Favorite Dishes : a Columbian Autograph Souvenir Cookery Book

them to boil. When cool, form into croquettes, roll first in cracker or bread crumbs, then in egg, and again in crumbs and fry in boiling lard. SWEETBREADS AND OYSTERS. From SEÑORA TERESA ARMIJO DE SYMINGTON, of New Mexico. Soak and blanch your sweetbreads, cut them into equal sizes and remove the skins and little pipes. Take about three dozen fine oysters, strain off the liquor. Put the sweetbreads into a stew pan and cover them with the oyster liquor; add also, if you have it, three large spoonfuls of gravy of roast veal and a quarter of a pound of fresh butter cut into bits and each bit rolled in flour. When the sweetbreads are done put in the oysters and let them cook for about five minutes and take them out again; add at the last two wineglasses of sweet cream; stir up well for a few minutes and serve in a hot dish. SWEETBREADS AND MUSHROOMS, From MRS. P. B. WINSTON, of Minnesota, Alternate Lady Manager. Take all the fat off sweetbreads; throw into boiling water; add one teaspoonful of salt and let stand on fire for twenty minutes; take from fire, remove all skin and pick to pieces. Put a tablespoonful of butter in a pan and let melt, add tablespoonful flour and one-half pint of cream; stir until it boils, add sweetbreads and five mushrooms chopped fine, one-half teaspoonful of salt and a little pepper. Serve in patties or paper cases. SWEETBREADS EN COQUILLE. From MISS JENNIE TORREYSON, of Nevada, Alternate Lady Manager. One pound sweetbreads. Soak them one hour in salt water; boil till tender in salt water in which an onion has been put. One can mushrooms ("champignons") cut into small pieces, stew a bit till tender and mix with sweetbreads after they are boiled till tender and cut into small pieces. One pint cream, one tablespoonful butter, one tablespoonful flour. Cream the butter, mixing with the flour till smooth; stir with the cream, add one tablespoonful of Worcestershire sauce and stir together over the fire until it boils, then pour it over