A simple dessert which the pupils know how to make should be chosen. One duty should be assigned to each pupil, and she should be entirely responsible for that portion of the dinner. The teacher should supervise all the work carefully.
Instructions for making the menu cards may be given in a drawing lesson.
RECIPES
Baked Omelet
| 2 tbsp. butter | 1 c. milk, heated | |
| 2 tbsp. flour | 4 eggs | |
| ½ tsp. salt | 2 tsp. fat | |
| Pepper | ||
Melt the butter, add the flour and seasonings, mix thoroughly, then add the hot milk slowly. Separate the eggs, beat the yolks, and add the white sauce to them. Beat the whites until stiff and cut and fold them carefully into the yolk mixture, so that the lightness is all retained. Turn into a greased baking-dish and bake in a moderate oven from 20 to 30 minutes. Serve hot. Serves six.
| 1 c. macaroni, noodles, orrice | ||
| 2 tbsp. fat | Pepper | |
| 3 tbsp. flour | 1½ c. milk | |
| ½ tsp. salt | 1 c. grated cheese | |
2 c. buttered bread crumbs (two tbsp. butter orother fat) | ||
Break the macaroni into 1-inch pieces and cook it in a large amount of salted boiling water from 30 to 45 minutes. Drain it well when tender and pour cold water through it.
Break up the bread crumbs and add two tablespoonfuls of melted butter to them. Grate the cheese and make a white sauce of the fat, flour, seasonings, and milk. Mix the cheese with the sauce, add the macaroni, and pour it into a buttered baking-dish. Cover with the bread crumbs and bake 15 or 20 minutes, to brown the crumbs. Serves eight.