The Washington times., 1906-05-24

Veal is now at its best and while it
is OF itself rather tasteless it's flavor
can be greatly improved by the f. IIcious
addition Of seasonings and it's dig estibil-
ity increased by slow and careful cook
ing. With a stuffed and braised should
er of veal as the central dish we can
easily construct the following menu
Potato Puree
Stuffed and Braised Veal Shoulder
Cucumber and Radish Salad
Cheese Waters
Nodded Chocolate Corn Starch with
Berries and Cream
AS II is often desirable TO have the
Sunday work lightened as much as pos
eible some of these dishes may be pre-
pared on Saturday. Let us take first
the dessert Scald one pint and half
of milk in a double boiler. Mix together
three barely rounded tablespoonfuIs Of
corn starch, three tablespoonfuIs of su-
gar. Pour this quickly into the scaIded
milk and stir until smoothly thlckened,
then cover and let cook for fully half
an hour. Take off, flavor with a tea
spoonful OF vanilla. pour into a wetted
mold and set away. This and all the
proportions given for the menu will be
SUFFICIENT for six persons. To serve turn
ont, surround the base with fresh hull
led Strawberries and serve with a pitch
er OF sweet cream.
Pick over and wash thoroughly one
cupful of raw rice. Drop 81 into ket-
tie containing fully four quarts Of boil
ing water. Add a half teaspOonful Of
salt. cover, bring quickly to a galloping
boil, partly uncover and boil rapidly
until the grains feel tender. when a few
are rubbed between thumb and fingers.
Drain IN a colander. Butter six timbale
Hob Oh rrrff ha ,-fns
cover aud set away. On Sunday ar
range In a steamer and steam for hair
an hour, or until piping hot. Turn out
on platter and sprinkle with little
very finely chopped parsley.
shoulder OF veal usually weighs
from seven to nine pounds. Have the
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
and set aside. Wipe the meat with a
damp cloth. From a stale small loaf
utes IN cold water, squeeze as dry as
possible, crumble and mix il with the
finely crumbled interior Add salt and
pepper to taste. half teaspoonful of
thyme, and two onions chopped and
cooked slowly in a spoonful of dripping
until Gender and very slightly Drowned.
Melt ha snd eHPIru sfPIr on 1,o eiaFhed aTa BeeI
Wipe the meat with a damp cloth, fill
the cavity with the stuf1ng and bind
with strip of muslin. Should any
stuffing be left mold il in balls to be
baked separately.
On Sunday morning place in the brais-
ing 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 to taste. and pour round the
meat Cover closely. (When you have
no regular braising pan substitute any
deep pan or kettle with ugntly-fit-
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 before din
ner uncover and quicken the fire. that
the meat may brown. Strain the gravy
which remains. thicken IL IL desired.
and serve separately.
Fresh green peas are best when cook
ed in this way. For quart of shelled
peas melt together IN a saucepan one
large tablespoonful of butter, one lgmp
of sugar. a half teaspoonful of salt,
and dash of white pepper. Turn in
the washed peas. cover closely, and
shake over hot fire until the color
is very vivid-about five minutes. Draw