Lessons in cooking through preparation of meals

Often the wish-bone and the flesh attached to it are cut off and the rest of the breast chopped in two parts at the bone ; these, however, while convenient for serving, are not natural divisions. Be very careful to remove the lungs and the kidneys, which are the dark brown substance lying in the hollows under the backbone. Wash thoroughly in soda water, rubbing the skin well with a cloth. Place the pieces of chicken in a saucepan, cover with i quart of boiling water, add an onion with a clove pressed into it, a bit of bayleaf, and ^ t salt. Boil 10 m, skim off the coagulated juices which rise to the top, lest they settle upon the chicken and cause it to look unsightly, then lower the flame and let cook below the boiling point until the chicken is tender. Add the dumplings, made according to directions given in Lesson 33. When done, remove at once to a hot platter, add % c flour mixed with % c water to the broth, and cook until thick, stirring all the time. Place chicken in the center of the platter with the dumplings forming a border. Pour the gravy over all. Creamed Turnips Wash and pare the turnips and put on to cook, after being cut in small pieces, in boiling salted water. Cook about 20 m, or until tender. Drain, and cover with i c medium White Sauce. (See "Helpful Suggestions," Part I.) For Mashed Potatoes see Lesson 3. For Fruit Pudding see Lesson 58. Preparing the Meal The chicken may be prepared for cooking on Saturday, then placed in a covered dish in a cool place until ready to cook on Sunday. If one possesses a "fireless cooker," after boiling the chicken for 10 m it may be placed in a "cooker" and left for 3 h or more, depending upon the age and toughness of the fowl. If a "fireless cooker" is not available, then put the chicken on to cook about 2 h before dinner time, or if very tough more time should be allowed. About 40 m before serving, wash and pare the potatoes and turnips and put on to cook. Twenty minutes or so later make the dumplings and drop into the broth. The pudding, which has been cooked the day before, may be reheated by steaming over the chicken while it is cooking. Make the cream sauce for the turnips, mash the potatoes, cream the turnips, thicken the broth, and serve the dinner. Sunday Lesson 63 OYSTER STEW — CRACKERS NUT BROWNIES CANNED FRUIT Oyster Stew Examine each oyster, remove any bits of shell, but retain all the oyster crabs, which are considered a delicacy. In a double-boiler heat 2 c milk. Drain the liquor from the oysters, heat to the boiling point, and strain through a cheesecloth. Add to the hot milk, thicken with 2 T butter, 2 T flour, creamed together, and season with 3^ t salt and a dash of pepper. When creamy add the oysters, cook until plump and the gills begin to curl. Pour into a hot tureen and serve at once with crackers. For Nut Brownies see Lesson 58. For Cocoa see Lesson 2. Preparing the Meal Twenty minutes before supper time prepare the oyster stew. Sufficient milk for the cocoa as well as for the soup may be heated at the same time. Cook the cocoa mixture and add the desired amount of hot milk to it and let stand until the stew is done. Serve the supper. THANKSGIVING DINNER Lesson 64 CLEAR TOMATO SOUP — CRACKER CRISPS ROAST TURKEY POTATO STUFFING CANDIED SWEET POTATOES