Lessons in cooking through preparation of meals

Melt 2 T butter, add 2 T chopped green peppers, i T chopped onion, and cook 5 m. Add 2 T flour, and when well blended, add ^ c brown stock or water, 5^ c tomato pulp and juice, i t lemon juice, 3^ t salt, and 3^ t horseradish. Boil 2 or 3 m, stirring constantly, then add i c cold cooked lamb, cut into cubes. Heat thoroughly and serve with boiled rice. Lemon Gems Melt 3^ c butter, add i c sugar and mix well, then add 2 well beaten egg yolks and beat all together. Add the juice and grated rind of i lemon, also 2 T water. Mix and sift 2 i-6 c flour, add i^ t baking-powder, and add to the cake mixture. Lastly fold in the stiffly beaten whites of 2 eggs, turn into gem pans, and bake about 20 m in a moderate oven. Preparing the Meal About 15 m before lunch time make the sauce for the Creole Lamb and while cooking cut i c cold cooked lamb into small cubes. Reheat in a double boiler the rice left from Monday's lunch. Add the meat to the sauce, and while heating make the lemonade, adding ice to it at once Cut the bread and butter, place some lemon gems made in the morning, on a plate and serve the lunch. Immediately after lunch make and freeze the ice cream, for dinner, then pack until ready to serve. Tuesday Lesson 246 STUFFED CORNED BEEF NEW POTATOES IN CREAM HOT SLAW LIMA BEANS VANILLA ICE CREAM WITH HOT SAUCE Stuffed Corned Beef Make several deep cuts in a 3 or 4 pound piece of well corned beef, and fill each with dressing of bread crumbs moistened with water and seasoned with pepper and onion, p. 46. Tie up tightly in a cloth, saturate with vinegar, then boil about 3 h. New Potatoes in Cream Scrape the required number of small potatoes, cook in salted water till tender, drain and cover with thin white sauce — I T flour, 2 T butter, i c milk as on p. 347. Note — New potatoes may be cooked with the skins on, then peeled. This is easier than scraping. Hot Slaw Remove the outer leaves from a small head of cabbage, cut in quarters, then with a sharp knife cut very fine, or if available, a slaw cutter may be used. Beat the yolks of 2 eggs, left from Monday Luncheon, add ^ c water, % c vinegar, i T butter, and 3/2 t salt. Heat over hot water until thickened, add the chopped cabbage, and when hot, serve. Lima Beans Wash and boil in salted water 30 m or more, drain and season with butter, salt and pepper, p. 332. Cook enough so that i>^ c may be left for future use. Vanilla Ice Cream Make a custard of 2 c milk, i T flour, i c sugar, >^ t salt and i egg and when cool add i pt. thin cream or rich milk and 2 T vanilla and freeze — p. 309. Hot Caramel Sauce Melt I c sugar in a frying pan until it has become a light brown syrup. This must be constantly stirred to keep from burning. Add i c boiling water, taking care that it does not boil over when added to the hot sugar. When the sugar is all dissolved add a roux made by creaming well together i T butter and i T flour. Boil 3 or 4 m, then serve over well frozen ice cream. (This may be used cold.) Preparing the Meal