Lessons in cooking through preparation of meals

Colors — Red, White and Blue Table Decorations — Flag napkins may be used, and an eagle with flags crossed at each side of it for a center decoration. Salmon Croquettes Remove skin and bones from i large can of salmon, break into small pieces. Add to i c Thick White Sauce, with i t salt, few grains cayenne, i t lemon juice, shape and cool. When ready to fry, egg and crumb and fry in deep fat to a delicate brown. In this case shape as firecrackers, sticking, a piece of spaghetti in one end to simulate the fuse. Raspberry, Pineapple and Plum Salad Wash and hull i c red raspberries, add ^ c pineapple cut into cubes, and i c red plums cut into quarters. Cover with Lemon Cream Sauce. Lemon Cream Sauce To ^ c cream, whipped, add 4 T sugar and 3 T lemon juice. See p. 99. Mix and pour over the salad. Strawberry Ice Cream See p. 350, using preserved fruit, since the fresh is unob- tainable at this time. Red raspberries might be substituted. Lemon Cookies Cream i c butter, add 2 c sugar, and cream well. Add the grated rind and juice of i lemon, yolks of 3 eggs beaten well, whites of 3 eggs beaten stiff, about 5^4 c flour. Mix all well, and, if there is time, chill the dough before rolling out. Toss onto a floured board and roll very thin, cut with JULY MENUS 387 cooky cutter, and bake in a moderate oven until golden brown in color. In this case color part of the dough red and make the cookies in red and white stripes put together, and cut in star shapes if possible ; then frost with colored frosting. Torpedo Candies For Torpedoes use Wilbur's Chocolate Buds, Preparing the Menu In the morning prepare the dough for the rolls, then pre- pare and mould the croquettes, and set in a cold place. Make the Strawberry Ice Cream and when frozen pack and let stand until needed. Work down the bread dough and set to rise again, then make the cookies, and while baking prepare the fruit for the salad, and also make the Lemon Cream Sauce. Mix the fruit and let stand until ready to serve, then add the Cream Sauce. Knead the dough, shape the biscuits, and set to rise. Scrape the new potatoes and with a vege- table cutter cut into balls, and let stand in cold water until ready to cook. If possible, cut the radishes and pickled beets into stars. Mould the butter in some fancy shape. A flag or cannon ball would be very appropriate. By this time the rolls are ready to be baked, and should be put in the oven. About 3^ h before serving time heat the fat for the cro- quettes, then put the potato balls on to cook. Fry the cro- quettes, draining them on soft paper. Make i c Medium White Sauce for the Potato Balls, then put the Lemon Cream Sauce on the Salad, and put out in sherbet cups. Keep in a cool place until needed. If necessary, reheat the rolls before serving, or retard rising by setting in a cold place and bake just in time for serving. Serve the croquettes, potato balls, radishes, beets, and hot rolls, then the salad, then the ice cream, moulded with a round scoop to represent cannon balls, cookies and candies. THE PICNIC LUNCH BASKET The picnic lunch basket affords an opportunity for a dis- play of one's ingenuity in planning appetizing menus. The fact that food must be in such form that it may easily be carried limits the list somewhat, but notwithstanding this drawback many delicious things may be provided. Since