Lessons in cooking through preparation of meals

Reheat the previously cooked cereal. Separate the eggs and get everything ready to make the omelet. Make the coffee and toast and get the omelet pan ready. Finish the omelet and pour it into the hot buttered pan. Set over a low flame covered tightly and let cook while the cereal is being eaten. Then serve the omelet, toast and coffee. Sunday Lesson 84 CORN SOUP — WAFERS ROAST BEEF YORKSHIRE PUDDING FRAN CON lA POTATOES LEMON SPONGE — SOFT CUSTARD Corn Soup Chop 3^ can corn, add i c water and simmer for 30 m, then rub thru a sieve. Scald i c milk with a thin slice of onion, when corn is ready, remove onion from the milk, add the corn, bind with a roux made of I T butter and i T flour, and season. Serve at once. Roast Beef For an oven roast select the rib piece. Have the rib removed and the roast rolled, but be sure to have the rib sent home with the roast. This with the tough parts of the roast that may be left and the outside skin, which will give it a good flavor, will make a fine soup for the next day. Wipe the roast with a damp cloth, sear on all sides in a hot skillet, season, set on a rack in a dripping pan, and bake at a low temperature allowing i h for the first 3 pounds and 20 m for each pound over. Baste frequently. Franconia Potatoes Pare and quarter medium sized potatoes, parboil for 5 m, drain and place in the roasting pan with the meat. Baste together with the meat. Yorkshire Pudding Sift I c flour with }i t salt. Add i c milk beating the batter until smooth and velvety. Then add 2 eggs beaten light. Cover the bottom of a hot baking pan or gem tins with the fat from the roast beef. Pour in the batter 3^ inch deep. Bake in a hot oven for 20 m basting after it is well risen with the fat from the pan in which the meat is roasting. Cut in squares when serving. Preparing the Meal For a 4 pound roast allow about ij^ h. After the roast has been in the oven ^ h prepare the potatoes, parboil, and place in the pan with the roast. Then make the Yorkshire Pudding. While that is baking remove the Lemon Sponge made the preceding day from the mould to a serving dish. When the meat and potatoes are done remove from the pan to a hot platter and vegetable dish and make the gravy. Serve the dinner. Sunday SUPPER Lesson 85 CREAMED SWEETBREADS ON TOAST devil's food CAKE PRESERVED STR.\WBERRIES Creamed Sweetbreads Add parboiled sweetbreads broken into small pieces to 2 c Medium White Sauce (4 T butter, 4 T flour, 2 c milk), reheat, and serve on toast. Cocoa One-eighth t salt, 3 c milk, i c boiling water, 2 T cocoa, 2 T sugar, 1 t cornstarch. See lesson 2, page 13. Preparing the Meal Cook the sweetbreads on Saturday so that all that is necessary on Sunday is to make the White Sauce, which should be cooked about 15 m before supper time. While cooking make the cocoa, then the toast. Cut the cake, pour the strawberries into a berry dish. Add the sweetbreads to the White Sauce. Dip each slice of toast quickly into boiling salted water, place on a platter, and pour the Creamed Sweetbreads over them. CHRISTMAS DINNER Lesson 86 SHRIMP COCKTAIL ROAST GOOSE — APPLE AND PRUNE STUFFING RICED POTATOES TURNIP SOUFFLE CURRANT JELLY WALDORF SALAD IN RED APPLE SHELLS SNOW BALLS WITH STRAWBERRY SAUCE