The Institute cook book

RoU the crackers fine; mix them with the chopped meat and the other ingredients ; shape into a loaf and bake three hours, basting occasionally in the fat rendered from a small portion of the pork and pricking the loaf so that the fat may penetrate. Serve cold sliced very thin. INDIA CURRY 11/2 pounds veal 2 onions or less 1/2 cup butter or drippings 1/2 tablespoon curry or less Brown the meat without fat and cut into small pieces. Fry the onions in the butter; remove them; add the meat and curry powder; cover with boiling water and cook until tender. Serve in a wide border of rice. CURRY OF VEAL 2 tablespoons butter or drippings 1 pint milk IV2 pounds veal 1 tablespoon flour 1/2 onion 1 teaspoon curry powder Salt and pepper Chop the onion; fry it in the butter; remove and fry the veal until it is brown. Transfer the meat to the double boiler; cover with milk and cook until tender. Add the curry powder shortly before the meat is done and thicken the milk with flour. Serve in a border of rice. BAKED CALF'S HEAD Have the butcher split open the head, remove the eyes and chop off the nose. Lay the head in salted water for half an hour; change Planned for a Family of Four the water; wash and cleanse the head thoroughly. Take out the brains; remove all the skin and blood; tie them in a piece of cheesecloth and put them with the head into a large kettle of boiling water. Add salt and lioil the head for about two hours, or until the jaw bone can be twisted out of the meat. The brains will be J. Neck C. Ribs 2 Cliuck 7. Loia S, Shoulder 8. Flank 4. Fore shank 0- Lefj 5. Breast jO. Hind shank Diagram of Cuts of Veal cooked in half an hour and should be removed, but kept hot. Take out all the bones from the head, but keep it as nearly v,'hole as possible. Butter a baking dish; lay the brains in it, then the head on them; season plentifully with powdered cloves, salt and pepper; stick small pieces of butter rolled in flour wherever there is a crack or opening, and dust with flour. Mix a little currant ielly with two cups of the broth the head was boiled in, and pour over the head; set in a hot oven and bake until very brown, basting several times. CALF'S LIVER WITH CREAM SAUCE Pour boiling water over the slices of liver and let stand five minutes to draw out the blood. Drain, wipe, remove all skm. Planned for a Family of Four wMte veins and membranes, and dust with flour. Fry several slices of breakfast bacon until crisp; remove them and pour off the fat into a clean frying pan, leaving the salt and sediment. Reheat the fat; put in enough liver to cover the bottom of the pan; cook until done, testing one piece by cutting it with a knife to see whether all pink color is gone from the inside. Arrange the pieces on a hot platter, surround them with the bacon and cover with a cream sauce made in the pan. Pour off all the fat but one tablespoon; add a tablespoon of flour; cook thoroughly and add the cream or milk. BROILED LIVER Cut the liver into slices half an inch thick and let stand in boiling water for five minutes. Drain, wipe and remove all skin, veins and membranes. Sprinkle with salt and pepper; place in a greased wire broiler and broil from five to eight minutes. Remove to a hot platter; spread with butter and sprinkle with, pepper and salt.