The new practical housekeeping

To Single Blanch first soak m salted water one hour or simply wash in several waters, then remove every particle of the thin skin or membrane covering the soft inner substance very carefully without breaking; put over the fire in quart cold water with a seasoning of salt and table-spoon vinegar and boil fifteen minutes, lay in cold water till wanted which should not be very long. To Double Blanch, cover them with cold water and let heat slowly until the fine outside skin can be removed easily, then put them in fresh water and let them heat again slowly, till all the blood comes out and they are entirely white. Take them out and put in boiling water with a little salt and tablespoon vinegar, boil them hard for ten minutes or till quite firm. Take them but and drop into cold water for a few minutes or till ready for use, although that should not be long, then drain on a cloth. 648 CUTTING AND CUBING MEATS. Sweet-breads. — ^These are considered great delicacies and are the most expensive parts of meat. Those of calves are hest, but for hints as to purchasing see Marketing. Blanching Sweet-breads is always necessary before cookings and as they will not keep long this should be done as soon as brought from market. Some put them for half an hour in lake-warm water, then throw into boiling water to blanch and harden, and then into cold or ice water to cool ; after which draw off the outer casing, trim off all particles of fat, veins, membranes, etc., and cook as liked. Others put to soak in cold water for about an hour, adding tablespoon salt to each ^uart water. Then draw a lardoon of pork through the center of each, put into salted boiling water and cook until thoroughly done. Throw again into cold water for a few minutes and they will be firm and white. Carefully remove the skin and little pipes and set away in cool place until ready to cook. Some merely skin, then place in cola water ten minutes or so, when they are ready to boil. Sweet- Dreads should always be parboiled twenty minutes before cooking in any manner. Any flavor liked may be given sweet-breads by adding spices, herbs, or vegetables to the water in which they are parboiled. A good rule for two quarts water is, two tablespoons vinegar, one of salt, a bay leaf, dozen whole cloves, teaspoon pepper corns, small red pepper, sprig of any dry herb, except sage, (thyme marjoram or summer savory) sprigs of parsley, or small root of parsley. Set away in cool place until wanted. Poultry. — Are served either whole or cut up. Do not feed poultry for twenty-four hours before killing ; and some give them a tablespoon of vinegar an hour before killing ; catch them without frightning or bruising, tie the feet together, hang up on a horizontal pole, tie the wings together over the back with a strip of soft cotton cloth; let them hang five minutes, then cut the throat or cut off the head with a very sharp knife, and allow them to hang until the blood has ceased to drip. The thorough bleeding renders the meat more white and wholesome. Scald well by dipping in and out of a pail or tub of boiling water, being careful not to scald so much as to set the feathers and make them more difficult to pluck ; place the fowl on a board with head towards you, pull the feathers away from you which will be in the direction they naturally lie (if pulled in a contrary direction the skin