Lessons in cooking through preparation of meals

Remove the crumbs before serving the dessert. For this use a scraper and tray when a tablecloth is used or napkin and plate when meal is served from the polished table. Serve finger bowls whenever required, i. e., after fruit course for breakfast, after the meat course if vegetables such as corn on the cob is served and corn holders are not provided, and at the end of the meal. Without a Maid 1. Place a double-decker service table or wheel tray near the dining table. 2. Have everything possible in reserve on the service table. Even many of the dishes to be served hot may be kept there standing in hot water. 3. Soiled dishes from one course may be removed and set on the lower shelf of the service table if desired. 4. Make the service as simple as possible, planning in every way to avoid leaving the table and interruption of the meal. 5. Finger bowls may be put on the table and left there for use during the entire meal. 6. Serve as much of the food as possible at the table. Individual service — that is, preparing in single portions — is very attractive, but requires more work. 7. For a small family it is often advisable to serve the entire meal from the kitchen, serving portions suited to each individual. This lessens dishwashing, because no serving dishes are needed. ABBREVIATIONS Hereafter in "Lessons in Cooking" the following abbreviations will be used: t teaspoon. m minute. T tablespoon. h hour. c cup. L lesson. Monday Lesson 22 LIVER BROILED WITH BACON MUFFINS COFFEE Liver, Broiled with Bacon Have bacon cut in thin slices, put into a cold pan and heat slowly, turning often. When golden brown, remove to a hot plate. Parboil for 5 m slices of liver ½-inch thick, drain and brown in the bacon fat ; season with salt and pepper and place in the center of the plate, arranging the bacon around the edge. For Muffins see Lesson 4. Preparing the Meal Make the muffins ; while baking make the coffee and prepare the liver and bacon. While the liver is parboiling, broil the bacon. Finish cooking the liver and serve the breakfast. Monday Lesson 23 CREAM OF BARLEY SOUP CROUTONS BREAD AND BUTTER ORANGE MARMALADE Cream of Barley Soup Wash thoroughly Yz cup pearl barley; throw it into I quart boiling water, boil rapidly for 10 m, then drain. Put into the double-boiler with i quart of milk. Cover and cook slowly for ^ h. While this is cooking cut i small onion into slices and put in the frying, pan with i T butter. Cook slowly and when the onion is perfectly tender, but not brown, add 2 stalks of celery cut into small pieces, and a bit of bayleaf. When the barley is transparent all the way through add the mixture from the frying pan, i T butter, I t salt, and a dash of pepper. Press through a vegetable sieve, reheat and serve. For Croutons see Lesson 2. For Cocoa see Lesson 2. Preparing the Meal Start barley cooking an hour before lunch time. Allow 20 m for the cooking of the onion in the butter. Make the croutons and cocoa and finish the soup. Serve with the croutons, then the cocoa, beating well before serving. Lesson 24 SCALLOPED CODFISH AND RICE STEWED TOMATOES APPLE SALAD KRUMMEL TORTA Scalloped Codfish and Rice