Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1905-03-02

liehtful combination OF spices known to
the culinary art. YOU will require no
other seasonings. If you cannot, make
Your own combination. using Il bit of
cinnamon. Glove, allspice, the least graf
ing of nutmeg and bay leaf. Salt and
pepper to taste. Cook an hour and
half then strain through n fine strainer
and thcken with a little Drowned -four
stirred smooth in cold water. When
smooth and creamy add the pieces of
veal cut OF and lain aside and a spoon
full of chicken meat. and simmer twenty
minutes. Just before serving add n little
lemon juice. dish into hot plates, put in
each one slice of lemon and sprinkle
n little chopped parsley over it and serve.
teaspoonful Of sherry or Madeira may
be added to each plate If desired.
SUGGESTIONS FOR SwEETBREADS
1t matters not what form your sweet
breads are to take at the time of serv-
ing the initial preparation is always the
same. AS soon as they come from tho
butcher drop into cold water and leave
for an hour or two. Then take out and
boil five minutes in fresh water to be-
come firm. a little lemon juice in the
water in which they are boiled is of as
cooked in any way that you may fancy.
If they are TO be oreamed simply cut
into small spieccs. add to a good cream
sauce and serve on toast. which should
he hot and crisp; in puff paste shells or
croustades. If YOU wish to serve sweet
breads with peas. cut your banched
sweethreads in sizable pieces, fry brown
in butter arrange them in a circle in a
have been heated in the butter in which
the sweetbrcads were cooked, in the
center.
CURRIED SWEETBREADS
Many persons are extremely fond of
sweetbreads curried For this way ~
serving. cut the swectbreads in dice
shape and cook in little white stock Of
chicken or veal seosc ned with n tiny bit
of onion. AS soon as tender ana hot,
remove the onion. add teaspoonful of
curry powder or more, according to taste
and few drops of lemon juice.
sWEETBREADs WITH BACON.
Swectbreads with bacon are always
popular. A simple way of preparing
them is to cut in half-inch slices fry in
bacon fat, and surround with thin slices
of fried bacon and sprgs of water cress;
or after slicing roll in seasoned crumbs,
then in egg and crumbs again Put two
or three slices on n small skowcr, then
the same amount of bacon sliced thin
ana fry in deep fat until crisp.
MORE VEGETABLES
While March marks low tide in the
vegetarians supply so far rs infinite var
icty goes, there are so many ways Of
preparing the Same old vegetables
and so many vegetables that are COM
paratively unknown. that there Is no
need of serving the same dish twice
fortnight.
Tho great fault found by people forced
to patronze restaurants. even the best
is that there are so few vegetables
served in comparison to all the different
meats that dominate the menu. In the
average table d'hote dinner. there is fish,
fowl, or game and two or three other
meats. This in the proportion Of one
vegetable and n salad as an offset.
Small wonder that kidney diseases are
on the increase forced MS they are to a
lot OF extra work that was never named
in the bond Of creation.
The Intelligent housekeeper has the
remedy largely in her own hands; for a
diet that spells prevention Ii far superior
to doctor called in to cure.
Satisfy. OR OYSTER PLANT.
One of the most wholesome OF the root
vegetables now in market is satisfy, or
oyster plant as it in often called. I'm
fortunately this vegetable il one OF those
too little known, yet It Is delicious. easily
prepared. and the green tops make an
excellent salad combined with lettuce,
onions or tomatoes, SO that there In no
waste about it. Cut off the tops of a
bunch OF satisfy. lay aside, then rape
the roots as you would carrots. cut in
small pieces and soak In cold water for
an hour or two. Then cover with boiling
water to half their depth. salt to season
ana simmer gently until tender. II there
10 any water left. save 1t for the stock
pot. Put In q tablespoonful OF flour, q
cup OF rich milk or cream thickened with
a halt Tablespoonful OF -four. cook for
moment. season with o little white
pepper and pour over slices Of delicate
buttered toast.
Satisfy FRITTEItS.
Scrape and alice ono quart Of salaifv