High living

SWEETBREADS A LA BEARNAISE — Blanch one pound of sweetbreads by soaking first in warm water and then in ice water for half an hour, cut in pieces and place in a saucepan with two tablespoonfuls of butter, salt and pepper ; brown on both sides and simmer slowly until tender. In another saucepan boil one-fourth of a cupful of tarragon vinegar with one teaspoonful of chopped shallot, two bay leaves, one-half teaspoonful of onion juice, six whole peppers and a grating of nutmeg, and reduce one-half. Place XJ the saucepan on the corner of the range and add while stirring a little butter and the yolks of three eggs. Put this in a double boiler and add little by little, always stirring, two tablespoonfuls of butter till the sauce is thick ; then put in the sweetbreads, and when hot serve on toast. TERRAPIN - Select cow terrapin if possible. Plunge the terrapin in boiling water for five minuies, then take out and rub off the skin of the feet and throw back into fresh hot water. Boil until the shells show sign of cracking. Remove the under shell first, then cut off the head and claws, and remove the gall and sand-bags very carefully. Cut up the remainder in pieces, not too small, and the intestines quite fine, and be careful to preserve the juice and eggs. For each terrapin allow the yolks of three hard-boiled eggs, one-third of a pound of the very best butter, one heaping tablespoonful of flour, a wineglassful of sherry and a teaspoonful of brandy ; salt, cayenne pepper to taste, a grating of nutmeg, and one-half cupful of strong beef stock. Mash the yolks to a paste with one-half the butter ; put the other half in a saucepan and hy with the flour until a very dark brown, add the beef stock and bring to a boil ; then the wine, seasoning and terrapin. Simmer for a few minutes, and, last of all, add the egg paste and the terrapin eggs, and be careful not to boil again. When ready to serve heat in a double boiler, as boiling will ruin the sauce. Serve with big hominy. CHILE CON CARNE (Mexican) — Simmer ribs of beef, cut in small pieces, or pieces i round steak, in water until tender. Strain and fry in red lard (see page 32). Cover with Chile Colorado (see page 34) and simmer for fifteen minutes. CARBONADA (Chilena) — Fry in a tablespoonful of lard a sliced onion, eight small squares of pumpkin and a pint of meat cut into small pieces. Cover with water and simmer until the meat is nearly cooked, then add two green peppers cut in rings and four potatoes peeled and quartered and cook until done. Season and serve. If the meat has already been cooked add the potatoes at once. EMPANADAS (Chilena) — Chop fine a cupful of any kind of cold meat. Mince a small piece of onion and fry in a little lard ; add the chopped meat and a bit of red pepper and fry two minutes. Add a hard-boiled egg cut in moderately small pieces, a dozen seeded raisins and a dozen stoned olives, then half a cupful of rich brown sauce. Have ready some rich pie-crusts cut into round pieces. Put a spoonful of the mince on each and press into a turnover, then fry in boiling lard, and when done dust with powdered sugar.