Lessons in cooking through preparation of meals

Use 2 c flour, 4 t baking powder, ^, t salt, j4 T butter, 5^ T lard. Pp. 24-25. Preparing the Meal The first thing in the morning reheat the cereal, then make the biscuits and place in the oven. Prepare the Shirred Eggs and place in the oven just when the cereal is served, so that they will just be done when ready for them. Next make the coffee. Serve the cereal, then the eggs, biscuits and coffee. Immediately after breakfast make the macaroni croquettes and set away to cool. Friday Breakfast — Cost Food Units Vitose $0,012 316 Cream for Cereal and Coffee 002 400 Sugar for Cereal and Coflfee 007 233 Shirred Eggs 06 400 Biscuits 023 900 Butter 026 300 Coffee 04 Total Breakfast $0,230 ' 2,549 Friday Lesson 209 MACARONI CROQUETTES BANANA AND PEANUT SALAD BREAD AND BUTTER CHOCOLATE Macaroni Croquettes Cook 34 package macaroni in salt water until it is tender, then drain and chop fine. Heat i c milk and when hot stir into it a paste made from i T butter and 2 T flour. Add j/2 t salt, dash pepper, and cook until thickened, stirring all the time. Beat the yolk of i egg well and gradually pour onto it the hot milk mixture. Return to the double boiler and cook a few minutes longer. Add the chopped macaroni, remove from the fire and when cool shape. Beat the white of I egg slightly, dip the croquettes first in crumbs, then in the egg white, then in crumbs again. Fry in deep hot fat to a golden brown. Serve with Cheese Sauce. Cheese Sauce Melt Yz T butter, add J^ T each flour and grated cheese, Stir all together, and when well mixed add i c milk. Heat, stirring constantly until it comes to the boiling point, then serve on the croquettes. Banana and Peanut Salad Peel and cut into quarters 2 chilled bananas, place on lettuce leaves, cover with salad dressing and sprinkle with chopped peanuts. Serve very cold. Chocolate Make the same as cocoa on page 13, using grated chocolate mstead of cocoa. Preparing the Meal About ^ h before lunch time shape the macaroni croquettes prepared in the morning after breakfast. Put the milk on to heat for the chocolate, heating enough for the cheese sauce at the same time. Now fry the croquettes and while frying make the Banana and Peanut Salad, cut the bread and butter, and start to make the Cheese Sauce. By this time the croquettes should be done and removed to a pan lined with tissue or some other absorbent paper to drain. Make the chocolate, then finish the Cheese Sauce. Fill the glasses with fresh cold water, and serve the lunch. Friday Luncheon — Cost Food Units Macaroni Croquettes $0,064 850 Cheese Sauce 026 277 Banana and Peanut Salad 087 475 Bread and Butter 038 600 Chocolate 074 832 Total Luncheon $0,289 3,034 Friday Lesson 210 BAKED TROUT — TARTAR SAUCE OR DRAWN BUTTER MASHED POTATOES PEAS IN CREAM SPONGE PUDDING STRAWBERRY SAUCE Baked Trout Follow directions given on page 90 for Baked White Fish, omitting, however, the stuffing. Tartar Sauce Mix I T vinegar, i t lemon juice, }i t salt, and i T Worcestershire Sauce well together and heat over hot water. Brown 5^ c butter in a frying pan. Strain the two mixtures together and serve. Drawn Butter