DAINTY

For a dainty, quick, delicious entree, have yc
made a custard, but without sugar? Instead, season
red pepper, salt, just a saltspoonful of chopped green
pepper and parsley; over this pour a cream sauce or to-
mato sauce, with eggs chopped and added.

SUEPRISE BREAD.

Cut as many pieces of bread as needed, about one and
one-half inches thick, remove the crust and cut diamond
shape; make a hole the size of an egg and fry the bread
as you would doughnuts; when nice and brown, dry on
paper; mince chicken, veal, rabbit or game with rich
gravy, fill and serve with tomato sauce; thin slices of
bread may be fried and covered over the meat, so that it
looks just like plain fried bread.

BEEFSTEAK AND KIDNEY PUDDING.

Time to boil, two hours. One pound rumpsteak, one
beef kidney, pepper and salt and a little flour, and suet
paste. Take a pound of nice tender steak and beef kid-
ney, cut them into pieces about one-fourth inch thick,
season them well with pepper and salt and dredge a little
flour over them. Butter a round-bottomed pudding
basin, roll out the paste to about half an inch thickness
and line the basin; then put in the beef and kidney, pour
in four or five tablespoonfuls of water, cover a piece of
paste over top and press firmly together, then tie the
pudding basin in a floured cloth and steam or boil for
three hours.

SCRAPPLE.

Take pigs head thoroughly cleaned and cut up; put on
to boil with just water enough to cover well, boil till
bones come readily from the meat then take out all
bones and chop the meat rather fine and return to the
saucepan (or boiler) and thicken with corn meal to the j^ ^
consistency of mush. Season very well with salt, pepper ^ N
and sage or whatever sweet herb is preferred; cook r v^
through, stirring often; take out in dishes and set away to N *
cool. When cold cut in thin slices and have pan very hot ^ ^
before attempting to fry. Salt a little as it is frying and
fry very brown.

RAGOUT OF SWEETBREADS.

Ingredients for six people: One pound sweetbreads,
one-half pound fresh mushrooms or one-half can of but-
ton champignons, one wine glass of madeira or sherry,
madeira preferred, two cups of stock, one-quarter glass of
sour cream or sweet, one big spoonful of flour, one big
spoonful of butter. Seasoning: A dash of Worcestershire
sauce, a little lemon juice, tomato juice (about a table
spoonful) pinch of cayenne pepper or paprika, juice of
one onion. Parboil the sweetbreads, skin, cut in small
pieces, make sauce as follows: Brown flour in butter,
add stock, wine, cream, onion juice and the rest of season-
ing, let boil to a rich brown sauce, add sweetbreads and
mushrooms and let cook for ten minutes. Serve in rame-
kins or shells, garnished with croutons of stale bread or on
a platter on toast.