Lessons in cooking through preparation of meals

Heat I quart of milk in a double boiler ; while this is heating, caramelize ^ c sugar by boiling with j4 c water until golden brown in color. Then pour slowly into the hot milk, stir and cook until thoroughly dissolved. The high temperature of the syrup will raise that of the heated milk, causing violent boiling. Hence, care is necessary in combining the two. Now proceed according to directions given in Lesson 12 for Baked Custard, using 4 eggs, >4 t salt, but no sugar. Nut Blanc Mange See Lesson 15, adding 1 c finely chopped nut meats just before molding. English walnuts, pecans, almonds, etc., are all good. Apple Sauce Pare, quarter and core 6 tart, juicy apples; add 1/2 c water and cook until tender, having a hot fire so that the apples may be cooked quickly. Add a few grains of salt, sweeten to taste and cook enough longer to dissolve the sugar. Chocolate Sauce, see Lesson 6. Salad Dressing, see Lesson 15. Method of Work Immediately after breakfast, work down the Coffee Cake if started the preceding evening, arrange in the pans with the sugar mixture and stand in a warm place to rise. If not already started, make the sponge with a whole yeast cake and set away in a warm place for the first rising. It should be kept especially warm, between 80° and 90° F, if started in the morning. While the Coffee Cake is rising, which will take between I and 2 h, according to the time of starting the dough, make the Cheese Crumpets and set aside to cool. Start the sugar to caramelizing and the milk to heating for the Custard and Blanc Mange, and then make the Drop Cakes. Place in the oven and finish the Custard, reserving some of the milk for the Blanc Mange. By this time the Coffee Cake, if started by the long process, is ready to be baked. Also the Custard, set in a pan of water, may be put into the oven, if there is room. If not, let it wait until the cakes are done. Now finish the Blanc Mange and while it is cooking make the Apple Sauce. When finished, make the Chocolate Sauce and, if necessary, a supply of Salad Dressing. The Coffee Cake, if started by the short process, should now be baked. It should be worked down and put in the pans after making the Drop Cakes and before making the Custard. Saturday Lesson 38 CHEESE CRUMPETS — CRACKERS BREAD AND BUTTER TEA Cheese Crumpets See Lesson 37, under Saturday Morning Baking. Preparing the Meal Ten minutes before lunch time, turn the crumpets out of the mold, cut, sprinkle with ^ c grated cheese, place in the oven and brown. Make the tea and serve the lunch. Saturday Lesson 39 HAMBURG CAKES SMOTHERED POTATOES STEWED CORN BAKED CARAMEL CUSTARD Hamburg Cakes Have the butcher grind i pound of round steak twice, or put it through the meat grinder at home. The second grinding thoroughly cuts up all the larger pieces that escaped the first. Mix y2 c stale bread crumbs with ^ to ^ c milk, according to the dryness of the bread. Add ^ t salt, i egg well beaten and the ground meat. Also if desired 5^ onion chopped fine may be added. Mix well, shape into cakes, about y2 inch thick, and pan broil in a hot frying pan. Smothered Potatoes