The National home cook book

sequent cooking. Melt one rounding tablespoon butter and add one rounding teaspoon flour. When blended add one-fourth tablespoon salt, few grains white pepper, few ” grains mace, grated peel from one-fourth lemon and add ~ one and one-half cup of milk gradually. Cook to thicken ~ smoothly. Have ready in Casserole the sweetbreads cut in small pieces. Over them pour hot sauce, and add one-half — cup diced mushrooms. Cover and let simmer for twenty minutes. Serve from Casserole on triangles of hot buttered’: toast. Will serve four or five persons, SWEETBREADS EN CASSEROLE. __ Let two pair of sweetbreads stand an hour or longer in cold water, changing the water several times and remove vegetables and aromatic herbs (or half cup of celery, onion and*ca ot in bits, tied in a muslin for removal), to half cover th sweetbreads; cover and let simmer in the oven nearly CASSEROLE DISHES, Add these to the casserole; let cook fifteen minutes when the salt and paprika to season and a pint of hot cooked peas, should be below and around:the sweetbreads and the mushroom caps above. The mushrooms may be omitted. POTTED OX TAIL, ‘ ‘ 3 spoon sugar and brown well together. When browned, pour on pint boiling water, let boil up once and strain into Casse- ee role. Add one-fourth cup cut carrot, one-half cup celery, three or four cloves and one smdll pay leaf. Coaver closely.” >. se ‘and simmer slowly for two hours. Add one rounding tea- spoon salt when half cooked, also one-half cup white wine, ~ - if desired. When meat is tender, pour off and strain stock. Melt and brown one rounding tablespoon butter, add two Slightly rounding tablespoons flour and brown. Then add gradually one pint strained stock. Let cook smoothly, add ‘ ' one-half teaspoon Kitchen Bouquet, pour over meat in Cas- ~ serole. Let heat well together and serve from Casserole. BRAISED BEEF TONGUE. n Sift together one teaspoon pepper, two tablespoons sugar - and one-fourth cup salt, rub over a three-pound fresh beef tongue, and let stand in large Casserole in refrigerator for ~ twenty-four hours. Then soak one-half hour in cold water) -to cover. Put to cook in the Casserole in boiling water. Let ‘broth should be well reduced; add half a cup of thick cream, letting the peas settle to the bottom of the dish and draw- ~ ing the sweetbreads and mushrooms above them. This dish ~ ‘may be served, after cooking, in individual ramequins, those — of oval shape being well adopted to this service. The peas ~ " Cut two Ox Tails each into two or three pieces and put ~ into large Casserole. Into the frying-pan put three slices — - bacon and fry out. Add one onion, sliced, one level tea= ~ . our. Baiite six or eight mushrooms caps in butter and add a simmer about two hours, then take from water, remove the ~~ skin and return to water to finish cooking. Add one tablespoon salt, one-half teaspoon pepper, one slice onion, one stalk celery, three cloves, more water if requiréd to cover, and cook until tender. If to be served hot, serve with To- — mato Sauce, Sauce Piquante or Brown Sauce, made from _ stock in which Tongue was cooked, If to serve cold, let N - @ool in the stock in which cooked. - Delicious when served - cold. If preferred, omit the curing process, and after wash- © "ing tongue well in cold water, put to cook in large Casserole in boiling water, with seasonings, and- cook slowly for twc hours, or more until tender. FISH AU COURT BOUILLON, Clean and tie in a piece of cheesecloth two pounds of \ cod, halibut or salmon, cut in a thick slice. Have ready in largest Casserole one quart of boiling water. Add one- -halt ' eup vinegar, two or three cloves, six peppercorns, one-half ~