Noodle Ring With Creamed Chicken

1 pound noodles

3 eggs

1 cup milk

Dash of salt and pepper

2 tablespoons catchup

1 cup grated Cheddar cheese

1/2 tablespoon Worcestershire sauce

Cook noodles and drain. Beat eggs well. Combine with other ingredients. Add to noodles and pour into buttered ring mold. Set in pan of hot water and bake in a moderate oven ( 350° F.) 45 minutes. Unmold carefully onto a large platter and fill the center with creamed chicken (see page 286). Spaghetti, macaroni or rice can be used instead of noodles.

Kidneys En Brochette

Split the kidneys, put over the fire in cold water and bring to the boiling-point rapidly. Drain, wipe and slice each half. Arrange these slices on small metal skewers, alternating with slices of fat bacon the same size,. Broil quickly and serve on toast, leaving the skewer in.

Sweetbreads En Brochette

Prepare the sweetbreads (See Index), cut into pieces about one inch square and one-half inch thick, season, dip into melted fat and then into flour and string on small skewers alternately with thin squares of bacon. Broil, or lay the skewers across a narrow pan and cook in a hot oven (400°-450° F.).

Braised Sweetbreads A La Parloa

3 pairs sweetbreads

1 teaspoon minced carrot

2 teaspoons minced onion 2 tablespoons fat

1 tablespoon flour 1 cup water

1 teaspoon beef extract

1 bay-leaf

1 sprig parsley

1 teaspoon lemon-juice

Salt and pepper

Prepare sweetbreads according to directions (See Index) and arrange in deep baking-dish. Cook vegetables in fat for fifteen minutes. Add flour and stir until the mixture becomes frothy. Add the water gradually, stirring all the time. When this liquid boils, stir in the meat extract and seasonings. Cook for five minutes and strain over the sweetbreads. Cover the pan and cook in a moderate oven ( 350° F.) for one hour, basting every fifteen minutes with the gravy in the pan. Arrange the sweetbreads on pieces of toast on a warm dish, and pour mushroom sauce around them.

Cold Entrees. Aspic Jelly

2 pounds beef

1/2 pound ham or bacon

Sweet herbs

Salt and pepper

1 egg-white

2 tablespoons lemon-juice

Put the beef into the pot and, if desired, veal or beef bones also, though they require longer boiling to dissolve the gelatin. Add the ham or bacon and all the sweet herbs, such as thyme, basil, parsley and marjoram, and salt and pepper to taste. Boil for three or four hours; strain and put away to cool. When cold, take off all the fat and sediment. Throw into it the slightly beaten egg-white, and the lemon-juice, place again on the fire, boil for a few minutes and strain through a jelly-bag.

This is used for molding cold meat.

Minced Ham In Cider Cups

1 cup boiled ham

3 hard-cooked eggs

1/2 teaspoon salt


1/4 teaspoon cayenne pepper

3 tablespoons lemon-juice

1/2 cup celery

2 tablespoons gelatin

2 cups cider

1/2 cup sugar

1/2 cup cold water

1 cup whipped cream

Soak gelatin in cold water, and pour over it boiling cider to which the sugar and lemon have been added. Strain into border molds. When firm, remove from the molds and fill with the mixture made of the other ingredients and serve immediately.