Cookery for every household

Egg and bread-crumbs. | Prepare and parboil the sweetbreads, then press them until cold. Cut them in slices about \ inch in thickness, and coat the pieces with egg and breadcrumbs. Have the bacon cut in small thin pieces, fry these first in the blazer, then keep them warm, and fry the sweetbread in the bacon fat until sufficiently cooked. Serve both as hot as possible. 3028. Rechauffe of Tongue Cut 6 or 8 slices of cold cooked tongue, and spread them very lightly with a little made mustard. Now put about 2 table-spoonfuls salad oil in a soup plate, lay the slices of tongue in this, let them soak a few minutes, and then drain the oil well from them. Put a piece of butter the size of a walnut in the blazer, when boiling hot lay in the slices of tongue and fry them until brown on both sides. A few drops of Worcester or other piquant sauce may be added. Serve at once with fingers of toast. 3029. Curried Veal 1 cupful cooked veal. 1 oz. butter. 1 small onion. 1 small apple. 1 dessert-sp. flour. 1 dessert-sp. curry powder. 1 cupful stock. 1 tea-sp. lemon juice. Pepper and salt. Cut the veal in small neat pieces free from skin and gristle. Melt the butter in the chafing dish, put in the onion and apple finely chopped, and cook them a few minutes. Then stir in the flour and curry powder, and when smooth pour on the stock. Stir again until boiling, add the meat, season to taste, and simmer all together for 10 minutes. Serve very hot with fingers of dry toast. PAPER-BAG COOKERY A book on cookery would scarcely be complete without some mention being made of this special method of preparing food. The principle is not a new one, experts in cookery have long been accustomed to cook dainty morsels in greased paper, realising that by no other means was the flavour of the food so well retained ; but the method was confined almost exclusively to small articles, such as mutton cutlets, fillets of meat or game, small fish or slices of fish, and such like, which were both cooked and served in paper, the en papilottes of classical French cookery. A few years ago, however, the system of cooking in paper began to be applied in a more extensive manner, and by the introduction of specially prepared paper bags, it was shown to be one of the simplest, and at the same time one of the most satisfactory methods of cooking various kinds of food. All that is required is a good oven, a special paper bag, with a grill shelf or grid on which to place it, and then attention to the simple rules for using these. Only a few recipes to demonstrate the system are here given, but anyone interested in Paper-bag Cookery will very soon experiment in fresh directions and apply it to other dishes given in this book. THE BAG AND HOW TO USE IT The Choice of Bag. — This is one of the first points of importance in paper-bag cookery. The success of the system depends, to a large extent, upon using a bag which is not only air-tight and greaseproof, but one which is made of the right quality of paper and free from any injurious property. The ordinary tradesman’s bag is useless for the purpose, even if made of unprinted paper, and the directions for using it are faithfully carried out ; the food cooked in it would be almost bound to taste of paper, which, besides being objectionable, might be most unwholesome as well.