Lessons in cooking through preparation of meals

Kohl-rabi is a cross between a cabbage and a turnip. It stores its nourishment just above the ground in a turniplike swelling of the stem from which the leaves spring. To cook remove the leaves and cut a thick paring from the outside, removing all the woody portion. Cut the flesh into slices J^ inch thick. Throw them into boiling salted water, boil rapidly for 30 m, uncovered. Drain and serve with a cream sauce, or Sauce Hollandaise. Sauce Hollandaise Put a bit of bay leaf and i T chopped onion into 2 T vinegar, bring to the boiling point, then cool. Melt 2 T butter, add i T flour, and when well blended add gradually I cup boiling water. Stir until boiling, then add the strained vinegar. Take from the fire and stir in gradually the yolks of 2 eggs. Heat very gently just a moment, add ^ t salt and a dash of pepper, pour over the kohl-rabi and serve at once. Baked Rice Pudding Blanch 6 T rice according to directions given in Lesson 24. Add 4 c milk and cook in a double-boiler for ^ h. Add ^ c sugar and 3^ c raisins, scalded and seeded, pour into a baking dish and bake i h or longer in a moderate oven. As soon as the first crust forms, which will be in about 15 m, stir it down, at the same time stirring the rice. Do this again in about 20 m or so, then allow the last crust to form and brown. Serve plain, with sugar and cream, or with hard sauce. Preparing the Meal About 2 h before lunch, blanch the rice and cook in the double-boiler. While rice is cooking get the fish ready for baking. Then start the potatoes and kohl-rabi cooking. Bake fish on top shelf of oven while rice is cooking on lower. Wash the dishes used so far, wiping any knives and forks used for the fish with lemon juice to remove the odor of the fish. Reheat the bouillon made the preceding day, then make the Sauce Hollandaise for the kohl-rabi, quarter a lemon and wash a little parsley for garnish. When the potatoes are tender, drain and mash. Drain the kohl-rabi and cover with the sauce. Remove the fish from the oven to a hot platter garnished with parsley and lemon quarters. Serve the dinner at once, leaving the rice in the oven, with no gas burning, however, until time for dessert. Saturday Lesson 58 FARINA FISH CAKES BREAKFAST MUFFINS Breakfast MufBns Sift together 2 c flour, i t salt, 4 t baking-powder, and 2 T sugar. Beat i egg until light, add % c milk, and stir at once into the dry mixture. Add i T melted butter and % c broiled bacon cut into small pieces. Mix well and pour into hot greased muffin rings. Bake about 25 m in a hot oven. For Farina see Lesson 19. For Fish Cakes see Lesson 37. Preparing the Meal Start cereal to cooking. Make the muffins. While baking make the fish cakes from the mashed potatoes and baked fish left from the preceding evening. Or if desired the cakes may be made the evening before and set away in a cool place until morning. While browning make the coffee. Serve the cereal, then the fish cakes, muffins and coffee. Saturday Morning Baking The following dishes for the Saturday and Sunday meals should be prepared in the order given : Brown Bread See Lesson 17. Fruit Pudding