Veal Pot Pie

Mashed Potatoes Succotash

Sweet Rice Croquettes

Veal Pot Pie

Wipe a piece of veal from the shoulder and cut it into pieces for serving; add 1/2 - inch strip of salt pork or bacon for each piece of veal, cover with cold water, put over the fire and bring quickly to the boiling point. Boil 5 m, skim. and let simmer until the meat is tender. If one possesses a "tireless cooker" place the meat in the cooker after boiling about 10 m, and leave for 2 or 3 h.

When tender add salt and pepper to season, cut the biscuit dough left from luncheon into small rounds and place on top of the stew. Cook 10 m without lifting the cover. Serve the meat in the center of the platter, surrounded by the dumplings. Pour the gravy over the whole.

Succotash

Place the contents of a can of succotash in a saucepan, add 1/4 t salt, dash of pepper, add 2 T butter. Place over the fire and when hot serve. Or to 1/2 can corn add 1 c cooked lima beans, and proceed as above.

Sweet Rice Croquettes

Cook 1/2 c rice, blanched and salted, in 1 1/2 c milk, until tender and dry; add 2 egg yolks, 2 T each of butter, sugar, whipped cream and candied orange peel, shredded fine. When cool form into peach shapes, or any form desired, dip in egg, then crumbs, and fry in deep fat. Serve plain, or with fruit syrup, or with fruit, fresh or preserved.

Mashed Potatoes

For 8 potatoes use 3 T butter, 1/2 c cream or milk, and 1/2 t salt. For directions see Lesson 3, page 15.

Preparing The Meal

About 2 h before dinner start the meat cooking. An hour and a half after this wash and pare the potatoes and put on to cook in boiling salted water.

Make the croquettes, shape, egg and crumb them. When the potatoes are nearly done, heat the fat for frying the croquettes. Cook the succotash adding the seasonings before heating.

Put the dumplings into the stew, and while they are cooking fry the croquettes, draining them on brown paper.

Serve the dinner, then the dessert on small fruit plates, with fruit syrup, or fruit as desired and convenient.