Lessons in Cooking was planned as a graded course, simple meals being given first. As they gradually increase in difficulty, the meals for June, July and August are somewhat complicated. While they may easily be served during the month, they are not ideal for extremely hot weather. At such times the cooking should be planned so that the use of the stove is necessary only during a short period of the day, preferably in the morning. To do this requires planning, but the thought necessary will be repaid.

"Stock adjuncts," as they may be called, made at a convenient time and kept on hand, with the help of the Emergency Supplies referred to on page 287, will admit of the planning of many attractive meals requiring very little time.

Stock Adjuncts Salad Dressing

Make without milk as suggested on page 62, from the recipe given on page 29. It will keep indefinitely.

Soft Custard

Page 139. Make up a quart or two of this and keep on the ice for sauce or for making quick desserts.

Fruit Syrups

When preserving fruit make a larger quantity of syrup than necessary and put it into pint jars for desserts and cold drinks.

Thin Sugar Syrup

For use in making lemonade, orangeade, etc.

Cold Tea

Make a strong infusion and keep in glass or porcelain.

Cold Coffee

Make strong and keep in glass or porcelain for iced coffee and flavoring.

Cold Chocolate

This will keep sweet longer if made without milk, according to recipe on page 37, but it will be well to add enough water so that it will be sufficiently thin to blend with milk when cold.

Cheese

Grate dried pieces of cheese and keep in a closed fruit jam in a cool place. Use for salads, sandwiches, etc.