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Show THE SALT LAKE TRIBUNE, SUNDAY MORNING, FEBRUARY Pe HOME HARMONIOUS 20, 1927. 1 THE COOK BOOK By WillEUa de Campi Stephenson. The Most Elegant of Party Viands Are Prepared from Veal if 4 clear soups. But, It can be cooked eggs with the rest of the meat on top. and pour the hot and reduced and alone, and ts a thrifty meat for either strained veal stock over this. Let It soups or stews To shorten the cookcool rapidly and chill. This would best ing time, soak It over night after be used within twelve hours. For a To a t(Wo pound lng it Immaculate relish or sauce to go with it, take knuckle of veal add two quart of water this Is after the washing, the one fourth cup of a mustard seasoned mayonnaise, add to it one beet specialskinning, and the removal of stateness ly prepared and chopped fine and one of any sort. In the morning put It to teaspoon of chopped capers. .To pre- cook with one teaspoon of aait, brinthe beet boiL It. ging ft Tat h rr stowiy-t- o a hoik As soon pare with vinegar and let stand one hour as it bolls skim it and then simmer and chop. it for the. requisite time. A broth that will form a still jelly can be secured Spring Soup with Veal Stock. In three hours. Tool it aa rapidly as For half the veal stock made as above take one cup of new and tender in Ice water possible, preferably Meat soups, peas, two leeks cut fine, two carrot changed several time sliced thin and. if you wish, a little and especially tneat Jellies, should not green pepper. Cook the leek and carstand long at a tepid temperature. rot in a tiny bit of water over a low Tbev are safer eating, and veal lor a flame. Heat up the veal stock and add most particular reason, if cooled rapto them these vegetables, after they idly The meat on the knuckle can be f hour used, with some of the jeljied stock - have been cooked, and before the soup Is to be served and and additions to taste, for aveal loaf. add, also, the peas, unless the latter The stock can be most variously utilare exceptionally tender; when they ized for soups and meat Jellies. When may cook in fifteen minutes. Az soon making a Jellied salad of It, with peas aa they have cooked tender serve the and carrots, only glass or porcelain soup atonce. molds should be u red and the salads Veai Bones. should be used soon after vithey are3 There Is so much Jelly in even the made. bones in cutlets that the t thrifty will Jellied I oaf By Product. utilize them, while in a former day To make a meat loaf With the meat the blade bone with some meat left on the knuckle, with some of the stock, on it was popular broiled. For Indrain off the liquid, measure out a cup stance, take the bone tn one pound of of cook and it with a half this and veal cutlet with pound of and til) Jt is reduced to one cup. one with threw -- the meat and cover them of twH a or and clove a onion, sprig cup of water. Simmer this gently for parsley. Cook gently or the liquid of a five hours to get Cut the will evaporate too rapidly. cop of clear jelly for salad use, or drained meat up fine, line thi bottom garnish for cold meat. Chopped in of a glass dlsb with thin slices of hard blocks It will go far. cooked eggs, then put ln a layer of Veal Collops. the meat with a light seasoning Cut a thin slice of veal into small chopped parsley, then anotheij layer of Saxon calf Norman veal Is a whole of the differences in cooking of veal or the difference between the cook giving us a delicate white meat or Just some rags of meat fiber. Veal Is indeed helpless In the hands of the poor cook, while the great cook sets it up as a viand for the most auspicious occasions. One of the great cooks has given us seventy-threrecipes for cooking it, some of which he says are outlandish but tn demand, plus six for cooking calf's liver, and more which are for the twenty-nincooking of sweetbreads, which this ceok says may be looked upon as one of the greatest delicacies in butchers' meats and may be served at any dinner, however sumptuous. Elegant veal preparations are absolutely .worlds removed Jtram a ennamon veal stew, or from even such a composition as that our grandmothers thought quite grand the veal loaf. In the very nature of things ordinary veal dishes are poorer than beef, or lamb, or pork when cooked In a poor and heedless way. This meat can be terribly insipid and even unsafe food. If we have a fastidious imagination I it can get more wrenches from a study of how the calf from tip to tall, inside and out has been cooked than it can in studying what ban been done in a culinary way with any other meat creature. A calf's ears teem more