The Opelousas courier., 1893-07-15
TO MAKE GOOD coEFEF.

TO lake GOOD COFFEE.
Remember in makingz coffee says
somebody in Good Housekeeping:
That the same flavor Gill not suit
every taste. ~
That every one can b suited tc a
nicely by properly blending two or
nor kinds.
That equal parts of Mocha, Java and
Rio will be relished by a good many
people.
That a mild coffee can be made dam
gerously strong, and still retain the
mildness of flavor.
That the enjoyment of a beverage
different things:
That the flavor is improved if the
liquid is turned from the dregs as soon
as the proper strength has been OBJ
tanned.
That where the percolation method
is used, the coffee should be ground
very fine, or the strength will not be
extracted.
That if the ground coffee is put into
the water and boiled, it should be
rather coarse, otherwise it will invari-
ably be muddy.
That a good coffee will always COM
mand a fair price; but that all high
priced coffees are not necessarily Of
high quality.
That in serving, the cups and cream
should be warm the cream should be
put in the cup before the coffee is
poured in, but it is immaterial when
the sugar is added.
That a level tablespoonful of the
ground coffee to each cup is the stand
ard allowance, from which deviation
can be made in either direction accord
ing to the strength desired.
VEAL.
Veal is one of IT, most delicious ar
ticles of food nc fLofered in our mar
ket, and may be prepared in a variety
of ways, writes Mrs. E. R. Parker in
the Courier Journal. Veal outlets and
chops are the cIpice parts for broiling
or frying. The 1oin and breast are
preferred for roasting, while the neck,
shoulder and other inferior parts make
excellent stews and side dishes.
Veal Outlets Breaded-Have the cut
lets very thin, cover them with boiling
water, let stand two or three minutes,
drain and wipe dry dip first in beaten
egg, then in grated bread crumbs; fry
in boiling fat, dish and serve with
maitre d'hotel butter.
Veal Chops-Broil chops over a clear
fire until brown on both sides, season
with salt and pepper, pour over
melted butter and with mushroom
gravy.
Stewed Veal-Break a shank-bone of
veal, wash and put in a kettle with two
quarts of water, one small onion, a
blade of mace, salt and pepper; set
over a quick fire pick and wash a tea
cup of rice and throw in with the veal
simmer slowly one hour take up on a
dish, pour v drawn butter and gar
nish with parsley.
Veal a la Bourgeoise-Take five
pounds of lean veal, lard with strips of
salt pork. Fry two slices of fat bacon,
when crisp put in the veal and turn
until brown. Sprinkle with pepper, |
salt, minced sweet breads, add a carrot,
an onion, two potatoes, a bay leaf and
a slice of lemon, all chopped fine,
pour over a quart of stock and simmer
for two hours. Then take up the veal,
lay on o hot dish; strain the gravy, re-
turn to the pan, thicken with grated
crackers and pour over the meat.
Serve at once.
Fricandeau of Veal-Take a four
rat pork. Gut one carrot, one turs
nip, one onion and one stalk of celery,
put them in a brazing pan with a bay
leaf, q bunch of parsley, a sprig OF
and sweet marjoram each. Lay
the fllet on top, and pour over a pint
of stock, with half as much melted but
ter, cover and set in oven for two
hours, haste occasionally. When done
take up, strain the gravy, season with
D teaspoonful each of mushroom, wal
nut and tomato catsup, and pour over
the fricandeau.
Veal Leaf-Chop fine three pounds
Of lean veal and n pound of salt pork;
role M dozen crackers, put half of
them in with the meat, add three
beaten eggs, a little pepper and salt ;
mix all together and work in q loaf,
role in the remainder of the crackers,
put in the oven to bake one hour. Let
cool and slice thin.
Vealseallops-Chops scraps and pieces
IF veal fine, put a layer in the bottom
If q buttered baking dish, with pepper
md salt. Cover with a layer of pow
Tered crackers and bits of butter. Then
ldd another layer of meat and crack
'rs. Beat two eggs in a cup of cream,
on top, and set in the oven, let
,ake two hours.
Drowned Veal Chops-Trim the
lay in a pan, cover with boiling