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Show f jl Mary's Kitchen 1 SWEETBRJ Sweetbreads are an excellent meat for nn Invalid. They arc easy 10 digest di-gest and delicate of flavor. Calf's breads should always be procured for . sb k persons, but beef breads aro de-llcioua de-llcioua to serve the family. The beef breads need longer cooking and more, careful blanching than oaAC sneet-b sneet-b reads. These recipes muy be used for cipher ciph-er beef or calf swoetbreada but w usually consider only the vui bread. No matter how -sweet bread are 1 finally served they should always be put into cold water for an hour as aoori aa brought from market. Then drained and cooked in acidulated and salted boiling water t' 1 n minutes, 30 to 4 0 minutes for beef breads, again drained and put Into cold water. wa-ter. This keeps them white and makes them firm. BIN nu n s EEPTBRE i - ParbpU sweetbread. Cut lengthwise length-wise Sprinkle lightly with suit and I- pper, dot with bits of butter and Droll five minutes Turn and broil . three minutes. Serve with lemon but- 1 tor. SWEETBREADS M CHESTNUTS IN CUE V.M B M E, Parboil and blanch 1 pair of bread.-. Shell und blanch 30 Bali Ml chestnuts, " saute II button mushrooms mush-rooms In butter. Make ,1 sauce as follows: Four tablespoons butter. 3 tablespoons table-spoons flour, 2 cups milk. 2 eggs (yolks), 1-2 teaspoon salt, paprika. Me'i butter, stir In flour and whe;i perfectly blended slowly add milk. Beat yolks of eggs slightly and add ' a little of the sain e. Then add egg ; mixture to sain c slowly, stirring constantly con-stantly To thla bauco add the i sweetbreads cut In neat cubes, tho I boiled chestnuts and sauted mush-1 rooms. Heal over hot water and serve on rounds of bread. To nrtke the j rounds of bread cut rounds from the j soft part of the loaf about two inches thick. Drop in deep hot fat and fry to a golden brown Brain on heavy brown paper. lilt USED s ill BREADS "ne pair calf's sweetbreads. 1 1-2 eups water, 1 small onion, 1 small carrot, 1-2 small turnip, l strip celery. cel-ery. 6 peppercorns, 2 sprigs parsley. 1 cup tomato sauce. 4 small squares fried bread. Blanch sweetbreads Slice veget- aides and put In slew pan with water and seasoning. But the sweetbreads on top of the vegetables, cover with j buttered paper, cover with a closely ! fitting lid and simmer for 46 mln- utes. Brepare the bread as in the preceding pre-ceding recipe. But the sweetbreads j on the fried bread, pour over the tomato sauce and serve at once. Sweetbreads and peas are often combined in a white sauce and the . wholo served In patty sholls. I If serving sweetbreads to a oon-j oon-j valescent the simpler the way they 1 are prepared tho better Broiled sweetbreads or sweetbreads In u plain . ream sauce are preferable to more ' elaborate concoctions. (Copyright, 1022. NEA Service.) 00 |