The New century cook book

Take one pair of sweetbreads, parboil, blanche and slice them, one dozen mushrooms, chopped coarsely, one-half pint of cream, one gill of mushroom liquor, one tablespoonful of butter, one tablespoonful of flour, yolks of two eggs, salt and white pepper; cook the butter and flour together over boiling water, pour upon them the cream and mushroom liquor, stir until smooth, and lay in the sweetbreads, let them cook three minutes, put in the chopped mushrooms and seasoning, then add the beaten yolks of the eggs, very slowly, stirring all of the time. Cook two minutes after the eggs are in, and serve. Mrs. James Angus. Roasted Sweetbreads. Parboil sweetbreads in salt water for twenty or thirty minutes; pick off the hanging skin; lard each with several strips of bacon; lay in baking dish; sprinkle flour over and pepper; put lump of butter in each and roast a nice brown. May be sent to table garnished with water cress to be eaten with tomato or mushroom sauce, or may be placed in center of platter with green peas poured around. Mrs. Geo. M. Dugan. Calves Brains — (Served Like Sweetbreads). Take two or three sets of calves brains; boil them a few minutes to set them; then take off outside skin, but don't break them. Dip in beaten egg, then in cracker crumbs, and fry a nice brown in lard and butter. Turn frequently so that they will be done through and not burn, Serve with tomato sauce New Century Cook Book. poured over as sent to table, or lay in center of platter and pour stewed green peas around. They make as pretty a dish as sweetbreads and to most people more delicate. Mrs. G. M. D. Hash and Eggs. Chop up meat for hash, add chopped potatoes, and just a little flour to hold it together; moisten flour with a little water; salt and pepper, grease gem pans and fill each pan nearly half full of hash, then break an egg in the remaining half, or on top of hash; salt and pepper and a little butter; bake twelve or fifteen minutes or until eggs are well cooked. Miss Lora Eidson. Beef or Pork Pie. Boil the required quantity of fresh lean pork or beef, cut in small pieces in plenty of water, season with salt and pepper, boil till very tender; make a crust as for baking powder biscuits, and line a two-quart dish with the paste; then add alternate layers of meat and small pieces of dough until the dish is twothirds full, season the broth with plenty of butter and slightly thicken with flour; pour over the meat and cover with the paste and bake until done. Mrs. Watson. POULTRY. How to Use Cold Fowl. Cut up meat and mince finely without any skin; put the bones, etc., into a stew pan with a sliced onion, little piece of mace and a bay leaf, add one pint of water and let stew for an hour; then strain, adding tablespoonful Worcester sauce; take two hard-boiled eggs chopped fine, mix with the fowl, add salt and pepper and put in the gravy with a little finely minced lemon peel, one tablespoonful of flour mixed with a little water; let the whole come to a boil, and serve on a platter with narrow strips of toast around the edge, or upon toast.