The Federation cook book

Cut sweetbreads in small slices and stew them in a saucepan with butter, wine and mushroom liquor. Reduce them for 10 minutes, then add sauce, mushrooms and truffles, cut like mushrooms. Add seasoning and finish by adding 2 tablespoons cream and butter. Fill 6 ramekins with this. Sprinkle them with fresh bread crumbs. Pour a few drops of clarified butter over them and put them in the oven. Brown slightly for 6 minutes longer and serve on a hot dish with a folded napkin. Very good. — MRS. R. H. HUNTER, ELEVADO DRIVE, PASADENA. Fish Timbale Butter thickly 6 timbale moulds. Have ready some cooked macaroni. Line the moulds with macaroni. Have ready any kind of fish lobster. Fill the moulds with the fish. Take one cup of thin cream, beat thoroughly one egg and mix with the cream, salt and pepper to taste and pour the mixture over the fish then set moulds in boiling water and cook until firm. Turn out on plates and serve with a small sprig of parsley. Serve with any sauce. I use brown butter sauce with the juice of one lemon and one tablespoon Worcester sauce. — MRS. R. H. HUNTER. Brown Butter Sauce Two ounces of butter. Put in sauce pan and set on fire and let cook. Be careful not to burn. Put in lemon juice 1 tablespoon Worcester. Put over the timbales and serve hot. — MRS. R. H. HUNTER. Boiled Halibut With Sauce 2 Ibs. of halibut 4 tablespoons vinegar 1 teaspoon salt A few bay leaves A dash of cayenne pepper A little garlic Put fish on to cook in hot water, add seasoning and boil 30 minutes. Sauce — Put 2 tablespoons flour into two tablespoons melted butter over the fire, when perfectly smooth add the water in which the fish was boiled. Delicious with rice. — MRS. G. M. TILLMAX, 290 KENSINGTON, PASADENA. Fish La Paper Sette (Very Good) Select nice salmon cut in pieces just large enough for each person. Then take thick writing paper and grease well with butter. Lay a slice of fish in the paper. Make a thick Hollandaise sauce, put a spoonful on top of the fish and then one large oyster. Season well. Fold the paper and secure with a tooth pick and bake very carefully. Serve very hot just as they are in the paper. —MRS. MARY BRADSHAW, CATERESS of INDIANAPOLIS, IND. Lobster Cutlets Boil 1 large fish lobster 15 minutes, season with lemon and cayenne pepper. When done take out and cool. Crack shell and take out all the meat. Chop fine. Be careful in cleaning to take out all the white meat, chop fine, add salt and pepper to taste, 1 teacup milk, piece of butter size of hen egg. One dessertspoon flour rubbed together and stirred with the boiling milk. Stir all together with 1 tablespoon of parsley. Pour over lobster and let cool for 2 or 3 hours. Form into chops and dip into bread crumbs. Have fat very hot and fry. Place claws in the ends of the chops to form the bone. Serve with mushrooms or cream sauce. Garnish with parsley. — MRS. M. A. GIBBS, BERKELEY, CAL. Salmon Croquettes 2 Ibs. boiled salmon 1 tablespoon parsley 2 eggs Butter size of a hen's egg 1 small teacup of mashed potatoes