High living

SAUSAGE AND CABBAGE (Milanaise) — Brown two tablepoonfuls of butter with two of flour in a saucepan, add one pint of boiling water, one teaspoonful of salt, cayenne pepper, a bouquet of herbs, one carrot cut in rounds, one teaspoonful of onion juice, and one-half a small cabbage cut in four pieces. Simmer until the cabbage is nearly tender and the sauce has been somewhat reduced. Fifteen minutes before serving add one-half a pound of sausages and cook until done. Place the cabbage on a platter with the sausages in a row on top and pour over it the sauce. Brussels sprouts can be used instead of cabbage, but must not be cooked so long. SPANISH FRICO — Half boil enough potatoes to make when sliced one ana one-half pints. Line the bottom of a mold with these, cover with minced onions, then with rolled cracker ; add small squares of lean beef one-half of an inch thick, cut from the round, and on each piece place a lump of butter, first seasoning the beef with salt and pepper. Repeat the layers until the potatoes and two pounds of steak have been used, finishing with the potatoes. Then add one pint of sweet cream, which should just come to the top without covering the last layer. Put the lid on the mold and steam two and a half hours. ESTOFADO DE CORDERO — Put six mutton chops in a large frying-pan with one tablespoonful of color (or lard), one tablespoonful of vinegar, salt, chopped parsley, thyme, cayenne pepper, four whole potatoes, six small onions and one-half pint of water. Cook over a slow fire about twenty minutes. Thicken with flour, and serve. OYSTERS AND POTATOES — Beat lightly with a fork one pint of hot mashed potatoes. Blanch, chop fine and pound to a paste, with a little thick cream, eight ounces of almonds. Add these to the potatoes. Beat together until creamy, pile on a platter, and garnish with large fried oysters and slices of lemon. SOUTH PARK SWEETBREADS — Parboil two fine calf sweetbreads and break into neat pieces. Rub to a paste the yolks of four hard-boiled eggs, one third of a cupful of fresh butter, add one tablespoonful brandy. Put in the blazer one tablespoonful each of flour and butter, cook one minute and add a cupful of cream, salt and pepper and nutmeg to taste. Stir till it thickens and then add one-half cupful of sherry and the paste, stirring all the time. When quite hot add the sweetbreads, the chopped whites of the eggs, and reduce the flame. Simmer for two minutes, and serve with hot biscuits or buttered toast. SWEETBREAD AND OYSTER PIE — Blanch and parboil a pair of fine sweetbreads. Break in small pieces and place half in a pudding-dish, which has been lined with puff paste. Drain a pint of oysters and place a layer on the sweetbreads ; pour in a rich cream sauce, then add another layer of sweetbreads and oysters, cover with the sauce, and, lastly, add a top of puff paste. Bake in a quick oven.