The white ribbon cook book

and dip in beaten egg, then in fine cracker crumbs; fry in hot lard or butter same as oysters; sprinkle with salt before dipping in egg. Serve hot; garnish with parsley. Sweetbreads (Larded) — A couple of sweetbreads, a few strips of bacon, onions, carrots, sweet herbs, pepper, salt, spice to taste, a small quantity of rich stock. Trim a couple of sweetbreads, soak them half an hour in tepid water, then parboil them for a few minutes, and lay them in cold water; when quite cold take them out, dry them, and lard them quickly with fine strips of bacon. Put a slice of fat bacon in a stewpan with some onions, carrots, a bunch of sweet herbs, pepper, salt, and spices to taste, and a small quantity of rich stock; lay the sweetbreads on this, and let them gently stew till quite done, basting the top occasionally with the liquor. When cooked, strain the liquor, skim off superfluous fat, reduce it almost to a glaze, brown the larded side of the sweetbreads with a salamander, and serve with sauce over them. Kidneys (a la Brochette) — Plunge some mutton kidneys in boiling water; open them down the center, but do not separate them; peel and pass a skewer across them to keep them open, pepper, salt, and dip them into melted butter, broil them over a clear fire on both sides, doing the cut side first; remove the skewers, have ready some maitre d'hotel butter, viz.: butter beaten up with chopped parsley, salt, pepper, and a little lemon juice. Put a small piece in the hollow of each kidney, and serve very hot. Stewed Kidneys — 4 kidneys, % a small onion, 1 oz. butter, 3 teaspoonfuls of flour, pepper and salt to taste. 78 White Ribbon Cook Book. Cut the kidneys in small pieces, and roll them in flour; chop the onion small, and fry with the pieces of kidney in the butter until brown. Then add the pepper, salt, and enough cold water to cover them, and stew very gently for an hour. Thicken with the flour a few minutes before done, and serve very hot. CURRIgS. MOST people have a liking for a really good curry ; but how very rarely it is to be obtained in America, unless at the house of some one who has passed a good many years in India. The dish miscalled a curry is frequently set before people, but too often as far as possible removed from the real and apj)etizing plat which a good Indian cook will send to table. The meat is tough, has most hkely been boiled instead of gently simmered, the sauce, or thick gravy, is hot enough in all conscience, but it tastes only of curry powder of an inferior kind; the rice is a slo23py mess, and the result is a fiery, leathery sort of indigestible hash, instead of a sweet, acid, highly but agreeably flavored, perfectly cooked and digestible dish, fit to set before a j)rince. Any cook, of whatever nationality, who has really mastered the art of stewing properly, that is, very gently and slowly, can cook a curry ; the real difficulties lie in procuring good curry powder or curry paste. Curry Powder — 1 lb. pale turmeric seed, ^ lb. cumin seed, }^ lb. black pepper, 3^ lb. coriander seed, 2 oz. cayenne pepper, 3^ lb. Jamaica ginger, 10 oz. caraway seed, ^4 ^'^• cardamines.