The Savannah morning news., 1904-08-14

ed in stock or broth. To make a CELIA
tine of veal have the butcher bone
breast of it, and sprinkle it with salt
and pepper. Put over the fire one pint
OF sweet milk, eight and one-half ia
blespoonfuls of dry bread crumbs and
stir until the mixture begins to thick
en-. Add the beaten yolks of three eggs,
one teaspoonful of French mustard,
level tablespoonful of chopped parsley,
liberal dash of cayenne and two cup
fuls of cold boiled ham chopped very
fine. Mix thoroughly, spread on the
breast, roll tight, bind in a piece of
cheese cloth and sew securely.
For the broth in which the meat is
boiled use the bones taken from the
breast, with three quarts of cold wa
ter. Season with salt and skim when
it comes to a boil. Add one onion
stuck with half dozen cloves, two bay
leaves, a small carrot and a blade of
mace, tied firmly together before put
ting them into the pot. Simmer the
meat in the broth two and one-half
hours, or until tender. Lay on a plat
ter remove cloth, and cool.
From the broth is made the famous
aspic jelly used to garnish cold meats.
It adds both to their appearance and
flavor. Strain the broth until clear.
To every quart add two ounces of
gelatine, soaked in cold water until
soft, and the beaten white yolk of an
egg. Stir constantly, and when the
BROTH has cleared, add to every quart
a glass of sherry and a mild seasoning
of salt and white pepper. When nearly
cold cover the bottom of a mold an
inch or two deep with jelly over and
about the sides of the veal. When
very cold and ready for use wrap the
mold in towel wet in hot water and
turn upon a platter.
Ham, chicken and tongue are deli
cious cooked in the same way. The
wine may be omitted from the jelly
when wine is not kept in the house
hold. A more simple aspic may be
made from meat extract, thickened
with gelatine and seasoned with salt,
pepper, onion juice and a dash of lem
on juice.
There are two new and delicious
combinations of cold chicken that are
recommended to the housewife who
wants a novelty for her cold dinner or
luncheon.
The first is really glorified chicken
salad. Take one cupful of cold chicken
that has been chopped and shredded
until very fine and one ounce of pate
de foie gras. Add to it one ounce OF
cooking sherry, the beaten yolks of two
eggs and a cupful Of clear chicken
broth. Season to taste with salt and
cayenne. Heat the mixture through
and cool. Add one ounces of dissolved
gelatine to a cupful Of whipped cream.
Beat the whites of three eggs to a
froth and mix all lightly together. Put
in a mold and set on ice six or seven
hours. Serve on a bed of green with
mayonnaise.
The other dish is made from cold
boiled rice and creamed chicken. Heat
a cupful of cooked rice, season with
pepper and salt and beat through 1t
one tablespoonful of parsley chopped
very fine. Line a mold an inch of
more thick with the rice. pressing II
well into place. Cut the chicken as for
salad, and cook in cream sauce until
very thick. Turn into the mold, cover
with layer Of rice about an inch
thick and set on ice to harden. For the
cream saucse use a glass Of cream,
level tablespoonful Of flour and one Of
butter, salt and paprka to taste, and
lastly the beaten yolk of an egg, II
you use sherry. a tablespoonful
will improve the flavor.