning beat well with an tgg beater adding i egg and beating the whole thoroughly. Melt i T butter✪ Brains — Southern Style in a frying pan and add the brain mixture, cook slowly like scrambled eggs (p. 25'^. Serve at once. Preparing the Meal The first thing in the morning prepare and cook the brains, and while cooking make the toast and coffee. As soon as the toast is made set in the oven or any warm place to keep hot until ready to serve the breakfast. Now wash and hull the berries, put in the dishes, and place on the JUNE MENUS 337 table. Keep a very low fire under the brains while the ber- ries are being eaten, then serve them with the toast and coffee.

AI-modernized reading of the original text

Caramelize ^ c sugar (p. 56), add ^ c coffee, and let simmer until the caramel is dissolved; then add j^ c milk and when hot pour onto the yolks of 2 eggs beaten with ^4 c sugar. When the mixture thickens, add i T granulated gelatine, soaked in ^4 c coffee. Stir over ice water until the mixture begins to set, then fold in i c cream, beaten stiff. Line a mould with paper letting the ends of the paper hang over the sides of the mould. Then set sugar wafers or lady fingers as a second lining. Place a spoonful of the cream mixture at the base of each wafer to hold it in place, then fill the mould to the top of the wafers. Chill and serve. Preparing the Meal About 334 h before dinner prepare the meat and place in the oven the oven. About 2 h later wash and pare the potatoes and put in the same pan with the meat. Also wash, cube and cook the carrots, then make the Cream Sauce for them and keep hot over hot water until needed. The Coffee Char- lotte Russe should be made immediately after lunch or breakfast and chilled. Cut the bread and butter and place on the table. When the potatoes are done remove from the pan to a hot serving dish. Also place the meat on a hot platter and make the gravy by stirring 2 T flour into the juices left in the pan and when well blended, adding gradually, i c boiling water, stirring all the time. Boil 5 m and serve. Drain the carrots, add to the cream sauce and serve. Leave the Charlotte Russe in a cold place until needed. Wednesday Dinnek — Cost Food Units 2 lbs. Kump Roast $0.32 2,220 Catsup 05 100 Browned Totatoes 04 600 Creamed Carrots 088 650 Chow Chow 010 25 Coffee Charlotte Russe 232 1,825 Bread and Butter 038 600 Total Dinner $0,778 6.020 Total for Day (4) 1.328 10,754 Per Person per Day 332 2,688 Thursday Lesson 205 STRAWBERRIES CALVES BRAINS SOUTHERN STYLE Strawberries Wash and pick over carefully i qt. of fresh strawberries. Remove the hulls, and place the berries in sauce dishes, cover with powdered sugar and serve. Brains — Southern Style Wash thoroughly i lb. calf brains, and soak overnight in I qt. water to which 2 t salt has been added. In the morning beat well with an tgg beater adding i egg and beating the whole thoroughly. Melt i T butter in a frying pan and add the brain mixture, cook slowly like scrambled eggs (p. 25'^. Serve at once. Preparing the Meal The first thing in the morning prepare and cook the brains, and while cooking make the toast and coffee. As soon as the toast is made set in the oven or any warm place to keep hot until ready to serve the breakfast. Now wash and hull the berries, put in the dishes, and place on the table. Keep a very low fire under the brains while the berries are being eaten, then serve them with the toast and coffee.

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StrawberriesBrains — Southern Style

Lessons in cooking through preparation of meals