Blanquettes Of Calves' Hearts

Boiled Rice Green Peas

Kidney Bean Salad

Pineapple Snow

Blanquettes Of Calves' Hearts

Wash 2 calves' hearts thoroughly in cold water and cut into 1 inch cubes. Put them into a saucepan, cover with 1 qt boiling water, boil up, skim, then simmer gently for 2 h. When tender, mix together 3 T butter and 3 T flour, add 2 c of the liquor in which the hearts were cooked, stir until boiling, add 1 t salt and a dash of pepper. Beat 1 egg slightly, pour the gravy slowly onto it, mixing well, add the hearts, and serve at once.

Boiled Rice

Half c rice, 1 pt boiling water, 1 t salt, boil rapidly until tender.

Green Peas

Drain the liquor from 1 can peas, heat with 1/4 c water, add 1 T butter, 1/2 t salt, 1 t sugar, dash of pepper, and serve at once.

Kidney Bean Salad

Drain the liquor from I can kidney beans, add 2 hard boiled eggs, sliced, 1/4 c diced celery, cover with salad dressing (1/2 t mustard, 1/4 t salt, 1 1/2 T sugar, 3/8 c vinegar, yolks of 3 eggs; see p 29), and serve cold on lettuce leaves.

Pineapple Snow

Scald 2 c milk. Mix 4 T cornstarch, 4 T sugar, and 1/2 t salt well together, mix to a paste with 1/4 c cold milk, and add to the hot milk. Cook 15 or 20 m ; add several spoonfuls, a little at a time, to the beaten yolks of 2 eggs. Return to the thickened milk and cook several m longer. Remove from the fire, fold in the stiffly beaten whites of 2 eggs and 1/2 c grated pineapple. Pour into wet moulds, and, when set, serve very cold.

Preparing The Meal

About 2 1/4 h before dinner time, prepare the hearts and start to cooking. Make the salad, arrange on lettuce leaves and set in a cool place until needed.

One h before dinner, blanch and cook the rice, and 10 m before serving, open and drain a can of peas, heat and season. Make the gravy for the hearts, and serve the dinner.

The pudding has been made in the morning, after breakfast.