then pour milk on
gradually, stirring constantly. Cook over hot water twenty minutes. Add
beef extract, stir until dissolved; season with Worcestershire sauce and
a few grains cayenne. Strain into hot soup tureen, add whipped cream and
sprinkle with finely chopped parsley.

CRUSTS

Cut stale sandwich bread lengthwise in one-inch thick slices and remove
crusts. Cut slices in bars one inch wide and six inches long. Bake in a
hot oven until delicately browned. Turn them so that crusts may brown
evenly on all sides. Serve hot and crisp.

BREAST OF VEAL ROASTED

Six pounds of veal cut from the breast. Wipe, and skewer meat into
shape, sprinkle with salt, pepper, dredge with flour and cover top with
thin slices of fat salt pork. Lay in a dripping pan and strew cubes of
pork around meat. Place in a very hot oven for the first half hour,
basting every ten minutes with fat in pan, then reduce heat and cook
meat slowly until tender, allowing twenty minutes to pound; continue
basting. The last half hour of cooking remove salt pork, dredge meat
again with flour, and brown richly. Remove meat to hot serving platter,
surround with Spanish Rice and prepare a Brown Sauce from some of the
fat in pan. (See Page 82 for Brown Sauce.)

SPANISH RICE

Cover one cup of rice with cold water; heat to boiling point and boil
two minutes. Drain in a strainer, rinse well with cold water and drain
again. Cut four slices of bacon in shreds, crosswise, and cook until
crisp. Remove bacon, add to rice. Cut one-half of a green or red pepper
in shreds and cook in bacon fat until soft, then add pepper and bacon
fat to rice. Cover with three cups of well-seasoned chicken broth,
season well with salt, cover and let cook until rice has absorbed broth
and is tender, then add one cup of thick tomato puree and two-thirds cup
of grated cheese. Mix well with a fork and let heat through over boiling
water. Serve with roast veal or breaded veal cutlets.

MASHED PARSNIPS

Wash and cook in boiling water, drain and plunge into cold water, when
the skins may be easily rubbed off. Mash and rub through a sieve. Season
with salt, pepper, butter and moisten with a little cream or milk.
Reheat over hot water and serve.

PINEAPPLE FRITTERS

Drain sliced pineapple from the liquor in the can. Dry on a crash towel.
Dip in batter and fry a golden brown in deep hot Cottolene. Drain on
brown paper, sprinkle with powdered sugar and serve with some of the
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