21. Veal Potpie. — Cut two pounds shoulder or other cheap cut of veal in pieces, and brown them in a hot pan ; then add salt, enough water to cover the meat, and cook slowly two and a half hours. If the water has boiled off, add a little and drop in dumplings made as follows : One and one-half cup whole wheat flour, one heaping teaspoonful baking powder, one tablespoonful butter✪ Veal Potpie, enough water to make a soft dough. Beat well. After the dumplings are in, keep the stew boiling, covered, for twenty minutes. 96 THE PHYSICAL CULTURE COOK BOOK. 22. Veal Loaf. — Chop fine two pounds of veal, one-half pound of salt pork, mix with two eggs, salt, one cup of milk and one cup of bread crumbs✪ Veal Loaf, and make into a well-shaped loaf. Bake for two hours. 23. Veal Cheese. — Take equal parts of boiled veal✪ Veal Cheese and boiled tongue, pound each sep- arately, mix, press in a jar, cover with melted butter and keep covered in a cool place. Serve in slices for luncheon or tea. 24. Broiled Sweetbreads. — However sweet- breads are cooked, soak them first in salt and water, and then plunge in boiling water to whiten them ; wash 'and parboil a pair of sweet- breads for fifteen minutes and let cool ; cut them in half, lengthwise, season with salt, dip in melted butter, and broil over a clear fire for five minutes. Serve with melted butter poured over them. 25. Creamed Sweetbreads. — Prepare and parboil sweetbreads — see No. 15 — and chop fine with one-half dozen mushrooms; put one tablespoonful butter in a saucepan to melt ; when hot, add one tablesponful flour, mix till smooth, then pour in one-half pint milk✪ Creamed Sweetbreads and stir until it boils. Add the sweetbreads and THE PHYSICAL CULTURE COOK BOOK. 97 mushrooms and stir five minutes, season, and serve. It is far better to avoid pork, though if you must have it the best methods and prepara- tion are as follows : 26. Roast Pork. — Make a plain stuffing and roast twenty minutes to the pound, basting often. Serve with apple sauce. 27. Baked Tenderloin of Pork. — Split four or five large tenderloins and make a. stuffing of bread crumbs moistened with one table- spoonful melted butter and seasoned with salt, and a very little thyme, about one- quarter teaspoonful. Put✪ Baked Tenderloin of Pork one-half the tender- loins in a baking pan, spread stuffing on each and cover each one with another tenderloin ; put in a hot oven, with some bits of suet in the pan; after twenty minutes add a little water. Roast three-quarters of an hour, bast- ing frequently. Thicken the gravy and serve with apple sauce. - 28. Boiled Ham. — Soak over night, wash well and boil sowly in plenty of cold water four or five hours, according to size. Leave in the water until cold, then remove skin. 98 THE PHYSICAL CULTURE COOK BOOK. RECHAUFFES. 29. Beef Stew.— Cut the best of the meat left from yesterday's roast into dice, leaving rim, etc., for soup. Put in a stewpan with any gravy which may have been left, and enough water to cover, one slice onion, a little dried celery, salt. Cook slowly for two hours; then put in some raw potatoes peeled and quar- tered✪ Beef Stew, and cook one-half hour longer. If the water cooks off too much, add a little more before serving, and thicken the gravy with flour.

AI-modernized reading of the original text

21. Veal Potpie. — Cut two pounds shoulder or other cheap cut of veal in pieces, and brown them in a hot pan ; then add salt, enough water to cover the meat, and cook slowly two and a half hours. If the water has boiled off, add a little and drop in dumplings made as follows: One and one-half cup whole wheat flour, one heaping teaspoonful baking powder, one tablespoonful butter, enough water to make a soft dough. Beat well. After the dumplings are in, keep the stew boiling, covered, for twenty minutes. 22. Veal Loaf. — Chop fine two pounds of veal, one-half pound of salt pork, mix with two eggs, salt, one cup of milk and one cup of bread crumbs, and make into a well-shaped loaf. Bake for two hours. 23. Veal Cheese. — Take equal parts of boiled veal and boiled tongue, pound each separately, mix, press in a jar, cover with melted butter and keep covered in a cool place. Serve in slices for luncheon or tea. 24. Broiled Sweetbreads. — However sweetbreads are cooked, soak them first in salt and water, and then plunge in boiling water to whiten them ; wash and parboil a pair of sweetbreads for fifteen minutes and let cool ; cut them in half, lengthwise, season with salt, dip in melted butter, and broil over a clear fire for five minutes. Serve with melted butter poured over them. 25. Creamed Sweetbreads. — Prepare and parboil sweetbreads — see No. 15 — and chop fine with one-half dozen mushrooms; put one tablespoonful butter in a saucepan to melt ; when hot, add one tablesponful flour, mix till smooth, then pour in one-half pint milk and stir until it boils. Add the sweetbreads and mushrooms and stir five minutes, season, and serve. It is far better to avoid pork, though if you must have it the best methods and preparation are as follows : 26. Roast Pork. — Make a plain stuffing and roast twenty minutes to the pound, basting often. Serve with apple sauce. 27. Baked Tenderloin of Pork. — Split four or five large tenderloins and make a stuffing of bread crumbs moistened with one tablespoonful melted butter and seasoned with salt, and a very little thyme, about one-quarter teaspoonful. Put one-half the tenderloins in a baking pan, spread stuffing on each and cover each one with another tenderloin ; put in a hot oven, with some bits of suet in the pan; after twenty minutes add a little water. Roast three-quarters of an hour, basting frequently. Thicken the gravy and serve with apple sauce. - 28. Boiled Ham. — Soak over night, wash well and boil slowly in plenty of cold water four or five hours, according to size. Leave in the water until cold, then remove skin. RECHAUFFES. 29. Beef Stew.— Cut the best of the meat left from yesterday's roast into dice, leaving rim, etc., for soup. Put in a stewpan with any gravy which may have been left, and enough water to cover, one slice onion, a little dried celery, salt. Cook slowly for two hours; then put in some raw potatoes peeled and quartered, and cook one-half hour longer. If the water cooks off too much, add a little more before serving, and thicken the gravy with flour.

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Veal PotpieVeal LoafVeal CheeseCreamed SweetbreadsCreamed SweetbreadsRoast TurkeyBaked Tenderloin of PorkBeef Stew

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