The Monmouth Baptist ladies' cook book

CREAM SWEETBREADS. Get calves sweetbreads. Soak from one to three hours in salt water and boil twenty minutes. Then throw into cold water for five minutes. Remove all skin and rough parts, cut in small pieces, make cream sauce, put the sweetbreads in the same and let them get very hot. Then put into small dishes, cover with crumbs and little bits of butter. Put in oven and brown. SWEETBREADS ON TOAST. Cook as above, dress with cream sauce and pour very hot over buttered .toast. BRAISED TENDERLOIN OR PORK CHOPS. Mrs. A. F. Pepper. Mrs. Blanche Wells Clark, Pittsburg. Braised by broiling in oven until brown, then place in kettle and pour sauce over and simmer. Sauce: — Two tablespoons of butter, three of flour; add to this three pints of boiling water. Season to taste, place on back of stove and let simmer from one and a half to two hours. BREADED TENDERLOINS. Mrs. J. A. Joel. Flatten slices of tenderloin. Dip in seasoned egg and cracker crumbs and fry like breaded veal. • TRIPE. Boil first, if not already cooked, freshen if pickled, dry and dip in butter and fry like oysters or broil, dipping two or three times in butter. The large honey comb is best. BOILED TONGUE. Place in cold water to cover. Skim as it comes to a boil. Cook slowly for two hours. Remove skin and return to pot, season and cook till very tender and let cool in liquor. Or, let water boil away, add a large tablespoon of butter and fry down. Serve hot or cold. Do not put fork through the tongue. TONGUE WITH RAISINS. Mrs. Arch Young. Use fresh tongue ; put in boiling water and simmer gently two hours. Take out tongue, skin, and put back in kettle with one carrot chopped fine, two small chopped onions, two bay leaves, twelve whole cloves and a cup of seeded raisins. Add water to just cover it. Cover well and boil two hours. Add salt one hour before tongue is done. Serve cold with tongue in center garnished with the raisins. ROAST TURKEY AND GRAVY. Mrs. M. B. Sexton. Wash and wipe dry. Do not salt. Fill with dressing. Put without water in double roaster. Do not baste. Keep fire enough to hear a gentle sizzle. Bake twenty minutes for each pound. About one and onehalf hours before it is done pour over a gravy made of three large cups of boiling- water, three tablespoons of flour, first mixed with small quantity of water, and one-half cup of butter and salt to taste. This gives moisture to the turkey and delicious gravy, rich and brown. Chicken is excellent baked this way. ROAST TURKEY. Mrs. Lillian Chesher. Put your turkey in a double roaster. Prepare a dressing of two quarts of bread crumbs, one-half cup of butter and water enough to moisten. Add to this one quart of oysters, salt and pepper to suit the taste, mix and stuff the turkey. Rub the turkev with butter, sprinkle with salt and pepper. Put one cup of water in bottom of roaster. Allow twenty minutes for each pound of turkey. Do not parboil. TURKEY DRESSING. Mrs. J. F. Meeker, Marshalltown, la. Steam one-half of a loaf of bread twenty minutes, put a cup of butter in a mixing bowl and put hot bread on it to melt it. Add pepper, salt and sage ; mix well. Add cup of sweet cream and mix well ; last add three well beaten eggs. If this does not make it a soft dough, add more cream. Stuff turkey about twothirds full. TURKEY OR CHICKEN DRESSING.