A laboratory manual of foods and cookery

Remove from paper as soon as received from market, plunge into cold water and allow to stand i hour. Drain. Place in boiling, salted water and add i tsp. lemon juice or vinegar. Cook slowly twenty minutes; again drain and plunge into cold water. Free from pipe and skin, salt if necessary, and serve as desired. Broiled Sweetbreads Parboil and cut in halves crosswise. Sprinkle with salt and pepper, and broil 5 minutes. Serve with creamed butter to which has been added a little lemon juice. Creamed Sweetbreads Ingredients : 1 c. cream or rich milk \ tsp. salt 2 tsp. butter 2 tbsp. flour Method : Parboil sweetbreads and cut into \ inch cubes. Blend flour and a little cold milk to make a smooth mixture. Scald cream in double boiler, add the flour mixture and cook thoroughly. Just before serving, add the prepared sweetbreads, salt, and butter. Serve hot on toasted circles of bread and garnish with parsley, or use as a filling for Swedish Timbales or Croustades. Bacon I Place thin slices of bacon (from which the rind has been removed) closely together on a fine wire broiler ; place broiler over drippingpan and bake in a hot oven until bacon is crisp and brown, turning once. Drain on brown paper. Bacon II Remove rind from bacon and parboil until slightly puffed. Place in hot frying pan and fry until a light brown, turning often and removing fat from pan as it tries out. The bacon should be crisp and flaky. TOUGH CUTS Pot Roast of Beef Select a piece of four to six pounds from the rump or round. Wipe with a dampened cloth and sear all of the surface in a hot frying pan. Place in saucepan, add i cup of boiling water, cover closely and cook slowly until very tender. Sprinkle with salt when nearly done. Add water if necessary, but only enough to keep meat from burning. Add water to make a gravy thickened with i| tsp. flour to i c. liquid. Beef Stew Ingredients : 3 Ibs. round of beef 3 carrots water to cover i onion 6 potatoes salt flour pepper NOTE : i. Salt should be added in the proportion of \ tsp. ; pepper £ tsp., and flour 4 tsp. to i qt. liquid. A fireless cooker is convenient for stews. Method : Cut beef in pieces, cover with water, bring to boiling point and simmer 3 hours, or until meat is tender. Add diced vegetables i hour before meat is cooked. Remove vegetables and meat and thicken the liquid. Boil 5 minutes and return meat and vegetables to the pan. NOTE : 2. Serve with dumplings made like emergency biscuit with shortening omitted. Drop by spoonfuls on top of stew, cover, and steam until done, then cook three minutes uncovered. Beef Broth Ingredients : \ Ib. round of beef i c. cold water salt Method : Wipe meat, remove fat, and cut meat in pieces. Add cold water and let soak 15 minutes. Put in pan of cold water. Heat water slowly to 150 degrees F. Cook 2 hours. Strain and season. Reheat, skim off fat with spoon and paper. In reheating, be careful not to coagulate the albumin. Beef Juice Select a piece of meat from the rump or upper round. Wipe, remove fat, cut in pieces, heat in a double boiler until juice flows. Squeeze out the juice by means of a press, lemon squeezer, or potato ricer. Serve at once in a colored glass. LEFT-OVER MEATS Meat Cakes