Lessons in cooking through preparation of meals

Immediately after breakfast start to make the Jellied Beef for lunch, and while the gelatine is soaking cook the eggs for the salad ; then put cold beef left from the preceding evening, through the meat chopper. Now make the cream puffs and while they are baking finish the Jellied Beef and set away in a cold place to harden ; then finish the salad. A salad such as this needs to stand some time before serving so that the flavors may be thoroughly blended. Make the Cream Filling for the Cream puffs and when both filling and puffs are cool, put together. Thursday Breakfast — • Cost Food Units Strawberries $0.10 200 Sugar for Berries and Coffee 009 311 Brains — Southern Style 123 776 Toast and Butter 038 600 Coffee 04 Cream for Coffee 031 200 Total Breakfast $0,341 2,087 Thursday Lesson 206 JELLIED BEEF ONION SALAD BROWN BREAD AND BUTTER CREAM PUFFS Jellied Beef Soak 3^, T gelatine in }i c cold water }i h. Put enough cold boiled beef through the meat chopper to make i c ; to this add i small tomato peeled and chopped fine, 3^ T grated onion, J^ t salt and a dash of pepper. To the gelatine add ^ c boiling water and when the gelatine is thoroughly dissolved add to the beef mixture. Stir all together well, turn into a mould, preferably a square one, and when cold and firm cut into slices to serve. Onion Salad To I c dry breadcrumbs add 2 small onions chopped fine. Cook 3 eggs hard, and cut up the whites of i>^ eggs and add to the crumbs. Make a dressing of i T melted butter, I T vinegar, i T sugar, 3 T lukewarm water, % t pepper, j/z^ t salt, and pour over the crumbs, mixing well. Now put into a serving dish, cover the top with the yolks of the eggs pressed through a sieve, then cut the whites of the other i^ eggs into rings and distribute over the top. Garnish with parsley and serve. Cream Puffs To 34 c butter add }^ c hot water, and when boiling add ^ c flour and beat vigorously. As soon as the ingredients are well blended, remove from the fire and add 2 eggs, unbeaten, one at a time, beating the mixture thoroughly until smooth. Drop by spoonfuls onto a buttered pan, i^ inches apart, and shape with the handle of the spoon until circular, piling the mixture slightly in the center. Bake 30 m in a moderate oven. When done remove from the oven and when cool make a slit in the side of each large enough to admit the Cream Filling. If the cakes are removed from the oven before they are thoroughly done they will fall. If in doubt, take one from the oven and if it retains its shape, it is done. This recipe makes 9 small cream cakes. Cream Filling In a double boiler heat i c milk. While heating mix }^ c sugar, 2^ T flour, y^, t salt, well together, then add to i egg slightly beaten. Gradually pour on the heated milk, return to the double boiler, and cook 15 m, stirring constantly until the mixture has thickened. When cool add 34 t vanilla, and put into the puffs. Preparing the Meal Ten minutes before lunch time unmould the Jellied Beef and with a sharp knife slice thinly. Also serve the salad, then cut the brown bread and butter, fill the water glasses, place some cream puffs on a plate on the sideboard, and serve the lunch. Thursday Luncheon — Cost Food Units Jellied Beef $0,105 592 Onion Salad 076 841 Brown Bread 024 300