Prepare the sweetbread as directed in recipe for creamed sweet- breads; break into small pieces with a silver fork. Beat the eggs slightly; add sweetbread, salt, pepper and milk. Melt butter in blazer. When melted, pour in the prepared mixture and cook. DEVILED SHRIMPS. 1 qt. shrimps 1-16 t. paprika 2 T. butter 1 T. chopped parsley 1 T. Worcestershire sauce y2 t. mustard 1 T. lemon-juice or vinegar y2 t. salt Remove intestinal vein from shrimps. Melt butter, add other in- gredients, but shrimps. When hot, add shrimps, cut in pieces. Cook 3 min. CREAMED SWEETBREADS✪ Creamed Sweetbreads. Parboil sweetbreads by cooking slowly in acidulated water 20 min. Drain, plunge into cold water that they may be kept white and firm. Cut in y2 inch cubes. Serve in white sauce, on toast or in timbale or patty shells. WHITE SAUCE. 2 cups milk M>, t. salt 4 T butter V* t. pepper 4 T flour Melt butter, add flour, cook 3 min. Scald milk and add grad- ually. Season. TOMATO CHEESE AND MACARONI. 1 cup macaroni (cooked) % t. salt 1V2 cups tomato % t. pepper V? cup grated cheese 1 t. onion 3 T. butter 3 T. flour✪ Tomato Cheese and Macaroni Melt butter, cook until brown, cut onion very fine and brown in butter; add flour and tomato slowly. Add grated cheese. When melted, add maraconi and seasonings. LABORATORY COOK BOOK. 153 OYSTEK KAEEBIT. 1 pt. oysters V2 t. mustard 2 eggs 1 cup oyster liquor 2 T. butter i/4 cup bread crumbs (soft) 14 t. salt 1 cup grated cheese 1-16 t. paprika Crackers Melt butter, add seasonings, bread crumbs, and cheese; when smooth add oysters which have been scalded, hard muscle removed and drained and eggs well beaten. When cheese is melted and is smooth serve on crackers. Invalid Cookery BEEF TEA. Take one pound of juicy beef and remove all the fat; cut in small pieces, put in an earthen pot, add one quart of cold water✪ Beef Tea and cover closely. Let it soak for one hour, then simmer gently for two hours, or until the strength is extracted from the beef; strain and season with salt and pepper. BEEF ESSENCE. Mince finely one pound of lean, juicy beef, from which all fat has been removed; put in a wide-mouthed bottle or fruit-jar✪ Beef Essence; cork tightly; put the jar in a kettle of cold water over a slow fire and let it simmer for three hours. Strain, season with salt and red pepper. BEEF JUICE. Place half a pound of lean, juicy beef✪ Beef Juice on a broiler over a clear, hot fire; heat it through; press out the juice with a lemon-squeezer into a hot cup; add salt, and serve with toast or crackers. MILK AND ALBUMEN. Put into a clean quart bottle a pint of milk, whites of two eggs, a pinch of salt✪ Milk and Albumen. Cork well and shake for five minutes. BEEF TEA WITH OATMEAL. Mix a tablespoonful of well-cooked oatmeal with two of boiling water; add a cupful of strong beef tea and bring to the boiling point. Bice may be used instead of oatmeal. Salt and pepper to taste, and serve with either bread or crackers✪ Beef Tea with Oatmeal. CHICKEN BROTH. A fowl cut up and skinned, the bones broken with a mallet; put into a dish with cold water enough to cover; boil slowly for three or four hours; you can use a little rice in it if you wish. 1 T. salt✪ Chicken Broth. MUTTON BROTH. Cut fine two pounds of lean mutton, without the fat or the skin; tablespoonful of barley, one quart of cold water, teaspoonful of celery, teaspoonful of salt✪ Mutton Broth. Boil slowly for two hours. OYSTER BROTH. ✪ Oyster Broth

