Kirmess cook book

Parboil sweetbread, cool and cut in small pieces; there should be at.least a cupful. Melt two tablespoonfuls butter, add two tablespoonfuls of flour, and pour on gradually one half cup chicken stock; then add two tablespoonfuls heavy cream, and one-third cup mushrooms, broken in small pieces. Season with salt, paprika and Worcestershire sauce. Cut a slice from stem end of six peppers, remove seeds and parboil fifteen minutes. Cool, fill, cover with buttered crumbs, and bake until crumbs are brown. Break stems of mushrooms, cover with cold water, and cook slowly twenty minutes. Melt two tablespoonfuls of butter, add a few drops onion juice, two tablespoonfuls flour and pour on gradually the water drained from mushroom stems, and enough chicken stock to make one cup. Add one-quarter cup heavy cream, and season with salt and paprika. Pour sauce around peppers. OBOQUETTES OF SWEETBREADS. Hugo Tieman. Take four veal sweetbreads, soak for an hour in cold salted water, first removing the pipes and membranes, then put them into boiling salted water with a tablespoonful of vinegar and cook them tweniy minutes. Then drop them again into cold water to harden. Now remove them, chop them very fine almost to a paste. Season with salt, pepper and a teaspoonful of grated onion. Add the beaten yolk of three raw eggs, one tablespoon of butter, half a cup of cream and sufficient fine cracker crumbs to make stiff enough to roll out into little balls or cork shaped croquettes. Have ready a frying kettle half full of fat over the fire, a dish containing three smoothly beaten eggs, a large platter of cracker dust, wet the hands with cold water and make the mixture in shape, afterwards rolling them in the cracker dust, then into beaten egg and again in the cracker dust, smooth them on the outside and drop carefully in the hot fat. When the croquettes are fried a nice golden brown, put them on a brown paper a moment to free them from grease. Serve hot with sliced lemon or parsley. SWEETBREADS A LA GBEME. Mrs. C. H. Hamilton. One pair of sweetbreads, one tablespoon of butter, six mushrooms, one tablespoon flour, one-half pint cream. Parboil the sweetbreads in salted water, pick them to pieces, rejecting all the fine membranes, then chop rather fine ; chop the mushrooms fine also. Put the butter on to melt, be careful not to brown it; when melted add the fiour, mix until smooth, add the milk and stir continually until it boils, add the mushrooms and sweetbreads, and stir over the tea kettle for about five minutes ; add a half teaspoon of salt and a dash of white pepper. Serve in small dishes or on a platter. CHICKEN LIVERS EN BKOCHETTE WITH BACON. Filippini, (Delmonico's.)