Kirmess cook book

Put a cup of cold boiled ham twice through a meat chopper and then pound to a paste. Blend in a sauce pan four tablespoonfuls of flour and four of butter. When dissolved add a cup of boiled milk and cook to a cream. Season with a dash of lemon juice, salt and pepper, then put in the ham and stir well. Take from the fire and add the well beaten yolks of three eggs, beat until cold. Then fold in the whites of the eggs, also well beaten, and pour into buttered timbal moulds. Set in pan filled with hot water and bake from fifteen to twenty minutes. Turn out on a platter and pour around them a cup of rich cream sauce. LIVER ROLLS. Miss Potter, Portchester, N. T. Wash and pour boiling water over the liver for five minutes, then dry with a cloth. Cut the liver in strips four inches long and two inches wide and slice bacon and roll it inside the liver and tie with a piece of string. Pry in bacon fat. Salt and pepper the bacon before rolling. EGGS WITH CELERY. Mrs. C. B. Alexander, Hoboken. Boil for fifteen minutes, in a quart of white broth, two heads of well washed and neatly pared sound celery, remove it from the broth, then cut it up in one inch length pieces and return it to the pan with the broth in which it was first boiled, leaving it on the hot stove. Season with one pinch of salt and the third of a pinch of white pepper. Reduce to three quarters, (which will require ten minutes). Add a gill of hot b6chamel sauce, let come to a boil. Poach twelve fresh eggs neatly arrange them on a hot dish, crown like. Pour the celery sauce right in the center and serve very hot. EGGS COCOTTE A LA CREME Mrs. T. K. Egbert, New York. Take individual porcelain sauce pans and rub them well inside with butter, then break two eggs in each sauce pan, sprinkle pepper and salt over them, and a small piece of butter. Have ready a pan of hot water; put the sauce pans in it, and put them in the oven from one to two minutes. When done, pour heavy cream over the top of the eggs and serve hot. EGGS A LA BENEDICTINE. Miss Rita Gray, New York. Take one-half English muffin, toast lightly on one side place on top of this a thin piece of broiled ham, on the ham place a poached egg. Pour over the ham and egg Hollandaise sauce. Senre hot. CURRY OF LAMB WITH ASPARAGUS TOPS. Mrs. M. F. Halsey, Newark, N. J. Cut three and a half pounds of shoulder of lamb in two-inch squares. Wash thoroughly and drain. Place in a saucepan with enough water to cover. Let them come to a boil. Drain and wash again. Then cover them with boiling water, one and a half tablespoonfuls of salt, three-quarters of a teaspoonful of pepper, five small onions, and a bouquet. Let all cook and steam for forty-five minutes. Strain the liquid into another saucepan with one-half pint of white sauce. Stir until it boils and then stand where it will keep warm. Beat the yolks of four eggs and the juice of half a lemon together. Gradually stir this into the sauce. Pour over the lamb. calf's BRAINS a la VINAIGRETTE. Mrs. T. K. Egbert, New York.