Ingredients
- two tablespoonfuls of meal
- a pint of water into a sauce- pan
- one teacupful of cold water
- ten lessons
- 3 large onions
- 2 tablespoonfuls
- 2 quarts
- 1 teaspoonful
Directions
Two tablespoonfuls of meal, smoothly mixed with one teacupful of cold water ; put a pint of water into a sauce- pan ; when it boils stir in the mixed meal, and boil for ten minutes, stirring all the time ; then place the sauce- pan on the hob, and cook the porridge slowly for half an hour, stirring occasionally.
ALTERNATIVE DISHES FOR A SECOND SET OF TEN LESSONS.
If the cooking-class is conducted under Plan I. (see Appendix, page 54), it is advisable to vary the dishes taught in the second set of ten lessons (twenty lessons, of two hours each, forming the complete set necessary to obtain the Government grant).
The following dinners may then be substituted for those in the first ten lessons, as they are arranged so as to fit in with the practical instruction given in the first ten lessons, which should be repeated, and the pupils should be carefully questioned on the “ Special Instruc- tion” to be found at the end of each of these lessons, in order that the rules there taught may be thoroughly mastered.
LESSON XI.— DINNER.
Onion Soup. Potato Pie. Ground-rice Mould. ONION SOUP.
Materials. — 3 large onions ; flour, 2 tablespoonfuls ; dripping, 2 oz. ; water, 2 quarts ; salt, 1 teaspoonful ; soda, a lump the size of a nut.