ENTRÉES

MUSHROOM FRICASSEE

Sauté three pounds of fresh mushrooms, a few at a time, in butter until half done. Then cook a tablespoonful of flour in a tablespoonful of butter, then add a cup of cream; when this comes to a boil, add the mushrooms. Cook slowly for fifteen minutes; flavor with a tablespoon or two of sherry or Madeira wine.

Mrs. Solomon

EGGS AU GRATIN

Butter individual ramequins and put a layer of sliced hard-boiled eggs into the bottom of each. Dot the top with dabs of butter and sprinkle with grated cheese. Add another layer of eggs, butter, and cheese, and so on, until the dish is filled. Sprinkle the top with buttered crumbs and bake until they are brown—about ten minutes.

Mrs. H. J. Sower

CELERY AND OYSTERS ON TOAST

Three stalks celery, one quart oysters (drain off some liquor). Cut celery in small pieces, boil till tender in salt water. Let oysters come to a boil; season to taste. Make a rich cream sauce, quite thick. Mix all together, oysters, celery, and cream sauce (season). Fry slices of bread in hot butter and serve on same.

E. L.

CALVES’ BRAINS À LA VINAIGRETTE

Wash the brains carefully in lukewarm water, rejecting all the small membranes, then soak for an hour in cold water to which a tablespoonful of vinegar and a good pinch of salt have been added. Then drop into boiling water or veal broth, seasoned with a little onion and a blade of mace. Simmer about eighteen minutes, drain, and serve with sauce vinaigrette. This consists of the yolks of two hard-boiled eggs chopped and pressed through a sieve, a tablespoonful chopped parsley, and a tablespoonful chopped pickles, a teaspoonful shallot pressed through a sieve, two tablespoonfuls Tarragon vinegar, four tablespoonfuls olive oil, a teaspoonful salt, a teaspoonful dry mustard stirred in a tablespoonful cold water, and a dash of pepper. Mix thoroughly in a bowl and serve in a sauce-boat with the brains.

Mrs. Frank

MINCED CHICKEN ON TOAST

Have ready slices of hot toast spread with butter and covered with a well-seasoned mixture of minced chicken and mushrooms moistened with a little white sauce. Cut the slices in rounds with a biscuit-cutter, and on each place a poached egg that has also been cut round. Over the whole turn a cream sauce thickened mainly with the yolks of eggs. For the sauce cook together a level tablespoonful of flour and a tablespoonful of butter, and add a cupful of hot milk. When the sauce is limpid stir in the yolks of two eggs. Season with salt and pepper.

Mrs. Leon E. Weill

CHICKEN TIMBALES

Take the white meat of a chicken and chop very fine; use a little cream to dampen. Heat one pint of milk, add to this a small piece of butter, thicken with flour, add the chicken, take from the fire, add cream, a little bread crumbs, pepper, salt. Line the forms with truffles or mushrooms, and fill with the mixture. Bake one-half hour. Serve with either cream or tomato sauce.

Mrs. H. A. S.

STUFFED PEPPERS

One roasted chicken, one and one-half cup of cracker crumbs, one cup of Edam cheese grated, one onion, six tomatoes, slice of butter, one can mushrooms, one pint olives; chop all fine; season. Remove seeds from twelve large peppers, then stuff. Bake slowly for one hour; serve hot with potato chips.

Mrs. H. A. S.

ENTRÉE SURPRISE

Make a puff paste; roll out thin; fill with brains, oysters, shrimps, or sweetbreads; fry in hot fat until a light brown; season meats first before filling dough. Serve hot with slices of lemon.

Mrs. H. A. S.

SCALLOPED TOMATOES

Pare and slice some large tomatoes. Put in a pudding-dish, a layer of bread crumbs, season with bits of butter, pepper, salt, and a little sugar. Put on this a layer of tomatoes. Repeat the process until the dish is nearly full with tomatoes on top. Strew with bread crumbs, cover, and bake one and one-half hour. Remove cover and brown before serving.

Miss Ray Mayer

TO CHOOSE AND PREPARE SWEETBREADS

In picking out sweetbreads choose the larger, plumper, and fleshier. Be careful that they are perfectly fresh; of all meats they stand keeping least well. Rinse and put them in lukewarm water to lie fifteen minutes, then cover with slightly salted cold water. The sudden change of temperature blanches them. Cut the sweetbreads apart, cut out the pipe, and take off the skin. They are now ready for creaming or other cooking.

Mrs. J. I. Asch

CREAMED SWEETBREADS

Carefully choose a pair of fresh sweetbreads, trim off their fat, and follow the above directions for parboiling. Cut them in small pieces, and simmer twenty minutes in only enough water to make a steam. Then add a cup of rich milk, rub smooth a tablespoon of flour and a tablespoon of butter; moisten with some of the milk from the saucepan, add a pinch of salt; stir all together over a moderate fire until the flour thickens. Serve with French peas.

