Lessons in cooking through preparation of meals

Heat ^ c orange juice and % c sugar over hot water; beat the yolks of 2 eggs, add 34 c sugar, stir into the hot mixture and cook until the spoon is coated with the custard ; add i T of gelatine, softened in ^ c cold water and strain the entire mixture into i^^ c cream. Stir over ice water until the gelatine begins to stiffen, then pour into the empty shells of orange skins. Care must be taken in extracting the juice from the oranges not to break the skins so that the pulp may be scraped out and the cavities filled. It may be put into a large or individual molds instead of orange cups. After the jelly has become stiff cover the tops of the oranges with the egg whites beaten stiffly with ^ c sugar. Serve very cold. Preparing the Meal Prepare and bake the scalloped pumpkin and rice, then cook the meat. Prepare the mashed potatoes, using those left from the preceding day. Make the gravy. Serve the dinner, the dessert being already made. Wednesday Lesson 49 STEWED APRICOTS OATMEAL FRITTERS BUTTERED TOAST Stewed Apricots Wash }4 pound dried apricots well, then cover with hot water and soak over night, or if more convenient, several hours during the day, so that they may be cooked the same day. Cook very slowly in the same water in which they were soaked, until tender throughout, and yet have retained their shape. If necessary, add sugar. Oatmeal Fritters Put leftover oatmeal into a small mold and stand away to harden. When ready to use turn it out, cut in slices }^ inch thick and then into strips i inch wide ; dip in egg, roll in bread crumbs and fry. Drain on brown paper, dust with powdered sugar and serve. For Buttered Toast see Lesson i. Preparing the Meal Egg and crumb the croquettes. While the fat is heating make the coffee and toast. Fry the croquettes and serve the breakfast. Wednesday Lesson 50 SALMON TIMBALES — CREAM SAUCE BREAD AND BUTTER COCOA Salmon Timbales Remove all the skin and bones from a small can of salmon and chop fine. Add the yolks of three eggs and mix well. Then add i c bread crumbs, yi t salt, dash pepper and 2 T melted butter. Mix all the ingredients well and add the stiffly beaten whites of the eggs. Fold in carefully and thoroughly and then put the mixture in greased timbale molds and steam J/2 h or place the molds in a pan of hot water and bake in the oven. Cook slowly until the timbales are set. Serve with White Sauce, using the liquor from the salmon in place of part of the milk. For Cocoa see Lesson 2. Preparing the Meal About }i h before lunch prepare and bake the Salmon Timbales. While cooking make the White Sauce and Cocoa. Serve the Timbales either turned out on the platter or individually, with the Sauce poured around each. Wednesday Lesson 51 ROAST LAMB — MINT SAUCE POTATOES A LA MAITRE HOTEL CARROTS INDIAN PUDDING HARD SAUCE Roast Lamb Remove the pink skin and superfluous fat from a leg of lamb; cut the leg bone short, set in a hot oven for 15 m, then reduce the heat, dredge with salt, pepper and about 3 T flour, and baste with bacon or salt pork drippings and hot water. Cook about i>4 h, longer if liked well done. Serve with Mint Sauce. Mint Sauce