The Detroit times., 1915-12-04
THE TIMES PURE FOOD PAGE
Conducts by

, two large oranges. one medium lem
on, one cup butter. one cup boiling
water, one teaspoon salt. two table
spoons -four. one-half teaspoon pep
per. one egg.
Way OF Preparing-Parboil the
sweetbreads until tender. plunge
them into cold water and with \
sharp knife. remove the skin and
tough membranes. Sprinkle with the
juice OF one orange and place in the
ice box for two hours. At the end
OF that time take them from the
orange juice. place them in 4 brais-
ing pan, dredge with fiour. sprinkle
with salt and pepper, dot with bntter
and pour over them half q cup OF
boiling water with the orange juice
in which they stood In the ice box.
shredded very dne.
Place In q hot oven and cook until
nicely Drowned, basting frequently.
Serve with sauce made AZ fol-
lows: Cream one-half cup OF butter.
Mix one-fourth teaspoon Of salt, one
eighth teaspoon OF paprika. the juice
Of half an orange. the juice OF one
lemon and half a cup Of boiling
water. To this add one egg well
beaten and cook in O double boiler
until thick and smooth. Then add
the creamed butter and pour around
the swcetbreads, after placing them
on toast on . hot platter. garnished
with watercress and slices OF
orange.
Pineapple Frittsrs.
Materials-Three-fourths cup -four,
one-fourth teaspoon salt, two-thirds
cup milk, one teaspoon sugar. two
eggs. one tablespoon olive oil. one
pineapple. peeled, cored, sliced thin.
fat.
Way Of Prepartns-Sift salt. sugar
and -four. Beat the yolks of the
eggs until thick and mix them with
the milk. then add this gradually to
the -four mixture. Then add the
olive oil and. )sstily. the whites Of
the eggs beaten stih.
Sprinkle the slices Of pineapple
with sugar. dip them In the prepared
batter ami fry them in deep fat and
serve them with brandy sauce made
as follows:
Brandy Sauce.
Materials-One-half cup water. one
cup sugar. one tablespoon butter,
one-half cup brandy.
Way Of Preparing: Boil the sugar
and water together for five minutes.
add the butter, remove from the fire
and add the brandy.
Oyster croquettes.
Naterisls-One pint soft bread
crumbs, one pint oysters chopped,
one cup milk, two tablespoons but.
ter. one-half teaspoon poultry sea
soning. cne tablespoon -four. one tea.
spoon salt. one-hslf teaspoonful pep
per, two eggs. crumbs, fat.
Way CT Preparing-PIace the milk
in a double boiler and when Il Is
hot add the outer and nour, cream
ed together. AMI the salt, pepper and
poulery seasoning. When this has
cooked until II is thick add the soft
breakcrumbs and chopped oysters,
then remove from the FIRE and allow
II to cool.
When cold form into coquettes
and allow them to stand several
hours In q cool place. Then -four
them lightly. dip them in beaten egg
tien IN crumbs. and lastly, fry the
croqueties in deep fat.
Celery Root and Orange Salad
Materials-Two large celery roots,
four large oranges, one cup sugar.
one-half cup raisins seeded. one cup
chopped celery, one-half cup sherry.
Way OF preparing-Place the eel.
cry root in a sauce pan. cover II
with cold water, place over the fire.
bring II 20 the boiling point and
cook until tender. When tender re.
move from the fire. peel and slice
the roots. the slices about one-quar.
ter inch thick, then peel 'and slice
/ the oranges the same way.
l. Take a two-pound butter crock
and on the bottom place a layer OF
sliced oranges. then one of celery
root. then sprinkle in part OF the
sugar and follow IT with part OF the
raisins and celery. Continue In this
manner until all the materials are
used. Then add the sherry. cover
with a small plate or saucer and
place on II q weight. Let stand In
a cold place "a hours, then serve on
small white lettuce leaves.
No dressing is required.
Carrot Pudding
Materials--One pound grated car
rots, one-half pound suet, two cups
{ four, one cup brown sugar, one-haif
cup sour milk. three eggs, one tea
spoonful salt. one teaspoon CHINA
mon. one teaspoon nutmeg. one-half
teaspoon cloves, one teaspoon soda.
one-haIf pound currants. one-half