Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1883-09-21
TINE HOUSEHOLD.



bullet C5rsou iu Harper's Bazlrl
These table danties are usually classed as
Injuries on account of their high price how
ever, they deserve special attention a. de-
sirabe addition to the invalids dietary, be-
cause they are the most delicate and digestible
Of all animal food. Their very delicacy Of fla
vor makes it necessary TO prepare them with
iudicious seasoning varied to suit the condi.
ton Of the patient and with view to stimu-
late the appetite.
Sweet-brcads consist Of the thyroid and sub
lngual glands and the pancreas of the calf
the sweet. breads of pigs are sometimes sold,
but are not especially desirable. The color
of good sweet breads is clear whitish pink
somewhat darker than the fat of good veal
usually little fbrous substance and mem
brane is attached to them, which is trimmed
of after they are blauched. They are gene
rally sold 10y the pair. a large and small one
being placed together. Their chemical ele.
ments adapt them especially to weakened
conditions of the digestive organs, when the
nourishment re quired by the system must be
supplied to it with the least possible taxation
of its powers they are valuable in all cases
of incomplete nutrition, because they offer u
completely assmilable food to the enfeebled
digestive organs European physicians not
only order them as part of the invalids US
ual diet, but in cases of extreme prostration
employ them in the form of emusions aud
enemata.
To prepare sweet.breads for eating they
must first be soaked in sufficient cold water to
cover them for at least an hour, table
spoonful of salt being added to each quart Of
water. Next they are to be placed over the
fire IN more cold water. with salt and other
seasouiugs, and slowly brought to the boiling
point this is called blanching And it is
during blanching that the desired flavor eau
easily be impaired to sweet-breads 10y boiling
with them whole spices, pepper corns, pars.
ley, bHy.leaves, lemon peel onion, or any
dried herb except sage. Care must be taken
not to confuse havors or seasonings the I'D
vantage of preserving them intact and Of us
ing them successfully will be appreciated by
any one accustomed to cater to the caprcious
or insufficient appetite Of invalds. After the
sweetbr breads have been brought to the boil
ing point with the preferred seasoning, the
boiling is suspended or continued, according
to the manner in which they are to be served.
If they are to be dressed in q sauce, the boil
ing mus; be prolonged for IL minutes if
they are to be broiled, it NAV cease once the
boilng-point is reached When the sweet
breads a,o 4oiled to the desired degree they
are to be laid in cold water for IL minutes
then they can be trimmed, all superhuous
membrane and heshy fibre being removed,
and they will be ready for further cooking
This entire process is called blanching, and
sweet breads must always be bauched
Sreet-bredds Sietcc{ tn Cream a digestible
nutritious dish, useful when the system re-
quires to be nourished with little action Of
the digestive organs -Banch pair of sweet
breads and cut them in pieces about an inch
square. Make cream sauce by putting
tablespoonful each of butter aud flour IN
thick saucepan and stirring them together
over the fire until they are smoothly blended;
M in holt
pint each of milk and cream heating when
the butter and -four are mixed add the milk
and cream gradually stirring all the time, till
a smooth sauce is formed Season with lit
tie sauce Az white pepper, heat the sweet
breads in it, and serve hot.
Broi5ed Street jyedds Ia nutritious. digesti-
BILE and appetizing dish, suitable to all condi-
tions of convalesceuce and physical debility.
After blanchlng sweet breads split them III
slices about half inch thick, put the slices
between the bars OF butered wire gridiron
and broil them at hot fire for five minutes
on each side season lightly with salt and
pepper, put tiny bit OF fresh butter on each
slice, ana serve on a hot dish.
Sreet- dreadS AMI BdcoH IA digestble, nu-
tritous dish. especially adapted for use in pro
longeu dy.pepsia) .-Biauch and slice pair
of sweet breads as directed IN the preceding
recipe; trim of the outside of AL ounce Of
bacon, and cut 1t in very thin slices arrange
the slices of sweet bread and bacon alternate.
ly on several metal skewers, using three slices
of each on skewer lay the skewers between
the bars of a double-wre gridiron in such Il
way as to expose all parts of the sweet-breads
and bacon to the action of the fire, and broil
to delicate brown dust lightly with salt and
pepper and serve hot with some nicely made
dry toast.
Baked Sneet- 6reddS Ia nutritious, digestible
and palatable dish for convalescents and inva-
lids .-Blanch and trim pair of sweet breads.
place in a small pan, dust lightly with salt and
pepper add a teaspoonful of butter and bake
IN hot oven until done to a delicate brown.
basting every five minutes with the butter In
the pan. Serve hot.
The peculiar adaptsbility of sweet. breads to
the requirements of the dyspeptic invalid has
been the subject of careful investigation, par
tcularly among English physicians and as
one result of their experiments the use of
pepsin as an aid to digestion has become al
most universal. Dyspepsia is caused by de-
ticient muscular action of the stomach and by
the defective secretion and imperfect solvent
action of the gastric juice. As the pancreas,
or heart sweet bread, plays an importan. part
III the digestive function of all animals 1t is
reasonable to suppose that it may be made
valuable aid to digestion when taken in the
form of food. it, province in the physical
economy seems TO be manifold 1t changes
starch into sugar. dissolves the albuminous
matters of foods and transforms the fats into
al emulsion which can be taken up by the
absorbent vessels all these changes are nee
essary to the process of complete digestion of
food. The complete digestion of fats is one
OF the most important of all physical opera.
tons, and the physical health largely depends
upon II especially is this the case i'll any dis
ease caused by incomplete nutrition
This indicates the value of sweet. breads as
food for cousumptves, and in all conditions
of great debility. DR.. Horace Dobell practi-
caly demonstrated the utility of the pancreas
IL his practice among consumptive patients
IN London hospitals nearly 20 years ago. The
fact that as a rule consumptive patients dis
like fat in any apparent form indicates the de.
STABILITY of using sweet-breads, which are
largely composed of water and fat, as a fre-
quent article of diet. Fat is so important as
al aliment that the entire system suffers for
lack OF 1t. 1t not only promotes the degree
OF bodily heat necessary to health but is de-
manded in the formation of muscular tissue
but used 10 excess 1t If apt to derange the d.
gestive organs and produce diarrhma This
fact confirms the value of any food which con.
tains it in such an equable aud digestible CON
dition as do sweet breads
This consideration of the value of sweet
breads as an article of food is solely in rela-
ton to the diet of invalids As an aiment
for persons in good health they are relatively
costly, and do not present that degree of nu |
triment in proportion to bulk which is de-
manded by healthy organization in nor
mally active condition for the latter reason,
even II they were not high priced food they |
would still be an extravagant one So fully /
is this understood that they never form tho |
bulk of meal prepared for healthy persons,
but are always served as a delicate adjunct to |
more substantial fare, or as a garnish to those
highly seasoned ragouts which delight the |
heart of the epicure.
The Cooks Dilemma.
1.-TWO teaspoonfuls of cream of tartar and |