Break the contents of 3^-pound package macaroni into pieces 3^ inch long. Boil about 20 m, or until tender. Pour into a sieve, rinse with cold water, and put into a mixing bowl. Cook 3 eggs✪ Macaroni Salad until hard, according to directions given in Lesson i. When cold, slice and add to macaroni. Add 3^ c celery cut into short pieces. Cover with Salad Dress- ing (L. 15) and serve very cold. Cup Cakes Cream Yz c butter, add i c sugar and mix until well creamed together. Add the yolk of i egg and beat well. Mix and sift 2 c flour and 2 level t baking powder. Add to the cake alternately with i c milk. Mix and beat well, then cut and fold in the stiffly beaten white of i egg, and i t vanilla. Bake in greased muffin rings 30 m in a moderate oven. Preparing the Meal Heat the water for tea about 5 m before lunch time, then make the salad, the eggs and macaroni having been cooked. Make the tea and serve the lunch. The cup cakes may be made immediately after breakfast or before this meal. DINNER Tuesday Lesson 27 flank steak STUFFED AND BAKED CREAMED POTATOES CHILI SAUCE PEACH SHORTCAKE Flank-Steak Stuffed and Baked Wipe the steak clean with a damp cloth; carefully re- move the skin and fat and lay it flat on a board ; moisten ^ c crumbs with stock or hot water, add i t salt, ^4 t pepper, 5^ onion chopped fine, and i T chopped parsley. Spread this mixture on the meat evenly, then roll with the grain so that when sliced it will be cut across the grain, tie with twine, turning in the ends to make it even and shapely. OCTOBER MENUS 47 Dice an onion, cairot and turnip and lay them in the bak- ing pan; on top of them lay the roll of meat, pouring in enough stock or water✪ Flank-Steak Stuffed and Baked to fill the pan to the depth of i inch ; cover and place in a slow oven to cook at least 3 h, longer if possible. When cooked, remove the meat and thicken the broth with flour, using 2 T to a cup of liquor. Peach Shortcake For Shortcake follow directions given in Lesson 10 for baking powder biscuits. Instead of cutting the dough into biscuits, roll it out into 2 sheets of equal size, about ^ inch thick. Spread one side of each sheet with butter and put the buttered sides together in baking. Bake in a hot oven 12 or 15 m. When done, split the two sheets apart, cover the lower layer with peaches, previously sliced and sweet- ened ; replace the top layer, cover with peaches, cut into squares and serve. When fresh peaches are not available canned or evapo- rated peaches may be substituted. For Creamed Potatoes see Lesson 12. Preparing the Meal Prepare the meat 3 h before dinner time. Wash, pare and dice the potatoes, and cook about 15 m before dinner, or until tender. Cold boiled or baked potatoes may be util- ized for creamed potatoes. Make the shortcake and while it is baking make the cream sauce for the potatoes. Increase the heat of the oven while the shortcake is baking. Take the meat from the oven, place on a hot platter, cutting and removing, the cords before serving. Put the vegetables around the edge of the platter and pour the thick- ened broth over all. Keep shortcake hot in the oven while serving the dinner. BREAKFAST Wednesday Lesson 28 FARINA WITH STEWED PRUNES MILK TOAST COFFEE 48 LESSONS IN COOKING Milk Toast Toast slices of bread, cut about 3^ inch thick; when brown cut diagonally across both ways. ✪ Milk Toast

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Break the contents of 3^-pound package macaroni into pieces 3^ inch long. Boil about 20 m, or until tender. Pour into a sieve, rinse with cold water, and put into a mixing bowl. Cook 3 eggs until hard, according to directions given in Lesson i. When cold, slice and add to macaroni. Add 3^ c celery cut into short pieces. Cover with Salad Dress- ing (L. 15) and serve very cold. Cup Cakes Cream Yz c butter, add i c sugar and mix until well creamed together. Add the yolk of i egg and beat well. Mix and sift 2 c flour and 2 level t baking powder. Add to the cake alternately with i c milk. Mix and beat well, then cut and fold in the stiffly beaten white of i egg, and i t vanilla. Bake in greased muffin rings 30 m in a moderate oven. Preparing the Meal Heat the water for tea about 5 m before lunch time, then make the salad, the eggs and macaroni having been cooked. Make the tea and serve the lunch. The cup cakes may be made immediately after breakfast or before this meal. DINNER Tuesday Lesson 27 flank steak STUFFED AND BAKED CREAMED POTATOES CHILI SAUCE PEACH SHORTCAKE Flank-Steak Stuffed and Baked Wipe the steak clean with a damp cloth; carefully re- move the skin and fat and lay it flat on a board ; moisten ^ c crumbs with stock or hot water, add i t salt, ^4 t pepper, 5^ onion chopped fine, and i T chopped parsley. Spread this mixture on the meat evenly, then roll with the grain so that when sliced it will be cut across the grain, tie with twine, turning in the ends to make it even and shapely. OCTOBER MENUS 47 Dice an onion, cairot and turnip and lay them in the bak- ing pan; on top of them lay the roll of meat, pouring in enough stock or water to fill the pan to the depth of i inch ; cover and place in a slow oven to cook at least 3 h, longer if possible. When cooked, remove the meat and thicken the broth with flour, using 2 T to a cup of liquor. Peach Shortcake For Shortcake follow directions given in Lesson 10 for baking powder biscuits. Instead of cutting the dough into biscuits, roll it out into 2 sheets of equal size, about ^ inch thick. Spread one side of each sheet with butter and put the buttered sides together in baking. Bake in a hot oven 12 or 15 m. When done, split the two sheets apart, cover the lower layer with peaches, previously sliced and sweet- ened ; replace the top layer, cover with peaches, cut into squares and serve. When fresh peaches are not available canned or evapo- rated peaches may be substituted. For Creamed Potatoes see Lesson 12. Preparing the Meal Prepare the meat 3 h before dinner time. Wash, pare and dice the potatoes, and cook about 15 m before dinner, or until tender. Cold boiled or baked potatoes may be util- ized for creamed potatoes. Make the shortcake and while it is baking make the cream sauce for the potatoes. Increase the heat of the oven while the shortcake is baking. Take the meat from the oven, place on a hot platter, cutting and removing, the cords before serving. Put the vegetables around the edge of the platter and pour the thick- ened broth over all. Keep shortcake hot in the oven while serving the dinner. BREAKFAST Wednesday Lesson 28 FARINA WITH STEWED PRUNES MILK TOAST COFFEE 48 LESSONS IN COOKING Milk Toast Toast slices of bread, cut about 3^ inch thick; when brown cut diagonally across both ways.

Lessons in cooking through preparation of meals