AI-modernized reading of the original text

Prepare the sweetbread as directed in recipe for creamed sweetbreads; break into small pieces with a silver fork. Beat the eggs slightly; add sweetbread, salt, pepper and milk. Melt butter in blazer. When melted, pour in the prepared mixture and cook. DEVILED SHRIMPS. 1 qt. shrimps 1-16 t. paprika 2 T. butter 1 T. chopped parsley 1 T. Worcestershire sauce y2 t. mustard 1 T. lemon-juice or vinegar y2 t. salt Remove intestinal vein from shrimps. Melt butter, add other ingredients, but shrimps. When hot, add shrimps, cut in pieces. Cook 3 min. CREAMED SWEETBREADS. Parboil sweetbreads by cooking slowly in acidulated water 20 min. Drain, plunge into cold water that they may be kept white and firm. Cut in y2 inch cubes. Serve in white sauce, on toast or in timbale or patty shells. WHITE SAUCE. 2 cups milk M>, t. salt 4 T butter V* t. pepper 4 T flour Melt butter, add flour, cook 3 min. Scald milk and add gradually. Season. TOMATO CHEESE AND MACARONI. 1 cup macaroni (cooked) % t. salt 1V2 cups tomato % t. pepper V? cup grated cheese 1 t. onion 3 T. butter 3 T. flour Melt butter, cook until brown, cut onion very fine and brown in butter; add flour and tomato slowly. Add grated cheese. When melted, add maraconi and seasonings. OYSTER RABBIT. 1 pt. oysters V2 t. mustard 2 eggs 1 cup oyster liquor 2 T. butter 1/4 cup bread crumbs (soft) 14 t. salt 1 cup grated cheese 1-16 t. paprika Crackers Melt butter, add seasonings, bread crumbs, and cheese; when smooth add oysters which have been scalded, hard muscle removed and drained and eggs well beaten. When cheese is melted and is smooth serve on crackers. Invalid Cookery BEEF TEA. Take one pound of juicy beef and remove all the fat; cut in small pieces, put in an earthen pot, add one quart of cold water and cover closely. Let it soak for one hour, then simmer gently for two hours, or until the strength is extracted from the beef; strain and season with salt and pepper. BEEF ESSENCE. Mince finely one pound of lean, juicy beef, from which all fat has been removed; put in a wide-mouthed bottle or fruit-jar; cork tightly; put the jar in a kettle of cold water over a slow fire and let it simmer for three hours. Strain, season with salt and red pepper. BEEF JUICE. Place half a pound of lean, juicy beef on a broiler over a clear, hot fire; heat it through; press out the juice with a lemon-squeezer into a hot cup; add salt, and serve with toast or crackers. MILK AND ALBUMEN. Put into a clean quart bottle a pint of milk, whites of two eggs, a pinch of salt. Cork well and shake for five minutes. BEEF TEA WITH OATMEAL. Mix a tablespoonful of well-cooked oatmeal with two of boiling water; add a cupful of strong beef tea and bring to the boiling point. Bice may be used instead of oatmeal. Salt and pepper to taste, and serve with either bread or crackers. CHICKEN BROTH. A fowl cut up and skinned, the bones broken with a mallet; put into a dish with cold water enough to cover; boil slowly for three or four hours; you can use a little rice in it if you wish. 1 T. salt. MUTTON BROTH. Cut fine two pounds of lean mutton, without the fat or the skin; tablespoonful of barley, one quart of cold water, teaspoonful of celery, teaspoonful of salt. Boil slowly for two hours. OYSTER BROTH.

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Creamed SweetbreadsCreamed SweetbreadsOyster KebabWhite SauceDeviled ShrimpsTomato Cheese and MacaroniBeef TeaBeef EssenceBeef JuiceBeef JuiceMilk and AlbumenBeef Tea with OatmealChicken BrothMutton BrothOyster Broth

The Worcester domestic science school's one year course laboratory cook book