Lessons in cooking through preparation of meals

One h before dinner blanch the rice and start to cooking. Also prepare the corn, then finish the rice and place both rice and corn in the oven. While they are cooking finish the dessert, put out into sherbet cups, if served without cake, and set in a cool place until needed. Cut the bread and butter and place on the table, also put the punch in a small punch bowl or glasses. Put the roast on a warm platter and serve the rice and corn in the dishes in which they were baked. Tuesday Dinner — Cost Food Units Roast Mutton (2 lbs.) $0.40 1,932 Baked Savory Rice 06 532 Scalloped Corn 123 750 Mint Punch 062 842 Pineapple Fancy 102 597 Bread and Butter 038 600 Total Dinner $0,785 4,713 Total for Day 1.456 9.054 Per Day per Person 364 2,263 Wednesday Lesson 225 GRAPENUTS WITH SLICED BANANAS AND CREAM BAKED EGGS TOAST Baked Eggs Butter the inside of 4 earthen ramikins, into each slip an egg, season with salt and pepper and set in a warm oven until the whites are firm. Preparing the Meal Prepare the baked eggs and set in a slow oven, then make the coffee and toast. When the latter is done place in the oven until ready to serve. Fill the cereal bowls with 4 T Grapenuts, over the top of each slice ^ banana. Serve the cereal, then the eggs, toast and coffee. If not possible to buy brown bread, make immediately after breakfast, steaming first, then finishing, in the oven while preparing the luncheon. See p. 31. Wednesday Breakfast — Cost Food Units Grapenuts $0.025 50 Sliced Bananas 04 200 Baked Eggs 076 500 Toast and Butter 038 600 Coffee 04 Cream for Cereal and Coffee 062 400 Sugar for Cereal and Coffee 007 233 Total Breakfast ' $0.288 1,983 Wednesday Lesson 226 MUTTON AND TOMATO PIE BREAD AND BUTTER BLUEBERRY TARTS ICED CHOCOLATE Mutton and Tomato Pie Cover the bottom of a buttered baking dish with bread crumbs, over this a layer of sliced tomatoes, then slices of cold roast mutton. Season with y^ t salt and dash of pepper, also dot with i T butter. Over this spread another layer of crumbs, then tomatoes, then meat, then another layer of tomatoes for the top. Season as before with salt, pepper and butter. Bake in a moderate oven ^ h and serve at once. Blueberry Tarts Follow directions given on p. 130 for plain pastry — 1¼ c flour, % t salt, ⅜ t baking powder and ^ c shortening. Into each tart put 2 T of a mixture made of 3½ c blueberries, % c sugar, I t vinegar and ⅛ T flour. Bake in a moderately hot oven until the crust is brown and crisp. Iced Chocolate Melt an ounce square of chocolate, or use 2 T grated, add 2 T sugar, i t cornstarch and % t salt, well mixed, stir in I c boiling water and boil for 5 m ; add 3 c milk scalded in a double boiler and beat well with a whisk or egg beater. Let cool and serve ice cold. Preparing the Meal