Lessons in cooking through preparation of meals

About 3^ h before lunch time prepare the surprise roll and place in the oven. Make the iced tea, place some lemon gems on a plate, and set on the table, cut the bread and butter, and by this time the roll will be done and the lunch can be served. Immediately after lunch scald and peel tomatoes and set in a cold place until needed. Wednesday Lesson 249 FLANK CHOPS WITH MUSHROOM SAUCE NEW POTATOES BOILED WITH JACKETS ON STEAMED CORN ON COB SLICED TOMATOES COCOANUT CAKE FRUIT CUSTARD Flank Chops Roll a flank steak according to directions given on page 46, insert wooden or metal skewers throughout the roll i inch apart, then cut between the skewers into chops, thus cutting across the grain, and broil until brown and tender. Season and serve with mushroom sauce. Either canned mushrooms heated in medium white sauce, as per page 339, or wild mushrooms sauted in butter may be used. Steamed Corn on the Cob Remove the husks and all the silk from 12 medium sized ears of corn. Put into a steamer over hot water and steam about 15 m or until the corn is tender. Serve at once. Reserve 6 ears of corn for Friday luncheon. Cocoanut Cake Cream >2 c butter, add i^ c sugar and mix well together. Mix and sift 2^ c flour, 3 t baking powder, ^ t salt, and add, alternately with i c milk to the sugar mixture, add I t vanilla; mix and beat well, then fold in the stiffly beaten whites of 4 eggs. Bake in layers. Cocoanut Frosting Add 1 c grated cocoanut to plain boiled frosting, p. 38. Fruit Custard Soak y2 package granulated gelatine in i c milk for i h. Heat 3 c milk to the boiling point and add the gelatine. Beat the yolks of 4 eggs with 6 t sugar and % t salt, and add slowly to the hot milk, stirring all the time. Cook until the mixture thickens slightly, then add i c fresh apricots, peeled and sliced, and a grating of nutmeg. Pour into wet moulds and serve very cold with cream. Other fresh fruits may be used. Preparing the Meal About 30 m before dinner time wash and scrub the potatoes and put on to cook. Then husk the corn and place in a steamer over the potatoes. Prepare the flank chops and pan broil, lowering the flame after browning both sides. Make the mushroom sauce and while that is cooking slice the tomatoes peeled and cooled previously. Unmould the custard, made in the morning, cut the cake, and set both in a cool place until ready to serve. Cut the bread and butter and set on the table, then serve the dinner. Thursday Lesson 250 FORCE — CREAM AND SUGAR HOT FRANKFURTS HOT BISCUITS Baking Powder Biscuits See p. 24 — 2c flour, 4 t baking powder, ^ t salt, i T butter, I T lard, ^ c milk or water — or Sour Cream Biscuits, p. 78. Preparing the Meal About 20 m before breakfast time, make the biscuits and place in a hot oven. Crisp the Force in the oven before serving. Cover the frankfurts with boiling water and heat thoroughly. Make the coffee. Cut the butter and place with the cream on the table. Serve the cereal, then the frankfurts, biscuits and coffee. After breakfast make the cottage cheese and cook the eggs for luncheon. Thursday Lesson 251 EGG SANDWICHES COTTAGE CHEESE CAKE ICED TEA Egg Sandwiches