Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-02-15

-JLLOCK'S heart IS an inexpensive
X portion of the beef, but a very
- tasty one when properly cooked 1t
should always be served on very hot
dishes. both plates and platter If you
elect to roast the heart, put In basin OF
warm water and let soak for an hour
to draw out the blood. Wipe dry, stuff
with a good, well seasoned forcemeat,
wrap in buttered paper and tie or skewer
in shape Roast about two hours. basting
frequently. and serve with border OF
carrots sliced and fried.
Stewed Bullock's Heart.
Soak in a basin of warm water for
an hour, then drain and wipe dry. Cut
in halves, rub each side with Hour and
put in a frying pan with little hot but
ter AS soon as Drowned. transfer to a
casserole or saucepan. adding four or
five onions sliced and Drowned lightly in
the same butter, together with sprlg
of thyme and salt and pepper to season,
pour sufficient water to cover and cook
slowly about three hours.
Remove, skim the tat from the liquor.
thicKen slightly with Drowned -four. Re-
turn the meat 10 the gravy,
heat, then serve in hot dish.
Vealettes.
Purchase veal cuts from the leg in
slices as large as ones hand and about
half an inch thick. On each slice lay
a large tablespoonful of dressing made
from seasoned bread crumbs, beaten
egg and a tablespoonful of melted butter.
Roll up the slices, pinning with tooth
picks to keep the dressing in. Put on a
baking pan In the oven and bake about
three-quarters of an hour, basting often
with melted butter and hot water. When
done, thicken the gravy. pour over the
veal and serve on a hot platter.
me Seasonable Celery Dishes.
Celery Is one of the seasonable vege-
tables that might be used to advantage in
many more ways than 1t is. Not bit of
celery should be wasted The coarse
outer leaves should be washed clean, tied
in u bunch and dried over the range
until crisp. Then rub between the hands
until powdered and pack in glass jars
for seasoning soups and sauces in the
summer when celery is out of season.
Dreamed Celery on Toast.
A delicious supper or luncheon dish is
creamed celery on toast Cut the stalks
into inch pieces. cover with boiling sailed
water, and simmer until tender. Drain,
but save all the water for the stock pot.
Make a white sauce, allowing for a pint
OF the cut celery, two tablespoonfuls or
butter, one tablespoonful of flour and a
cup and a half of hot milk with salt
and pepper to season. AS soon as smooth
and thickened add celery and pour over
slices of delicately Drowned toast.
Parsn1ps in Various Ways.
Parsnips will soon be coming in now,
and may be served in d variety of ways.
To bake-Wash. scrape and cut the
parsnips lengthwise into quarters. Pus
into steamer and steam one hour. Then
place in a well buttered baking dish;
season with salt and pepper; pour over
them some nice meat drippings and bake
until nicely Drowned. Drain on soft
paper aitd; serve.
To boil-lWash, but do not scrape. Put
into a saucepan of boiling water. well
sailed. and cook until tender. This will
take an hour or longer, according to
size When done, rub off the skins with
u rough towel, lay in a hot dish and
serve with butter or cream sauce.
For broiling split into thick slices
after boiling and removing the skin.
Dip in melted butter seasoned with salt
and pepper and broil over a hot ire.
They may also be boiled and mashed
like potatoes seasoning with salt. pep
per and butter.
Parsnip Fritters.