Lessons in cooking through preparation of meals

MAPLE FLAKE — CREAM AND SUGAR ORANGE OMELET TOAST Orange Omelet Beat the yolks of 4 eggs, add 4 t powdered sugar, 4 T orange juice, ^ t salt, and the grated rind of ^ orange. Beat the whites until stiff and then fold into the yolk mixture. Turn into a hot buttered omelet pan, cook very slowly until browned underneath, then put into the oven to finish cooking. Especial care will have to be taken in cooking this omelet that it does not burn, because the sugar will tend to make it scorch easier. Preparing the Meal Prepare the omelet mixture the first thing in the morning, and start to cooking at very low temperature. Set the Maple Flake in the oven to crisp. Make the coffee, then the toast. By this time the omelet is ready to finish in the oven in which the heat has been lowered. Place the butter and cream on the table, and serve the cereal, then the omelet, toast and coffee. Immediately after breakfast make the rice and cheese croquettes for lunch and set away in a cool place until ready to fry. Also prepare the Marguerites and Iced Tea. Monday Lesson 242 RICE AND CHEESE CROQUETTES TOMATO SAUCE BREAD AND BUTTER MARGUERITES ICED TEA Rice and Cheese Croquettes Blanch i c rice according to directions given on p. 44, drain, add 4 c milk and cook in the double boiler until the rice is tender and dry. Reserve 2 c cooked rice, and to the rest add Yz c grated cheese and Yz c Thick White Sauce, p. 38, mix well, cool, shape and dip in egg and crumbs, then fry in hot fat. Serve with Tomato Sauce. Tomato Sauce Use 2 T butter, 2 T flour, i c strained tomatoes, ^ t salt, % t mace and i t finely chopped onions, blend and cook 2-3 m, stirring constantly. See p. 125 for details. Marguerites Beat the whites of 2 eggs until stiff, add 34 c powdered sugar, ^2 t salt, and beat until thick and creamy. Stir into the mixture % c nut meats chopped fine, spread on salted wafers, brown a moment in the oven. When cool serve. Reserve the yolks of the eggs for use Tuesday evening. Preparing the Meal About 15 m before lunch time put the fat for frying the croquettes on the stove to heat, then make the tomato sauce. Arrange the croquettes made in the morning in a frying basket and lower into the hot fat. While cooking cut the bread and butter, place some marguerites on a plate, chop some ice for the tea. Remove the croquettes from the fat, drain on brown paper, then serve the luncheon. Immediately after lunch prepare the Peaches for dinner and set in a cool place. Monday Lesson 243 ROAST LEG OF LAMB MASHED POTATOES SPINACH PINEAPPLE AND CHEESE SALAD PEACHES IN BLOOM Roast Leg of Lamb Trim, sear in a hot oven 15 m, dredge with salt, pepper and flour, cook about 1^2 h., basting occasionally. See p. 84 for details. Make gravy if desired. Mashed Potatoes Boil, mash, add about 3 T butter, ^ t salt and 5^ c milk ; p. 15- Spinach Wash thoroughly 2 qts. spinach, using at least 4 rinsing waters, so that it may be free of all sand and grit. Add about 3^ c water, cover and cook slowly until tender. This