The Institute cook book

Clean the feet and put them over the fire in the water. Boil slowly until the meat falls from the bones; strain through a colander; return the broth to the kettle and boil until reduced to one pint. Remove all the meat from the bones; cut it into small pieces and add the seasonings. When the broth is reduced, add the meat and vinegar; let simmer two or three minutes; then pour into molds. Serve on the following day, emptying the molded jelly upon a platter and garnishing with parsley or other green. [illustration: Planned for a Family of Four Meal] TRIPE Soak the tripe for several hours; scrape clean; put in salted water and simmer for three or four hours. Drain off the water and set the tripe aside until ready to use. To one cup of cream sauce add a half teaspoon of onion juice and a cup of the boiled tripe. Stir until the tripe is heated and serve. BROILED SWEETBREADS Wash the sweetbreads and blanch them for five minutes in boUing water; lay them in a greased oyster broiler over a bright fire, turning frequently and brushing with butter whenever turned. When done remove carefully to a platter; season with pepper, salt and butter, and serve with peas. STEWED SWEETBREADS Wash the sweetbreads and blanch them for a few minutes in boiling water; then lay them in cold water for ten minutes. Put them in a saucepan with water to cover; stew until tender; add a piece of butter the size of an egg, rubbed into one tablespoon of fiour, a little chopped parsley and a cup of cream. Boil three minutes and serve. STEV7ED KIDNEYS Beef, calf or lamb kidneys Vz tablespoon onion juice Flour % cup water 1 tablespoon butter 2 tablespoons currant jelly Salt and pepper Be sure that the kidneys are fresh. Remove all fat and white center; then soak them for an hour in salted water. Cut into half-inch slices, dust with flour and saute in the butter for about five minutes. Add onion juice and water and simmer for about ten minutes. Add jelly, salt and pepper, and serve. [illustration: Multiple Meal Plans] POULTRY AND GAME POULTRY AND GAME TpOULTRY and game are, at least for those who live in the ■l city, more expensive than the red meats, but they are fairly rich in nutritive value and wherever possible should be introduced into the menu — for the sake of variety if nothing else. In marketing, see that the bird is plump and not unduly fat. The skin should be clear and free from blotches and the flesh firm. Chickens have soft feet, soft breast bone and a great many pin feathers; fowl have rough feet, rigid breast bone and coarse, hairy skin. A spring chicken should be chosen for broiling or frying; a young chicken for roasting; a fowl for stewing. Capons are considered the choicest of poultry; cock turkeys are usually considered better than hen turkeys. TO DRESS POULTRY