The Portland Woman's Exchange Cook Book

The terrapin may be made the day before using, but if this is done do not add the wine until final heating before sending to table. Mrs. Warren E. Houghton. Chicken Livers. 2 or 3 chicken livers. 2 ounces fat bacon. 1 teaspoon tarragon vinegar. 1 teaspoon parsley. Yl teaspoon mustard. Yl teaspoon onion. 1 teaspoon anchovy essence. Cayenne and salt. Cut the livers into inch-square pieces and the bacon into very thin slices, long enough to roll them in. Chop the parsley and onion very fine and mix them on a plate with anchovy essence, vinegar, mixed mustard and seasoning. Lay the pieces of liver in this for an hour or so ; then wrap each piece in a strip of bacon, place them on a greased baking tin, sprinkle with breadcrumbs and bake about 10 minutes. Serve on small rounds of fried bread, hot. Mrs. Erskine. Terrapin a la Maryland. Take 6 small or 3 large terrapin (female preferred) ; boil in salted water until the back can be easily removed. Pick fine, discarding carefully the gall bag and intestines. Place in a saucepan and cover with brandy and water, half and half, and leave all night to soak. In the morning put the terrapin on the fire and add to taste the following: The grated rind of 2 lemons, the juice of 1 ; a lump of butter for each terrapin, mixed with flour to thicken the sauce; to which add Yi cup of the water in which the terrapin was boiled, salt, red pepper, 1 teaspoon made mustard, Yi teaspoon allspice, 3 hardboiled eggs cut fine, 4 raw yolks of eggs, a dash of cloves and one of mace. At the last add a cup of strong and good sherry. Taste from time to time and add what the mixture seems to need. Use only the best materials. It is better not to have this dish at all unless willing to employ fine wine in its preparation. Mrs. Wm. Taylor. Brain Timbales. Soak calves' brains in cold water for a few hours. Skin them and boil 10 minutes. Mash through a common sieve, add salt, pepper, just a dash of ginger, and 2 slices of white bread soaked in milk, beat into the brains. Drop in 4 unbeaten eggs and put into a buttered mold or individual molds. Cook on the top of the stove in a pan of hot water slowly for % of an hour. Serve hot with any sauce preferred. Mushroom sauce is good. Mrs. J. K. Kollock. Brain Entree. Put into a fryingpan 2 large tablespoons of butter; make brown; add 1 tablespoon chopped tarragon and small clove garlic, 1 tablespoon chopped parsley, 1 cup bouillon or stock, 1 cup white wine, 2 tablespoons vinegar, 2 bay leaves, pepper and salt to taste. Boil together 10 minutes, add prepared brains to the mixture, and cook 15 minutes. Mrs. Otis Wight. Creamed Sweetbreads and Mushrooms. Soak 1 pair of sweetbreads in salt water for 2 hours; boil until tender with just enough water to cover them well, remove all skinny portion and break into small pieces. Add contents of 1 pint can of mushrooms. Heat in double boiler 1 cup cream, blend thoroughly 1 tablespoon of butter with 2 level tablespoons sifted flour and stir in 4 tablespoons. cold milk. Pour hot cream gradually oh blended butter and flour and return all to stove and cook for 15 minutes. Add to sweetbreads and mushrooms 1 level teaspoon salt, and when ready to serve 2 tablespoons sherry. Mildred Waite. Sweetbreads Imperial. Let sweetbreads stand in cold water to draw all the blood for 2 hours. Then parboil and cool off. Slice them in a pan with a piece of butter and a few mushrooms sliced. When fried to a golden color, add cream that has been boiled previously. Let boil for 2 minutes, and add the yolks of 3 eggs and a gill of sherry. Serve very hot in a chafing dish or tureen. Some nice brown toast on the side. After the yolks of eggs have been mixed with the cream, do not let boil any more, otherwise the same will break. Add salt, paprika and a little nutmeg; season to taste.