Making Supper - Sunday - Lesson 129
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 Supper - Sunday - Lesson 129
Jellied Veal Celery And Walnut Salad
Pound Cake Gooseberry Jam
Celery And Walnut Salad
Cut finely enough celery to fill 1 c. Add 1/2 c walnut meats broken into small pieces, and cover with Boiled Salad Dressing (L. 15, p. 29). Arrange on beds of lettuce or cress, and serve at once.
For Jellied Veal, see Saturday Baking, p. 205.
For Pound Cake, see Saturday Baking, p. 204.
For Cocoa, see Lesson 2, p. 13.
Preparing The Meal
About 15 m before supper time make the cocoa. While cooking, make the salad, slice the Jellied Veal, cut the Cake, and fill a small dish with Gooseberry Jam. Serve the supper.
The Correct Position And Method For Kneading Bread
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