Lessons in cooking through preparation of meals by Robinson Eva Roberta

Author:Robinson, Eva Roberta. [from old catalog] & Hammel, Helen Gunn, joint author
Language: eng
Format: epub
Tags: Cookery, Menus, cbk
Publisher: Chicago, American school of home economics
Published: 1912-03-25T05:00:00+00:00

Preparing the Meal

About 2 h before dinner prepare the veal loaf. While baking prepare the Brown Betty and place in the oven. Then wash the celery, cut into pieces, cover with boiling water and cook slowly until tender. Wash and pare the potatoes, allowing enough for dinner the following evening, and cover with cold water until time to be cooked. When the celery is done, drain, reserving the liquid, and set aside until time to finish the preparation.

^ h before dinner cook the potatoes, make the Nutmeg Sauce and finish the Stewed Celery. Drain and mash potatoes, remove the Veal Loaf to a hot platter, make gravy if desired, and serve the dinner. Wash and soak the prunes for dessert the following evening.

BREAKFAST Friday Lesson 143

CANNED PEARS ON CORNFLAKES

OATMEAL WAFFLES SYRUP

COFFEE

Oatmeal Waffles

To I c cold cooked oatmeal add i c milk, i T melted butter, and J^ c whole wheat flour, ^ t salt and 2 t baking powder sifted together; beat well, add the beaten yolks of 2 eggs and lastly cut and fold in the stiffly beaten whites. Bake on a hot greased waffle iron and serve at once. Preparing the Meal

The first thing in the morning make the sponge for the whole wheat bread and set in a warm place to rise.

Open a can of pears and serve with the cornflak'es. Make the cofifee, also the syrup if necessary, then the Oatmeal Waffles. Heat the waffle iron while the fruit is being eaten. Bake the waffles and serve at once with the cofifee. Immediately after breakfast cook the prunes and make the prune jelly for dinner.

LUNCHEON OR SUPPER Friday Lesson 144

"^OCK OYSTERS BAKED ONIONS

WHOLE WHEAT BREAD AND BUTTER

TEA

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