Lessons in cooking through preparation of meals

Heat I pint of milk in a double boiler. When hot stir into it a mixture made of 1 t cornstarch and ^ c sugar mixed to a paste with a little cold milk or water. Stir until the mixture thickens, then cook for 15 m or longer, stirring occasionally. Beat I egg, add to it ^ c sugar and % t salt ; mix well. When the cornstarch mixture is nearly done very slowly add the egg, cook a minute or so longer, then remove from the fire. Cool before serving. When cold add ^ t vanilla. Stuffed Potatoes Bake good sized potatoes for i h, scoop out, mash, refill the shells and brown. See Lesson 15, page 28. Preparing the Meal About i}i h before dinner time wash and scrub the potatoes for dinner and place in the oven to bake. Prepare the corn and tomatoes for scalloping, then make the cannelon of beef. Put the meat in the oven as soon as prepared and the corn at the same time. Slice the bananas on the shortcake that was prepared in the morning, cut into individual portions, put on the plates and pour the English Cream over each. By this time the potatoes should be baked. Remove from the oven, cut off the tops, scoop out the interiors, mash, season and refill the shells. Place in the oven a few minutes longer for a final browning. Remove the meat from the oven to a hot platter and make gravy if desired. Serve the corn from the dish in which it was baked. If the "good" in the meat pan is not used for gravies, add a little hot water, thoroughly scrape up all particles adhering to the pan, and save for future gravies, soups, etc. Friday Lesson 77 APPLE SAUCE TRIPE FRIED IN BATTER CORN BREAD COFFEE Tripe — Fried in Batter Make a batter by beating 2 eggs until light, adding to them ^ c milk i T melted butter, and i c flour sifted with % t salt and 2 t sugar. Beat the whole mixture together until smooth and light. Tripe as it comes from the market is usually cooked and sometimes pickled. More cooking is generally needed to make it perfectly tender and if pickled, to remove some of the vinegar. Cut the tripe in pieces suitable for serving and boil, either in milk or water, or equal parts of each, until tender. This will require about 3^ h. Remove from the water, dry, dip into the batter, draining off as much as possible, and fry in deep fat. Cornbread Sift together }i c cornmeal, ^ c flour, ^ t salt, j4 t soda, and i T sugar. Mix with i beaten egg, and i c thick sour milk. Bake in a moderate oven 30 m. Apple Sauce Use 6 tart apples, ^ c water, ^ t salt, sugar to taste. See Lesson 37, page 56. Preparing the Meal First put the tripe on to cook, then make the cornbread. Now make the coffee and dish the apple sauce which must be made previously. Make the batter for the tripe. Use the same bowl for making this batter as was used for making the cornbread. Fry the tripe and serve the breakfast. To save time the tripe may be cooked the preceding day and so be ready for frying in the morning. After breakfast make graham bread and blanc mange. Friday Lesson 78 CABBAGE MOULD WITH MEAT BALLS AND TOMATO SAUCE GRAHAM BREAD TEA Cabbage Mould Cut and reserve the interior leaves from a rather large head of cabbage, and gently steam, until tender, the large outside leaves, being very careful to preserve the shape.