Lessons in cooking through preparation of meals

Have the chops cut about 1/2 inch thick, trim off superfluous fat, and saute slowly until well browned and thoroughly cooked. This will take about 25 m. Lettuce Salad Wash lettuce leaves thoroughly and chill. Shred and arrange on salad plates with slices of cold hard-cooked eggs. Serve with French Dressing if desired. French Dressing Mix well ^ t salt, % t pepper, and 34 t mustard, also a few grains of cayenne or paprika. Add 6 T olive oil, and when well mixed add slowly, drop by drop, 6 T lemon juice or vinegar. Beat until an emulsion is formed, then pour over the salad. Use just enough dressing for the salad material to absorb. None should be seen in the bottom of the dish. Mashed Potatoes See p. 15. 4 potatoes, V/z T butter, lyi X. salt, ^ c hot milk or cream. Stewed Tomatoes See p. 44. I can tomatoes, i t salt, 2 T sugar, 2 T butter, 2 T flour. For Mock Cherry Pie, see Saturday Baking, page 170. Preparing the Meal About y^. h before dinner time wash and pare the potatoes and put on to cook in boiling salted water. Open a can of tomatoes, season and slowly stew for ^ h. Now trim the chops and start to sauteing. While the meat is cooking wash the lettuce, shred, and while chilling make the French Dressing. Cut the pie made in the morning and arrange on pie-plates for serving. Drain and mash the potatoes, and serve the dinner. Sunday BREAKFAST Lesson 105 BAKED APPLES FARINA — CREAM AND SUGAR DATE MUFFINS COFFEE Baked Apples Wash and core 6 medium-sized apples, Jonathan preferred. Place in a baking pan, fill the centers with sugar, and sprinkle % c more sugar over and around them. Also add 3^ c hot water and i T butter. Bake in a moderate oven until tender, about 30 m. Date Muffins Cream Ys c butter, add ^4 c sugar and 34 pound dates, chopped fine. Add alternately i egg, beaten and mixed with ^ c milk, and 2 c flour, sifted with 4 t baking-powder. Bake in a hot oven about 25 m. Farina Use ^ c farina, 2 c boiling water, Y t salt (p. 17, under Cream of Wheat). Preparing the Meal Reheat the cereal, then quickly prepare the apples and place in the oven. Make the Muffins and while baking make the coffee and prepare the table. The apples may be baked on Saturday, but are especially nice when freshly baked. Serve the fruit, then the cereal, and lastly, the muffins and coffee. o A DINNER Sunday Lesson 106 FRICASSEE OF CHICKEN MASHED POTATOES SPINACH EGG AND TOMATO JELLY SALAD MOCK BAVARIAN CREAM Fricassee of Chicken Separate a 3-pound chicken into pieces at the joints; wash and rinse carefully. Put into a saucepan with i quart of cold water, an onion with a clove pressed into it, a bit of bay leaf, and i t salt. Bring the water quickly to the boiling point, boil lo m, skim off the coagulated juices which rise to the top, then lower the flame and simmer until the chicken is tender. Drain from the broth. Melt % c butter, add ^ c flour, salt and pepper to taste, and when blended add the chicken broth gradually, straining out the vegetables; simmer 15 m. Beat the yolks of 4 eggs, add a little of the hot broth gradually, then stir into the hot mixture. Add the pieces of chicken and reheat over hot water. Serve garnished with toast points. Bavarian Cream