The San Francisco call., 1908-09-10
A Few Words With
the Lady Of the House

s.The best of book is not the thought
it contains, but the thought it sug-
dwells not in the tones. but in the
echoes of our own arts."-Holmes.
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The Daily Menu
BREAKFAST
Sliced Peaches
Hominy Snowfiakes
Braccioletto Qtalian)
French Fried Potatoes
Toast, Marmalade
Coffee
LUNCHEON
Jellied Veal
Valentia Rice
Biscuits
Grapes and Pears
Chocolate
DIME.
Cold Consomme Soup
Boiled Sea Bass. Sauce Hollandaise
Boiled Potatoes
Roast Beef
Potatoes flashed with Cream and Baked
Fried Celery
Pate de Foie GraS
Lettuce and Tomato Salad
Mousse Of Pears
Coffee, Half Cups
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Culinary Notes
I BraccioIetto-Take one pound of ten
der beef and chop very fine, mixing
with it little powdered cloves, tea
spoonful of olive oil and a little
tn tat eaeon sweet herbs and
roll it out and form into small balls.
Dip each one into butter and then In
crumbs. Broil them over a good fire.
JeIIied veaI-Cut up a knuckle of
veal and cover it with two quarts of
cold water. bring it slowly to boiling
point and simmer slowly for two hours.
Add two slices onions. a bay leaf, a
few pepper cornS. II whole cloves, and
half teaspoonful of ground allspice.
Let 1t simmer for an hour longer Take
out the meat, remove all the bones and
pick the meat into small pieces Put
into a mold, reduce the liquor to one
the meat and stand away for Il hours
or more to harden.
vaIentin Rice-Chop fine two onions,
not let them burn. Take six tomatoes.
pare them and cut fine. Wash two
cupfuls of rice and put into saucepan,
much water as will boil the rice we'll {;
then add two seeded green peppers, cut
In quarters, salt to taste and boil until
rice is soft. Take out the ends of the
peppers. Serve with cold meat.
About Potatoes potato is a
starchy food that contains enough
starch. This moisture is in the form
of watery juice, in which is dissolved
the heterogeneous matter, the various
salts, sugar, gum, etc. The starch
cells are surrounded and penetrated by
this watery bath. In cooking, the
nitrogenous Juice is coagulated, in part
at least, by the heat, the starch gran
ules swell and burst, and the starch
absorbs the watery part of the juice.
When this stage is reached, if the
moisture has been in the right proper
tion, all parts of the potato will present
a light,t dry. glistening appearance.
Every one comedies that such a potato
will not cause digestive disturbance.
However, the moisture is not always in
the right proportion. Ripe potatoes
and. potatoes grown on we'll drained
or sandy soil will, as a rule. be dry
and mealy if properly cooked. Pota-
toes grown in wet, damp soil as a
rule contain-too large a proportion of
moisture for the starch. Old potatoes
that are allowed to sprout will be
watery, probably owing to the with
drawal of some of the starch for food
for the growing sprouts.
Potatoes cooked in dry heat as by
baking in the oven, roasting in ashes,
frying in deep fat, or Steaming in their
jackets retain all their salts and other
constituents, and the flavor is more
pronounced and savory than when
cooked in water. Potatoes so cooked
must be served just as soon s they
are done, or else they will become
soggy and have a bad flavor.