Principles of food preparation

3. Larding. Long, slender strips of pork fat, about one-quarter of an inch thick, are drawn through the surface of the meat by inserting one end of the strip into the end of a larding needle, and then, with the point of the needle, taking a stitch through the surface of the meat. The stitch should be about an inch long, and almost a half-inch deep, and the lardoon should project on both sides. Regular rows of these stitches should be made all over the surface to be larded, and the ends of the lardoons should be cut an equal length. Pork fat for larding or daubing should be cut as close to the rind as possible, and lengthwise with the rind, since the fat here is firmer, and will not be so apt to break. Either fresh or salt-pork fat may be used, and for the class exercise both kinds should be tried, and the result compared and accounted for — since the salt-pork fat has an interesting effect on the muscular tissue of the meat where it comes in contact with it. Beef a la Mode This resembles Pot Roast, except that more water is used in the cooking, the water being allowed to reach to half the height of the meat in the pot. The searing, in beef a la mode, may be done simply by pouring boiling water over the surface of the meat. The round of beef is generally used, and it is liberally daubed with fat. Veal Birds Take cutlets of veal from the upper part of the leg, cut half an inch thick. Pound these with a wooden mallet until reduced one-half in thickness. Cut the meat into strips about four inches long and two wide, spread each strip with stuffing (see Chapter IX, page 74) to which has been added the trimmings of the veal, finely chopped, with a little ham or bacon. Roll each strip up like a jellyroll, fasten with wooden toothpicks, and bake, or cook in a hot, slightly greased pan. VEGETABLE DISHES Deviled Tomatoes Cut fresh tomatoes into thick slices, dredge them with flour, salt, and pepper, and cook in hot butter on a pan until thoroughly heated. Serve on a hot dish with One tablespoonful of the following mixture on each slice. 1 tablespoonful butter. Yolk of one hard-boiled egg. 1 teaspoonful powdered sugar. Salt, and a dash of paprika, or 2 teaspoonfuls dry mustard. a few grains cayenne. Mix the above ingredients to a cream, then add: 2 tablespoonfuls chopped green pepper. 2 tablespoonfuls scraped onion. 2 tablespoonfuls finely shaved parsley. Vinegar to moisten. Slightly warm the whole in a pan, then place on the sliced tomatoes. Mushrooms and Tomatoes Sift canned tomatoes, and make into a sauce (see page 16). Add half the volume of chopped mushrooms, and cook until hot. Add fine, sifted crumbs until the mixture is of the consistency of a thick paste. VEGETABLE DISHES 85 Tomato Curry Cook one tablespoonful of scraped onion in two tablespoonfuls of butter until it turns yellow. Add one sour apple, chopped, and cook until apple is soft. Add two cups of sifted tomato, one to two teaspoonfuls of curry powder, and seasoning of salt and pepper. Allow the mixture to boil, then add one cup of boiled rice, cook five minutes longer, and serve. Mississippi Steamboat Potatoes Pare raw potatoes, and cut into one-inch cubes. Boil in strongly salted water until j.ust soft enough to pierce. For one pint of potato cubes use: '