Evening star., 1935-02-08

Kidney GoulaSh-Place one-rourtn
cupful Of fresh diced pork in a hot
skillet and saute until light brown.
Add one pound of kidney cut In
about one-inch pieces and scar it in
the hot fat. Add one medium-sized
diced onion, salt, pepper, and paprika,
and when the kidneys are Drowned
add one cupful of tomatoes, one table
spoonful of horseradish, and five
drops Of tobasco sauce. Lay some
white potatoes over the top of the
mixture, cover closely, and cook for
40 minutes.
Spaghetti With Kidney Sauce-Cook
one-third package of unbroken spa
ghetti in boiling salted water until
tender. Drain in colander and rinse
with boiling water. Turn into hot
dish. Parboil one pair Of calf's kid
neys for Is minutes, drain and cut in
small pieces. Saute in three table
spoonfuls of bacon fat or drippings
and add to brown sauce. Heat well
and pour over the spaghetti. To make
the sauce, combine one pint Of stock
or one pint of water and two bouillon
cubes, or two teaspoonfuls of beef ex-
tract with two tablespoonfuls of but
ter, six tablespoonfuls of lemon juice,
some salt and pepper, two tablespoon
fulS of white flour, one teaspoonful of
onion sauce, one teaspoonful of
of horseradiSh sauce and four drops of
tabaSco sauce. Cook well and add an
other bouillon cube if necessary to
give it dark-brown color.
Sweetbreads.
When selecting SweetbreadS, one
should know that there are two kinds
those that are taken from the throat
and those from near the heart. The
latter are round and more compact
than those from the throat and are
considered a little more desirable.
Calves sweetbreads are those usually
used and are especially delicate and
good in tempting the appetite of sick
persons, for they are mild in flavor,
delicate in texture and easily digeSted.
Sweetbreads should be plunged in cold
water as soon as received, then in boil
ing water to which one teaspoonful
of salt and one tablespoonful of vine
gar for each quart has been added and
cook slowly for 20 minutes. Drain,
plunge in cold water to make firm and
they are ready for preparation in any
dish.
Creamed weetbreadS-Perhaps the
most common method of preparing is
creamed. This mixture is most often
served on toasted bread. AS a change,
try sprinkling grated cheese on the
toast and melting the cheese under
the flame before putting the creamed
sweetbreads on it.
Dreaded Sweetbreads-Parboil two
pairs of sweetbreads. Remove the
tubes and outside membrane and cut
into pieces of suitable serving size.
Small pieces may be skewered together
and treated as one piece. Sprinkle with
salt and pepper, dip in flour, slightly
beaten egg, and then in fine soft
crumbs. Place in a creased baking
pan and bake for 20 minutes in a hot
oven, baSting two or three times with
melted butter. Serve with a cream
sauce
Sweetbread Newburg-Melt one
tablespoonful of butter, add two-thirds
cupful of mushrooms, and saute them.
Add one tablespoonful of -four. mix
well, then add three-fourths cupful of
milk gradually. Cook until smooth,
add one-fourth teaspoonful of paprika
and some salt, then one cupful of
sweetbreads, cut in small pieces. Mix
well. Beat two egg yolks and mix them
with one-fourth cupful of cream before
adding to the hot mixture, and cook
five minutes. Serve on slices Of toast
or in patty shells.
With Chicken and Mushrooms
Saute one pair of sweetbreads cut in
small pieces and one cupful of mush-
rooms in two tablespoonfuls of butter.
Add two tablespoonfuls Of -four, toss
lightly together, and add one and one
half cupfuls of milk gradually. Stir
constantly and cook until the sauce