Temperance cook book

One sweetbread, two coffeecups of chopped chicken, one cup of bread crumbs; pour on boiling water enough to moisten them. Add the yolks of two eggs, stir over the fire till quite stiff, and set away to cool. Chop three teaspoonfuls of parsley, 'three of thyme, three of onions, one of mace, one of nutmeg, salt and cayenne pepper to taste; add one-fourth pound of butter; then beat in the mixture two eggs; mix well with the hand; shape like pears; dip in beaten egg then in bread-crumbs and fry in hot lard, a light brown. SWEETBREADS PATTIES. Take three large sweetbreads. When you have washed them, and removed all bits of skin and fatty matter, cover with cold water, and heat to a boil. Pour off the hot water, and pour on cold water, enough to cover them nicely, and stew till tender. When done, season with salt, butter, black pepper and a very little cayenne pepper, and a little chopped parsley. Add one cup of thick cream. They are now ready for use. For the patties, make a good puff-paste, and bake as you would tarts. Before you put them in the oven, brush them over with the yolk of an egg. They should be baked the day before you want to use them. Have your sweetbreads hot, and fill your patties just before sending them to the table. SWEETBREADS WITH MUSHROOMS. /> Allow eight sweetbreads to a can of mushrooms. After they are par-boiled and trimmed, cut them up in pieces and stew till tender; cut up the mushrooms and stew in their liquor for twentyminutes, then add to the sweetbreads a coffeecupful of cream, pepper, salt, and a tablespoonful of butter. Serve hot. Sweetbreads broiled and served with a dressing of green pease, makes a delicious dish. SWEETBREADS WITH TOMATOES. Take two large sweetbreads, par-boil and remove the skin. Put them into a sauce-pan with half a pint of water, salt and pepper to taste. Stew slowly. Mix a tablespoonful of flour with a small piece of butter, to which you may add a very little nutmeg, if YOU like. Stir this into the sweetbreads after stewing them for one-half hour. Set the sauce-pan in the oven and brown the sweetbreads on the dish. Pour the gravy into one-half pint of stewed tomatoes, thickened with one dessertspoonful of flour and a little piece of butter. Season with salt and pepper. Strain it through a small wire sieve into the stew-pan. Let it come to a boil and stir till done. Pour it over the sweetbreads and send to the table hot. CROQUETTES OF CALF'S BRAINS. Wash the brains very thoroughly until they are free from membranous matter and perfectly white. Beat them smooth; season with a pinch of powdered sage, pepper and salt. Add two tablespoonfuls of fine bread crumbs moistened with milk, and a beaten egg. Roll into balls with floured hands, dip in the beaten egg, then in cracker crumbs, and fry in butter or veal drippings. These are nice with boiled spinach. BOILED HAM.