Milford chronicle., 1930-05-16
OFFERS RECIPES
"JUST MADE FOR
SPRING OF YEAR"

The call of summer is pretty ur-
gent these bright days. 1t is the time
when all nature pulsates with new
life. Our bodies, as we'll as our
minds seem to develop new hungers.
Our wardrObes call out for new
dresses and new hats, our appetites
crave new foods. We especially seem
to crave the young green things that
come in the late spring and early
summer. How the first appearance
of rhubarb, delicately pink, whets
our jaded appetites! This desire Is
natures way of making sure that
we get the proper kinds of food. A
little later, when field and garden
yield their treasures in abundance
it is easy; but this in between-time
is when it is difficult to select foods
which will satisfy our spring craV-
ing.
Miss Inez S. Wilson of the Ma
tional Live Stock and Meat Board
says that the following meat recipes
lust seem made for spring-time
menus.
Pork chops served with spinach
makes a delicious, attractive dish
and it furnishes one of the green
leafy vegetables which we need
right now. 1t is a reasonable dish,
too, as shoulder pork chops may be
used.
Pork Chops With Spinach
Purchase 6 shoulder pork chops.
Dredge with flour and season with
salt and pepper. Scar both sides;
reduce the heat and cook 80 minutes.
Put layer of hot cooked spinach in
a casserole, and arrange the chops
on top. Have ready 11s cups thin
white sauce and just as you remove
il from the fire, add 2 beaten egg
yollks to it. Pour sauce over chops
and spinich and sprinkle literally
with grated cheese. Place in a hot
oven or under broiler fame to melt
and slightly brown the cheese.
Deviled Ham i'm Rice Border
Cut thin slices from cold cooked
ham about Il inch thick. Make a
paste of bread crumbs and prepared
mustard. Spread paste lightly on
both sides of the ham slices and
arrange them in the center of fire
proof platter, overlapping the ham
slices about one inch. Surround this
with a border of rice, prepared as
follows:
To 2 cups of cooked rice, add l
tablespoon finely chopped pimento,
/ tablespoon finely chopped green
pepper, l tablespoon chopped onion
which has been cooked in a little
butter for five minutes, and 1 large
tomato, chopped. Add just enough
stock to moisten. Eeason with salt
and a dash of cayenne. The rice
must not be too moist or it will not
hold it's shape as a border. Dot ham
with small bits of butter and place
under moderate broiler flame to
brown.
Sweetbreads are a great delicacy
and served with green peas they are
bound to appeal to the appetite.
BraiSed SWeetbreads
Sweetbreads come in pairs. Sepa-
rate them and soak in cold water for
one hour. Then put into boiling
salted water to which 1 tablespoon
of vinegar or lemon juice has been
added. Drain and plunge into cold
water to blanch. Remove all mem
brane and place them under a light
weight to restore their original
shape. Lay the sweetbreads, which
should not be split, in a shallow
baking dish. Dot with bits of butter.
Place in a moderate oven and after
five minutes, baste with melted but
ter and spread each sweetbread
lightly with little beef extract. Re
turn to oven and cook for five min
utes longer. Baste again and season
with salt and pepper. Place on hot
platter and pour the liquid from the
casserole over them. Garnish with
parsley and serve with fresh green
peas.