The times., 1897-06-20
GALANTINE OF VEAL.
A Delicious Dish for Luncheon CT
SUNDAYS High Tea.

Inefe are many DAINTY tuSne3 which even
an experienced housekeeper fears TO at
tempt. After all, however, there are very
few that, once attempted with clear head
and willing hands, may not be presented TO
the family OF better flavor, and, after
trial CT two, of every whit as fine an ap-
pes ance as I sent in from the most ex-
pensivc caterers. For the Easter holidays
a gsiantine of veal VIII be found a capital
piece de resistance when first made, and
afterward a standby to help out other
dishes.
Order a breast of veal with the bone re-
| moved; sprinkle it with pepper and salt, and
| then spread overit a dressing made Of two
| cups OF cold boiled bam chopped rinely,
| teaeupful or light, dry bread crumbs,
| table Spoonful of chopped parsley, salt,
pepper, French mustard, and cayenne pep
per to taste, all mixed together with the
| yolks of two eggs. Roll the breast, tie COM
| pactiy with twine, and then sew into
| pie &C of cheesecioth. Now put in the bottom
OF a large saucepan the bones from the
| breast with knuckle of veal, add mefiiam-
sized onion, peeled and slashed; swo bay
| leaves, q stalk OF celery, a small carrot and
| two or three cloves; cover with three quarts
of colo water, allow it 70 come slowly to
! a boil, skim carefully, and after adding q
small teaspoonful of salt put in the breast.
If net in the Kitchen 10 watch proceedings
place the saucepalin alarger one OF boiling
water with muffin rings or stand be-
tween
Make sure that the exterior Is kept
boiling, and it may he safely left 10 sim
mer for three hours At the end Of this
time remove the breast and put aside to
cool. allow the knuckle 70 simmer another
hour, then Cd half tox Of gelatin soaked
for five minutes in half cup OF cold water
Now clarity by adding to this broth while
boiling the white of an egg beaten with
half cup OF cold water, the she'll well
washed, crushed and added. Mind there
is not the least particle OF the yellow OF
the egg adheTing, then stir il n and allow
to boil for five minutes, strain, add pep
per and salt to taste and set aside TO be-
come cold, but not yet TO Jelly Put q
layer of this cleared broth in the bottom
of a large mold or crock, let this form
a Jelly by standing on the ice, then put
the veal in and pour in the Test Keep
in mind during the simmering process
that there il to be enough broth TO cover
the veal and to turn it ont enveloped in
, ness the liquor has boiled away too much
add water or white stock.
After standing over night the gelatin
will be ready to tuIn oGt, and viii do so
readily if a towel wTung out Of hot water
lis wrapped around the mold for a moment
| This dish is d very slightly one if garnished
with fresh parsley. a new tin rail VIII
} | serve nicely for a form IL mold is not at
hand. The slices appear very apretizins
surrounded with jelly, and the pink ham
! is a set-off to the white veal n flavor as
( well as appearance
HuckleberIies make the most delicious
| fIapjacks, good to look upon, anil Light
enough to melt in the mouth. They are
made hy stirring a generous pint OF flour
into smooth batter with a pint Of
| milk, then adding half teaspoon of salt
. | ana the well-beaten yolks OF tue eggs
Allow this to stand while pint of ripe
hue kleberries are picked overan1 the whites
r OF eggs beaten to stiff froth. Before
stirring the whites and berries in see that
the frying pan is hot and CREASED with
sweet butter, Just sufficiently te prevent
sticking Try the pan with a little batter,
$ and If ii browns quickly finish :he batter
: and dip out in a cup, so that the berries
2 are evenly distributed, enough 70 spread
as thin as possible over the pan. IT is
. well to take the pan off the stove, pour
the huckleberry batter in the center,
: and manipulate it in way to cover the
pan evenly, return to hot part OF the
stove. turn when brown, then pour bat
ter in the same way on the Drowned cake;
tufa when the other SIDE is brow n and con-
: tnue until you have three or four layers,
! as liked Serve hot, with haTI sauce or
the berry juice boiled, sweetened and thick
ened with little cornstaTch wet with
cold juice
Once tried, these flapiacks viii become
a standing farorite and may be made with
blackberries also. Be sure the fruit used
is very ripe, as il Is only cooked slightly.
very delicious, vet inexpensive, pud
ding. sometimes called fried cream,'' is
creamy white within, brown and crisp
without If for dinner at night, IL
should he partly prepared in the morning
ing Bring a quart Of milk to boiling
point, add pinch of salt, half cup ofsugal
and teaSpOOnful OF vanilla, then stir IN foul
scant tablespoons Of cornstarch, mixed
smooth with a little cold milk OF water
The delicacy OF this pudding depends upon
the careful measuring OF the eOrnstaTch
If the spoons are heaped, the result viii
be stiff and heavy, instead OF light and
naky. Beat well, cook for ten minutes
then taste to make sure there is no raw
flavor, aud turn out to set in creased
pan. deep enough to allow of slices anincH
thick At dinner time cut in neat slices
cover with egg and sifted bread crumbs
and cook in deep boiling fat to COLDER
brown. Try the fat first With bit o
bread Send to table on hot platter ant
serve on warm plates with maple sirup o
powdered sugar and lemon stale bread
cut into thick squares, soaked thr5ug
with batter made of half pint OF floui
the same of milk, half teas poon OF salt
two eggs beaten separately and cooked 4
the same way as the cornstarch slices
sent to table heaped on hot dish andeatel
with hard sauce or sirup, is dessert a
WAYS hailed with deli gnt, yet rarel
served There is a little secret about sue
cessful ''breadiug' that is not general
known Make sure that the crumbs ar
sifted SO as not to be horny; then roll tn
article to be fried in the crumbs first
| This absorbs any moisture and makes suc
cess sure. Dip in the egg; then again i
the crumbs. and the article Is ready 70
the hot bath.
Cool Courage.