The Landmarks club cook book

Soak two pounds of sweet-breads in cold water for an hour, remove the skin and blood. Have cold water enough to cover them in a saucepan ; put in it salt, six pepper-corns, one onion, two cloves, one bay leaf, one tablespoonful vinegar, a sprig parsley. Put over the fire ; when boiling hard, put in the sweetbreads and let simmer slowly until tender; drain them and put into very cold water until they are thoroughly chilled ; then cut into small squares. Cut in halves the larger mushrooms in a can of the French imported ones. Make a cream sauce with half pound butter, using cream or milk with the liquor from the mushrooms; salt well, add a little cayenne pepper and a -tablespoon of lemon juice; when smooth, put in the mushrooms and sweet-breads and serve. This is a nice chafing dish. The sweet-breads and mushrooms being prepared beforehand, the cream sauce can be made at the table. Mrs. Gilbert E. Overton. SWEET-BREAD PATTIES. Two pair of sweet-breads soaked about three hours in salted water: Skim carefully, then put in quart of water, with half a chile pepper and small bit of onion. Cook thoroughly; take out, let cool and cut in dice. Add one cup of cream a-nd two tablespoonfuls of flour, stirred into two of butter, pepper and salt to taste. Mix all together, let come to a boil, serve in pattie shells. Chicken or oysters may be used in same way. sweet-breads a la roumage. Have ready four medium-sized parboiled sweet-breads, firm and cold. Fry in a tablespoonful of buter, two tablesponfuls of minced onion, four cloves, a bit of mace, and a trifle of bay leaves, with four bruised pepper-corns ; when the onion is very brown, add a pint of broth ; boil until reduced one-half, and strain if the bits of onion and seasonings are objected to. Add half a can of mushrooms, cut into slices, to this gravy, with four sliced truffles; thicken with half a teaspoonful of flour, color with kitchen bouquet, add a tablespoonful of mushroom ketchup and a gill of port ; lay in the sweet-breads and simmer a few minutes. Mrs. Nette O'Melveny. lambs’ SWEET-BREADS WITH VILLEROY SAUCE. Select the desired quantity of sweet-breads, blanch and place them in a stew-pan, adding broth to half their height, boil till tender and the gravy is reduced. Put the sweet-breads between two plates, and leave till cold. Cut each sweet-bread in two, dip them in Villeroy sauce, and place them on a baking sheet. When the sauce has cooled on them, take them from the baking sheet with the aid of a knife, roll them in bread crumbs again, and fry in boiling fat; when nicely browned all over, drain, arrange them on a hot dish, and serve. Mrs. M. J. Connell. MOCK TAMALES (GERMAN TAMALES). Remnants of roasts, especially veal, pork, chickens and beef — chop very fine, add onion or juice of onion, season highly with cayenne pepper, a little chile, salt, grated lemon, celery salt, marjorie, parsley, all finely prepared, two eggs beaten, all mixed thoroughly.