Lessons in cooking through preparation of meals

Blanch % cup rice by covering with 2 c cold water ; put over the fire, stirring occasionally while heating to prevent its sticking; boil 5 m, drain on a sieve and rinse with cold water. The rice is now beautifully white and clear and the grains do not adhere. Return to the fire in a double boiler, add 134 c milk, and i c salt codfish, previously soaked over night. Cook until the rice is nearly done and the milk ab- sorbed. Put in a baking dish in several layers, cover with y2 c medium white sauce. Sprinkle with buttered crumbs, place in the oven and bake about 20 m, or until well heated throughout and browned on top. Stewed Tomatoes Empty the contents of i can of tomatoes into a granite or aluminum saucepan and heat slowly, adding i t salt, 2 T sugar and a dash of pepper. Mix 2 T flour with 2 T butter, add to the tomatoes in the pan. Mix thoroughly, boil a few minutes and serve. Apple Salad Dice 3 well flavored apples, add }4 c celery cut into 3/^ -inch lengths, and >4 c nutmeats. Cover with Boiled Salad Dressing (L. 15) and serve cold on a bed of lettuce. Krummel Torta Beat 2 eggs until light, add i c sugar, 3^ c breadcrumbs, I c chopped dates, i c chopped nuts, and i t baking powder. Mix well together, put into a shallow pan, and bake ^ h in a slow oven. Serve either plain or with plain or whipped cream. Cut in squares to serve. OCTOBER MENUS 45 Preparing the Meal About I h before dinner time blanch the rice and start it to cooking with the codfish. Light the oven burners and make the Krummel Torta. By this time the rice and fish are ready to be scalloped. When that is done prepare the tomatoes and heat. Pare and dice the apples and add to the chopped nuts and celery. Cover with the Salad Dressing (L. 15) which should have been made previously, and serve on the lettuce leaves on salad plates. Set in a cool place until ready to use. Serve the dinner. Keep the Krummel Torta hot in the oven until time to serve. BREAKFAST Tuesday Lesson 25 OATMEAL — CREAM AND SUGAR BAKING POWDER CINNAMON ROLLS COFFEE Cinnamon Rolls Make the same as Baking Powder Biscuits (L. 17), using 2 c flour, 4 t baking powder, >^ t salt, >< T butter, ly2 T lard, ^ c milk. Instead of cutting into biscuits, roll the dough out into a sheet about 3^ inch thick and spread with a mixture made of 34 c butter creamed with ^2 c sugar and 4 t cinnamon. Then roll the dough like a jelly roll, pressing the ends together, to keep sugar mixture in, and cut into slices yi inch thick. Place in a baking pan and bake 12 m in a hot oven. Preparing the Meal Start the cereal to cooking. Heat the water for coffee. Light oven burners. Get out materials, make the cinnamon rolls and place in the oven. While baking make the coffee. When all is ready, serve the cereal, then the rolls and coffee. Keep rolls hot according to directions in Lesson 4. Immediately after breakfast, while washing the dishes, cook the macaroni and the 3 eggs for the salad required for luncheon. Make Cup Cakes for luncheon if convenient. 46 LESSONS IN COOKING LUNCHEON OR SUPPER Tuesday Lesson 26 MACARONI SALAD BREAD AND BUTTER CUP CAKES TEA Macaroni Salad