New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1892-04-17

house during such weather. or she should do the work
Of Wednesday on the rainy Monday and take Tuesday
and Wednesday for the washing and ironing. The
trouble In most Is that there Is no work laid
out for Wednesday. and Monday is neeligenty spent
without thought OF the end Of the week. There Is
hardly any untoward accident which n systematic
housekeeper cannot overcome, II she meets 1t calmly
and In a spirit Of The woman whose head
does not save her hands Is indeed helpless woman.
At this season OF the year. when the appetite 70
likely TO flag. IL Is we'll introduce some nice made
dishes into the regular bill OF fare-somehng that
will be entire change from the ordinary roast and
boiled. ard give 10 the appetite. Spring
greens especially welcome for this reason, but
there are many attractive ways In which meats may
be served that will give the desired change.
A veal outlet Dreaded and fried a dark brown In
abundance OF fat, deep enough and hot enough to
cook Q doughnut and served with a little tomato
is dish that is especially welcome at this
OF the year when acids especially welcomed and
needed by the system. Though this Is no new dish
It is especially appetizng OF serving veal The
outlets should be ct about half an inch thick, and
should be seasoned lightly with salt and pepper ON
both sides, and then dipped in an egg In which two
tablespoonful OF milk have been mixed. The egg
should not be- beaten but simply stirred up with tho
milk. II 1t is beaten there will be little bubbles all
through It, which will prevent the egg making COM
pact coating the outlet. Having egsed the cut
lets properly dip them In bread crumbs which have
been dried in the heatercloset under the stoveoven
ard then fted through the -four sieve. Have the fat
ready, ard test II by throwing In bit Of bread II
the bread turns brown In a moment, the fat 10
ready. Plunge the outlets In the boiling fat and let
them fry ten minutes, taking that the fat does
not scorch. Lift the outlets out Of the Eat care
fully, lay them for moment coarse brown paper
that It may absorb ans surplus fat, slip them on Q
6ot platter and for two pounds OF outlet have pint
OF hot tomato sauce ready.
To prepare this tomato sauce take half an onion
half carrot. two peppers Glove and quarter Of
bay-leaf with teaspoonful OF minced ham II you
have it though it is not necessary. Prepare the
vegetables and seasoning herbs, chopplng them all
fine Add tie ham and fry them In a tablespoonful
OF butter till they are brown. Then stir In two table,
spoonius Of four and let 1t become brown. Stir In
gradually 4 cup Of brown gravy, II you have no
gravy In the house cup OF tomato juice.
Add a can OF tomatoes. seasoning the whole
with salt, pepper and half teaspoonful Of
powdered sugar. Let the sauce cook steadily for
about thirty-flve minutes; then strain it. The
fOurslevc will serve for this purpose, II you have
no other II the sauce Is too thick, thin Ii with Q
little gravy and let II boil up once. II should be
nearly as thick as stcwed tomatoes, however. This
will make rather more than a quart OF sauce, but
it be kept long time and it may be served with
beefsteak well outlets. or 1t may be served
with lamb mutton chops. as Mr.. Pckwtck pre-
ferrcd II.
A pleasant change in plain Dreaded veal may b
made by sewing 1t the way they do In Mlan where
a little Parmesau cheese ,hould be grated over it On
both Sides after 1t is dipped In egg and before II Is
dipped In bread crumbs The proper accompaniment
of IL there is macaroni.