Lessons in cooking through preparation of meals

The pudding, which was prepared at noon, may now be turned out on the serving dishes. When everything is ready, lay the dumplings around the edge of a platter, fill the center with stew and potatoes. Serve at once. Friday Lesson 34 BROWNED HASH CATSUP Browned Hash Put meat and potatoes left from dinner the preceding evening through the meat grinder ; moisten with gravy. Put into a hot buttered frying pan and when well browned, turn one-half over the other like an omelet and serve. Preparing the Meal Heat water for coffee. Make the hash. While browning make the toast and coffee. Keep hot. Serve the oranges, then the hash, toast and coffee. Friday Lesson 35 SCALLOPED TOMATOES BREAD AND BUTTER COTTAGE CHEESE TEA Scalloped Tomatoes Drain the liquid from a can of tomatoes and reserve. Cover the bottom of a baking dish with a layer of the solid tomatoes. Over this sprinkle salt and pepper and dots of butter, using about i T butter for each layer. Cover with a layer of cracker or bread crumbs, then another layer of tomatoes, and so on until the tomatoes have all been used, having buttered crumbs on the top. Bake 20 m in a hot oven. Cottage Cheese Heat thick sour milk over hot water until the curd and whey separate. This is accomplished at a low temperature, and for tender cheese the temperature should not go over ioo° F. Pour into a sieve, rinse if desired until all sour taste is removed, and let stand several hours, or until all the whey has drained off. Add salt, pepper and melted butter, form into balls and serve cold. Preparing the Meal Twenty minutes before lunch time prepare the scalloped tomatoes. While baking mold the cottage cheese, which should have been made in the morning, or even the preceding day, into balls and arrange on lettuce leaves. Make the tea and serve the meal. While preparing this meal make the blackberry sponge for dinner. Friday Lesson 36 TOMATO BOUILLON — CROUTONS FINNAN-HADDIE A LA DELMONICO MASHED POTATOES BROWNED PARSNIPS BLACKBERRY SPONGE Tomato Bouillon To I pint of tomatoes, or if desired, tomato juice only, add 15^ pints plain soup stock, 3^ T chopped onion, ^ bayleaf, 3 cloves and yi t celery seed. Mix well together, boil 20 m, strain and serve. Bouillon cubes may be used instead of stock if the latter is not available, using 4 cubes to i quart of hot water. Or beef extract may be used in the proportion of 4 t to i quart of hot water. Directions for making stock will be given later. Finnan-Haddie a la Delmonico Wash I pound of fish thoroughly ; then soak ^ h in cold water; drain, cover with water just below the boiling point and let stand 15 m; drain and wipe dry. Remove the skin and bones and separate into flakes. Put the flaked fish into a buttered serving dish, pour over it Thin White Sauce (p. 38) equal in quantity to the fish, about 2 c, cover with buttered crumbs, and bake in a hot oven long enough to brown the crumbs and to thoroughly heat the fish. Browned Parsnips Scrape, halve and boil 4 good-sized parsnips. When tender, drain and heat in a skillet with 2 T butter until golden brown in color. Blackberry Sponge