Kirmess cook book

Place two pounds of smoked boiled tongue and the breast of one medium-sized raw chicken in a mortar, and pound until smooth. Then stir in two tablespoons of flour, the whites of two eggs, one cup of cream, one tablespoon of Breton red coloring, a little salt and pepper, and a dash of cayenne. Press through a puree sieve. Then stir in one cup of whipped cream. Decorate the bottom of a buttered mould with pieces of truffles. Fill with the tongue and chicken mixture. Cover with ' buttered paper. Place in a pan of water and in a moderate oven; cook it for half an hour. BAKED MACARONI AND OYSTERS. Mrs. F. D. Gray. Break one-third of a package of macaroni in short pieces; drop into boiling salted water and keep at a galloping boil until tender. Drain and rinse well in cold water, then drain again. Pick over three dozen oysters of medium size; rinse and drain them. Scald the liquor, skim thoroughly and strain. Make a cupful and a half of cream sauce, using equal proportions of milk and the oyster liquor. Butter a deep dish and fill it with alternate layers of the macaroni, oysters, seasoning, a spoonful of chopped celery and sauce. Sprinkle the top with a third of a cupful of fine bread crumbs mixed with one teaspoonful of melted butter and brown in a quick oven. MARROW TOAST. Mrs. T. K. EgleH, New York. For six portions, two marrow bones, and cover each end of bones with a paste of flour dough to be removed when bones are cooked. Boil briskly for three-quarters of an hour, then scrape out marrow. Mix with little butter, salt and cayenne pepper. Serve hot on toast. HUNGARIAN GOULASH. Mrs. Ralph Stauffen, Providence, R. I. One tablespoon butter, one and one-half pounds beef, cut in squares, one thin slice of lemon, three-quarters bay leaf, one whole clove, one onion, cut in slices. Heat butter in frying pan, add meat and seasoning, fry until brown on all sides. Add littie hot water and sprinkle over all small amount of flour, let cook until gravy is thickened. Season well with salt and pepper. Remove meat and gravy to a pot, with tightly fitting cover, let simmer two and a half hours. When it is ready to be served, garnish with toast cut in points. VEAL PIE. Mrs. T. K. Egbert, New York. Take a breast of veal, cut in pieces two inches square. Add salt, place in stew pan, cover with hot water and simmer. Skim thoroughly. When veal is very tender remove from fire, place in pudding dish, add some chopped ham, potatoes cut in squares, chopped onion, a few pieces of butter the size of a hickory nut, or salt pork cut in small pieces put over top. Pepper and salt, dredge with flour, then fill nearly to top with water, in which veal was cooked, cover dish with puff paste, cut slit in center of crust Bake one hour in quick oven. HAM TIMBALS. Miss Sutton, Rye, N, Y.