Kirmess cook book

breast and second joint, add little cold ham and few stewed mushrooms. Season with salt and pepper to taste. Make cream sauce, add a tablespoon of white or brown stock. Mix chicken and cream sauce thoroughly, then place in mould, cover top with cold rice, set mould in pan of hot water and steam half an hour in oven. Cover top of mould with pan, turn mould on platter, garnish with parsley. BROILED KIDNEYS. Hannah, Mrs. Egbert's Cook. Remove the skin, split the kidney in halves. Soak over night in salted water. Dry, sprinkle with pepper and salt, butter and roll in bread crumbs. Broil until tender and brown. Beat a small quantity of butter until creamy. Add some chopped parsley and a little lemon juice. Place about one teaspoonful on top of each kidney. Serve on toast. CLUB STEAK. Atlanta, Georgia. Two tablespoonfuls of powdered sugar, one teaspoonful of salt, mix well together and rubbed thoroughly into both sides of porterhouse steak. Then sprinkle well with black pepper. Broil over a slow fire. Pour melted butter over it just before serving. A L'A MODE BEEF. Mrs. WoodhuU Condict. Select a piece of the round of about eight pounds, remove the meat around the bone carefully, keeping it whole as possible ; cut strips half an inch in width and the depth of the meat in length of uncooked corned porkk; run these strips into the beef from the top to the bottom, so that in slicing the meat it will cut nicely, and the more introduced the better the flavor. Then mix together one tablespoonful of ground allspice, one teaspoonful of cloves, five blades of mace, one tablespoon of summer savory, one tablespoonful of sweet marjoram, one tablespoonful of ginger, one tablespoonful of salt; then make incisions in the beef and introduce through it the above articles well mixed together. This must be prepared the day before it is cooked, to allow of the flavor being communicated to the beef. Lay in the bottom of the stew pan some pieces of corned pork cut in thin slices; on this lay the beef, having tied it tightly around with tape to keep it in good form; then make a little bunch of thyme and parsley, and lay it on the beef; slice two onions, scatter them over the beef, then pour over it one quart of cold water, and set this aside to simmer very slowly for four hours. It must be cooked with care and kept tightly covered. Half hour before dishing, pour oflE the gravy and skim all the fat off; strain it, and add a wineglassful of mushroom catsup to half pint of gravy, and stir in a spoonful of flour to thicken it; let this simmer a few minutes only, then pour it over the beef, removing the herbs and onions from the top, as they must not be served. ROLLED TONGUE. Mrs. Woodhull Condict While a boiled tongue is still warm, roll it, with the tip inside, and place it in a round tin just large enough to hold it in place; let it stand overnight, when it will remain rolled after being removed from the pan. Senre it whole, on a bed of salad, or watercress, or parsley. BEEF LOAF.