Mrs. Sig. Sondheim

SWEETBREADS WITH OYSTERS

Wash free from skin and pipes; blanch them according to directions in foregoing recipe. Take three dozen oysters, three pair of sweetbreads. Put the sweetbreads in a saucepan, add the liquor from the oysters, add also two tablespoons of butter, and set to simmer till the sweetbreads are done. When done pour in half a cup of cream into which a tablespoon of flour has been stirred. Bring to a boil, drop in the oysters, and heat through or until the edges curl.

Mrs. H. J. Sower

SWEETBREADS WITH TOMATOES

Stew a quart of tomatoes. When they are cooked put through a sieve; you will then have a thick sauce. Have your sweetbreads prepared according to foregoing directions. Lay them in the tomato sauce, add salt, pepper, and nutmeg to taste, and set over fire. As the sauce heats add half a cup of butter into which you have stirred a tablespoon of flour. Let the sweetbreads cook in a gentle simmer in the tomatoes about forty minutes. Serve on buttered toast or without, as you prefer.

Mrs. M. Lichtenstein

FRICASSEED SWEETBREADS

Cut sweetbreads into slices and let them simmer in rich gravy for three-quarters of an hour. Add one well-beaten egg, two tablespoonfuls of cream, and one teaspoonful of chopped parsley. Stir all together for a few minutes and serve immediately.

Mrs. M. Cohen

WELSH RABBIT

Put one pound of fresh American cheese cut in small pieces in the chafing-dish over flame or hot-water pan. As it melts press and stir with the back of a spoon. When nearly soft add two tablespoons of butter, red pepper, salt, and mustard to taste; then add half a cup of cream; stir until smooth. Add two well-beaten eggs, stir hard for a moment. Put cover on the dish. Let mixture rest with flame turned on for two or three seconds, then put out the flame; leave a few seconds longer without stirring. Serve on buttered toast. Beer or ale may be used instead of cream or eggs.

Mrs. H. J. Sower

FONDUE

Mix together seven ounces of cheese cut fine, two ounces of rolled cracker or bread crumbs, two ounces of softened butter. Pour over this one pint of sweet milk which has come to a boil, and stir. Next add yolks of three eggs beaten and a little salt. Keep warm till dissolved, then add beaten whites of eggs stirred in lightly with a fork. Grease a pudding-dish, pour the mixture into this. Bake twenty minutes in an upper oven. Serve at once.

Mrs. J. Bauman

RAMEQUINS

Beat three eggs into an ounce of melted butter, that is, butter should be soft, not brown. Then add two ounces of grated American cheese. Bake in small individuals and serve hot in ramequins.

Mrs. R. De Lue

SPANISH OMELET

Add a little finely chopped onion, squares of tomatoes, and Chili peppers cut in small pieces. Use as many eggs as wanted. Season to taste.

Mrs. H. H. Dittenhoefer

JELLY OMELET

Omelets spread with jelly, currant, grape, or crab apple are all tasty and wholesome.

Mrs. F. Hurtig

STUFFED EGGS

Boil six eggs hard; when cold cut in halves. Remove yolks. Cut a small piece from the bottom so they will stand; put the yolks in a bowl, mash into a paste, and season with salt, a pinch of cayenne, a little mustard, a little sugar, vinegar, cream, and olive oil. Be careful not to add too much vinegar. Fill the whites and pile on top. Serve on crisp lettuce leaves with mayonnaise.

Miss H. Asch

EGGS À LA FRANÇAISE

Make a cream sauce with a small piece of butter, a little flour, and milk. Season well. Break an egg in a custard cup, pour the sauce over the egg and sprinkle the top with grated Swiss cheese. Bake au bain Marie in an even oven until a light brown.

Mrs. D. Strauss

EGGS WITH TOMATO SAUCE

Melt three tablespoonfuls of butter. Cook in this two slices of onion, a little parsley, and a small piece of green pepper. When browned slightly add two tablespoons of flour. Cook until frothy. Add a cup of tomatoes (cooked). Stir until it boils, then strain. Put one or two tablespoonfuls of sauce in each ramequin. Break an egg over the sauce. Cook in a hot oven for five minutes, or until the egg is set. Put a little of the sauce kept hot over the eggs and serve at once.

Mrs. H. A. S.

CHICKEN AND MUSHROOMS

Melt two tablespoons butter. When hot add two tablespoons of chopped onion and one-half can of mushrooms finely chopped. Let cook five minutes, add one cup of milk into which one and one-half tablespoon of flour has been stirred. Cook all together. When thick and smooth add one cup of chicken meat, cut into small pieces or dice. Heat through, season with salt and pepper. Serve on buttered toast or in ramequins.

Mrs. Strauss