The breakfasts given in the lessons are nearly all sufficiently simple for even the hottest weather. The following suggestive menus may illustrate what has been said.

Luncheon

Creamed Eggs Bread

Fresh Fruits Cookies

Ice Tea With Fresh Mint

The eggs should be cooked at breakfast time and the tea made. Then 10 m before luncheon make the cream sauce and heat the eggs in it. While it is cooking, ice the tea, prepare the fresh sprigs of mint by putting one in each glass, put the fruit, bread and cookies on the table and serve the eggs.

Lettuce And Cheese Salad Bread And Butter

Sponge Cake Iced Chocolate

After breakfast make the chocolate and wash the head lettuce, folding it in a cloth and place in the refrigerator. About 10 m before luncheon set the table and put on the bread and butter and cake, ice the chocolate and put the lettuce on the salad plates, sprinkle with the grated cheese and serve with salad dressing.

Dinner - (Fireless Cooker)

Pot Roast With Potatoes And Vegetables

Lettuce Salad Bread

Fresh Peach Cobbler

This is a fireless cooker dinner, and can be served from 3 to 6 hours after it is put into the cooker, according to the heat used. With the radiators, less time should be allowed and less water put on the meat. The pot roast should be seared and browned nicely on all sides, put into the cooking vessel, surrounded by potatoes and vegetables - carrots, onions, parsnips, turnips, etc. - cut into inch cubes, seasoned well with salt, pepper, a bit of bay leaf and a few cloves, and water added. If the radiators are used a cup or pint of water is sufficient - if not, the meat should be nearly covered with water, brought to the boil and transferred after 20) m boiling to the cooker.

Fresh Peach Cobbler

Fill a pastry shell with fresh peaches (or other fruit) that have been sliced and sweetened, and spread whipped cream or meringue on the top.

Preparing The Meal

Make the pastry shell for the cobbler in the morning or when the oven is in use. Then pare and slice the peaches and cover with sugar. Put the meat and vegetables into the cooker in the morning, or the necessary length of time before required and wash the lettuce. About 10 m before time to serve the dinner, set the table, putting on the bread, butter, water, lettuce, etc. Whip the cream or make the meringue, then put the cobbler together. Open the cooker, put the meat on platter, then drain the vegetables, reserving the liquor for soup or gravy for the next day, and put them around the meat on the platter and serve. Iced coffee may be served with the dessert.

Quick Dinner - (Cold)

Jellied Veal Potato Salad

Garnished With Hard Cooked Eggs

Beet Pickles

Cream Of Fruit And Cake

Ice Coffee

Jellied Veal

See page 205.

Potato Salad

See page 364.

Cream of Fruit And Cake

Fold into 1 pt. of soft custard - see page 139 - 1/2 c cake crumbs (cracker or bread crumbs may be used) and 1 c mashed and sweetened fresh or preserved fruit. Serve in sherbet glasses with or without whipped cream, ice cold.

Preparing The Meal

The veal should be prepared in the morning, the potatoes and eggs cooked and the soft custard made. About 15 m before serving, set the table, turn out the veal, finish the salad and make the cream of fruit and cake and put into glasses. Serve the dinner.

Quick Dinner - (Hot)

Broiled Meat Or Fish Creamed Potatoes

Sliced Tomatoes

Fruit Salad Cake

About 20 m before dinner time, pare and cut into I inch cubes, 6 medium sized potatoes and put on to cook in boiling salted water; they will cook in about 15 m. When heating the water for the potatoes, put in a little more than necessary. When it reaches the boil use enough to scald the tomatoes - then put in the potatoes. When the tomatoes are peeled and sliced, set in a cool place. Make the fruit salad, using, bananas and berries with a little grated cocoanut and sprinkle with sugar and orange or any fruit juice on hand. Broil the meat, set the table, cutting the cake, etc., and make the white sauce (p. 38) for the potatoes. Drain the potatoes, add the sauce. Put meat onto the hot platter, season well and serve the dinner.

If there is no cake on hand, one of the many varieties of prepared wafers may be used or tea cakes may be made, using the recipe for "Lightning" cake, p. 374, and baked after the dinner is started.