Kirmess cook book

Take medium and uniform sized, cold boiled beets, cut out center and fill with Hollandaise or Tartar sauce, as preferred, serve on platter, having fish in center of same. Mrs. F. D. Oray. Use small, round tomato, peel, cut out center, chopped fine some cucumber, two teaspoonfuls of chopped tomato, one teaspoonful of chopped green pepper. Mix cucumber, tomato, peppers with French dressing. Pill tomatoes, garnish with parsley. Serve with fish course. CHAPTER X. CHOPS IN PAPER. Mrs. William B. Jenvey, Hoboken. Select either veal or mutton chops, trim and sprinkle with salt and pepper, chop a little uncooked bacon, mix with bread crumbs and season as for turkey dressing: moisten slightly, just enough to make it into little pats; lay on each chop; have ready squares of browned, well oiled paper, wrap about each chop and bake twelve minutes in a quick oven. Serve in papers. CASSEROLE OF LAMB CHOPS AND CHESTNUTS. Mrs. Elmer S. Forbes. Trim eight or ten chops, leaving very little fat on them. Peel and slice one small onion, separating the rings. Shell and blanch one pint of large Italian chestnuts; put them in a shallow vessel, cover with cold water and let them come to a boil. After boiling two or three minutes, closely covered, drain off the water and shake the pan over the fire until the nuts are dry. Put in a little butter and shake again. Put half the chops into the casserole with half the onion rings laid on them. Add the rest of the chops and onion rings and a pint of boiling water. Cover and cook in the oven slowly one hour. Skim off the fat and add the chestnuts, some salt and paprika and a little more water, if necessary, and let them cook slowly until the chestnuts are tender, Remove the last drop of fat before sending the casserole to the table. STUFFED CHOPS. Mrs. Elmer 8. Forbes. Make a stuffing of fine bread crumbs, with a little chopped ham, parsley, one half an onion, and a green pepper. Moisten well with the juice of canned or fresh tomatoes and season with salt and pepper and a large lump of butter. Cover French chops with a layer of stuffing, one-half inch thick, and bake in the oven until brown. Serve with tomato sauce and garnish with parsley and frills of white paper on the end of the chop bones. STUFFED CUTLETS. (COLD.) Mrs. Elmer 8. Forbes. Have the cutlets cut very thin, carefully trimmed and the bone removed. Spread them with a mixture of cold boiled tongue, chopped fine, and seasoned with pepper and blanched almonds, chopped very fine. The cutlets are rolled as tight as possible, tied and simmered until tender in stock enough to cover them. The stock may be seasoned with one-half sliced onion, a bay leaf, a root of celery and four cloves. Allow the cutlets to lie in the stock until cold. Then slice thin and garnish with nasturtiums or olives and watercress. SHELLS OF CHICKEN. Mrs. C. A. Gould's French Chef. Cut in small pieces cold chicken. Put them in a sauce pan, add some butter, add a few mushrooms, cut in pieces, cook ten minutes. Then add boiling milk and some bread crumbs, add some chopped parsley, salt and pepper and two eggs well beaten. Put in the shells, put over top a littie butter and dry bread crumbs. Bake from 10 to 20 minutes.