Lessons in cooking through preparation of meals

Hard Cooked Eggs Cook a dozen or more at a time and use for creamed eggs, egg salad, deviled eggs, garnishing, salads, meats, etc. Cold Boiled Potatoes Cook double or treble the quantity and keep for potato salad, sauted potatoes, quick scalloped potatoes, creamed potatoes, or potato soup. Cold Cooked Vegetables Cook more than necessary of all kinds of vegetables and keep ready for salads. Cold Meats and Fish Have them ready for slicing, creaming, salads, etc., or make into jehied or pressed dishes. Cold ham, tongue and corn beef are particularly acceptable in hot weather. Cake Make plain loaf or sponge cake, doubling, the recipe, and when the first freshness has gone, use with fruits, soft custards and cream for simple, quick desserts. Cookies That will keep well should be made when convenient in considerable quantities. Bread When baking bread make up pans of crusty rolls, cinnamon rolls and coffee cakes. Pastry Make and bake pastry shells — pie and tart size. These will remain fresh for two or three days if kept in a cool, dry place. Uncooked pastry may be kept for a long, time in the refrigerator. All these foods may be made in the morning, while getting breakfast or immediately afterwards. When the oven is heated for one purpose, see that other things which may be used a day or two later are baked. There is seldom need of using a coal range during the hot weather ; even if gas is not available, the blue flame kerosene stoves are not expensive and give excellent results. SUGGESTIVE MENUS The breakfasts given in the lessons are nearly all sufficiently simple for even the hottest weather. The following suggestive menus may illustrate what has been said. CREAMED EGGS BREAD FRESH FRUITS COOKIES ICE TEA WITH FRESH MINT The eggs should be cooked at breakfast time and the tea made. Then lo m before luncheon make the cream sauce and heat the eggs in it. While it is cooking, ice the tea, prepare the fresh sprigs of mint by putting one in each glass, put the fruit, bread and cookies on the table and serve the eggs. LETTUCE AND CHEESE SALAD BREAD AND BUTTER SPONGE CAKE ICED CHOCOLATE After breakfast make the chocolate and wash the head lettuce, folding it in a cloth and place in the refrigerator. About 10 m before luncheon set the table and put on the bread and butter and cake, ice the chocolate and put the lettuce on the salad plates, sprinkle with the grated cheese and serve with salad dressing. DINNER— (Fireless Cooker) POT ROAST WITH POTATOES AND VEGETABLES LETTUCE SALAD BREAD FRESH PEACH COBBLER This is a fireless cooker dinner, and can be served from 3 to 6 hours after it is put into the cooker, according to the heat used. With the radiators, less time should be allowed and less water put on the meat. The pot roast should be seared and browned nicely on all sides, put into the cooking vessel, surrounded by potatoes and vegetables — carrots, onions, parsnips, turnips, etc. — cut into inch cubes, seasoned well with salt, pepper, a bit of bay leaf and a few cloves, and water added. If the radiators are used a cup or pint of water is sufficient — if not, the meat should be nearly covered with water, brought to the boil and transferred after 20 m boiling to the cooker. Fresh Peach Cobbler