Evening star., 1902-02-15
I 1OUSE=
lINTS

The middle of February marks the be-
| ginning of the real veal season. although
| the large city markets furnish it all the
| year round to those customers who DO
| not mind the expense are willing to run
their chances of getting bob veal Bob
veal is immature veal. 1t is most un-
| wholesome, having caused more than one
| case of serious poisoning. 1t may be rec
ognized by a blush tint and fiabby, sticky
feeling The city health laws condemn
| all unwholesome meat and say that no
calf that was less than four weeks old
/ when it died shall be brought, held or OF
| fered for sale in the city. In spite of the
| vigilance of the board of health, much OF
| this unwholesome veal escapes detection
| and masquerades at many frst-class ca
| terers as chicken, in salads and pot pies.
! Prime country sausage. too, Is not m
| frequently more than half veal. Prefer
! ably. veal should not be used before 1t IS
| six weeks or two months old, ana after
| that not until 1t is two-year-old beef AS
| veal stands lowest among the meats as re-
| CARDS food value. and has very little ha-
| vor of it's own. II requires high seasoning
| and the accompaniment of potatoes. rice or
| macaroni to make il palatable and nutrl-
| tious. The English understand this. as
| witness the veal and hammer pie 70
| which Samivsl Weller so often paid MS
| respects. Indeed. a little bacon, ham or
4 SAT- pork SIlpiilii dlNd bt US" "iNiA $500
| to make it tasty"
To eat veal in France is gastronomic
| revelation, as to its possibilities, as Wen
| as the price to which it can soar. This
is accounted for when one understands
the care with which the calf mas been
| fatted for market. Not only is he Kept
on milk diet. but one of fresh eggs as
Well He soon develops a decided relish
/ for the latter, and will take as many as
he can get This careful feeding makes
/ all the difference In the world III the taste
I of the veal.
/ For roasting the filet "a thick piece
| from the upper part of the legl, some
| times called fricandeau, nois or cushion,
! the breast and the loin of the hind quarter
| will be found best. If the hllet is used
| have the butcher remove the bone and
stuff the cavity with a highly seasoned
/ moist dressing. A little sausage used
| with the stuffing will give it a good flavor
/ Drcdge with salt. pepper and flour, put lit
| tie strips of pork over the top, add hot
| water and roast in rather cool oven
i Cover with buttered paper, II 1t shows
signs of burning, and baste often. Some
/ people always sprinkle with little pull
veriZed sugar to insure rich brown. Veal
should always be thoroughly cooked.
| veal and parsnip stew seems sugges-
| tive of spring. For this the knuckle of
| veal may be utilized Scrape and cut into
| small dice two good-sized parsnips and
/ half dozen roots of vegetable oysters.
| Peel and scrape one knob Of celery and
| cut fine-together with a small onion.
/ Put four or five thin slices Of salt pork
In the bottom of a stew kettle, and lay
| on them the veal and vegetables with boil
| ing water to nearly cover. Simmer slowly
| until thoroughly tender. 1t will take about
/ two hours. Dish the veal and vegetables
| on hot platter. thicken the liquor slightly
! and pour over them.
A veal potpie without shortening is a
| dainty dish in the veal line.
| Use for this purpose the breast ends of
/ the ribs, neck or knuckle. Cut the meat
in pieces and boil until tender in plenty
! of salted water. skimming thoroughly as
| IL begins to boil. Add generous bit of
butter and a little pepper. About five
minutes before serving drop in by spoon
| fuls a soft batter made of one quart of
! -four, two teaspoonfuls of baking powder
| 2nd enough milk or water to make the
| consistency required. Drop in the boiling
| water and cover closely. When done. un-
| cover take a fork and force the dunn
| pings apart.
This is the sweetbread's heyday and de-
| votees of that delicious tft-bit can in
| dulge their taste without paying a king $
ransom for the privilege. Sweetbreads
may be creamed and served on toast or in
| patties: may be rolled in fine bread crumbs
| egg and crumbs again, then fried in deep
| fat: may be baked or broled, scalloped
| or brased made in salad alone or in COM
| bnation with almonds, or cooked with
chicken. asparagus, bacon. tomatoes. mush-
rooms OF olives. III preparing them the
| preIimnaries are all the same.
| Wash in cold water, removing pipes and
membranes. Throw into boiling salted wa
ter. with one tablespoonful of lemon juice
Cook twenty minutes, then drop at once into
cold water. to harden They are then
ready to be cooked desired.
To make the sweetbread and almond
salad take the sweetbreads apart after par
boiling and allow them to get thoroughly
cold. Have ready twenty-five almonds
blanched, thoroughly dried in the oven and
| chopped quite fine. When ready to serve
arrange foundation of crisp lettuce leaves
mix the sweetbreads and almonds together
sprinkle with little salt and pepper toss
and mix with a good stiff mayonnaise. Ar
range on the leaves and serve
In chafing-dish cookery sweetbreads re-
spond graciously to the culinary advances
| of even tyro in the art. The next time
| you are to have chicken for your Sunda '
| dinner buy pair Of sweetbreads and then
| for the Sunday night supper try creamed
| sweetbreads and chicken. Prepare your
| sweetbreads as directed and cut into dice
| Have ready equal amount Of cold cooked
/ chicken also diced. This should all be pre-
| pared before coming to the table and put
| ir a pretty bowl. ready for the alspiciOus
| moment. when 1t is to be added to the
| cream sauce.
Melt two tablespoonfuls Of butter In the
blazer. and add two heaping tablespoonful
I of -four. mixed with saitspOOn of salt and
few dustings Of pepper. When bubblv.
rcur in one cupful OF milk and stir until
! creamy-then reheat the sweetbreads and
I chicken in the sauce. setting the outlet pan
over the hot water pan so there will be no
danger OF scorching.
Pressed veal is excellent sliced cold for
/ lCrcheon. To each pound Of chopped meat
allow tiny bit oe scraped onion one egg
, a scant half teaspoonful of salt little
pepper, a grating OF nutmeg, a half tea
| spoonful horseradish or mustard q table
| spoonful of melted butter. two rolled crack
ers and a Tablespoonful of cream. Mix thor
| oughly. Pack In buttered bread tin and
turn upside down in a larger tin, and bake
| In an even oven for about two hours de-
I pending on the size Of the loaf
/ At the international congress for the pre-
| vention Of tuberculosis. held in London
| last summer great insistence was laid upon
the absolute necessity for pure air and the
| better ventilation of our ordinary dwellings,
| Ventilation, 1T was explained had the
three-fold effect of diminishing the vitali-
ty of the microbes deposited on walls and
| floors of diluting the air containing the
| pernicious dust and Of rendering the hu-
man body less liable to infection. Stuffy air