Lessons in cooking through preparation of meals

Chop cold cooked potatoes very fine. Those left from the potato cubes the preceding evening may be used. There should be i>4 c. Add >^ t salt and a dash of pepper, and if desired, i T each finely chopped onion and parsley. Put 2 T fat, either butter, bacon fat, or fat tried out of salt pork, into a frying pan; when hot put in the potatoes, heat quickly and thoroughly. Press into one side of the pan to form an omelet and when well browned remove to a hot platter. Preparing the Meal One-half hour before lunch time prepare and bake the scalloped quail, then brown the potatoes, which have been chopped fine and seasoned properly. Make the tea and serve the luncheon. Thursday Lesson 98 BOILED CORNED BEEF BOILED POTATOES CABBAGE AND TURNIPS STEAMED CHOCOLATE PUDDING Boiled Corned Beef Select 4 pounds of good corned beef, the brisket piece being considered the finest grained, but as it is fatter, it is sometimes not so desirable. Rinse the meat in cold water, fasten in shape, and put on to cook in cold water. Remove the scum after it has boiled 5 or 10 m, then let simmer slowly until tender. This may take 5 or 6 h. Three-quarters of an hour before serving, pare and quarter the potatoes and turnips, and let stand in cold water until needed. Remove the large coarse leaves from the outside of a head of cabbage ; cut into eighths. Remove the meat from the water and set in a warm place. Skim the fat from the liquor and add the potatoes, turnips and cabbage. The large outside leaves of the cabbage may also be cooked and used for soup the next day. Serve the Corned Beef on a platter surrounded by the potatoes and turnips. The cabbage should be placed in a separate dish. Steamed Chocolate Pudding Cream 3 T butter, add .2/3 c sugar gradually, and i egg well beaten. Mix and sift 2>4 c flour, 4^^ t baking-powder, and 54 t salt. Add to the creamed mixture alternating with I c milk; then add 2^ ounces of chocolate, melted. Turn into a greased mould, cover and steam 2 h. Serve with Cream Sauce. Cream Sauce Cream }i c butter, add i c powdered sugar gradually, ^ t vanilla, and ½ c heavy cream beaten until stiff. Serve with the Chocolate Pudding. Preparing the Meal Put the Corned Beef on to cook about 5 hours before dinner, unless one has a fireless cooker, in which case 8 to 10 h are needed. Two h before dinnertime make the pudding and set to steam over the meat. One h before serving prepare the vegetables, remove the meat and put the vegetables on to cook, being careful in moving the steamer not to jar it, and thus cause the pudding to fall. Also have the liquor boiling when the vegetables are added. Make the Cream Sauce for the pudding. Serve the dinner. Friday Lesson 99 GRAPE-NUTS CREAM AND SUGAR FRIED CREAM OF WHEAT BROWN SUGAR SYRUP Fried Cream of Wheat Cut the moulded Cream of Wheat into sHces about J^ inch thick. Follow directions given on p. 124 for Fried Mush. Brown Sugar Syrup Use I c brown sugar, y^ c water, i t butter, % t salt, 3/2 t vanilla. See p. 27, Mock Maple Syrup. Preparing the Meal