One sweetbread, after being boiled, split and cut in four
pieces. Season with salt and pepper. Put in a small fry-
ing-pan one small table -spoonful of butter and the same
quantity of flour✪ Sweetbread Saute. When hot, put in the sweetbreads ; turn
constantly until a light brown. They will fry in about eight
minutes. Serve with cream sauce or tomato sauce.
Broiled Sweetbreads.
Split the sweetbread after being boiled. Season with salt
and pepper, rub thickly with butter and sprinkle with flour✪ Broiled Sweetbreads.
Broil over a rather quick fire, turning constantly. Cook
about ten minutes, and serve with cream sauce.
Breaded Sweetbreads.
After being boiled, split them, and season with salt and
pepper; then dip in beaten egg and cracker crumbs. Fry
alight brown in hot lard. Serve with tomato sauce.
Sweetbreads in Cases.
Cut the sweetbread✪ Breaded Sweetbreadss, after being boiled, in very small
pieces. Season with salt and pepper, and moisten well with
cream sauce. Fill the paper cases, and cover with bread
crumbs. Brown, and serve.
Pancakes.
Six eggs, a pint of milk, one heaping teaspoonful of salt,
one cupful of flour, one table-spoonful of sugar, one of
melted butter or of salad oil✪ Pancakes. Beat the eggs very light, and add
the milk. Pour one- third of this mixture on the flour,
and beat until perfectly smooth and light; then add the
remainder and the other ingredients. Heat and butter an
omelet pan. Pour into it a thin layer of the mixture.
When brown on one side, turn, and brown the other. Roll
ENTttEES. 2U5
up, sprinkle with sugar, and serve hot. Or, cover with a
thin layer of jelly, and roll. A number of them should be
served on one dish.
20C MISS PARLOA'S NKW COOK BOOK.
SALADS.
A salad should come to the table fresh and crisp. The
garnishes should be of the lightest and freshest kind. Noth-
ing is more out of place than a delicate salad covered with
hard-boiled eggs, boiled beets, etc. A salad with which the
mayonnaise dressing is used, should have only the delicate
white leaves of the celery, or the small leaves from the heart
of the lettuce, and these should be arranged in a wreath at
the base, with a few tufts here and there on the salad. The
contrast between the creamy dressing and the light green is
not great, but it is pleasing. In arranging a salad on a dish,
or in a bowl, handle it very lightly. Never use pressure to
get it into form. When a jelly border is used with salads,
some of it should be helped with the salad. The small
round radishes may be arranged in the dish with a lettuce
salad. In washing lettuce great care must be taken not to
break or wilt it. The large, dark green leaves are not nice
for salad. As lettuce is not an expensive vegetable, it is best,
when the heads are not round and compact, to buy an extra
one and throw the large tough leaves away. In winter and
early spring, when lettuce is raised in hot-houses, it is liable
to have insects on it. Care must be taken that all are washed
off. Only the white, crisp parts of celery should be used in
salads. The green, tough parts will answer for stews and
soups. Vegetable salads' can be served for tea and lunch
and with, or after, the meats at dinner. The hot cabbage, red
cabbage, celery, cucumber and potato salads, are particular-
SALADS. 207
Page 98 · 5 recipe records on this page
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
One sweetbread, after being boiled, split and cut in four pieces. Season with salt and pepper. Put in a small frying-pan one small table -spoonful of butter and the same quantity of flour. When hot, put in the sweetbreads ; turn constantly until a light brown. They will fry in about eight minutes. Serve with cream sauce or tomato sauce.
Broiled Sweetbreads.
Split the sweetbread after being boiled. Season with salt and pepper, rub thickly with butter and sprinkle with flour. Broil over a rather quick fire, turning constantly. Cook about ten minutes, and serve with cream sauce.
Breaded Sweetbreads.
After being boiled, split them, and season with salt and pepper; then dip in beaten egg and cracker crumbs. Fry alight brown in hot lard. Serve with tomato sauce.
Sweetbreads in Cases.
Cut the sweetbreads, after being boiled, in very small pieces. Season with salt and pepper, and moisten well with cream sauce. Fill the paper cases, and cover with bread crumbs. Brown, and serve.
Pancakes.
Six eggs, a pint of milk, one heaping teaspoonful of salt, one cupful of flour, one table-spoonful of sugar, one of melted butter or of salad oil. Beat the eggs very light, and add the milk. Pour one- third of this mixture on the flour, and beat until perfectly smooth and light; then add the remainder and the other ingredients. Heat and butter an omelet pan. Pour into it a thin layer of the mixture. When brown on one side, turn, and brown the other. Roll
[illustration: ENTREES. 205]
up, sprinkle with sugar, and serve hot. Or, cover with a thin layer of jelly, and roll. A number of them should be served on one dish.
A salad should come to the table fresh and crisp. The garnishes should be of the lightest and freshest kind. Nothing is more out of place than a delicate salad covered with hard-boiled eggs, boiled beets, etc. A salad with which the mayonnaise dressing is used, should have only the delicate white leaves of the celery, or the small leaves from the heart of the lettuce, and these should be arranged in a wreath at the base, with a few tufts here and there on the salad. The contrast between the creamy dressing and the light green is not great, but it is pleasing. In arranging a salad on a dish, or in a bowl, handle it very lightly. Never use pressure to get it into form. When a jelly border is used with salads, some of it should be helped with the salad. The small round radishes may be arranged in the dish with a lettuce salad. In washing lettuce great care must be taken not to break or wilt it. The large, dark green leaves are not nice for salad. As lettuce is not an expensive vegetable, it is best, when the heads are not round and compact, to buy an extra one and throw the large tough leaves away. In winter and early spring, when lettuce is raised in hot-houses, it is liable to have insects on it. Care must be taken that all are washed off. Only the white, crisp parts of celery should be used in salads. The green, tough parts will answer for stews and soups. Vegetable salads' can be served for tea and lunch and with, or after, the meats at dinner. The hot cabbage, red cabbage, celery, cucumber and potato salads, are particular-
Records on this page
Sweetbread SauteBroiled SweetbreadsBreaded SweetbreadsSweetbreads in CasesPancakes