Kirmess cook book

Take a half pound of absolutely lean, trimmed veal, preferably from the leg (the cutlet portion). Put it through the food chopper twice, then pound to a paste and rub through a puree sieve. Put the smooth paste in a bowl, add the unbeaten white of an egg and pound until thoroughly mixed. Add one-quarter of a teaspoonful of salt, a dash of cayenne, ten drops of onion juice and two tablesponfuls of thick cream Now add alternately the unbeaten whites of three more eggs and six tablespoonfuls of cream (which should be as heavy as possible). In a shallow saucepan heat a little water to the simmering point. Drop in about a half-teaspoonful of the mixture and poach it very gently for ten minutes Break open and note its condition; if too firm the mixture needs a little more cream, if not sufficiently consistent more egg white. When the test is satisfactory butter small moulds and decorate sides and bottom with sliced trufile cut in fancy shapes. Carefully fill with the veal mixture, stand in a shallow pan partly filled with hot water. Cover with a sheet of buttered paper and cook in a moderate oven until the centers feel firm when lightly pressed; this will take from ten to fifteen minutes according to size. Turn out carefully on a hot platter and serve with a cream, bechamel, allemande or tomato sauce. JELLIED VEAL MOUSSE. Mrs. P. V. M., Chicago, III. Chop fine sufficient cold cooked veal to measure two cupfuls; pound to a paste, mix gradually with it one cupful of well flavored veal stock, heat to steaming point and rub through a fine sieve, forcing through as much pulp as possible. Add one-half teaspoonful of onion juice and twice the quantity of lemon juice. Add one-quarter of a package of granulated gelatine which has been soaked in a quarter of a cupful of cold water, stir over the fire until dissolved then set aside to cool. In the meantime line a plain, round or oval mould with liquid aspic and ornament the bottom with tiny stars and other fancy shapes, cut from thin slices of truffle; stand on ice until the jelly has stiffened. When the chicken mixture shows signs of thickening stand the bowl in a pan of crushed ice and whip slowly and steadily until it is frothy and light; add a half cupful of stiffly whipped cream and continue whipping until it begins to set. Turn carefully into the prepared mould and leave undisturbed until firm. To unmould wipe the outside of the mould with a cloth wrung out of warm water, invert on a platter and turn out carefully. BRAISED lamb's TONGUES. Table Talk. When a number of lambs' tongues can be procured they can be made into a good and substantial dish. Wash them, cover with boiling water, add a half-teaspoonful of salt and simmer for two hours. Let stand until cool enough to handle, then skin and trim away the roots of the tongues. Make a sauce with two table- spoonfuls of butter, two of flour, one cupful of the pot liquor and one cupful of strained tomato. Add a bayleaf, four cloves, a blade of mace, two sprigs of parsley, half of an onion and salt and pepper to taste. Put the tongues in a braising pan or any heavy baking dish, pour the sauce over them, cover closely and cook in a very moderate oven for two hours longer. Serve with the sauce strained round them. TIMBALE OF TONGUE WITH SAUCE. Mrs. Seely'a Cook Book.