The Institute cook book

In the bottom of each ramekin put a small piece of butter and a few fine bread crumbs; break an egg into each; season and bake until the egg is set. CHICKEN IN RAMEKINS IVi cups cold chicken Few gratings of nutmeg 1 cup cream sauce Buttered bread crumbs Mix the chicken thoroughly with the cream sauce; add the nutmeg and empty into buttered ramekins. Cover with buttered bread crumbs and bake until brown. Cold beef, lamb and veal may be served in the same manner. SHIN MEAT EN CASSEROLE 2 pounds shinbone 1 teaspoon salt 2 cups carrots 1 cup boiling water 1/2 cup onion 1/2 saltspoon pepper 1 cup celery 1 tablespoon flour Cut the meat from the bone in two-inch pieces; remove the marrow from bone. Put part of the marrow into the bottom of the casserole, then haK the meat, half the vegetables, the rest of meat and seasoning and the marrow over the top; place in hot oven twenty minutes, covered. Add one cup boiling water; cover; reduce the heat and let bake slowly two and a, half hours, or until tender, in bottom of oven. Once or twice water must be added. When the meat is tender, add the flour mixed with a little cold water, rZSv''of°Fo"ur CASSEROLE COOKERY SWEETBREADS EN CASSEROLE 2 pair sweetbreads Vi cup celery, onion and carrot, chopped 12 lardoons salt pork 6 mushroom caps 4 tablespoons butter i/2 cup thick cream 1 cup veal broth Salt and paprika 1 pint cooked peas Let the sweetbreads stand an hour or longer in cold water, changing the water several times and removing unedible portions; drain, cover with boiling water, and let simmer ten minutes; let chill in cold water; then draw into the best side of each lardoons of fat salt pork. Melt the butter in a frying pan and in this brown the sweetbreads; set in the casserole; add veal broth (highly seasoned with half a cup of cut celery, onion and carrot, tied in a muslin for removal) to half cover the sweetbreads; cover with Hd and let simmer in the oven nearly an hour. Saute mushroom caps in butter and add these to the casserole; let cook fifteen minutes, when the broth should be well reduced; add cream, salt and paprika to season and hot cooked peas, letting the peas settle to the bottom of the dish and drawing the sweetbreads and mushrooms above them. VEAL COLLOPS EN CASSEROLE 2 pounds veal (from leg) 2 sprigs parsley 2 bits of salt pork Water 4 tablespoons pork fat 1 green pepper, chopped 1 onion 1 tablespoon butter 4 cloves 3 tomatoes Salt to taste Have the veal cut in slices about three-fourths of an inch in thickness; cut these in pieces for serving, and mto each draw a bit of salt pork. Cook hot pork fat until nicely browned; remove to the casserole and add an onion into which foiu- cloves have been pressed, parsley, and stock or boihng water nearly to cover the veal. Saute a green pepper, chopped fine, in a tablespoon of butter, and add this, with the tomatoes cut m pieces, also salt to season; cover the dish, and let cook in a moderate oven about an hour and a half. If desired the hquid may be thickened with flour mixed with cold water to a thin paste. Remove the onion and parsley before serving. CASSEROLE COOKERY FrX" o1 fJu? Family of Four