ENTREES.

WASH very carefully, and remove all bits of skin and fatty matter. Cover with cold water, salt and boil for about fifteen minutes. Then remove from the boiling water and throw into cold water. Roll them in rolled cracker and beaten egg and fry a nice brown in hot fat. You may fry them without parboiling. Just sprinkle with salt and pepper, roll in cracker and egg, and fry very slowly and be sure they are well done. I recommend them either way.

Lay the brains in ice-water and then skin. They will skin easily by taking them up in your hands and patting them, this will help to loosen all the skin and clotted blood that adheres to them. Let them lay in cold salted water for an hour at least, then put on to boil in half vinegar and half water (a crust of rye bread improves the flavor of the sauce). Add one onion, cut up fine, some whole peppers, one bay leaf, one or two cloves and a little salt, boil all together about fifteen minutes. Serve on a platter and decorate with parsley. Eat cold. Inexpensive and nice.

Clean as described above. Lay in ice-cold salted water for an hour. Cut up an onion, a few slices of celery root, a few whole peppers, a little salt and a crust of rye bread. Lay the brains upon this bed of herbs and barely cover with vinegar and water. Boil about fifteen minutes, then lift out the brains with a perforated skimmer, and lay upon a platter to cool. Now take a "lebkuchen," or some ginger bread (the former is preferable), some brown sugar, a spoonful of molasses and half a teaspoonful of cinnamon, a few seedless raisins and a few pounded almonds. Moisten this with vinegar and add to the boiling sauce. Boil the sauce ten minutes longer and pour scalding over the brains. Eat cold and decorate with slices of lemon. This is a very nice dish for lunch or supper.

Clean as described in calf brains cooked sour; wipe dry, roll in rolled cracker flour, season with salt and pepper and fry as you would cutlets.

Put the fish to soak over night in lukewarm water. Change again in the morning and wash off all the salt. Cut into pieces and boil about fifteen minutes, pour off this water and put on to boil again with boiling water. Boil twenty minutes this time, drain off every bit of water, put on a platter to cool and pick to pieces as fine as possible, removing every bit of skin and bone. When this is done, add an equal quantity of mashed potatoes, a lump of butter, a very little salt and pepper, beat up one or two eggs, a little milk if necessary and work all into a dough. Flour your hands well and form into biscuits. Fry in hot butter or drippings. You may prepare this the day before wanted and fry for breakfast.

If very large (not likely to get them too large) cut in half, dry well on a clean cloth, after having lain in salted water for an hour. Season with fine salt and pepper, fry in very hot goose fat and add a few cloves. While frying cut up a little onion very fine and add. Then cover closely and smother in this way until you wish to serve. Dredge the liver with flour before frying and turn occasionally. Serve with a slice of lemon on each piece of liver.

Prepare as above and garnish with glaze chestnuts which have been prepared thus: Scald until perfectly white, heat some goose fat or butter in a porcelain-lined kettle, throw in the nuts, adding a little white sugar, and glaze until a light brown.

Take a large white goose liver, lay in salt water for an hour at least (this rule applies to all kinds of liver), wipe dry, salt, pepper and dredge with flour. Fry in hot goose fat. Cut up a piece of onion, add a few cloves, a few slices of celery, cut very fine, whole peppers, one bay leaf, and some mushrooms. Cover closely and stew a few minutes. Add lemon juice to sauce.

