Making Luncheon Or Supper - Wednesday - Lesson 116
Description
This section is from the book "Lessons In Cooking Through Preparation Of Meals", by Eva Robeeta Robinson. Also available from Amazon: Lessons in Cooking Through Preparation of Meals.
Making Luncheon Or Supper - Wednesday - Lesson 116
Bread And Butter Jelly
Oatmeal Cookies Tea
Meat Souffle
Add 1 c finely chopped cooked meat to 1/2 c hot Medium White Sauce (p 38); season and add the beaten yolks of 2 eggs; remove from the fire, cool, cut and fold in the whites of 2 eggs beaten stiff. Turn into a buttered baking dish, set in a pan of water and bake from 40 m to 1 h.
Oatmeal Cookies
Beat 1 egg until light, add 1/4 c sugar, 1/4 c milk and 1/4 c thin cream; mix well and add 1/2 c oatmeal and 2 c flour mixed and sifted with 2 t baking-powder and 1 t salt. Toss onto a floured board, roll, cut into shape, and bake in a moderate oven.
Preparing The Meal
About 1 h before lunch time prepare the meat souffle. If the cookies are not on hand, make and bake while the meat is baking. Make the tea and serve the lunch.
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