Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-05-03
nv MRS. N. A. WILSON

foopU''O"'' iii rights reserVed.)
rEEF and veal sweet breads are
d true dclcacy. The French house.
,r;fc makes many attractive dishes with
them. 49,. ... ..o.Js p,ace
49,, n dish and cover with cold
n,nr .nso and ndd the juice OF ne-hali
va, Let stand for two hours ana
tLn,d .Lnn drain. wash. place In q saucepan
,ny"r with plenty Of cold water; heat
Glow Glow lv TO the boiling point and then let
s,mnpr for ten minutes. r.
Drain. then cool and trim remove
tho tubes and fatty particles. iIaes on
n nlatc and chill the sweet prcaus ues
are now ready to serve !" any
Of different ways
Sweet Breads Finsnciere
,,ooo two bouillon cubes in pan
Il Sdd ono Gun of boiling water; sim
anu nu% slowly for five minutes ana theh
"dq T,,o tablespoons of cornstoroh
dissolved In ,,,,
Cook until the mixture Is t,tsr I'M. nral nu
.ben place one half cup OF .niI ptho
psred stock in a tat pan H nos slowlx,
pp~.et breads and then COOK SUM-. NY,
cooL slowly for one ha!t nour.
'oyI 10 IN thin slices Of toast and Ga,
.,,.h ,Y;tb mushrooms and peas. Aua
.mo tablespoons of butter 70 the sIass
wv" w." oo,,cenan. Season well and then
mour over the sweet breads; r.
Foss, Fsroot bread salads are delicious. 10
saro Tho breads: wash two sweet
brssds lust as soon as they come 1rom l,
tbo market and then cover Wltn coiu
water and lemon juice for Two lo"rs'
Nav plsce in n saucepan ana huu
One small carrot, CUT " q"o''''''
Tpo onions,
One cl0re.
One fdggot OF soup "eroS'
Tim BIT of garlic. IL.
Cover with boiling water and SIM
..r Cor thirty fve minutes. Let coo,
IN Tho stock and then lift to plate ana
chill. .,a or. tbem in
,,oh nieces and add equal amounts OF
crisp celery. cut in one half inch pieces;
One cup of fresh peas, cooked ana
chilled
One.haU grated onion.
Ous.hoT cup of mdyonndtSc dress'n0'
Juice Of one halt lemon,
One teaspoon Of salt.
One teaspoon Of ,chite pepper; 49,,
Toss IN DoWl W p'e itn a
chill for one-halt hour. iutn ino
nest Of lettuce and mask VIII wiLn .. ma
onnaise dressing Garnlsh wi,h e'pe''
aud slices OF hard esSs' q
Cr.ame, Sweet Breads
Prepare the breads in the same way
as for the saiau anu tuen ,aoo In n
ame sized pieces. No" p'"0'
saucepan: -. - ,;JL
One ana one'hdU cups " h;,b
One cup OF stramed St''" !" ""''"
"T1, ..boH cup Of -four.
Stir to blend the -four and remove
the Jumps; use wire whip or 1ork
for this purpose. 'ng TO Don anu
cook slowly for II .linutes. Add
One. quarter teaspoon Of mustard,
One. quarter teaspoon of nutmeg,
One aud one -hnlt teaspoons OF sdH'
Ono tcaspoon OF tohife pepper,
One.hap teaspoon OF pdprikd,
Onc.hdlf cup of melted butter,
Juice OF one lemon,
Une.q quarter teaspoon OF grated r'nd
~ lemon,
"a the prepared sweet breads.
Heat slowly until scalding hot.
For patties. heat the patties and then
hll with the creamed sweet breads.
To prepare au gratin Of sweet breads
lit the prepared creamed sweet breads
into individual ramekins and cover Wlth
fine crumbs and grated cheese. then
bake in hot oven until delicateiy
Drowned on top.
For sweet breads la King add three
canned pimentos', cut IN pieces ana
pared and pealed and then cut in pieces
and parboiled for five minutes: Drain
on n cloth before adding to the sweet
breads Serve this mixture on toast.
s,.., R...as I. S.,,h,r, Tosc.
p.oos.a .ua sa.oa. hsa.Ia o. g.. .ho
Prepare tnc sweet DreuuS ds LOT the