Broiled Sweetbreads

1 pair sweetbreads, 1 tablespoonful butter, salt and white pepper. Parboil sweetbreads which have previously stood 1 hr. in ice water. Cut them length-wise, trim, sprinkle with salt and pepper, and dip in melted butter, lay in hot blazer and cook a delicate brown.

Creamed Chicken

2 cups cold chicken cut into small pieces, 1 cup of chicken stock, 1 cup of milk or cream, 2 tablespoon-fuls of butter, 1 heaping tablespoonful of flour, salt and pepper. Cook the butter and flour together in the chafing dish. Add the stock and milk, and stir until smooth. Put in the chicken, salt and pepper, and cook 3 minutes longer.

Calf's Liver And Bacon

The bacon and liver should be cut into thin slices Put the bacon into the chafing dish. When the fat is cooked draw the bacon to 1 side. After rolling in flour and peppering put in the liver and cook until brown and tender, turning often. Serve a slice of bacon with each piece of liver.

Dried Beef

One-half lb. of dried beef, 2 tablespoonfuls butter, 1/2 pt. of milk, 1 tablespoonful of flour, 1 egg. Put the butter into the chafing dish and add the beef. Fry until brown, then add the milk. Mix the flour with a little cold milk, then stir it into the meat. Add 1 egg. Serve on toast.

Welsh Rarebit

1 lb. of chopped American cheese, 1/2 glass of milk, yolk of 1 egg, 1 teaspoonful of dry mustard, 1 tea-spoonful of Worcestershire sauce, a lump of butter, a dash of red, or 2 of black pepper, and perhaps a few drops of tabasco. If the cheese is fresh salt the above mixture. Into the chafing dish put a lump of butter. After it has simmered a bit, put in the cheese. Stir constantly, and gradually add the milk. When the cheese and milk are well blended, stir in above condiments, prepared as follows: To the yolk of an egg broken into a cup, add the dry mustard and Wor-cestershire sauce, red and black pepper, and tabas-co. Let the mixture have 1 more heating and pour over toast.

Welsh Rarebit

2 tablespoonfuls flour, 1 tablespoonful butter 1 cup cream, 1/2 teaspoonful salt, 1/4 teaspoonful mu-tard, 1/2 teaspoonful pepper, 1 lb. rich cream cheese. Melt butter in pan without browning, stir in flour until smooth and frothy, add liquid slowly at first, stirring until smooth after each addition. (Caution-Stir the sauce thoroughly; a beginner will fail at this point.) Season. Add the cheese finely cut or ground. Stir continually now until the mixture becomes smooth. Serve on toast or crackers.

E. W. Ehrhart.

Lamb Chops

Small lamb chops,butter, salt. Rub inside of chaf-ing dish with butter. Let the dish get very hot so that it will at once sear the chops and prevent the escape of the juices. Turn them often while cooking.