Delicate dishes

Cook together i pint of cream, i tablespoonful of butter and i of flour, stirring constantly. Put in 30 oysters and cook 5 minutes; add salt, pepper and 3 grates of nutmeg. Serve on toast. Mrs. Adelaide G. Walter. KIDNEYS WITH BACON. Split lamb kidneys in half and skewer them open with wooden toothpicks. Cook in the blazer 6 thin slices of bacon, draw to one side and put in the kidneys. Cook 6 minutes, turning often, until brown and tender; add to the gravy i teaspoonful of Worcestershire sauce and serve a slice of bacon on toast with each portion of the kidney and a little gravy. Mrs. C. H. Bixby. SWEETBREADS SAUTE. Parboil and blanch the sweetbreads; cut them in half lengthwise and each V2 into 2 pieces. Sprinkle with salt and pepper, beat an egg with i tablespoonful of water and dip the slices first in this, then in cracker dust and brown in the blazer with 2 tablespoonfuls of butter. Mrs. D. H. Champlin. CALF'S LIVER SAUTE. Heat 2 tablespoonfuls of butter in the blazer with i teaspoonful of minced onion ; add ^ pound of calf's liver, sliced thin, sprinkled with pepper and salt and coated [illustration: VALENTINE & COMPANY. Coach and Car Varnishes and Colors.] thickly with flour. Cook to a light brown, turning often. When done, draw to the side ; add 2 tablespoonfuls of sherry and i of mushroom catsup; boil up once and serve. Mrs. Eberman. CHICKEN A LA VOLAILLE. One tablespoonful of butter melted in the chafing dish, I tablespoonful of flour rubbed smoothly into it; add i cup cream and stir constantly until it thickens. Cut i cup white chicken meat into dice, and 8 button mushrooms cut in 4 pieces; add a little celery, cut fine. Mrs. V. N. Jones. CREAMED OYSTERS. Melt in a chafing dish i tablespoonful of butter ; add I tablespoonful of flour and stir until smooth. Pour in i cup cream and stir until smooth; add salt and pepper and if too thick, a little oyster liquor. Put in i pint of oysters and cook until the edges are well curled. About 2 minutes before serving add a small bunch of celery, cut fine. Mrs G. T. Smith. MACCARONIED EGGS. Melt I tablespoonful of butter over hot water; add J^ pint milk and stir in 5 eggs, slightly beaten. When they thicken add >^ cup boiled spaghetti chopped into inch lengths, ^ cup button mushrooms, cut in halves, pepper and salt and i tablespoonful of chopped parsley. Cook 3 minutes and serve on rounds of toast garnished with parsley. Mrs. a. Emery. TOMATOES AND MUSHROOMS. Two cups canned tomatoes, i tablespoonful of bread crumbs, i cup sliced mushrooms, i tablespoonful of butter, salt and pepper. Put the tomatoes in the chafing dish first, then the bread crumbs and seasoning; cook a few moments; add the mushrooms, he^t through and serve on toast. Mrs. J. M. Marshall. Chop fine 4 veal kidneys with ^ pound calf's liver; season with pepper and salt. Heat a piece of butter in a chafing dish, put in the meat and toss about until done. Remove from the fire and stir in the beaten yolk of i egg and 5^ teaspoonful of lemon juice. Spread on toast and serve. VEAL KIDNEY SAUTE. Chop an onion fine and brown in butter. Cut the kidney in thin slices; add salt and paprika, cook until tender and serve with slices of lemon. SUNFLOWER. Boil 4 eggs 20 minutes and cool before removing shell.