Lessons in cooking through preparation of meals

Put 4 figs, 8 dates, }i c raisins, }i c nut meats, and the pieces of apple through the food chopper, and fill the cavities of the apples, cores and all with this mixture. Place in a small baking pan with ^ c water and 2 T butter, sprinkle with ^ c sugar, cover and bake slowly until tender. Remove from the pan, adding whatever syrup there may be left to each apple, and serve either plain or with cream. Preparing the Meal About 2 h before dinner time stuff and bake the heart. Prepare onions and potatoes. If the onions are of medium size allow i h for cooking. If large allow 2 h or cut in quarters. Put the potatoes in to bake (p. 19) i h before dinner. Make the Apple Farci. Fifteen minutes before serving make the White Sauce for the onions, drain the onions, put into a serving dish, and cover with the White Sauce. Remove the heart from the pan and make gravy, if desired. Serve the dinner. Tuesday Lesson 90 PETTI JOHN CREAM AND SUGAR LAMB CHOPS CORN MEAL MUFFINS Cornmeal Muffins Cream }4 c butter, add ^ c sugar, 2 eggs well beaten and I c milk alternately with 2 c flour, i c cornmeal, 4 t bakingpowder, and 1/2 t salt sifted together. Pour into buttered muffin pans and bake 25 m in a hot oven. Pettijohn Use I c pettijohn, 2 c boiling water, ^ t salt. Preparing the Meal Reheat the cereal. Make the muffins and coffee and broil the lamb chops (p. 22). Leave the muffins in the oven and the chops where they will keep hot while the cereal is served. Tliesday Lesson 91 CREAM OF RICE SOUP DELMONICO POTATOES BREAD AND BUTTER TEA Cream of Rice Soup Blanch ^ c rice, put into a double boiler with i qt. of milk and cook slowly 1/2 h or until tender. While cooking, chop y2 onion and 2 stalks celery fine, and put into a frying pan with 2 T butter. Cook slowly until the onion and celery are tender, then add to the soup together with i t salt and a dash of pepper. Cook a few m longer, press through a vegetable sieve, reheat and serve. If desired i c cooked rice may be used. Add to i qt. hoi milk and proceed as above. Cook sufficient rice (i c, see p. 44) for L. 92 and L. 93. Delmonico Potatoes Chop cold boiled or baked potatoes into bits the size of peas ; add an equal quantity of Medium White Sauce (p. 38). Pour into a buttered baking dish, cover the top with buttered cracker or bread crumbs, and bake about 15 m in a hot oven. Preparing the Meal Make the Cream of Rice Soup. Then prepare the Delmonico Potatoes using the potatoes left from the preceding dinner. Make the tea and serve the lunch. Tuesday DINNER Lesson 92 HAM AND EGGS A LA BURG SCALLOPED RICE AND TOMATOES CELERY, APPLE, AND GREEN PEPPER SALAD SPANISH SOUFFLE — SABYON SAUCE Ham and Eggs a la Burg Parboil i slice of ham 10 m, and pan broil ; remove to a platter and cut into pieces for serving. To the fat in the pan add i T flour, mix well and add i c milk. Stir and cook until creamy. Break 4 eggs, one at a time, into a wet saucer, and carefully slip into the hot cream, sprinkle with paprika, cover and cook until the eggs are set; remove each egg with a skimmer, arrange on the pieces of ham, and pour the sauce over all. Scalloped Rice and Tomatoes