objectionable as meat than do a sheep's, but dishes' made with them scored or fringed around the outer edges and rolled - over, stuffed with4 truffles, and set up to look like apple dumplings with fringed collars atop A Tight individual. them, have not only been made but To entice holiday trade I sent out for the have had their picture taken to regular customers a coupon which, admiration of cook and eater. when signed and brought to my store The Calfs Heed. The calfs head, rightly cooked, had with one penny, would obtain an ara long era of popularity. The genuine ticle small, to be sure, but always useepicures considered It Irresistible beful, and this time made of sterling cause few dishes could be made to offer, silver. under one cover, such a variety of As was hope, nearly every such flavor of brain, tongue, and customer my flavor looked over my stock and the rest, while the soup made of it gratefully made a purchase. But the was often called mock turtle, which cheekiest one threw down the signed Is enough said for some people. This coupon, took the gift with only a has, indeed, been set up as prodigiousgrunt, and hurried out without even ly ornamented ns the Christmas boars paying the penny and he a solid head. As a viand it has had a political M. D. citizen. history. It was' made use of in celea hia fact the' lost that You Mean brating king Don't Itl head. As to the epicurean quality of The prize person for cheek is my it, cooked, we may be reminded of that boss. The other day he bought a most appretizing thing, hogs head dozen Christmas postcards and had me cheese, and ne a little tolerant if we deliver them on my way home bo a happen to be without experience in Mrs. F. R. to save stamps! eating it Though calf's brain IS marrow-like, the idea that like makes like Tit for Tat. used to hinder its use. I thought I had the most wonderSome Other Farts Not " Cuts." ful neighbor when I moved into a The entrails of the calf, like those of strange town and tinstone woman bethe pig, are called chitterlings by the gan bringing me back door treats. One Very poor who have used them for day It would be a plate of cookies, anstewa (see Dickens), but they have also other day some slices of cake or a been served on the tables of the rich dish of home made pickles. I was as Chaudron, which also means ketbeginning to feel she was almost too tle or caldron, and is, in this case, kind in her attentions to me a a used for what is in the caldron or ketI when she said one day: stranger, tle a stew. am so glad your, husband Is a doctor, Calf's liver is widely used, and is because now I can just ask his advice considered finer than the liver of any any time and not send for our family other animal, while some people will physician becailse I think doctor's not except even that of the goose raised visits count up so q jickly. for its livers, or the liver of the chickAs she had six children, I could tee en, which is In our cookery thrown times In a away about ninety-ninhundred although It also sells from the broiler at a high price. Calf foot Jelly used to be considered the brightest Rnd most, beautiful of Jellies, but the work to make it has tended to retire it. Cold Veal on the Buffet. Escoffier has (his to say of cold veai: Cold saddle of veal makes an excellent sideboard dish which admits of all cold dish garnishes, such as macedoines of vegetable jeohered with Jelly or mayonnaise sauce; artichoke bottom and tomatoes, variously garnished; email, molded vegetable salads, etc. Decorate It with fine, regular Jelly dice; but its usual and essential adjunct la its own braising liquor, cooked, cleared of grease poured carefully away, and served In a sauceboat without having been clarified or cleared. But all small pieces, perhaps coated with jelly, can .be used In the same wav, with cubed Jelly, garnishes and small salads. Roast Veal. Probably no woman should try to learn to roast real by a printed recipe. She should see It done, and well done, and know a good deal about the roasting of other meats before she attempts this. Because It Is a dry meat, larding pork is used with it. as a blanket gr in the stuffing. If one is used. Any roast requiring these requires sophistication on the pert of the cook. And, besides, one should know how to make sauces. Young amateur chefs have apprenticed themselves for a year in order to learn to make sauces for meats. But plain grated horseradish will do with roast veal, and a hacon garnish may relieve any Insipidity. But first it requires Intelligent buying. and a young Oman who wants to try roast veal, after she has learned something about other sorts of