Scalloped Rice And Lamb

Cut the lamb from yesterday's roast into small dice. Into a cup of this stir a cup of boiled and drained rice. Chop a large green pepper fine, after removing seeds, and add this to the meat and rice mixture. Moisten with leftover gravy and tomatoes or tomato soup and bake in a casserole one-half hour. Mrs. Parsal.

Meat Timbales

One pint cooked cold meat, chopped fine; one tablespoon melted butter, one-half cup sweet cream; work well together; whites three eggs, beaten stiff; work lightly into mixture. Fill greased tincups with the meat and dressing, put in pan with hot water and bake twenty minutes. Turn out on hot dish and serve.

Kindness of D. B.

Sweetbreads

A sweetbread is the thymus gland of lamb or calf, but in cookery, veal sweetbreads only are considered.

Pancreas, or stomach sweetbread, is sold in some sections of the country, but not in our markets.

Sweetbreads are a reputed table delicacy, and a valuable addition to the diet of a convalescent.

A sweetbread consists of two parts, connected by tubing and membrane. The round, compact part is called heart sweetbread, the other part is throat sweetbread. The heart sweetbread is more desirable and should be purchased if sweetbreads are found in the market separated.

Sweetbreads spoil quickly. They must be removed from paper as soon as they come from the market; plunged in cold water, allowed to stand one hour, drained and put to cook in acidulated, boiling, salted water. Cook slowly for twenty minutes. Drain again, plunge in cold water, that they will keep white and firm. Sweetbreads are always parboiled in this way for subsequent cooking.

Sweetbread In Peppers

Parboil sweetbread, cool and cut in small pieces. There should be one cupful; melt two tablespoons butter, add two tablespoons flour, and pour on gradually one-half cup chicken stock; then add two tablespoons cream and one-third cup mushroom caps broken in small pieces. Season with salt and paprika. Cut a slice from the end of six peppers, remove seeds and parboil peppers. Cool, fill, cover with buttered crumbs and bake until crumbs are brown. Serve with mushroom sauce.

Sweetbread Cutlets With Asparagus

Parboil a sweetbread and cut in one-half inch cubes or separate in small pieces. Reheat in a cup of white sauce. Creamed sweetbreads may be served on toast or used to-fill patty cases. Parboil a sweetbread split and cut in pieces shaped like small cutlets or cut in circular pieces. Sprinkle with salt and pepper, dip in crumbs, egg and crumbs and saute in butter. Arrange in a circle around asparagus tips.

Fillet Of Beef Larded

About four pounds of the inside fillet of the sirloin, one onion, a small bunch of parsley, salt and pepper to taste. Lard the beef and put it into a pan with sufficient vinegar to cover it. Add a sliced onion, parsley and seasoning to taste, and let it remain in this pickle for twelve hours. Roast in a hot oven for an hour and a half; baste often. When done remove to a hot platter and glaze. Pour the drippings from the baking pan, set the pan on the stove, put half a pint of boiling water into it, let boil up, season and thicken with browned flour. Add any flavoring you may choose (mushrooms are especially nice) and send to the table in a gravy tureen.

Modified Chop Suey

Three pounds of beef, four or five slices of bacon, one-half cup of rice (uncooked), one small onion, salt, pepper, paprika and celery. Cut the meat into small pieces and brown in a hot pan. Place a layer of meat, then celery, then rice, also bacon, all cut small; continue until all are used, then add one onion (whole), and cover with water. Cook in a casserole slowly about three hours, covering with more water occasionally.

Note: Two or three tablespoons of tomato chutney may be added if desired.

Hot Tamales

Boil a fowl until tender, salt while boiling; chop very fine, season with plenty cayenne pepper, a little garlic; have ready a thick paste made of one cupful cornmeal mixed with a little boiling water. Shape meat into rolls size of little finger and encase each in the cornmeal paste. Take the inner husks of Indian corn, cut off ends, leaving husks about six inches long, wash them in boiling water. Wrap each tamale in a corn husk, put three Mexican peppers into liquor in which chicken was boiled, cook tamales in this for fifteen minutes. Veal may be substituted for chicken.