The Montgomery advertiser., 1906-05-29
GOOD SUNDAY DINNER
BY coRNELIA c. BEDFORD.

Veal is naw at its best and, whtle it k of itself rather tasteless. its flavor can be greatly improved by the judi sious addition of seasonings and its figestibility increased by slow and care iuI cooking. With stuffed and brais- d shoulder of veal as the central dish we can easily construct the following menu:
 Potato Puree.
 Stuffed and Praised Veal Shoulder. Green Peas. Rice Timbales.
 Cucumber and Radish Salad.
 Cheese lWafers
 Nodded ChocolateY Corn starch. with
 Berries and Cream.
 Coffee.
 As 1t is often desirable to have the Sunday work frightened as much as rqs- sible, some of these dishes may be pre- pared on Saturday. Let us take first the desert. Scala one pint and a half of milk in a double boiler. Mix togeth- CT three barely rounded tablespoonfuls of corn starch. three tablespoonfuls of sugar and one quarter of teaspoonful sof salt and rub to a paste with little cold milk. Pour this quickly into the scaided milk and stir until smoothly thicinened. then cover and let cook for fully half an hour. Take off, flavor with a teaspoonful of vanilla. pour into a wetted mold and set away. This and all the pruportions given for the menu will be sufficient for six persons. To serve turn out. surround the base with fresh hu1Eed strawberries and serve with a pitcher of sweet cream.
 .Pick over and wash thoroughly one cupful Of raw rice. Drop Into a kettle containing fully four quarts of boiling water. Ada a half teaspoonful of salt, cover bring quickly to galloping boil, partlv uncover and boil rapidly until the grains feel tender when a few are rubbed between thumb and fingers. Drain in a colander. Butter six tim bale molds, lightly pack them with the rice, cover and set away. On Sunday arrange in a steamer and steam for half an hour or uEtiI piping hot. Turn out on a platter and sprinkle with a little very finely chopped parsley.
 A shoulder of veal usually weighs from seven to nine pounds. Have the butcher bone 1t and deliver both bones and meat. Put the former in a kettle, add two quarts of water and simmer for three or four hours adding. when two thirds done, a small carrot, an onion and clove When done strain and set aside. Wipe the meat with damp cloth. From a stale small loaf trim off the crust, soak for ten minutes In cold water, squeeze as dry as possible, crum ble and mix it with the finely crumbled interior Add salt and pepper to taste, 8 half teaspoonful of thyme and two onions chopped and cooked slowly in spoonful of dripping until tender and very slightly broWned. Melt half cupful of clarified beef dripping and stir 1t into the stuffing. Wipe the meat with a damp cloth. fill the cavity with the stufing and bind with a strip of muslin. Should any stuffing be left mold 1t in balls to be baked separate ly.
 On Sunday morning place in the braising pan a layer of sliced onions and carrots and on this place the meat. Heat the stock from the bones. add a pint of strained tomato and salt and pepper t. taste and pour round the meat. Cover closely. (When you have no regular braising pan substitute any deep pan or kettle with a tightly ht- ting cover.) Place in a moderate oven, allow half an hour for heating through and half an hour for each pound of meat Three quarters of an hour be- fore dinner uncover and quicken tho fire that the meat may brown. Strain the gravy which remains. thicken 1t if desired and serve separately.
 Fresh green peas are best when cooked in this way: For a quart of shelIed peas melt together in a sauce pan one large tablespoonful of butter, ona Iunp of sugar. a half teaspoonful of snlt and a dash of white pepper. Turn in the washed peas, cover closely and shake over a hot fire until the color Is vAry viviA-about five minutes. Draw hack and add three tablespoonfuls of @-----s-----za-----'--