Sweetbread Souffle- Baked Potatoes

Almond Rolls Blackberry And Currant Jam

Tea

Sweetbread Souffle

Melt 1 T butter, add 1 T flour and when well blended ads gradually I c milk or stock. Let boil up a few minutes stirring constantly, then add 1/4 c bread crumbs, 1 c cold cooked sweetbreads, chopped fine, the yolk of I egg, 1/4 t salt, a dash of pepper, 1/2 t onion juice, 1/2 T chopped parsley, and 1/2 t celery salt. Mix well together, then cut and fold in the stiffly beaten white of I egg. Place in a buttered baking dish, set in a pan of water, and bake 25 m or until firm.

Baked Potatoes

Wash and scrub thoroughly 4 medium sized potatoes. Rub the skins well with lard or butter, and bake until tender and mealy, about 1 h, in a moderate oven. The fat rubbed into the skins makes them tender and glossy, and imparts a delicious flavor obtained in no other way.

Almond Rolls

Add 1 cake compressed yeast to 1/4 c lukewarm milk. When dissolved add 1/4 c flour, beat thoroughly, cover, and set in a warm place to rise. When light or double in bulk, add 1 c scalded milk, cooled, and 2 1/4 c flour. Mix well, cover and let rise again; then add 1/4 c melted butter, 1/3 c sugar, 1 well beaten egg, 1/4 t salt, 1/2 t almond extract, and 3/4 c flour. Toss onto a floured board and knead, using 1/4 c flour. Shape into round rolls, sprinkle the tops with chopped almonds, let rise, then bake in a moderate oven about 1/2 h.

Preparing The Meal

About I 1/4 h before lunch wash and cook the sweetbreads, then prepare the potatoes for baking. When the sweetbreads are tender, drain and cover with cold acidulated water, then make the sauce for the souffle. Chop the sweetbreads, finish the souffle and place in the oven to bake. The rolls which were started early in the morning should be ready for baking when the potatoes are put in the oven. Place the jam on the table, make the tea and serve the lunch as soon as the potatoes, rolls and souffle are done.