The new Kentucky home cook book

STEWED SWEET-BREADS AND PEAS. Prepare as for frying, put them in a little water, stew for a few moments until tender ; add a little salt and pepper, a tea-spoonful of butter, and a dessert-spoonful of cream, for each sweet-bread. Let them simmer in this dressing for five minutes. Have ready cooked and seasoned the peas, put them in the center of a dish, place the sweet-breads around them. Serve immediately. Mrs. J. H. Tate. BROILED SWEET-BREADS. Parboil until done, cut into good shapes, half an inch thick, spread a little butter, on each piece, place them on The New Kentucky Home Cook Book. 75 the gridiron, put before a clear fire, turning first one side then the other, uutil richly browned. Have peas, cauliflower, or asparagus, in the center of a well-heated dish, place the sweet-breads around, or serve with tomato sauce. Mrs. C. E. Tabb. SWEET-BREADS WITH MACARONI. Two pounds of sweet-breads, half a pound of macaroni, one small onion, two table-spoonfuls of butter, a little minced parsley, salt, and pepper. W ash the sweet-breads, lay them in salt and wTater a few moments ; stew them, with the onion cut iuto small pieces, in one pint of cold water a little salt until done. Break the macaroni into small bits, cook slowly in the water in which the onion and sweet-breads were cooked, until tender; stew in a pan set in hot water; chop the sweet-breads, stir the butter into the macaroni, add the sweet-breads, pepper, salt, and parsley ; cover closely, leave a few moments. Serve in a deep dish. Mrs. J. H. Sogers. MEAT SAUCES. SAUCE REM ON LADE. Given to Mrs. William Massie, at Hotel Belle Vue, Munich. Put the yelks of four eggs into a bowl, with half a teaspoonful each of salt and pepper, beat in olive-oil until it thickens, then pour in tarragon vinegar and oil alternately until half a liter (half a pint) has been used ; chop fine five eschalots, one table-spoonful of capers, five small cucumber pickles, a little tarragon and spinach, beat them together (with a table-spoonful of mustard) into the prepared sauce. Add the juice of half a lemon and a little Cayenne pepper, as this sauce should be piquant. Excellent for cold chicken, or meats. The New Kentucky Home Cook Book. MAITRE D'HOTEL SAUCE. Butter the size of an egg, juice of half of a small lemon, two or three sprigs of parsley chopped very fine, pepper, and salt ; mix all together, spread over any broiled meat or fish, and set in the oven for a few moments that the butter may penetrate the meat. This sauce is excellent over beefsteak, fish, or boiled meat, Mrs. A. A. Manned. BECHAMEL SAUCE. Butter the size of an egg, one even table-spoonful of flour. Keep it white. Put in a cupful of strong hot veal stock, a cupful of boiling cream, a little nutmeg ; let it simmer, stirring for a few moments, strain it, and it is ready for use. Mrs. A. A. Maxxex. CHICKEN SAUCE FOR BOILED FOWLS. Butter the size of an egg in a bright sauce-pan ; when it bubbles, add one table-spoonful of flour, cook it, add a little less than one pint of boiling water; when smooth, take it off the fire ; add the beaten yelks of two or three eggs, pepper, salt, and a few drops of lemon juice. Mrs. A. A. Maxxex. DRAWN BUTTER SAUCE.