Sara.
Sweet Breads and Peas.
Soak 2 pair of sweet breads in salt water ½ hour, parboil till tender. Place in biscuit pan butter size of an egg, add sweet breads, a can of peas with a little of the liquor, and salt and pepper. When nicely browned remove sweet breads to a platter, arranging peas around them. Pour over this a dressing made of the liquor, a little milk, salt and pepper, and a lump of butter. Thicken to consistency of cream.
Mrs. Will Moore.
VEGETABLES.
To Preserve the Color of Vegetables.
The French cooks generally use carbonate of ammonia to preserve the color of vegetables. What would lay on the point of a pen knife, is mixed in the water in which the vegetables (such as peas, spinach, string-beans and asparagus) are boiled. The ammonia all evaporates in boiling, leaving no ill effects. They also say that it prevents the odor of boiling cabbage.
Mrs. M. F. Henderson.