Take one calf's head and four calf's feet, and clean carefully. Let them lay in cold water for half an hour at least. Set on to boil in a porcelain-lined kettle, with four quarts of water. Add two or three small onions, a few cloves, salt, a teaspoonful of whole peppers, two or three bay leaves, juice of a large lemon (extract the seeds) and a cupful of white wine and a little white wine vinegar (just enough to give a tart taste). Let this boil slowly for five or six hours (it must boil until it is reduced one-half). Then strain through a fine hair sieve and let it stand ten or twelve hours. Remove the meat from the bones and when cold cut into fine pieces. Add also the boiled brains (which must be taken up carefully to avoid falling to pieces). Skim off every particle of fat from the jelly and melt slowly in the porcelain-lined kettle. Add a teaspoonful of sugar and the whipped whites of three eggs, and boil very fast for about fifteen minutes, skimming well. Taste, and if not tart enough, add a dash of vinegar. Strain through a flannel bag; tie the bag on a door knob with a bowl underneath to catch the juice or jelly. Do not squeeze or shake it until the jelly ceases to run freely. Then remove the bowl and put another under, into which you may press out what remains in the bag (this will not be as clear, but tastes quite as good). Wet your mould, put in the jelly and set in a cool place. In order to have a variety, wet another mould and put in the bits of meat, cut up, and the brains and last the jelly; set this on ice. It must be so thick that you can cut it into slices to serve.

Put on some butter or poultry drippings to heat in a deep saucepan, cut up an onion, shredded very fine and then put in the sweetbreads, which have been picked over carefully and lain in salt water an hour before boiling. Salt and pepper the sweetbreads before putting in the kettle, slice two tomatoes on top and cover up tight and set on the back of stove to simmer slowly. Turn once in awhile and add a little soup stock. Boil a handful of string beans, half a can of canned peas, a handful of currants, cut up extremely fine, with a piece of butter or drippings, a little salt and ground ginger. When the vegetables are tender, add to the simmering sweetbreads. Thicken the sauce with a teaspoonful of flour. Boil the spaghetti in salted water until tender. Line a pudding dish with pie dough, after having greased, and fill in with the boiled spaghetti. Pour over some cream, which has been thickened with a little flour (if you object to the cream or milk, just serve boiled in salted water). Bake the spaghetti about ten minutes. Have the sauce boiled down quite thick. Serve with the sweetbreads.

Prepare a rich chicken fricassee (receipt for which you will find among poultry receipts; see index), but have a little more gravy than usual. Boil some noodles or maccaroni in salted water, drain, let cold water run through them, shake them well and boil up once with chicken. Serve together on a large platter. Very nice.

Boil one or more chickens just as you would for fricassee, using as little water as possible. When tender remove all the meat from the bone and take off all the skin. Chop as fine as possible in a chopping bowl (it ought to be chopped as fine as powder). Add all the liquor the chicken was boiled in, which ought to be very little and well seasoned. Press it into the shape of a brick between two platters, and put a heavy weight over it so as to press hard (if pressed properly it will ornament the table). Set away to cool in ice-chest and garnish nicely with parsley and slices of lemon before sending to the table. It should be placed whole upon the table, and sliced as served. Serve pickles and olives with it.

Veal may be pressed in the same way, some use half veal and half chicken, which is equally nice.

Take about two pounds of round or flank steak, have your butcher remove every particle of skin, and cut it up for you into small square pieces, dice shape. Heat some fat or goose oil in a deep stewpan; cut up half an onion very fine and when slightly browned put in the meat. Cover up tight, and stew on the back of the stove. Stew about half a dozen potatoes, which have been pared, washed and also cut dice-shape and add to the meat. Salt to taste and add a scant half teaspoonful of paprica (this is an imported red pepper that grows in Hungary, it looks like Cayenne, but taste very mild compared to it, and is also of a different shade of red); and then add half a teacupful of hot water and boil another half hour, keeping covered closely all the time. This is a favorite dish with most gentleman. You may find the paprica at most any first-class German grocer's.

Put on to boil in a large kettle, fill with cold water, enough to completely cover the tongue; keep adding hot water as it boils down so as to keep it covered with water until done. Keep covered with a lid while boiling and put a heavy weight on the top of the lid so as not to let the steam escape. (If you have an old flat iron use it as a weight.) It should boil very slow but steady for four hours. When tongue is cooked set it outdoors to cool in the liquor in which it was boiled; this will keep it nice. If the tongue is very dry, soak over night before boiling. In serving slice very thin and garnish with parsley.

