Twentieth century home cook book

Stand the sweetbreads in cold water for an hour; then parboil and remove rough edges, membranes, sinews, etc. Put in cold water and keep on ice until wanted. Put into the chafing dish the butter and the sweetbreads. When the butter has been absorbed add one-half pint of stock and the celery leaf, chopped fine, the salt, pepper and browned flour. Turn the sweetbreads. When the same is reduced one-half it is ready. When cooking, open a can of green peas. Warm thoroughly in the chafing dish. Put in salt, pepper, and a tablespoonful of butter. Serve peas and sweetbreads together. MUSHROOMS WITH BACON (Blazer). One-half dozen slices nice English bacon. Mushrooms — as many as you like. The bacon should be streaked with lean and fried in the usual way. Just before it is done add mushrooms and fry them slowly. Serve hot as possible. WELSH RAREBIT (Both). One pound of chopped American cheese. One-half glass of ale. Yolk of an egg. One teaspoonful of dry mustard. One teaspoonful of Worcestershire sauce and butter, a dash of red and one or two of black pepper, and perhaps a few drops of tabasco. If the cheese is fresh, salt the above. Into the chafing dish put a few small lumps of butter. After it has simmered a bit put in the cheese. Stir constantly, and gradually add the ale. When the cheese and ale are well blended stir in above condiments prepared as follows: To the yolk of the egg broken into a cup, add the dry mustard and Worcestershire sauce, red and black pepper and tabasco. Let it have one more heating and pour over toast or toasted biscuit. WELSH RAREBIT (Both). (Without Ale.) One cup of hot milk. One-quarter pound cheese (grated). One-half teaspoonful salt. One-quarter teaspoonful mustard. One teaspoonful flour. One teaspoonful butter. One egg. Dash of cayenne. Put the milk to heat. Mix the grated cheese, flour, mustard, salt, cayenne and egg (well beaten) in blazer, add milk when hot, a little at a time, to the mixture, stirring all the time. Cook until smooth and creamy. Take from heat and add butter, stirring well. Serve hot on slices of toast. The milk should be added slowly. PINOU-CHI (Candy) (Blazer). Two pounds brown sugar. One teaspoonful butter. One teaspoonful vanilla. One cup milk. One cup chopped walnut meats. Boil the sugar, butter and milk about fifteen minutes, stirring most of the time. Then remove from heat, and add the vanilla and walnut meats. Beat five minutes, then spread in buttered pan. Cut in squares. FUDGE (Candy) (Blazer). Two cups granulated sugar. Two squares Baker's chocolate. One-half cup milk. One teaspoonful vanilla. Butter size of English walnut. Boil nine minutes, then remove from heat and beat five minutes. Spread on buttered pan or plate. Cut in squares. SALTED ALMONDS (Blazer). Half pound of almonds. Tablespoonful butter or olive oil. Salt. Shell, blanch and dry the almonds. Heat the butter or oil in the chafing dish, then add the almonds. Cook to a delicate brown. Shake the dish constantly and stir often to keep from burning. Drain the almonds and dry on soft paper, and then sprinkle with fine salt. HAMBURG STEAK (Blazer). One-half pound round steak. One-half teaspoonful butter. Salt, pepper and toast. Scrape with- a sharp knife the steak, press the pulp removed into small round cakes, season with salt and pepper. Just smear the blazer with butter, then put in the cakes of meat, turning quickly. Cook until a delicate brown. Serve on round slices of toast with small piece of butter on each. BEEF BROTH (Blazer). One pound round steak. Scrape the pulp from beef, or chop beef until very fine, put in saucepan with just enough water to cover, let come to boiling slowly, then simmer fifteen minutes (half an hour if possible), strain, remove fat with a sheet of paper, salt and serve hot in cup. FLOUR GRUEL (Blazer).