No. 817. Ham, with Currant Sauce

22 cts.

A : 2 cs. cold boiled ham, cut in small thin slices ;

B : 1 tbsp. butter, \ c. currant jelly, 1/4 c. sherry, dash cayenne.

Cook B, when boiling add A, when hot serve.

No. 818. Kidneys, Deviled

20 cts.

A : 4 lamb kidneys, soak 1 hour in ice-water, scald, and cut into thin slices ;

B : 2 tbsps. butter, 1 tsp. Worcestershire sauce, 1 tsp.

mustard, 1/4 tsp. salt, 1/2 tsp. curry or paprica ;

C : 2 tbsps. claret.

Put B in hot dish, when hot add A, cook 5 m., add C. and serve.

No. 819. Lima Beans and Mushrooms

35 cts.

A : 2 cs. cooked beans. 1 c. fresh mushrooms, or dried mushrooms soaked over night;

B : 2 tbsps. butter, 1/2 c. cream. 1/4 tsp. salt, dash cayenne.

Cook B until boiling, add A, cook 10 m. and serve. Dried mushrooms are called cepes and may be bought at the Italian stores for 25 cts. per pound.

No. 820. Lobster Cream

55 cts.

A: 21/2 cs. lobster-meat, cut into small pieces : B : 2 tbsps. butter, lobster coral and fat. 1 tsp. dry mustard, 1/4 tsp. salt, dash cayenne and nutmeg, 1 c. cream, 5 tbsps. cracker-crumbs, soaked in 1 c. milk ; C : 1 beaten egg.

Cook B until smooth, add A, when boiling, add C, and serve.

No. 821. Lobster, Deviled

60 cts.

A : 21/2 cs. lobster-meat, cut into small pieces, marinate 1/2 hour in French Dressing No. 436 (French Dressing) ;

B : 3 tbsps. butter, 3 tbsps. tomato catsup, 1 tbsp. lemon-juice, 1/4 tsp. salt, 1/2 tsp. paprica, 1 tsp. mustard.

Cook B, add A, cook until boiling, serve.

No. 822. Lobster a la Newburg

80 cts

Follow Recipe No. 797 (Chicken a la Newburg), using 21/2 cs. lobster instead of chicken, add a grating of nutmeg.

No. 823. Lobster Terrapin

52 cts.

A : 2 cs. lobster-meat, cut in 1/2-inch pieces ;

B : Olive Sauce No. 251 (Olive Sauce, for Game or Poultry) and Egg-Balls No. 72 (Rice or Egg Balls), 2 tbsps.

sherry, grating nutmeg.

Make B, add A, when boiling, serve.

No. 824. Macaroni or Spaghetti, Italian

15 cts.

A : 1/2 package spaghetti, boil, drain, and sprinkle with 2 tbsps. Parmesan or dry, grated cheese, mix lightly with fork, add 1 tbsp. butter, 1/4 tsp. salt, dash cayenne, 1/8 tsp. Kitchen Bouquet :

B : 2 tbsps. butter, brown with 1/2 tsp. onion, minced, add 1 c. strained tomato pulp and 6 dried mushrooms, soaked over night.

Cook B 5 m., add A, when boiling, serve.

No. 825. Macaroni or Spaghetti Rarebit

28 cts.

A : 2 cs. cold-boiled macaroni, 1 c. grated cheese, 2 tbsps. butter, 1/2 tsp. each salt, mustard, and paprica ;

B : 3 eggs, beaten, 1/2 c. cream or milk ; C : 6 slices toast.

Cook A. add B, when boiling, serve on C.

No. 826. Mushrooms, Creamed

90 cts.

A : 1 lb. fresh mushrooms, cut into small pieces, 3 tbsps.

hot butter, 1/4 tsp. salt, dash cayenne and nutmeg ;

B : 1 tbsp. arrowroot or flour, cook until smooth, add

1 c. cream, 1 tbsp. sherry ;

C : 6 slices buttered toast or 3 shredded wheat biscuits, split open, inside crumbs removed, dipped in hot milk.

Cook A until tender, add B, when boiling, pour over C, and serve.