Show Mary Os s Kitchen COI G L I AND AID A PORK Veal and pork can b be us uI used d to to- to together gether excellently el eal eal lack lacks fat I which Is la supplied by the th pork perk and andas anda as al both meats require rs long lone cookIng the tho result I J very satisfactory BREAST OF Ot VEAL YEAL I One On breast of veal Seal eal 1 pound sau- sau sausage uce sau-uce sage pork meat or finely chopped pork 4 i cup CUI rice I t grated rat 1 large onion 1 enrol enrolS 11 rot hi S bay le small mall turnip par ley bay bay- a leaf f peppercorns salt alt alt and and I bones and tendons tendon flom heal eal and trim neatly Sprinkle with Ith I salt and pepper popper and spread evenly evenly with Ith pork It if ground pork porI Is used It should be b well seasoned with salt alt and pepper Roll seal eal tightly and bind with It 1 stout cord Put bonte tons and trimmings of or veal oai In kettle add eg sliced herb salt and popper pepper Put roll of o met meat on top and add water ater to cover but hut not the th meat roll fr Coser tightly and simmer t two 0 bouts Baste Bast the tho roll rolI with the th stock s ock In the th kettle and add water as necessary o Remove meat from kettle end and ln stock There be b three cups cup Boll rice In salted slater r for tor li 15 1 j mm- mm min minutes utes Drain gad and pour over boiling water Drain Return stock to keto ket- llo ket-llo tie the and nd brIng brine to the th boiling point hen w hn hen bubbling rapidly add rIce and meat met and end simmer Immer tightly coy coy- cov covered ov- ov ered until stock Is absorbed Re- Re Remote K mo mote mo e meat mt and cut the tho th cord In I several everal places place Unbind without dis the th shape ship Arrange Arrango Arran e rice In a border on a CI platter sprinkle With cheese and place roll of ot meat In the th border Garnish with pars para pars pars-ey I hey ley and serve acne LL CHEON ROLLS BOLtS One halt pound I sausage s meat 4 pound fin chopped uncooked teal eal 3 cup stale stal bread crumbs front from soft part of ot loaf loat 1 I cup milk 1 egg 1 dessertspoon minced I II pickles 1 l teaspoon celery cIry salt I 1 I teaspoon onion U teaspoon pap pap- pap paprika g rika Mix meat ment and bf bread ad crumbs If IC the sausage meat m at i Is not hIghly sea sea- seasoned les lessoned add salt alt with the tho th other och r sea sea- e Add sOl seasonings to mixture and ond blend thoroughly Add milk and egg Ogg cr slightly beaten and mIx well w ll Form Into small mall rolls rolland and cook until brown on all sides side in n bacon fat tat or halt half butter and halt half lard l rd Serve with creamed cr am d peas lI t T T o TURN OVEnS One-half One pound aus meat melli 34 pound finely chopp d veal seal 1 Yr cups flour 3 t lI bilking baking b powder a 2 butter 4 4 t teaspoon salt alt eater milk Mix meat bleat and season aon with salt It and pepper popper as aa necessary nce Add about and sift ift flour salt and baking pow pow- der powder pow Rub IQ In butter with tip ot of fingers and ad add adi J water ater v at r to malt II a soft doug Turn urn onto a floured molding board boar and roll rolI about one one- on half PuttO Inch thick Cut In squares Put iut two t o tablespoons of ot the Iho meat n ml- ml mix mix tur lure tura on each ach e Pull uil the th cot cot- ncr cor-iners cor together pressing the th outer e I cor-I edges tightly together to eth r but hut not tho four corners corner right ovel ov i the th meat forth leaves leaTIs l tT a small opening tot for the tho steam team to escape and make crust lighter and ud drier Bake Bak hal belt an hour In a moderate o eu Copyright 1924 NEA 0 CO Inc Ilc |