Lessons in cooking through preparation of meals

Melt 2 T butter, add 2 T flour and 5^ t sugar. When blended add i T cream and }i c cooked spinach, chopped fine. Beat well, remove from the fire, add 2 eggs, one at a time. Season with salt and pepper to taste and about }i t ground mace. Fill a tablespoon with the mixture, making it level with the edge of the spoon, slip it off into a pan of boiling water, and poach 4 or 5 m, or until firm. Six or more balls may be cooked at the same time. Drain in a collander while making the cream sauce in which they are to be served. Canned spinach may be used when the fresh is not in the market. Vanilla Sauce Mix together 5^ c sugar, i T cornstarch, and % t salt. Add gradually, stirring constantly, i c boiling water, and boil the mixture 5 m or longer. Remove from the fire, add 2 T butter, ^ t salt, and i t vanilla. For Chocolate Bread Pudding see Lesson 30. Preparing the Meal About 1 54 hours before dinner time prepare and cook the ragout. Then blanch 3^ c rice according to directions given in Lesson 24, and cook in double-boiler, with 2 c water, ^ h or until tender. Make the bread pudding and bake. Prepare the spinach balls for cooking. Make the sauce for the pudding, then the cream sauce for the spinach balls. Cook the balls in hot water. Arrange the rice in a border on a hot platter, fill the center with the ragout, and serve the dinner. Sunday Lesson 61 GRAPEFRUIT CORNFLAKES — CREAM AND SUGAR SOFT-COOKED EGGS BUTTERED TOAST Soft Cooked Eggs Cover the eggs with cold water, put on the fire and heat slowly to the boiling point. Remove from the water and serve at once. For Grapefruit see Lesson 40. For Buttered Toast see Lesson i. Preparing the Meal Make the coffee, then the toast, and crisp the cornflakes in the oven. Place the grapefruit, prepared the evening before, on fruit plates and set on the table. When the fruit has been eaten serve the cereal. Just before sitting down to breakfast cover the eggs completely with cold water and place over a slow fire. By the time the cereal is finished the eggs will be nicely cooked. Serve in a hot dish, covered with a napkin, with the coffee and toast. Sunday Lesson 62 STEWED CHICKEN — DUMPLINGS MASHED POTATOES CREAMED TURNIPS CRANBERRY JELLY FRUIT PUDDING HARD SAUCE Stewed Chicken Singe the chicken by passing it quickly several times over a direct flame. Remove the pin feathers and tendons, and oil sac from the tail, then separate the fowl into pieces at the joints. Beginning with the legs, cut through the loose skin between the legs and the body, bend the leg and cut off at the joint; by moving the legs a little the joint between the "second joint" and the drumstick may be ascertained; cut through the flesh at this point, then sever the ligaments. Cut through the skin and flesh on the under side where the wing joins the body, and disjoint the wing. Make an incision between the end of the breast-bone and the tail, then remove the internal organs. Cut through the ribs and the articulation at the top of the collar bone, thus separating the breast and back; divide the back by cutting through the middle crosswise and breaking at the joint.