Lessons in cooking through preparation of meals

Immediately after breakfast, prepare the Pineapple Trifle and cook the eggs for the salad for lunch. Friday Breakfast — Cost Food Units Moulded Cream of Wheat $0,012 316 Fresh Raspberries 10 200 Corn Fritters 056 350 Syrup 016 1,056 Coffee 04 Cream for Cereal and CofPee 062 400 Sugar for Cereal and Coffee 007 233 Total Breakfast $0,293 2,555 [illustration: Friday Lesson 232] EGG AND CHEESE SALAD BREAD AND BUTTER SANDWICHES PINEAPPLE TRIFLE Egg and Cheese Salad Grate enough dry cheese to make }i c, and cook 6 eggs hard. In the bottom of a baking dish put a layer of hard cooked eggs, sliced. Cover with grated cheese, then another layer of eggs, then cheese, etc., until the ingredients have all been used. Sprinkle % c finely chopped sweet pickles over the top, and cover with salad dressing. Pineapple Trifle Pare and cut into cubes i small pineapple, and sprinkle with 14 c sugar. In the bottom of a dish arrange a layer of pineapple ; over this place a layer of cake crumbs, then another layer of fruit, and so on until the fruit is used. Have the top layer fruit. Set away in a cool place until ready to serve. This dish should be made several hours before serving, so that the cake will thoroughly take up the pineapple flavor. Use the cakes left from tea cakes the day before. Preparing the Meal Prepare the Pineapple Trifle for luncheon immediately after breakfast. Also at this tiine cook the eggs for the salad. Ten m before lunch time grate the cheese and make the salad ; make the bread and butter sandwiches ; fill the water glasses, put the pineapple trifle on plates and serve the luncheon. Immediately after lunch prepare the Iced Peaches for dinner, taking care that they are well covered with wax paper so that they will not become discolored before serving. Also scald and peel the tomatoes. Friday Luncheon — Cost Food Units Egg and Cheese Salad $0,166 1.200 Bread and Butter 038 600 Pineapple Trifle 135 1,134 Total Luncheon $0,339 2,934 Friday Lesson 233 BAKED CODFISH IN CREAM MASHED POTATOES STRING BEANS IN BUTTER SAUCE SLICED TOMATOES ICED PEACHES STUFFED WITH NUTS Baked Codfish in Cream Soak I pound salt codfish over night; in the morning drain, cover with boiling, water, and parboil 20 m. In a saucepan melt 2 T butter, add 2 T flour, and when well blended add slowly 2 c milk. Cook, stirring constantly, until the mixture thickens, then remove from the fire. Drain the codfish, put in a baking dish, cover with the sauce just made, and bake in a slow oven until tender, about ^ h. In this case soak codfish all day, cooking it at night for dinner. Sliced Tomatoes Cover 3 medium sized tomatoes with boiling water, let stand a few minutes, drain, and with the tips of the fingers slip ofif the skins. Set away in a cold place and when thoroughly chilled cut into slices with a sharp knife, about i^t inch thick. Arrange on salad plates and serve either with oil and vinegar, salad dressing, or vinegar and sugar, as desired. String Beans