Evening star., 1903-06-30

the usual way. then place them in a sauce
pan with one sliced onion, one turnip and
one-half a carrot, one bay leaf. Stew for
about twenty minutes: then remove from
the liquor, wipe dry, cut them into small
round pieces with a cutter. Chop a few
shallots very fine, fry them In butter, then
add one-haf cup of white stock; season
we'll and cook for about ten minutes; re-
move from the fire and stir into 1t the
yolks of two eggs. Dip the pieces of sweet
bread into this mixture. stand aside to cool;
then dip into egg and breadcrumb and fry
in hot lard until brown. Serve very hot
scalloped sweetbreads.
Wash carefully one-half dozen sweet
breads. then parboil for ten minutes: place
in cold water; remove very carefully the
fibrous portions cut them into slices and
fry in butter and a little white wine. pepper
and salt to taste. two or three truff1es and
one-half dozen chopped button mushrooms.
Place in small baking dish. sprinkle
bread crumbs and bits of butter over the
top and bake for about five minutes, or
until the crumbs are brown.
Sweetbreads Toulouse.
Wash the sweetbreads very carefully and
pour boiling water over them. When cool
trim off and lard, place in a pan on a bed
of sliced carrot turnip. oniutl4aand a little
white stock to moisten, b4sting frequently
When well Drowned. serskthem on bed
of hot asparagus. cut ikio small pieces,
and andxds pour the Ell, liquor in whfeE they were
Curried Sweetbreads.
Prepare the sweetbreads IL the usual
way, cut up into inch square pieces. Place
in saucepan one pint Of any kind of
meat stock. add an onio4 WHICH has been
fried brown, one table, 4oon7ul OF Hour
rubbed to a paste with alittle butter. one
tablespoonful Of curry WIDER, salt to
taste. Stir over the fire snattE 1t thickens
then add the sweetbreaAk and cook for
about fifteen minutes. SefSaspu platter
with border of rice around Il. - q.
sweetbreads With Mushrooms.
Wash the sweetbreads very carefully.
then parboil for about ens-hatf- hour until
thoroughly cooked. Remove from the fire,
cover with cold water, cut up into small
pieces and mix with them an equal amount
sauce. pour 1t over the sweetbreads and
mushrooms. heat over the fire for a few
minutes and serve very hot-
Clam Croquettes.
Take two quarts of fresh opened CLAIMS
drain them thoroughly and cook tender IN
an ounce Of butter, a little broth and a
dash Of white pepper. Then drain again.
saving the liquor. Chop the CLAIMS fine.
Fry Scant tablespoonful OF minced shall
lot until a light brown In two tablespoon
fuls OF butter: add two ounces Of Sifted
-four; stir until well mixed. then add two
cups Of the liquor you have saved Stir
and let boil hve minutes. Then add the
yolks Of four eggs, q seasoning OF cayenne.
teaspoOnful Of minced parsley and the
chopped clans. Stir and cook two minutes
longer; add lemon juice to taste and turn
the mixture out in shallow dishes to cool.
Then form into croQuettes, dip in egg
crumb and fry a light brown. A little
ground mace may be used to flavor the
mixture II you desire.
Cucumber Sauce.
Peel and mince fine one large cucumber.
removing the seeds Add a tablespoonful
Of vinegar and mix thoroughly with a pint
of Hollandaise sauce
Menus
WEDNESDAY.
BREAKFAST.
Fruit.
Planned Ham with Cream Gravy.
Cornmeal MuffIns.
Coffee.
LUNCHEON.
Fried Shad Roe.
Potato Croauettes
Boston Steamed Brown Bread.
Cocoa.
DINNER
Noodle Soup
Meat Croquettes Tomato Sauce.
Spinach. New Potatoes.
Lettuce Salad.
= Cheese Balls.
Tapioca Fruit Pudding.
Cocoa.
THURSDAY
BREAKFAST
Fruit
Cereal. Cream.
Scrambled Eggs with Tomatoes.
Wheat Cakes Maple Syrup.
Coffee. svi-
IJ,NyCGE6,5aI