Lessons in cooking through preparation of meals

Sift ij^ c flour, 2 t baking-powder and ^ t salt into a mixing bowl. To i c rich milk add the beaten yolks of 2 eggs, and add this mixture to the flour. Mix well, then cut and fold in the stiffly beaten whites of the eggs. Have both sides of the waffle iron hot and well greased ; put a tablespoonful of the mixture into each compartment and let down the top. When the waffle is baked on one side turn the iron to brown the other. Serve at once with butter and syrup, or sprinkled with powdered sugar. Ralston Food Three-eighths c Ralston Food, 2 c boiling water, j4 t salt. Preparing the Meal Cook the cereal the day before and in the morning reheat it. Prepare the table and make the coffee. Make sugar syrup if no maple syrup is on hand. While making the waffle batter have the iron on the stove heating. As soon as the cereal is eaten bake some of the waffles and serve. Waffles must be eaten as soon as they are baked to be at their best. Serve the coffee with the waffles. After breakfast make the Shortcake and the English Cream for the dinner. Thursday Lesson 75 RABBIT STEW BREAD AND BUTTER TEA Rabbit Stew Into a saucepan put any pieces of hare left from the preceding evening. Also add i c stewed tomatoes, 2 raw potatoes cut into dice, ^ onion sliced very thin, a bit of parsley and i c of hot water. Cook tightly covered until the potatoes are tender. If necessary thicken the gravy with a paste made of flour and water. Preparing the Meal About y2 h before lunch put the stew on to cook. Ten minutes before it is done set the table and make the tea. Then serve the lunch, Thursday Lesson 76 CANNELON OF BEEF STUFFED POTATOES SCALLOPED CORN AND TOMATOES BANANA SHORTCAKE WITH ENGLISH CREAM Cannelon of Beef Pass 2 pounds round steak through the food chopper several times; add ^ c breadcrumbs, wrung dry after having soaked in water, i Ggg well beaten, i T finely chopped parsley, i t salt, i t onion juice, % t mace, and % t pepper. Mix all the ingredients thoroughly, and shape in a roll. Bake on a rack in a small pan between 20 and 30 m. Baste frequently with fat from salt pork and hot water. Scalloped Corn and Tomatoes In the bottom of a buttered dish put a layer of cooked corn; over this a layer of bread or cracker crumbs; then sprinkle with salt and pepper and dots of butter; then a layer of stewed tomatoes. Over the tomatoes place another layer of corn and proceed as above until the dish contains the desired quantity. Sprinkle the top with crumbs and dots of butter. Place in the oven and bake about 20 m or until well heated throughout and browned on top. This may be baked in individual moulds if desired. Banana Shortcake Cream ys c butter and i c sugar. Add the yolks of 2 eggs and mix together until light and creamy. Now add alternately y2 c milk and i}i c flour sifted with 2^ t bakingpowder. Lastly cut and fold in the beaten whites of 2 eggs. Bake in a square layer in a moderate oven 30 m or longer. When baked cover the top with a thick layer of sliced bananas and over the whole pour a thick English Cream made as follows : English Cream