VEAL CROQUETTES
Veal is often mixed with chicken, or is used alone as a substitute for
chicken. Season in same manner and make the same combinations.
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VANILLA ICE CREAM, No. 2
Beat three whole eggs very light with one cup of granulated sugar until all grain is dissolved and mass is a light yellowish color. Whip one pint of cream until stiff, add to eggs and sugar, then add one cup of sweet milk, flavor with vanilla to taste, an... VANILLA OR CREAM SAUCE
Mix one teaspoon cornstarch and one tablespoon of sugar thoroughly; on them slowly pour one cup of scalding milk, stirring all the time. Cook and stir in a double boiler for ten minutes; then set aside to cool. When ready to use stir in one teaspoon of va... VANILLA SAUCE FOR RHUBARB PUDDING.
Beat 1 egg very light, add 1 cup of light brown sugar and 1 teaspoon of vanilla flavoring. Beat all together until foamy. Serve at once, cold, on the hot pudding. ... VANILLA TAFFY. MRS. EDWARD E. POWERS.
Three cups of granulated sugar, one cup of cold water, three tablespoonfuls of vinegar. Cook without stirring until it threads; add one tablespoonful of vanilla; let cool; pull until white; cut into small squares. ... VANITY CAKE. MRS. JOHN LANDON.
One and a half cups sugar, half cup butter, half cup sweet milk, one and one-half cups flour, half cup corn starch, teaspoonful baking powder, whites of six eggs; bake in two cakes, putting a frosting between and on top. Grate cocoanut all over. ... VARIETY BREAD
Dissolve one cake of compressed yeast in two cups of lukewarm water or milk, add two teaspoons of salt, three cups of bread or wheat flour, one cup of cornmeal, one cup of rye flour and one-half cup of dark molasses, and mix very thoroughly. Let rise, sha... VARIOUS WAYS OF USING SMALL POTATOES
Early in the season when small, early potatoes are more plentiful and cheaper than large ones, the young housewife will be able to give her family a change, while practicing economy, as there are various ways of using small potatoes to advantage. First, n... VEAL À LA CRÊME
The _Panier d'Or_ is a hotel in Bruges, much frequented before the war by the English. Take the yolk of a hard-boiled egg, a bit of bread the same size, and crumble them together; rub in some chopped parsley and onion and moisten it with gravy or with mil... VEAL À LA MILANAISE
Cook the ox tongue in stock or in meat extract and water. Make the hunters' sauce, as for a hare, but sprinkle into it some chopped sultanas. Take the tongue out of the stock and skin it, cut it in neat pieces if you wish, and let it heat in your sauce. [... VEAL AND HAM SANDWICH. MARY W. WHITMARSH.
Boil six pounds each of ham and veal. Save the water from boiling the veal, and to it add half a box of gelatine, dissolved in a little cold water. When the meat is cold, run through a sausage grinder, and with the meats mix the gelatinous water. Seaso... VEAL CAKE
Take a lump of butter the size of an egg, and let it color in a saucepan. Slice some onions and fry them in another pan. When fried, add them to the butter with some sliced carrots, a few small onions, and your pieces of veal, salt, and pepper. Add a smal... VEAL CAKE, EXCELLENT FOR SUPPER
Take your veal, which need not be from the fillet or the best cuts. Cut it into pieces about an inch long and add a little water when putting it into the pan; salt, pepper and a little nutmeg, and let it simmer for two hours. When tender, stir in the juic... VEAL CROQUETTES
Veal is often mixed with chicken, or is used alone as a substitute for chicken. Season in same manner and make the same combinations. ... VEAL CROQUETTES
From MRS. FRANK H. DANIELL, of New Hampshire, Alternate Lady Manager. Take the remains of a cold boiled tongue, remove all the hard parts, cut the meat into small pieces and afterwards pound it to a smooth paste. Season with cayenne, and beat with it one-... VEAL CROQUETTES
From MRS. ISABELLA BEECHER HOOKER, of Connecticut, Lady Manager. Mince cold roast or boiled veal; add one-fourth as much of minced oysters scalded in their own liquor. Season with a dusting of red pepper, salt, a flavor of onion (two fine cut rounds of on... Veal Croquettes a la Reine.
Dip enough macaroons in wine to line the pudding-dish; cover with sweetened strawberries. Beat the yolks of 4 eggs with sugar and flavor with vanilla; pour over the strawberries; put in the oven to bake. Beat the whites to a stiff froth with some pulveriz... VEAL CUTLET
1 thin veal cutlet 1 teaspoon drippings 1 teaspoon chopped onion 1 teaspoon chopped parsley 1/2 cup bread crumbs 1/2 teaspoon salt 1/8 teaspoon pepper Trim edge of cutlet and spread on board or platter. Fry onion in drippings until tender; add parsley and... VEAL CUTLETS
Use either veal chops or veal cutlets, cut in small pieces the size of chops; pound with a small mallet, sprinkle a little finely-minced onion on each cutlet, dip in beaten egg and bread crumbs, well seasoned with salt and pepper. Place a couple tablespoo... VEAL CUTLETS WITH MADEIRA SAUCE
A fillet of veal, larded with fat bacon, of about three pounds. Braise it one and one-half hours on a moderate fire. Dish with its own gravy. This eats well with spinach, endive, sorrel or carrots. ... VEAL CUTLETS. MRS. U. F. SEFFNER.
Fry a few slices of breakfast bacon. Dip the cutlets in a beaten egg; roll in corn meal or cracker crumbs; salt and pepper; put in skillet with the fat from bacon; fry slowly until a nice brown. ... VEAL FORCEMEAT
2 oz. Suet (Beef)--1/2d. 3 oz. Bread Crumbs--1/2d. Pepper and Salt 1 Egg 1/2 teaspoonful Parsley 1/2 teaspoonful Sweet Herbs Half a Lemon--1 1/2d. Total Cost--21/2 d. Shred the suet and mix it with the bread crumbs. Chop the parsley and sw... VEAL FRICASSEE
From MRS. JAMES R. DEANE, of California, Lady Manager. This is a very simple, attractive and palatable dish for a luncheon table and may be used either warm or cold. Yours, cordially, Ingredients for one dozen: One-quarter pound macaroni; one pound filet ... VEAL FRITTERS
Boil the tongue in salted water till the outer skin will peel off. Take this off, then put the tongue back in the liquor to simmer while you prepare the same. Take a piece of butter the size of an egg, melt it and mix it with two dessertspoonfuls of groun... VEAL IN WHITE SAUCE
2 lbs. Neck of Veal--10d. 2 oz. Butter--1 1/2d. 1 oz. Flour Salt and Pepper 1 Egg--1d. 3/4 pint Milk--2d. 1 Onion 1 fagot of Herbs 1 dozen Peppercorns Lemon Juice--1d. Total Cost--1s. 31/2 d. Time--One Hour and a Half. Put the butt...