roasting, sheuld hot try to get a bargain tn veal, but go only to the moet reliable market and observe most carefully what they do for her. Meat Leaf with Veal. A friend gave me the following recipe with a high recommendation from hersejf. and from the one who gave It to her 'and their friends. I published it and It won continuous approbation from my readers. One-haf pound beef. one. half pound veal, pound fresh pork all ground together one egg brakes in bewt, to which add one cup of milk, two of salt or more, a little pepper, one-hasmall anion, (hepped fine with e green pepper. Then add the meat end shout cup of breed r rumba. Bake about one hour. EIGHTHS of a yard of Good bot eed One celd. inch wide brocaded metal THF.EE A Knack le of V nal. or Insertion, , The adds a of a yard of shaded expert aoopmaker knuckle ef veal to the beet shank when fearer trimming and aetln or taffeta to maze a smsli bag are the materials aha is preparing to makg a stock for THE old eeying about e By slice,-cour-- 4t one-hal- , A chain longue aphoUtered in rose Attractive Walls Are as Important in Creating Charming Rooms as Are Good Furniture and Rags the medium of wall of color and beauty THROUGH may be brought into any room. Attractive walls are every bit aa important in creating charming, livable roonis. as are good As furniture, rugs, and draperies. a the walls form the background for all of the furnishings, they should be planned with an eye towards making a harmonious whole. Manufacturers ef today are furnishing an extensive array of period styles, as welt as interesting patterns which do not represent any particular period, so Shat an unlimited number of decorative schemes may be carried out most' ef, fectively. Wall paper la used in all of (he rooms of a lovely little house which has just been completed by one of our most suooessful decorators. His clients were limited by a comparatively small pocketbook, but in spite of that It is surprising to see what an air of pleasing luxury pervades the entire house. The furnishings are not expensive, being mostly simple, unpretentious piecea They are brought into a cheerful, decidedly livable and happy atmosphere by the judicious selection of the right wall papers. A spacious entrance and stair hall calls for a decorative paper. As the hall does nbt require an abundance of furnishings, such as are needed in the living room, patterned wall paper helps to furnish as well as to decorate.' In this instance, the paper shows scenic medallions of Chinese motif, in sage green and tones of gray on a pale French gray ground. Woodwork is painted gray. The stairs are carpeted in mole chenille. Two high backed chairs with dull red scat cushions, and a carved walnut credence, are the only pieces of furniture. At a leaded half way up the stairs, a sage green gauze curtains blends beautifully with the figures In the wall paper. t I win-de- Waited to See. elergyraan was called upon to marry a couple from the country. After the ceremony he received a sealed envelope from the groom In which was the fee. As usual, he presented It to his wife, saying, " My dear, it feels like a twenty dbliar gold piece. Much to their surprise and chagrin, it turned out to be one of those large, old fashioned pennies that we had One year after the when children. same man came to the minister and said. " A year ago you married me for better or worse, and I find It was for better, so here Is a twenty dollar gold Mrs. M. M. pleca. A After (As Matqaerade. The strangest wedding 1 ever attended was ons that took place Immediately after a masked ball. I learned afterwards that tbs groom had never before proposed and it was the bride's secret opinion that he had taken courage from his costume. The bridegroom was dressed as Romeo and biy bride as a most charming Juliet. A demure Quaker maiden was bridesmaid and a dashing plrats the best man. Tbs wedding supper was partaken of at a Chinese chop suey restaurant. League of nations there were crtaln-lenough nations represented that ' U, M. W. night. y At Lagan. It was not only tbs strangest wedding Fva aver seen, but it was tbs moat abs lining osa. Jana and Jill chose Laguna. Cal . as the spot in which to have tbs knot When the- guests arrived at tied- tbair cottage, situated on a bluff met. eral yards bark from the Pacific there were no deeo rations la tou, tbs house, na altar banked with flow, era, no preparations of any kind for tb wedding Presently the bride appeared tn afternoon gown and bet and the groom to be waved a cheery baBe from the Romeo and Juliet " haieocy. The afternoon was growing lata. caiman glome a immtm of comfort to