Lessons in cooking through preparation of meals

Four eggs beaten slightly, i>^ c sugar, }i t salt, i qt milk; bake slowly in cups set in a pan of hot water, p. 26. Sponge Cake Separate the yolks and whites of 4 eggs, and beat the whites until stiff. Make a syrup of ij^ c sugar and ^ c water, boiling a very few minutes, and add slowly to the egg whites, stirring all the time. Beat the yolks of the eggs until thick and lemon colored and add to the white mixture, carefully folding them in. Now sift 2 c pastry flour with i t baking powder, twice, and fold into the egg mixture. Add ^ t almond extract, and i t vanilla, or y^ t each vanilla and lemon. Turn into an angel cake pan, if available, if not a square pan and bake in a slow oven until the cake shrinks away from the sides of the pan and is golden brown in color. Oatmeal Cookies Cream 3^ c butter and }^ c sugar well together, add i T milk, 2 well beaten eggs, 34 c raisins, chopped and dredged with flour, and 2 c oatmeal. Mix all thoroughly, then add 2 c flour mixed and sifted with 3^ t cinnamon, 34 t soda. Roll out on a floured board until about }4 inch thick; cut and bake in a moderate oven. JULY MENUS 381 Cream of Fruits Soak 2 T granulated gelatin \n % c cold water for ^^ h, then dissolve in % c hot milk. Add i c sugar, and i c fresh fruit cut into pieces. Beat the whites of two eggs stiff, and whip i c cream, mix the two, and when the gelatin mix- ture cools, pour into the cream. Turn into a mould and chill. Serve very cold. Peach, apricot, pineapple, berries, etc., alone, or in combinations ; fresh, canned, or dried fruit may be used. Method of Work Make Baked Custard. Put gelatin to soak for Cream of Fruits. Make Sponge Cake, and while baking dissolve gelatin and set to cool ; then make Oatmeal Cookies, and bake as soon as cake is done. Finish making the Cream of Fruits. If desired, frost the cake, using the white of i Qg§, and use the yolk with the yolks of 2 eggs left from the Cream of Fruits to make the boiled salad dressing, p. 29. Or the 2 yolks may replace i egg in the Baked Custard. Clean and cut up the chicken for Sunday Dinner and set aside in cool place. LUNCHEON Saturday Lesson 235 STRING BEAN SALAD BAKED TOMATOES BREAD AND BUTTER BAKED CUSTARD String Bean Salad To I c cooked string beans add 2 hard cooked eggs sliced, % c nut meats, %. c chopped sweet pickles and 34 t salt. Cover with salad dressing and serve on lettuce leaf. Baked Tomatoes Cut a slice from the end of each of 4 tomatoes, and scoop out the pulp, taking care that the outer shell remains firm and retains its shape well. Season the pulp with i t salt, ]/4. t pepper, %. t onion juice, add ^ c bread crumbs and 2 T melted butter. Mix all well together, return to the shells and bake ^ h or until tender in a moderate oven. Preparing the Meal About 40 m before luncheon time prepare the tomatoes and place in the oven. Then make the string bean salad 382 LESSONS IN COOKING from the beans left from Friday dinner ; cook the eggs for it while preparing the tomatoes. Mix the salad and set in a cold place until ready to serve. Ten m before luncheon cut the bread and butter, serve the custard baked in the morning, fill the glasses, serve the salad, and place all on the table. Remove the tomatoes from the oven, and serve the luncheon. Saturday Luncheon — Cost Food Units