Most for your money cookbook

Skin, wash and parboil the fries, drain, slit lengthwise into two ovals that resemble oysters, roll in fine yellow cornmeal and fry golden brown. Place flat-side down on buttered toast, sprinkle with lemon juice, nutmeg and Tabasco. English Aristocrat Style: The English call mountain oysters "lamb's stones'* or, more modestly, "lamb's secrets." They roll them in flour, with an equal number of sea oysters and pieces of sweetbreads frying the sweetbreads and secrets first and adding oysters when half done. After putting them to bed on buttered toast, they cover the secrets and everything with a highly-seasoned sauce of asparagus tips, chopped chives, sherry, egg, nutmeg and meat gravy, to make a costly sandwich that's got nothing on our Western: SHEEPHERDER'S MOUNTAIN OYSTER At gelding time, on the western range, sheepherders carry along sourdough, bacon and seasonings. They make biscuits, broil baconj throw the mountain oysters whole into the campfire and roast them like potatoes. When done, they dust off the ashes, clap the meat between bacon dripping sourdough biscuits and drench with pepper sauce and catsup. Lamb fries have no waste and are great value in meat, for usually they're sold cheap because the squeamish are afraid to buy them or to ask the butcher, "Otto, how are your lamb fries today?" This sheepherder's special might be called an occupational sandwich and among others peculiar to their craft are: EPSOM DOWNS' BOOKMAKER'S SPECIAL A chopped mixed grill of meats and giblets such as liver, heart, and kidneys, with plenty of mustard, between slabs of bread. This has been the classic snack of British bookies ever since the Epsom Downs track was laid, for they, like workers in more honest and creative jobs, have to have something substantial to munch on without taking time off for a sit-down meal. LINOTYPER'S LEADEN BULLETS In South America, where linotypes and monotypes haven't been in common use long enough for operators to really fear leadpoisoning, the molten metal box is often used as a sandwich heater until the operator is suddenly stricken with strange shooting pains and is carted off to hospital or cemetery. "MAGGIE AND JIGGS" SANDWICH "Spread white bread with horseradish butter and cover with thinly sliced corned beef, top with slice of brown bread and a lettuce leaf. Serve with a side of hot buttered cabbage." SANDWICHES THAT SATISFY I37 This good Irish number is quoted from a workmanlike cookbook called Salads and Sandwiches by Emory Hawcock, who runs Hawcock's Cafe in Monmouth, Illinois. And another from the same excellent MidWest source book is: "HOG IN THE WHEAT" SANDWICH Pat a thin casing of biscuit dough around franks, weenies, or any link sausages, brush with egg wash and bake. For link sausages, serve on lettuce with a paper cup of chutney or chili sauce; the frankfurter itself barks for chow chow or mustard. And this sealed sandwich is only an Americanization of RUSSIAN PIROSHKIS Fine biscuit dough for making rolls is stuffed with forcemeat, caviar, chopped eggs, all different sorts of piquant fillings, and the rolls baked as usual. When you eat them hot you're always pleasantly surprised with the cooked-in savory stuffings. They're like gigantic raviolis. Damn that Delicatessen Habit! ^^m