Lessons in cooking through preparation of meals

About 40 min before dinner time wash, pare and put on to cook 4 medium sized potatoes. Then prepare the squash and start to cooking. Make the salad and set in a cold place until ready to serve, then prepare the fish, having the fat for frying heating while doing so. Put the fish in a frying basket and lower into the hot fat, then make the lemon sauce for it. Drain and mash the potatoes, cut the bread and butter and place on the table, then serve the dinner. Have the dishes in which to serve the sherbet cooling in the ice box while the dinner is being served. Saturday Lesson 256 FRESH PLUMS FISH WITH BROWNED SAUCE TOAST Fresh Plums Wash well fresh red plums, allowing 3 or 4 to each person, and set on the table. Fish with Brown Sauce Make 2 c medium brown sauce, add i c flaked fish, left from the preceding evening, heat thoroughly and serve on toast. Preparing the Meal About 15 min before breakfast time make the brown sauce for the fish, and while cooking make the coffee and toast. Flake the fish and add to the sauce. Now wash the plums and place on the table with the cream and butter. Serve the fruit, then the fish, toast and coffee. SATURDAY BAKING Rolls 2 T sugar, % t salt, }^ c scalded milk, y^ yeast cake dissolved in 2 T lukewarm water, ^ c flour ; cover, let rise ajjd add 2 T melted butter, i well beaten egg, grated rind of i lemon, and flour to knead. See p. 290. Imperial Cake Cream i c butter, add i c sugar and mix well. Then add the well beaten yolks of 5 eggs, grated rind of 3^ lemon and 2 t lemon juice, i c raisins, seeded, cut in small pieces and dredged in flour, 5^ c walnut meats broken into small pieces, and 2 c flour mixed and sifted with % t soda. Beat all vigorously for 5 m, then fold in the stiffly beaten whites of 5 eggs, turn into a deep buttered pan and bake i^ h in a slow oven. Fresh Apple Sauce Pare, quarter and core about 6 apples; add 3^ c water and cook quickly till tender. Add a few grains of salt and sugar to taste — about 3^ c — and heat until the sugar is dissolved. Nutmeg may be grated over if desired. Method of Work The first thing in the morning set the sponge for the rolls, put in a warm place, cover and let rise. By the time breakfast is over, the sponge will be light enough to work down with the flour and rest of the ingredients; knead and set away to rise a second time. Now make the cake and while that is baking make the apple sauce for lunch. By this time the rolls can be kneaded down again, shaped and placed in the pans for a last rising. By the time the cake is done the rolls will be ready for the oven. Bake about 30 m. Saturday Lesson 257 SQUASH SOUFFLE FRESH ROLLS APPLE SAUCE ICED COFFEE Squash Souffle Mix I c cold mashed squash, left from the preceding evening, with the yolks of 2 eggs, i c milk, J^ t salt and i T melted butter. Cut and fold in the stiffly beaten whites, pour into a buttered baking dish, set in a pan of hot water, and bake until firm, about 30 m. Iced Coffee Add cream and sugar to taste to cold coffee, chill and serve. Preparing the Meal