thic corner furniture Is used. At the windows are curtains of ivory, square meshed net. In the living room the walls are done in. a dignified striped paper, in several tones of green. The stripes lend height to the room, and make it seem larger than it really is. Woodwork is painted to match the deepest tone in the paper. At right angles to the fireplace Is a sofa done in flowered glazed chintz on a green ground. A triangular table at one end holds a glass lamp base which is filled with water, tinted green. The shade is of plaited Ivory glazed chintz, bound With green. On the mantel shelf is a pair of tale urns, as well as a tray painted dull red, with decorations in ' antique gold. with draperies of copper cplored sun-fa- a quality so lustrous that it seems to take on the sheen of the molten mineral in its graceful folds. Bronze chenille covers the floor. of The bedrooms see beautifully executed. In one the walls are done In a plain primrose yellow paper, marked off info panels by means of narrow wood moldings painted white to match the woodwork. The furniture ,1s walnut Twin, four post beds have covers of unbleached muslin, decorated with candlewrick embroidery tn yellow. A small table between thq beds holds a glass night light, with a flower decorated white parchment shade. at each side of a Places gracious fireplace, are arm chairs done in leaf green denim Beside one of them is a magazine stand, and beaide the other, a small dropleaf table. On each of these a pottery lamp is placed, with a yellow book cloth shade, banded in green. A secretary desk Is supplemented by a Windsor chair and an Inexpensive but thoroughly enjoyable wrought Iron reading lamp, with an adjustable bracket It has a parchment shade, decorated with an old print. , At the windows are plain white net glass curtains. Draperies of flowered glazed chintz onh ground of yellow, which matches the walls, are finished at the edges with leaf green and yellow accordion plaited ruffles. Above the fireplace, on an old gold drapery, hangs a painting of a marine view. Across from the sofa, at the other side of the fireplace, is a comfortable arm chair dene In deep red mohair. Beside it is a nest of tables, the top one holding a deooratlve box and a set of green glass ash trays. A secretary desk and ladder back chair are ptacejl against one wall space. Hung quite low at each side of the desk, is an interesting etching in a r arrow black frame. A" wing chair, placed nearby. Is upholstered in chintz matching tne sofa. It has an extra cushion of black, quilted satin.,- Beside the chair is a table holding a lamp made from a tail, silver candle .stick, with a finely plaited, plum colored georgette shade. In another corner of the room is a large, dull red leather jrm chair. At one side of it stands an interesting old terrestrial globe, and at the other, a table with magazines, a photograph in a red leather frame, and a bronze lamp with a parchment shade. Hanging shelves above this table holds a few books and pieces of colorful porcelain. Glass curtains at the windows are of ivory gauze. Harmonizing beautifully with the green striped wall paper are draperies of flowered chintz on a green ground, matching the sofa upholstery. The floor Is rugged in deep, raisin col-- , ored chenille. Scenic wall paper, as well as having a decorative value, aids greatly in giv lng an effect of spaciousness In the rather small dining room. It runs in one continuous scene around the room, above a wainscoting of old ivory. The paper Is done in reddish brown tones on an old ivory ground. Duncan Phyfe Another bedroom, one Corner of which is shown in today's Illustration. is quite different in character. The wall paper is cream color, with is polka dots. Woodwork painted cream. Ivory furniture la decorated with floral medallions. Covers for the beds are made of cream colored net, with inserts of lace. . They are gathered in full flounces at the . sides, and an under cover of light pink sateen is used. A commode between the beds holds a pale green glass lamp, with a shade of very light pink georgette, finely plaited and decorated with French flowers. A few books and an enameled box accompany the lamp. At the foot of each bed is a little bench, its seat upholstered In glazed chintz, with clusters of roses on a cream colored ground. The chaise longue shown today is upholstered in psb rose sateen, with accessory cushions of ash rose, sage green, and old gold quilted taffeta. Bebridal the rushed side the chaise longue Is a small table Suddenly party down the etalrs and into a waiting holding an alabaster lamp, with a car. and beckoned us to