The Cookery Blue Book

dish and set over steam to keep hot. Blend together 2 teaspoonfuls of flour and 1/2 cup of butter, moistening it with oyster liquor. When well mixed, put into the hot liquor and let boil a few minutes, stirring well. Strain over the oysters, and serve hot with lemons. =Sweet-breads.= Clean and parboil the sweet breads; cut them in slices and dip in melted butter. Roll them in grated cheese; dip in beaten egg; roll in bread crumbs and fry in hot fat. Serve with tomato sauce. =Veal Loaf.= 3 pounds of veal cutlets and a small piece of salt pork, all chopped fine together; a tea-cup of rolled crackers moistened a very little with water; salt, pepper and 1 egg. Add summer savory, if you like. Put in a bread-pan and bake one and a-half hours. Serve in slices when cold. =Meat Salad.= Chop fine 2 pounds of cold corned beef, then take 2/3 of a cup of vinegar, 1 tablespoonful of sugar and 1 egg. Beat all together, pour into a pan and let boil; then pour into a dish to mould. Serve cold. =Welsh Rare-bit--No. 1.= 1 pound of fresh cheese, cut in small pieces; in chafing-dish add 1 cup of milk (or cup of Bass' ale), 4 teaspoonfuls butter, 4 small teaspoons of mustard, 2 of salt and a little pepper. Stir it well, and cook until it thickens (not curdle). Serve on toast. =Welsh Rare-bit--No. 2.= 1 egg, 1/2 a cup of milk; 1 cup of grated cheese, salt, cayenne pepper and mustard to taste. Heat the milk in a double boiler; melt the cheese. Add the egg, and pour all over squares of toast. =Cheese Sticks--No. 1.= 1 cup of grated cheese; 1 cup of flour; a little cayenne pepper; butter same as for pastry. Roll thin; cut in narrow strips, and bake a light brown in a quick oven. (Serve with salad.) =Cheese Sticks--No. 2.= 3 ounces of butter; 3 ounces of flour; 3 ounces of moist, rich cheese. Mix together and mould into a paste. Roll out and cut into strips about