Lessons in cooking through preparation of meals

Caution — After meats have been in the cooker long enough to allow the temperature to drop to that of blood heat they must be removed immediately and either cooled quickly or else reheated. Otherwise decomposition sets in very rapidly at this temperature, and if the meat be eaten later may cause serious trouble. Monday Lesson 87 OATMEAL CREAM AND SUGAR BUCKWHEAT CAKES SYRUP Buckwheat Cakes To 2 c scalded milk, cooled, add ^4 cake of yeast dissolved in Yz c lukewarm water, Yz t salt, and buckwheat flour to make a thin batter, about 2 c. Let rise over night in warm place. In the morning stir well, add i T molasses, 34 t soda, dissolved in 2 T lukewarm water. Mix well together and drop by spoonfuls on a hot greased griddle ; cook on one side ; when puffed, full of bubbles, and cooked on the edges, turn and cook on the other side. Serve with butter and syrup. Oatmeal Use y^. c rolled oats, 2 c boiling water, ^ t salt. Preparing the Meal Reheat the oatmeal previously cooked. Make the syrup if not on hand. Stir the buckwheat batter and add the molasses and soda. Heat the griddle and make the coffee. Serve the cereal and begin the baking of the cakes. Monday LUNCHEON OR SUPPER • Lesson 88 WELSH RAREBIT ON CRACKERS BREAD AND BUTTER STEWED PEARS Welsh Rarebit Melt I T butter, add 2 t cornstarch, and stir until well mixed, then add gradually Y^ c thin cream, stirring constantly, and cook 2 m. Add ^ pound mild cheese cut into small pieces, and stir until the cheese is melted. Season with 34 t salt, % t mustard, and a few grains of cayenne. Add the yolk of 1 egg beaten slightly, cook 2 m and fold in the stiffly beaten white of the egg. Pour over crackers or toast. Cook in a skillet or chafing dish ; heat slowly after the cheese is added or the rarebit may become stringy. Cocoa Use 3 c milk, i c water, 2 T cocoa, 2 T sugar, i t cornstarch, Y^ t salt, I t vanilla, (p. 13.) Preparing the Meal Make the cocoa, then the rarebit, and serve the lunch. Monday Lesson 89 BRAIZED HEART WITH DRESSING BAKED POTATOES CREAMED ONIONS APPLE FARCI AND CREAM Braized Heart Wash a calf's heart and remove the veins, arteries, and clotted blood; stuff with bread dressing, 1/2 c bread crumbs, 34 c stock or hot water, i t sage, ground, i T chopped onion, 1 t chopped red pepper, and i t salt, and sew together at the top. Sprinkle with salt and pepper, roll in flour and brown in hot fat ; place in a small deep baking pan, fill the pan half full of boiling water, cover closely, and bake slowly 2 h, basting every 15 m. It may be necessary to add more water. Remove the heart from the pan and thicken the liquor with flour mixed to a thin paste with cold water, using 2 T flour for every c of liquid. Season with salt and pepper and pour around the heart before serving. Creamed Onions Remove the outer skins from 6 good sized onions and boil until tender, about i h. Cover with i^ c medium white sauce (3 T butter, 3 T flour, p. 38), and serve. Apple Farci Wash and core 4 good sized apples, Jonathan preferred. With a vegetable scoop or a teaspoon remove several pieces from the sides of each apple, taking care, however, that the cavity so made does not extend to the core.