follow. But shade of plaited pink paper. The telewhere? phone is conveniently placed on this They drove out toward a cliff overtable, too. On the wall behind the chaise longue is a set of hanging looking the ocean. Then we caught the cue and scrambled through the shelvea, . on which a few books and odd pieces are kept. Flower prints at sagebrush snd lupins to the broad flat each side are framed in narrow gold rock, against whose base the waters of the Pacific were gently breaking. frames A little kidney shaped desk Just as the sun's rim touched the horistands near one window. At night it zon and made a path of crimson gold is lighted by a pale green enameled across the sea the minister read the lamp with a shade of ivory silk. The back service. newlyweds strolled Lamps on the dressing table are made from Ivory figurines and have through the sagebrush, hand In hand, cotat little the brown and stepped shades of pale pink georgette, their tage by the side of the road to pay scalloped lower edges finished with to sick a flowers. At the French windows neighbor. greetings tiny Then we walked down the winding are ruffled Ivory net glass curtains, road to partake of the wedding dinwith draperiea at the ends of each ner, which was served at the quaintgroup, of ash reee silk gauze, hangest cafe to be found in the .rtist coling straight to the floor. Deep mulE. 8. P. ony. berry, chenille is used on the floor. Charlotte was t years eld when she wss taken to visit a new cousin. She was loo tiny to look into the bsssinet, so the nurse obligingly lifted out the baby fer Charlotte to aee him. The baby evidently did not like being disturbed for be puckered up his fare and began to cry. Charlotte became excited and said: " Put it .in the bastet A. W. 8. and tover it up." Billy Bey is Just five and hia sister one year older, but we never knew he paid any particular attention to this. Christmas day we h an out of town caller, who asked him. I; Hew old re you. Billy? " .Quick aa a flash Billy answered. "As old at my sitter eras before.'' Mu. W. & Freddie and hie father were leelnrg In one ef the large stores before Christmas. eed became separated. After looking all about him without seeing his father anywhere. Fred cried so hard that many people gathered et toys ash-ros- e around him. When one of the clerks asked him whom he lost, Freddie replied without raising his eyes from the floor: "There isn't anybody here has my daddys new shoes on." p. V. My little brother received a toy electric train for hie birthday. Ha played with nothing else for two days The third day mother found him playing with hia ancient hobby horse, the train lng In an apparently wrecked condi1 tion near by. Jimmy, dear. Isnt your train working new? '' she asked. ' No. rauvver. it's resting Irhile my horse's working." said Jimmy prompt, ly- E. C. Mary Lou's aunty, who was visiting mother, went e call on a friend. In the meantime Mary Lou came rushing In from play peeking around the reora and back ef doors Mother aaked " tVhst are you looking for. dear?" " I s looking for who ain't here. wss Mary Lou's quick reply. R. H. F. three-fourth- s TnFflUFFKTEST PERSON I EVER MET where my husband might make a good J- - R- many free tripa Rather Mercenary. The cheekiest person I ever new was a lady (well call her Mra B.) who invited my girl friend and we to visit her aher country home in Michigan. She said she was lonesome and she craved company. We decided to spend a week with her. One hour after arriving ehe had ail arrangements mad as to how much board we were to pay. She said she wouldnt charge aa much aa regular summer resorts, az she had no boats, etc. Of course, ws were surprised, but let it go at that. One day we walked to town and spent the afternoon shopping and slatting. On our way home it started to rain, not very much, but enough t make Mrs. B. decide that we simply must take a taxi, a she was wearing a silk dress that she didn't want ,to spoil. My friend and I wore simple wash dresses that a little rain couldn't harm. While waiting for the taxi two of her neighbors came along and she insisted they ride with us. Well, before we started off she haggled with the driver; he made the price one dollar. When w neared home,she asked my girl friend for the dollar, a she had no change. Mrs. B.s friends thanked her very warmly for the ride and Mr. B. said she waa delighted to assist them, etc. That evening before retiring Mrs. B. came into our room, saying, "O, I owe you girls some money. Thinking she meant the dollar, I almost fainted when she handed my, friend 33 cents, A. P. her third of the fare. . Jane Eddington rounds and