30. Meat Balls. — One bowl full of fine chopped cold meat; add one cup of bread or cracker crumbs, a little chopped onion, a little gravy mixed with the crumbs to moisten them. Season with salt, thyme or savory, and fry in balls. If there is no gravy use milk. We rec- ommend no immature meats such as lamb, veal, etc. 31. Lamb and Macaroni. — Cut lean cooked lamb into bits, boil one-half package (or one- half pound) macaroni for one hour. Put a layer of macaroni in a baking dish, season, cover with a layer of meat, then add another layer of macaroni, then more meat. Cover with bread crumbs, season and put on some THE PHYSICAL CULTURE COOK BOOK. 99 bits of butter; add one cup of gravy, or gravy and water, or milk, and bake one-half to three-- quarters of an hour. Serve with tomato sauce No. i. 32. Lamb Croquettes. — Take one cupful cold lamb, chopped, one cupful cold boiled rice, one egg, two tablespoonfuls cream or milk, a few drops onion juice, salt; mix and cook in boil- ing oil or fat. 33. Veal Croquettes. — Cut away fat and gristle from the meat, and chop fine. Take one cupful veal, one cupful breadcrumbs, one egg, one-half cupful milk, a few drops onion juice, salt, heat the milk, veal and crumbs, and add egg and seasoning. The result should be a mixture soft enough to drop from a spoon. Set aside to cool. When cold, form into cro- quettes, dip in egg and then in fine cracker crumbs and fry in hot fat'. 34. Minced Veal on Toast. — Put chopped veal on the stove with a little butter, salt and enough gravy or milk to moisten well. Cook for ten or fifteen minutes, and serve on toast. 35. Rechauffee of Veal. — Chop cold veal, not too fine, and add any gravy which may be left. Season and set aside. At dinner time 100 THE PHYSICAL CULTURE COOK BOO] I. make a cream sauce of two cups of milk thick- ened with two tablespoonfuls flour rubbed in one tablespoonful butter; add to it two cups chopped veal, one-half can French mushrooms cut in half (these may be omitted if desired) ; cover, and heat thoroughly, but do not boil, as this toughens the mushrooms. Serve on hot toast, e-arnish with parsley. CHAPTER X. POULTRY AND GAME. 'Poultry, to be at its best, should be drawn and picked as soon as it is killed, but not eaten for six or eight hours. If, however, they must be bought in. the city markets, get them as fresh as possible, and select them carefully. If they are drawn at the butcher shop,~it wilt be necessary to examine them carefully and see that the lungs and windpipe are not left in, as they usually are. i. Roast Turkey. — Wash the turkey inside and out, wipe and singe the pin feathers. Make a stuffing as follows : Crumb up one loaf of stale bread and (put the crusts in a bowl of water and wring out dry) moisten one table- spoonful butter, season with salt and one-half tcaspoonful thyme✪ Roast Turkey ; stuff the turkey and sew up ; salt the turkey and put in baking pan, preferably a double baking pan, with a cup 102 THE PHYSICAL CULTURE COOK BOOK.

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30. Meat Balls. — One bowl full of fine chopped cold meat; add one cup of bread or cracker crumbs, a little chopped onion, a little gravy mixed with the crumbs to moisten them. Season with salt, thyme or savory, and fry in balls. If there is no gravy use milk. We recommend no immature meats such as lamb, veal, etc. 31. Lamb and Macaroni. — Cut lean cooked lamb into bits, boil one-half package (or onehalf pound) macaroni for one hour. Put a layer of macaroni in a baking dish, season, cover with a layer of meat, then add another layer of macaroni, then more meat. Cover with bread crumbs, season and put on some bits of butter; add one cup of gravy, or gravy and water, or milk, and bake one-half to three-quarters of an hour. Serve with tomato sauce No. i. 32. Lamb Croquettes. — Take one cupful cold lamb, chopped, one cupful cold boiled rice, one egg, two tablespoonfuls cream or milk, a few drops onion juice, salt; mix and cook in boiling oil or fat. 33. Veal Croquettes. — Cut away fat and gristle from the meat, and chop fine. Take one cupful veal, one cupful breadcrumbs, one egg, one-half cupful milk, a few drops onion juice, salt, heat the milk, veal and crumbs, and add egg and seasoning. The result should be a mixture soft enough to drop from a spoon. Set aside to cool. When cold, form into croquettes, dip in egg and then in fine cracker crumbs and fry in hot fat. 34. Minced Veal on Toast. — Put chopped veal on the stove with a little butter, salt and enough gravy or milk to moisten well. Cook for ten or fifteen minutes, and serve on toast. 35. Rechauffee of Veal. — Chop cold veal, not too fine, and add any gravy which may be left. Season and set aside. At dinner time make a cream sauce of two cups of milk thickened with two tablespoonfuls flour rubbed in one tablespoonful butter; add to it two cups chopped veal, one-half can French mushrooms cut in half (these may be omitted if desired) ; cover, and heat thoroughly, but do not boil, as this toughens the mushrooms. Serve on hot toast, Garnish with parsley. CHAPTER X. POULTRY AND GAME. 'Poultry, to be at its best, should be drawn and picked as soon as it is killed, but not eaten for six or eight hours. If, however, they must be bought in. the city markets, get them as fresh as possible, and select them carefully. If they are drawn at the butcher shop, it will be necessary to examine them carefully and see that the lungs and windpipe are not left in, as they usually are. i. Roast Turkey. — Wash the turkey inside and out, wipe and singe the pin feathers. Make a stuffing as follows : Crumb up one loaf of stale bread and (put the crusts in a bowl of water and wring out dry) moisten with one tablespoonful butter, season with salt and one-half teaspoonful thyme ; stuff the turkey and sew up ; salt the turkey and put in baking pan, preferably a double baking pan, with a cup

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