Veal rich and jelly dishes from summer kitchen guidance
A home economy kitchen column presents veal as a light fat friendly summer meat ideal for folds and sandwiches. It details making jelly veal from knuckle bones or leftovers, plus stock alternatives, gelatin blends, and a two step veal loaf and jellied veal recipe with kitchen tips and serving ideas.
MENTIONED IN THIS ARTICLE
Bureau of Home Economies
Buyega
Tomatoes Stuffed With Corn Delicately Baked
Eight firm tomatoes are hollowed and seasoned. Inside mix corn with celery cucumbers and butter, then fold in cream to fill each tomato. Top with butter and wrap in bacon slices with toothpicks. Bake moderately about twenty minutes until done and corn browns. Serves neat.
Creamy Eggs and Dried Beef Dish Sketch
A fragmented recipe note describes beating two eggs until creamy, adding nine tastes and creamy milk. It mentions Viler4 red beet pieces, pouring into a double boiler, and serving atop toast with a hint of strawberry or pine?
Fruit Butter Making and Hash Puff Recipe Notes
Instructional fragment describes fruit butters from tart fruits and a related hash puff dish. Steps cover prep, cooking, straining, sugar, spices, and canning for later use. Includes methods for apples apricots cranberries peaches pears plums quinces and directions for preparing, cooking, and preserving. Also provides a hash beef hash variation with eggs dill pickles parsley and a hot sauce topping.
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