Lessons in cooking through preparation of meals

Pass any meat left from the beef cannelon the preceding evening through a meat grinder, and mix with enough Thick White Sauce (p. 38) to form balls of it. If no meat is left raw meat may be ground, made into balls and broiled. Make a Tomato Sauce according to directions, p. 125. Either put the meat balls in the steamer with the cabbage to heat, or else drop them into a saucepan of boiling water until thoroughly hot. Of course this latter is unnecessary if the meat has to be cooked. When the cabbage is tender, remove from the steamer, fill the center with the hot meat balls, and pour the Tomato Sauce over all. Serve at once. Graham Bread Sift 3 c graham flour, i^ t soda, and 2 t baking-powder thoroughly. Add 1/2 c brown sugar, ^2 c molasses, and 2)4 c sour milk, and beat well. Steam 3 h. If the process is to be hurried, put into small moulds such as ^ pound baking-powder tins and steam i h. Preparing the Meal Make the graham bread immediately after breakfast. Then about 35 m before lunch time, prepare the cabbage and start to cooking. While the cabbage is cooking prepare the meat balls and put in with the cabbage. Then make the Tomato Sauce. Make the tea and serve the lunch. Friday Lesson 79 BOILED SALMON — EGG SAUCE MASHED POTATOES CARROTS IN TURNIP CUPS PRUNE BLANC MANGE Boiled Salmon In cooking fish in boiling liquid two things must be kept in mind, appearance and nutritive value. Cold liquid draws out the juices, while plunging the fish in boiling liquid causes the skin to contract and crack. Consequently a medium course must be pursued. Select a piece from the middle cut of salmon, say 2 or 3 pounds. Lower the fish fastened on a fish rack, or in the absence of this utensil, in a frying basket, or wrapped in a piece of cheese cloth, into hot water ; bring quickly to the boiling point ; then let simmer until the flesh separates readily from the bones, and no longer. After the simmering begins the cooking will take from 5 to 8 m per pound, according to the thickness of the fish. Let the liquid just cover the fish; add 13^2 t salt and i T vinegar or lemon juice for each 2 quarts of water. The vinegar or lemon juice makes the flesh firm and also whitens it. When the fish is done, drain and serve with some sauce, in this case Egg Sauce. Egg Sauce Melt 3 T butter ; add 2 T flour, ^ t salt, and J4 t pepper. Mix well together then add slowly, stirring all the time, i c hot water. Boil several minutes until the flour is thoroughly cooked, then add little by little, 2 T butter. When this is all well beaten into the mixture add 2 hard cooked eggs chopped fine. Pour over the fish and serve very hot. Carrots in Turnip Cups Pare small, well shaped, white turnips. Cut slices from the stem end and with a potato scoop remove the flesh leaving a cup. Throw these into boiling salted water and simmer for 20 m. Lift each one carefully with the skimmer, and turn upside down to drain. While these are cooking, cut young carrots into dice, throw them into a kettle of boiling water, and cook gently 20 m ; drain in a colander. Arrange the turnip cups while hot on a heated chop plate ; add to the carrots 3^ t salt, a dash pepper, and ^ c cream, or