Lessons in cooking through preparation of meals

Iced Fruit Soup To I c each red plums, peaches and raspberries, add i qt. water. The stones should have been removed from both the plums and peaches. Boil until the fruit is tender, then mash in the water and strain. Mix i T cornstarch with 2 T cold water and add to the fruit liquid. Add the juice of 3^ lemon, ^ t salt and i c sugar. Boil a few minutes, then cool. Serve ice cold. More or less sugar may be added as desired. Crown Roast of Lamb Select parts from 2 loins containing ribs, scrape the flesh from the bone between the ribs, as far down as the lean meat, and trim off the backbone. Keeping the ribs on the outside, shape each piece in a semi-circle and sew together to form a crown. Trim the ends of the bones evenly and do not leave them too long. Cover the end of each with a small cube of salt fat pork or wrap each rib with bacon to prevent the bone from burning. Roast 1^4 h or until tender throughout. Remove the cubes of fat before serving. The center of the crown may be filled with the peas. Peas Shell I qt. or 3 pints of peas and cook in a small amount of water till tender, see p. 293, adding salt the last 15 m. Sliced Tomatoes and Cucumbers Peel and chill 2 good sized tomatoes. Pare thickly 2 cucumbers, slice very thin and let stand for an hour or more in salted ice water. When ready to serve arrange alternate slices of tomatoes and cucumber on a lettuce leaf, cover with salad dressing and serve. Peach Ice Cream See p. 350, directions for Strawberry Ice Cream. In this case use i>2 pts. crushed peaches and i>^ c sugar. Then proceed as directed. Preparing the Meal About 2 h before dinner time prepare the crown of lamb and place in the oven. At this time prepare the peas for cooking. 40 m before serving time put the peas on to cook, and wash and pare the potatoes and put on to cook. Now slice the tomatoes and cucumbers which have been prepared earlier in the morning, arrange on salad plates on lettuce leaves, and set in a cool place until needed. Now make the white sauce for the potatoes, then drain the potatoes and add to the sauce. Drain the peas and season, cut the bread and butter and place on the table. Remove the roast from the oven, take the salt pork off the ribs, put a paper frill on each rib, fill the center of the roast with the peas and garnish with parsley. Serve the iced fruit soup, then the rest of the dinner. Have the serving dishes for the ice cream in the refrigerator until ready to use. When ready to serve the cream cut the cake and serve with it. Immediately after dinner make the potato and pea salad for supper. A salad put together while the ingredients are warm always has a better flavor than when they are cold. Also make the fruit punch for supper and let stand in a cold place until needed. Sunday Lesson 261 COLD SLICED LAMB POTATO AND PEA SALAD ROLLS CAKE FRUIT PUNCH Potato and Pea Salad To I c potato cubes add an equal amount of cooked peas, ^ c chopped cucumber and ^ onion chopped fine. Sprinkle with Yz t salt and 34 t paprika. Cover with salad dressing and serve on a lettuce leaf. In this case the creamed potatoes left from dinner may be used, and consequently less salad dressing will be needed. Fruit Punch