roll these in well seasoned flour, using enough flour to make two tablespoons for each cup of sauce to be made. Tomato-Juicis perhaps the best sauce to be used but milk can be used. Havs a little bot (at in a frying pan and tb pan hot enough so that the meat will sizzle (Then pot into it. Put any flour left ovcir at the side of the pan. The fire may now be reduced, and sboujd not bo bot enough to burn the surface of the veal browning five minutes per side. When the meat has browned on both sides, talcs tt up and put In ths tomato Juice or milk, Sfir till the liquid used thickens, then put back the meat and cook gently for ten minute. Two pieces to one good slice of toast make an agreeable service. This is a little like the Viennese cutlet, but egg and crumbs are used instead of flour and the meat, after being beaten till thin. Is cut In stripa The tomato sauce usually contains a number of Ingredients and tf It ahonld happen to be too thjek ts thinned with broth before it is served over ths meat. Preparing Sweetbreafe. There are perhaps better reaeahs for nbt soaking sweetbreads than for soaking them, but they must be washed with exceptional care, tb dirty edges pulled off bldy spot cleansed out. Then drop them into boiling waterlfor five minutes, after which rinse them in genuinely cold water. When they are cold skin them, taking out any cartilaginous parts. After this, if they are to be broiled or fried, rinse and drain them well, or until dry, and press them between two plates with a slight weight. If they are to be split for cooking this is necessary, but not if they are to be diced. The blanching la for hardening the surface so that they may be cut la any desired shape. There are other ways of doing It. such as starting them in cold water. Broiled and Fried Sweetbreads, Because the flavor of sweetbreads la so delicate that they may be Insipid, It ts best to marinate them In a French dressing with alioed onions In It when they are to be broiled at fried. They may stand In this an hour with frequent turning or may Just he turned over and over In It. Then drain there and dip them in slightly beaten egg, in crumbs, and then tn egg again. Of coarse this is after they have been blanched and drained, pressed, and In most cases split. They can be broiled or fried gently In butter and garnished with cress. BoIled sweetbreads are simply rubbed with butter and frequently hasted with It while cooking, turning frequently. Melted butter tn a hot plats ts sometimes used to turn them in Instead of basting the butter over. Sweetbreads In Cream Sane. Make the sauce like any white mace, using the cream tf you will. Fer f one cup of sauce take cup of blanched sweetbreads cut in small dice and sauteed a few minutes in butd onion cut fine, ter with of a green pepper, and four' mushrooms cut In the same sized pieces as the sweetbreads. The test of the right sort of fire f ' this sort of work is that the onion should not Tbs sauce and ths sweetbrown. breads so prepared should cook together for about fifteen minutes. To make them more elegant put them In buttered scallop shells, sprinkle with crumbs, then with a little melted butter, and put under the broiler or Into a hot oven until they puff. Serve with i a little lemon Juice. " one-hal- one-ha- one-thir- e Practical and Fancy Needlework lf one-hal- Satin or Taffeta and Ostrich Trimming Make a Ldvely Evening Bag. lf one-fourt- h one-fourt-h necessary to make on of these really lovely evening bags Tb bag lining is cut 41 Inches by inches end It Is shaped Into a pointed bottom. The outside of tb lower part of tb bag is cut like ths lining, ezoept that it la two Inches shorter at the top. To the outside of the bag the metal banding la sewed, and then the llnirg is eet in. The banding is left open at the aides, the edges turned In. and the lining edges turned la there and erer handed to the handing. The (rather banding or trimming le sewed to the lower ed( ef the heeding, eo wring the lower part of the bag The hand: are made of cord, matching the color of . the beg. - - - Bjchmi These bags are shown In a lovely pensive to buy, but tf made st home assortment of color the shaded settle h trimming being particularly effective. Thee novelties are always exthe cost is negligible and, besides, tb work is pleasant. A gold background far tb metCfie banding, with green, plrk and oaer colors in the design, and the bag ef Jade green satin or taffeta, with the same, or a eonetrasting color for the Lzung, and the ostrich trimming a make a lovely shaded green and wh-te-, beg And, of tour, th Choice of color and color combinations is almost endjeaA |
