The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1897-06-27
GALATINE OF VEAL.
A Delicious Dish for Luncheon or
Sundays High Tea.


even an experienced housekeeper fears
to attempt. After all, however, there
are very few that once attempted with q
clear head and willing hands may not
be presented to the family of better
flavor, and after a trial or two of every
whit as fine an appearance as If sent
in from the most expensive caterer
For the Easter holidays a galatine OF
veal viii be found capital piece de re-
sistance when first made and afterward
a standby 20 help out other dishes.
Order breast of veal with THE bone
removed, sprinkle it with pepper and
salt, and then spread over it dressing
made of two cups of cold boiled ham
chopped finely, a teacupful of light. dry
bread crumbs, a tablespoonful of
chopped parsley, salt, pepper French
mustard and cayenne pepper to taste,
all mixed together with the yolks of
TWO eggs. Roll the breast, tie COM
pactly with Irvine, then sew into a.
piece of cheese cloth Now put in the
bottom of a large saucepan the bones
from the breast with a knuckle of veal.
add medium sized onion, peeled and
slashed, two bay leaves, a stalk of cell
cry, small carrot and two or three
cloves, cover with three quarts of cold
water, allow it to come very slowly to
boil, skim carefully and after adding
a small teaspoon of salt put in the
! breast. If not IN tine kitchen to watch
proceedings, place the saucepan in a
larger one of boiling water with muf-
nm rings or a stand between. Make sure
| that the exterior is kept boiling and
it may be safely left TO simmer for
three hours. At the end of this time
remove the breast an dput aside TO
cool, allow the knuckle to simmer an
other hour, then add half box of CELIA
tin soaked for five minutes in half a
cup of cold water. Now clarity by ad-
ding to this broth while boiling the
white of an egg beaten with half a cup
of cold water. the shell well washed,
crushed and added. Mind there is not
the least particle of the yellow of the
| egg adhering, then stir 1t in and allow
TO boil for five minutes, strain, add pep
per and salt to taste and set aside to
become cold, but not yet to Jelly. Put a
| layer of this cleared broth in the bot
tom of large mould or crock Clet this
form jelly by standing on the ice),
/ then gut the veal In and pour in 1le
rest. Keep in mind during the sim
merlng process that there is to be
enough broth TO cover the veal and to
turn it out entirely enveIoped in clear
meat jelly. and If through carelessness
TIE llQuOT AldS away 100
add water or white stock.
After standing over night the gela-
tine viii be ready to turn out, and will
do so readily if a towel wrung out of
hot water is wrapped around the mould
Cor moment. This dish is a very
slightly one if garnished with fresh
parsley. A new tin pail will serve
nicely for form if a mould is not at
hand. The slices appear very appetfz-
i'll
ham is a set-off 90 the white veal in
flavor as well as appearance.
FLAPJACKS.
Huckleberries make the most de-
licious fiapjacks, good to look upon and
light enough to melt in the mouth.
They are made by stirring a generous
pint of -four into a. smooth batter with
a pint of milk, then adding half a tea
spoon of salt and the well-beaten yolks
of the eggs. Allow this to stand while
a pint of ripe huclSleberries are picked
over and the whites of the eggs beaten
TO a stiff froth. Before stirring the
berries and whites in see that the fry
ing pan is hot and creased with sweet
butter, just sufficiently to prevent
sticking. Try the pan with little bat
ter and If 1t browns quickly finish the
batter and dip out in a. cup, so that
the berries are evenly distributed.
enough to spread as thin as possible
over the pan. 1t is well to take the pan
off the stove, pour the huckleberry
batter in the center and manipulate it
in a way to cover the pan evenly, re-
turn to a hot part of the stove. turn
when brown, then pour batter in the
same way on the Drowned cake; turn
when the other side is brown and con-
tinue until you have three or four lay
ers, as liked. Serve hot, with hard
ened and thickened with a little corn
starch wet with cold juice.
Once tried these fiapjacks will be
come a standing favorite, and may be |
made with blackberries also. Be sure |
the fruit used is very ripe. as it is only |
cooked slightly.
A FAVORITE PUDDING.
A very delicious yet inexpensive pud-
ding, sometimes called fried cream"
is creamy white within, brown and |
crisp without. If for dinner at night, it !
should be partly prepared in the morn
ing. Bring a quart of milk to boiling |
point, add a pinch of salt, half cup of
sugar and teaspoon of vanilla. then |
stir in four scant tablespoons of corn /
starch, mixed smooth with little cold !
milk or water. The delicacy of this
pudding depends upon the careful |
measuring of the corn starch. If the !
spoons are heaped the result will be /
stiff and heavy instead of light and |
faky. Beat well, cook for ten min
utes, then taste to make sure there |
is nc raw flavor. and turn out |
to set" in a creased pan. deep |
enough to allow of slices an
inch thick. At dinner time cut |
in neat slices, cover with egg and |
sifted bread crumbs. and cook in deep, !
boiling fat, to a golden brown. Try the
fat first with a bit of bread. Send to
table on a hot platter and serve on |
warm plates, with maple strip or pow
dered sugar and lemon. Stale bread, |
cut into thick squares. soaked through |
with a batter made with half pint OF |
flour. the same of milk, half teaspoon !
Of salt, two eggs beaten separately. and I
cooked IN the same way as the corn |
starch slices. sent TO the table heaped !
on a hot dish and eaten with hard |
sauce or siruD is dessert always /
hailed with delight. yet rarely served |
There is little secret about successful
''breading' that is not generally known. |
Make sure that the crumbs are sifted |
so as not to be horny, then roll the arti- I
Gle to be fried in the crumbs first, this /
absorbs any moisture and makes sue
cess sure. Dip in the egg. then again |
in the crumbs. and the article is ready |
for the hot bath. EMILY FORD.
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