Evening star., 1901-05-04

| [INr"S

At this season of the year swectbreads
are at their best, and properly prepared
form many of the most delicate dishes that
can be put upon the table. In our grand
mothers days sweetbreads We're thrown
away with the other 'inwards,' but cook
Ing schools and French chefs have taught
US better
SWeetbreads are found in veal and lamb
while the animal Is still fed on milk. AS
soon as the creature grows old enough to
live on more substantial foods the sweet
breads grow too tough for use There are
Two Kinds Of sweetbreads. One is found H..
the throat and the other near the heart
Inc latter is much the more delicate of
,he TWO. Veal sweetbreads constitute the
pu!k of those sold in the markets
lii whatever style sweetbreads are to be
cooked. they should always be blanched
hrst. Clean and trim them carefully, then
soak in salt and water for two or three
nours. After this drain put in cold water
| let them Just come to the boiling point and
simmer for five minutes to let them whiten
and harden.
In boiling sweetbreads a porcelain or
agate Kettle should be used. and in cutting
them silver knife, as they contain an acid
that acts on steel destroying their delicate
flavor Sweetbreads may be roasted,
broiled. scallOped, creamed or made into
croquettes, outlets or salad. A dainty dish
for company breakfast or luncheon are
sweetbread croquettes.
With silver knife cut into dice six
sweetbreads which have been soaked and
blanched. Add cupful Of rich jelied
stock and a half dozen mushrooms minced
fine. Cook ten minutes. Draw the sauce
pan to the back of the stove, add the yolks
OF three eggS beaten and mixed with a
little of the hot sauce to prevent their curd-
ling, salt, pepper and a half glass of Ma
deira. If the mixture Is not soft and
creamy add a few tablespoonfuls of rich
m Spraa1 ba poiy
platter to COOL When ice cold it should be
firm enough to mold. Form into GRO
quettes, dip into beaten egg and then in
grated bread crumbs, and fry IN boiling fat
Garnish with green parsley and serve at
once.
A sweetbread and almond salad is made
as follows: Select 4 pair of calves sweet
breads, wash in cold water, then throw in
boiling water together with a teaspoonful
of salt a slice of onion, a sDrig of celery
and bay leaf Cover and simmer gently
for a half hour. Remove the sweetbreads
and throw at once into cold water. When
quite cold, pick apart, rejecting all the
membrane. Blanch twenty-four almonds
and put in the oven until they are thor
oughly dry-then chop rather fine. When
ready to serve the salad, line dish with
crisp lettuce leaves, mix the almonds with
the sweetbreads, add half teaspoonful of
salt, dash of paprika and a sprinkle of
Worcestshire sauce. and mix thoroughly
Add good stiff mayonnaSe dressing; toss,
arrange on the lettuce leaves and serve at
once.
A prize of 500 was recently offered by
the English Society of Arts for the best
method of cleaning silk wooden and cotton
fabrics, and this Is the recipe that re-
ceived 1t: Into a pint Of clear, soft water
crate two good-sized potatoes. Strain
through a coarse sieve into a gallon of
water and allow the liquid to settle. Pour
the starchy fluid from the sediment, and In
1t rub the articles to be cleansed. Rinse
thoroughly in clear water dry and press.
Another useful cleansing agent for fresh
ening up cloth gowns may be found in
the Ivy leaf. A French recipe is to take
twenty Of the leaves, lay in an earthen
dish and cover with a pint of boiling wa
ter. Allow them to steep for two or three
hours, then pour off the solution and
sponge the garments with 1t. Care must be
taken that after sponging the garments are
allowed to dry thoroughly before ironing
The leaves must be used while very young
| and green to attain the best results. Silks
and black ribbons sponged in this manner
will return to their original freshness
Linen skirts that have faded may have
their youth renewed by soaking in a de-
coction of dried grass and water.
Where clothing is to be made over. it
should be ripped apart without stretch
Ing, and all the threads picked out be-
fore washing. Shake we'll to remove all
uuSt Altt. OISdLulcS, ldWIS ana Uell-
cately flowered stuffs look better when
washed with wheat bran instead of soap.
Tie a pint of bran loosely in a piece of
cheesecloth and rub the clothes with 1t as
though it We're soap. Have the water not
much more than lukewarm, so as not
to cook the soap Wash the goods up and
down in the water. which will be milky
and starchy. Rinse through three waters.
dry in the shade and starch with cold
starch wet with little gum arabic water
After starching, pull and clap until almost
| dry, then let the goods hang until bone
dry. An hour before ironing sprinkle and
fold and press with hot irons.
good gum arabic mixture for stiffen.