Lessons in cooking through preparation of meals

Scald I pint of milk or cream. Thicken with 1/2 c butter and 1/2 c flour, made into a roux. Season with salt, pepper, 3^ t onion juice, i T lemon juice, i T chopped parsley and 2 T chopped pimentoes. Cook until thick and creamy, then add the oysters. When plump serve in Timbale Cases. Timbale Cases Beat 2 eggs slightly, add i c milk. Sift i c flour and }i t salt together. Add enough of the egg and milk to make a batter that can be beaten smooth and velvety, then add the rest of the liquid. Fry with a timbale iron in deep fat. Timbale Frying The best iron for frying is the hollow one which fills with the hot mixture and cooks from the inside as well as the out. When frying turn the timbale batter into a cup, lower the hot iron into the cup so that the batter comes within yz inch of the top. Remove quickly and immerse in the hot fat. When crisp and brown remove from the fat, turn the iron upside down to drain, then slip from the iron onto brown paper. Turn over and drain the inside. If the cases are soft, rather than crisp, the batter is too thick, and should be diluted with milk. Cucumber and Sweetbread Salad Prepare two pair of sweetbreads according to directions given on p. 138. Cool and cut into dice. Have ready an equal quantity of cucumber cubes standing in salted ice water. Soak 2 T gelatine in 34 c cold water, then dissolve in I c boiling water. Add 4 T lemon juice, salt and pepper. While cooling whip i pint of double cream until stiff. Add the gelatine, the sweetbreads and the cucumbers. Fold all together, turn into moulds wet with cold water, either individual or one large mould. The latter should be square so that the salad may be cut in good serving pieces. Serve on a lettuce leaf with French Dressing or Mayonnaise. Mayonnaise Dressing Mix I t mustard, i t salt, i t powdered sugar and a dash of cayenne with the yolks of 2 eggs ; then add, a few drops at a time, i^ c olive oil. As the mixture thickens thin with 2 T lemon juice or 2 T vinegar, a few drops at a time at first, alternating with the oil. If desired, add ^ c cream, beaten stiff, or the whites of 2 eggs stiffly beaten, just before serving. In making Mayonnaise have the ingredients cold; if necessary set in ice water; work quickly, using a wooden spoon during the first part of the process, then a Dover egg-beater as the Dressing gets thick and heavy. If it begins to separate, break the yolk of an egg into another bowl and slowly beat the separated mixture into that. Imperial Cream Beat I quart of double cream stiff, add ^c powdered sugar and 34 t salt; beat well. Cut and fold in 2 c dry cake crumbs and i c each candied pine-apple, cherries and nuts, cut fine. Set on the ice and serve very cold in sherbet glasses. Salted Almonds Blanche yi pound of almonds according to directions given below : Process I : Place on a shallow pan in the oven, stir occasionally until a rich, golden brown. Remove from the oven, add i T butter and >4 t sah. Stir well and turn out on brown paper. Process II : Heat fat to 380 Fahr., or hot enough to brown bread in 20 seconds. Put the nuts into a frying basket and lower into the hot fat until golden brown. Turn out onto brown paper and dust with salt.