This is the third article in April of the School for Housewives 1903 series published on Apr 19, 1903, and is a short article on cooking with the chafing dish.
School for Housewives – Creamed Sweetbreads a Chafing Dish Dainty
A good chafing dish dainty for a late supper is creamed sweetbreads, served on toast; with coffee and little bread and butter sandwiches it is vey satisfying. Its strong point is that it is quickly done, requiring only heating at the time, as the creamed sauce and sweetbreads are prepared in advance, without in any way taking from the delicacy of the dish.
A pair of sweetbreads, one pint of cream sauce and a dash of sherry are the ingredients.
The sweetbreads should be cut in small discs. The cream sauce is first put in the dish and heated, stirring all the while. When the sweetbreads are added the stirring continues until the boiling point is reached. The lamp is then lowered and a wineglass of sherry added. This may be served on toast or in “patty” cups.
To make a pint of cream sauce take two tablespoons of butter, two of flour, one pint of cream or milk, half teaspoon of salt mixed with the flour. Blend the butter and flour until a smooth paste, then put on the fire and add gradually the cream. Stir constantly until the proper creamy consistency is reached, which should take twenty minutes. This quantity serves four.
The sweetbreads are simply parboiled.
To make the bread and butter into dainty little sandwiches is much nicer than to have the “spreading” of it at supper time, while the plate of prettily shaped sandwiches adds to the feast.
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