methods of cookery, which are taken up later, the student is advised to
prepare the menu for her own satisfaction and so that she will be able
to report on the success she has had with each dish.

MENU

Pan-Broiled Chops
Mashed Potatoes
Creamed Peas
Cabbage Salad
Orange Fluff with Sauce

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RECIPES

PAN-BROILED CHOPS

Buy the necessary number of pork, veal, or lamb chops, and proceed to
cook them according to the directions previously given for pan broiling.
Season with salt and pepper just before removing the chops from the pan.

MASHED POTATOES

Peel the desired number of potatoes, put to cook in a sufficient amount
of boiling salted water to cover well, and cook until the potatoes are
tender enough to be easily pierced with a fork. Remove from the fire and
drain off the water. Mash the potatoes with a wooden or a wire potato
masher, being careful to reduce all the particles to a pulpy mass in
order to prevent lumps, or put them through a ricer. When sufficiently