Lillian Massey school recipes

Sweetbreads spoil quickly. To prepare:—Remove from the paper at once and soak in cold water 30 minutes. Drain, put into boiling water, to which has been added 5 tbsp. vinegar and 3 tsp. salt, and simmer 20 minutes; drain again, then plunge in cold water. Remove the tubes and membrane from sweetbreads and cut into small pieces. Make White Sauce, add the sweetbreads and mushrooms, and when hot serve in Swedish Timbales or Patty Shells. If desired the mushrooms may be omitted. SWEETBREAD CREAM. 1 pair sweetbreads. Pepper. 4 c. crumbs. Cayenne. 1 tbsp. cream or more. 1 tsp. lemon juice. ; tsp. salt. 2 eggs. Prepare sweetbreads, cut fine, add bread crumbs, cream, seasonings and beaten yolks of eggs, then fold in whites of eggs beaten stiff. Turn into a buttered mould, cover with greased paper and steam slowly 40 to 50 minutes. Unmould, garnish, and serve with Béchamel Sauce. 1 ec. chicken may be substituted for sweetbreads. CREAMED CHICKEN. -1 ec. cooked chicken. 1 c. Standard White Sauce. z ¢c. almonds. Yolk 1 egg. Blanch and chop almonds and add with the chicken cut in small pieces to the sauce, heat, and just before serving add yolk of egg; cook a moment and serve in Swedish Timbales or bread canapés. - STUFFED PEPPERS. 6 medium sized green peppers. + tsp. onion juice. 2 tbsp. butter. 1/2 c. milk. 2 tbsp. flour. 13. c. cooked veal or chicken (chopped). + tsp. salt. 4 c. buttered crumbs. Cut the tops from the peppers; remove the seeds and tongue. Cut thin slices from thé bottom so that they will stand. Make a white sauce of butter, flour, salt, onion and milk; add the meat and fill the peppers with the mixture, cover with buttered crumbs. Place the peppers in a baking pan and cover the bottom with boiling water. Bake in a moderate oven 30 minutes. Onions may be parboiled for 10 minutes, centres removed and finished as Stuffed Peppers. ASPIC JELLY. 4 c carrot. 3 tbsp. vinegar. + c. onion. 3 tbsp. lemon juice. 2 sprigs parsley. Rind 4 lemon. 1 tsp. dried celery leaves. 5 c. white stock. 1 tsp. mixed sweet herbs. 2 tsp. salt. 1 bay leaf. Cayenne. 2 tbsp. butter. White 1 egg and egg shells. 4 cloves. 1 oz. gelatine. 1 tsp. pepper berries. 1 c. cold water. Cook first six ingredients in butter 5 minutes, do not brown them, add cloves, pepper berries, vinegar, lemon juice and rind, and stock. Simmer 1 hour, strain, add salt and cayenne to taste; cool. Remove fat, add white of egg slightly beaten and crushed shells; mix thoroughly. Heat gradually to boiling point, stirring all the time; boil 5 minutes. Remove to back of range, add 4 c. cold water, let stand 5 minutes, then strain through cotton placed over a strainer. Soften gelatine in the cold water, reheat cleared liquid and pour over softened gelatine. Strain and it is ready for use. TONGUE MOULDED IN ASPIC JELLY. 1 qt. Aspic Jelly. Boiled Tongue. 5 hard cooked eggs. Lettuce. Mayonnaise Dressing. Chill a charlotte mould by placing it in ice water; moisten. Pour ina little jelly and turn mould around until the surface is lightly coated, then decorate the bottom and sides of the mould with egg cut in fancy shapes. Pour a little jelly over each piece to hold them in place. When the decoration is firmly set, pour in jelly to the depth of 4 inch; when nearly firm arrange slices of cold boiled tongue on it in a circle, one piece overlapping another. Add a few tablespoons jelly to set the tongue. When set, pour in more jelly, and when nearly firm arrange another circle of slices of tongue. Continue in this way until the mould is filled. Chill, unmould on a bed of lettuce leaves and garnish with cubes of Aspic Jelly and stars of Mayonnaise Dressing. SALADS Wash leaves of plants to be used in salads; stand in cold water an hour before using, then dry by placing leaves in, or between, towels, and shake gently. Leaves should be fresh and crisp.