The bride's cook book

SNOWHUGG'D SYRUP, a delicate and delicious Table Syrup Your Grocer will have it — ask for it. SWEETBREAD CROQUETTES 2 Sweetbreads J4 Pint Cream 1 Teaspoon Butter 1 Teaspoon Salt •/2 Teaspoon Pepper ■A Teaspoon Onion Juice 1 Tablespoon Barley Flour 1 Egg 1 Dozen Mushrooms (dried and chopped) 1 Teaspoon Parsley (fine) Wash and parboil the sweetbreads, then put in cold water. Remove outside skin and all membrane; then with silver knife chop in small pieces and measure; there should be ^ pint. Put the cream in a saucepan, rub the butter and flour together; stir with cream until it is a smooth paste; add the yolk of the egg and the sweetbread. Mix and cook one minute. Take from the fire, add the mushrooms, chopped fine; add the salt, pepper, parsley and onion juice, well mixed. When cool form into croquettes; roll into beaten eggs and bread crumbs and fry in hot lard. KNUCKLES OF VEAL Veal (sliced) Salt, Pepper Mace, Thyme, Parsley Barley Flour, Butter Season with salt and pepper; flour lightly and fry brown. Lay in saucepan, cover with water; skim well; add seasonings. Simmer 2^ hours; thicken gravy with flour; add butter and salt to taste. ROAST LOIN OF VEAL Leave in the kidney, around which put considerable salt. Make a dressing the same as for fowls; unroll the loin, put the stuffing well around the kidney, fold and secure with several coils of white cotton twine wound around in all directions; place in a dripping pan, with the thick side down, and put in a rather hot oven, letting it cool down to moderate; in one-half hour add a little hot water to the pan, and baste often; after half an hour turn over the roast and when done sprinkle lightly with barley flour and baste with melted butter. Before serving carefully remove the twine. A roast of four or five pounds will bake in about two hours. For a gravy, skim off some of the fat if there is too much in the drippings; dredge in barley flour; stir until brown, add hot water if necessary; boil a few minutes, stir in sweet herbs as fancied and put in a gravy boat. Serve with green peas and lemon jelly. FRIED SWEETBREADS For every mode of dressing they should be prepared by half boiling, and then putting them in cold water; this makes them whiter and firmer. Dip in beaten egg and then in bread crumbs, pepper and salt and fry in drippings. Serve with peas or tomatoes. VEAL CUTLETS, BREADED Trim and flatten the cutlets, add pepper and salt, and roll in beaten egg, then in oatmeal. Fry in good dripping, turn when the lower side is brown. Drain off the fat, squeeze a little lemon juice on each, and serve in a hot flat dish. CALVES LIVER AND BACON Cut liver in one-half inch slices, soak in cold water twenty minutes, drain, dry and roll in barley flour. Have pan very hot. Put in bacon thinly sliced, turn until brown; put on hot platter. Fry liver quickly in the hot fat, turning very often. When done, pour off all but one or two tablespoons fat, dredge in barley flour until it is absorbed, and stir till brown. Add hot water gradually to make smooth gravy, season and boil one minute. Serve separately. VEAL LOAF 3 Pounds Chopped Veal 1 Pound Fresh Pork (chopped fine) 3 Eggs Butter Substitute 1 Pint Rice (boiled) 1 Teaspoon Salt 1 Teaspoon Black Pepper Yz Teaspoon each Sage, Thyme