Patitas As A Lunch Dish

Get some sheeps' feet, properly prepared, at the market. Boil until very tender, then remove all the bones. Then beat up 4 eggs well. Dip the feet, which have previously been dipped in flour, into the egg. Then put into a pan of hot lard and fry a golden brown. Add pepper and salt to suit. For the sauce - Put into a separate pan half a can of tomatoes, 1 onion, chopped fine, salt and pepper and then cook half an hour. Then put the sheeps' feet into the sauce and let the whole simmer for 10 minutes. Serve on a very hot platter. - Mrs. F. D.

Shrimp Curry And Rice

Take good sized spoon of butter. Place in frying pan. When melted add small sized onion cut fine; simmer slowly. When thoroughly done, add spoonful flour, 1/2 teaspoon curry powder. Mix all well. Stir until smooth. Then add boiling water, stirring all the time, until it is the consistency of thick cream; a little Worcestershire sauce, a dash of cayenne (not salt, as shrimps are apt to be salty), little chopped parsley. To this add 1/2 pound picked shrimps, but do not add shrimps till nearly ready to serve, possibly about 10 minutes, as shrimps are apt to get hard while standing. Two cup rice, boiled in plenty of boiling water well salted 1/2 hour When done drain and use as soon as possible, while each kernel of rice is separate. Place shrimps in center of platter, with spoonful of rice all around the border. - J. B. S.

Sweetbread Croquettes

Boil in salted water 20 minutes 2 pairs of sweetbreads. Throw them into cold water for a few minutes, remove the skins and little pipes; cut them into dice; also 1/2 can of mushrooms. Put 1 large teaspoonful of butter into a saucepan; when it bubbles add 1 teaspoonful of flour. Cook well and add 1 gill of cream or soup stock. Cook and add sweetbreads and mushrooms; heat well; take from the fire and add beaten yolks of 2 eggs. When cold form into croquettes, roll in beaten eggs and cracker crumbs and fry in hot lard. - Mrs. F. D.

Fried Sweetbreads

One pound of sweetbreads, 1/4 cup of cracker crumbs and 1 egg. Parboil the sweetbreads; roll in the egg, then in the cracker crumbs, and fry in fat in a frying pan. Season with salt and pepper. - Mrs. A. D.

Tomato Rarebit

Melt 1 tablespoon butter, add 1/2 pound diced American cheese, 1/8 teaspoon soda, 1/4 teaspoon salt, 1/4 teaspoon paprika. Stir until cheese is melted. Then stir in yolks of 2 eggs beaten, and mix with 1/2 cup tomato puree (cooked tomato forced through a sieve). Serve on toast.

Pea Timbales

One cup bread crumbs soaked in 1 cup milk, 1 tablespoon butter, 1/2 teaspoon chopped parsley, few drops onion juice, salt, pepper, 1 egg, 2 cups cooked and mashed peas. Bake in ramequins. Serve with cream sauce in which are whole peas. - Mrs. C. H. H.

Squash Timbales

Use yellow winter squash steamed and dried. Put through a sieve and proceed as for pea timbales.

Toast A La Cream

Eight slices of nicely toasted bread cut in squares (an inch or so), 3 or 4 hard boiled eggs, 1 quart of milk, butter size of small egg, salt, pepper. Put in the butter when melted; add 1 rounding tablespoon of flour; stir; then add the milk (warm) let cook in the double boiler for a time until it thickens up; then add the squares of bread; put on a good sized hot platter, then add the eggs; put through the ricer or fruit squeezer; put in yolks first, then whites, and put over the toast. Nice for breakfast, lunch or supper. - Mrs. B. R. K.