Kirmess cook book

Select twelve mushrooms as large as possible. Cut off the heads, pare the edges, and wash them. Clean the stalks, wash with the parings, and chop very fine. Squeeze out the water. Put two ounces of butter in a saucepan with one tablespoonful of chopped onion. Fry a little, then stir in the chopped mushrooms, and fry until almost dry. Sprinkle with one-half ounce of flour. Then mix well and moisten with a little broth and sherry, and season to taste with salt, pepper, and grated nutmeg, also a little chopped parsley. Stir and boil until quite thick. When this mixture is partially cool, fill the mushroom heads. Place them in a baking dish, sprinkle each with bread crumbs and a small piece of butter. Bake in moderate oven about fifteen minutes. Place on a dish, pour Espagnole sauce round them, and garnish with quarters of lemon. SWEETBREADS AND MUSHROOMS. Mrs. Elmer S. Forbes. Allow four mushrooms for each sweetbread. Parboil the sweetbreads and then brown them in the oven, basting often with plenty of butter and the juice in the pan; season with salt and pepper. While the sweetbreads are browning, cook the mushrooms in a double boiler with two tablespoonfuls of butter and a little salt until tender. Place a browned sweetbread in the center of a square of toast and on each comer of the toast, place a mushroom. When all the sweetbreads and mushrooms have been used, stir one half pint of rich cream into the mushroom liquor and allow it to boil up once. Then pour the sauce over the sweetbreads and mushrooms. Place all in the oven for five or ten minutes. These are particularly nice if the final heating is done under individual glass bowls and served very hot. SWEETBREADS LARDED AND BAKED. Mrs, George T. Smith. When the sweetbreads have been cleaned, draw through each one four very thin pieces of pork, (about the size of a match). Drop them into cold water for five or ten minutes, then into hot water and boil twenty minutes. Take out, spread with butter, dredge with salt, pepper and flour, and bake twenty minutes in a quick oven. Serve with green peas, well drained, season with salt and butter, and heaped in the center of the dish. Lay the sweetbreads around them and pour a cream sauce around the edge of the dish. Garnish with parsley. One pint of cream sauce is sufficient for eight or ten sweetbreads. MUSHROOMS WITH SWEETBREAD FILLING FOR PATTIES. Miss Rita Gray, New York. Cut fresh mushrooms in small pieces. Pour boiling water over them and simmer for ten minutes. Drain, take same quantity of blanched sweetbreads cut in dice, and simmer until thoroughly cooked. Then add to mushrooms. Prepare a cream sauce made from a tablespoonful of butter, melted without browning, a tablespoonful of flour, one cup of cream. When sauce be- gins to thicken, add mushrooms and sweetbreads. Take from fire, add salt and pepper to taste. Fill patty cases at once and serve. SWEETBREAD IN PEPPERS. Mrs. Sheridan Bdketel.