Clean the milt by taking off the thin outer skin and every particle of fat that adheres to it. Then lay it on a clean board, make an incision with a knife through the center of the milt, taking care not to cut through the lower skin, and scrape the milt with the edge of a kitchen spoon, taking out all the blood you can without tearing the milt and put it into a bowl until wanted. In the meantime dry the bread which you have previously soaked in water, in a spider in which you have heated some suet or goose oil, and cut up part of an onion in it very fine. When the bread is thoroughly dried, put it with the blood scraped from the milt. Break into it also two or three eggs, half a teaspoonful of salt, pepper, nutmeg and a very little thyme (leave out the latter if you object to the flavor), and add a speck of ground ginger instead. Now work all thoroughly with your hands and fill in the milt. The way to do this is to fill it lengthwise all through the center and sew it up; when done prick it with a fork in several places to prevent its bursting while boiling. You may parboil it after it is filled, in the soup you are to have for dinner, then take it up carefully and brown slightly in a spider of heated fat; or, you may form the mixture into a huge ball and bake it in the oven with flakes of fat put here and there, basting often. Bake until a hard crust is formed over it. You may add the skin of the milt to your soup. It will add to its richness and flavor

Clean the milt thoroughly and boil with your soup meat. Set to boil with cold water and let it boil about two hours. Then take it out and cut into finger lengths and prepare the following sauce. Heat a spoonful of nice drippings in a spider. When hot cut up a clove of garlic very fine and brown slightly in the fat. Add a spoonful of flour, stirring briskly, pepper and salt to taste and thin with soup stock. Throw in the pieces of milt and let it simmer slowly. If the sauce is too thick add more water or soup stock. Some add a few carroway seeds instead of the garlic, which is a matter of taste. This is one of the cheapest meat dishes made and is very palatable.

Lay the fresh tongue in cold water for a couple of hours and then put it on to boil in enough water to barely cover it, adding salt. Boil until tender. To ascertain when tender run a fork through the thickest part. A good rule is to boil it, closely covered, from three to four hours steadily. Pare off the thick skin which covers the tongue, cut into nice even slices, sprinkle a little fine salt over each piece and then prepare the following sauce: Put a spoonful of nice drippings in a porcelain-lined kettle or spider (goose fat is very good). Cut up an onion in it, add a tablespoonful of flour and stir, adding gradually about a pint of the liquor the tongue was boiled in. Cut up a lemon in slices, remove the seeds, and add a handful of raisins, a few pounded almonds, a stick of cinnamon and a few cloves. Sweeten with two heaping tablespoonfuls of brown sugar, in which you have put half a teaspoonful of ground cinnamon, a tablespoonful of molasses and two tablespoonfuls of vinegar. Let this boil, lay in the slices of tongue and boil up for a few minutes. Taste, and if too sweet, add more vinegar; if too sour, more sugar.

Take tripe that has been boiled tender, but not prickled and clean several times in water. Cut into strips about two or three inches long and a quarter of an inch in width. Make a sauce as follows: Put a spoonful of fat in a spider, add a spoonful of flour, salt and pepper and a speck of ginger. Cut up a clove of garlic as fine as possible and add to the heated fat before adding the flour. Add hot water and pour over the tripe and boil slowly for a couple of hours. Boil the tripe in salted water before adding the sauce. The oftener this is warmed over the better.

Set on to boil six calf's feet, chopped up, two or three pounds of beef and one calf's head with three quarts of water and one bottle of white wine. Add two celery roots, three or four small onions, a bunch of parsley, one dozen whole peppercorns, half a dozen cloves, two bay leaves and a tablespoonful of fine salt. Boil steadily for eight hours and then pour through a fine hair sieve. When cold remove every particle of fat and set on to boil again, skimming until clear.

Then break three or four eggs, shells and all, into a deep bowl, beat them up with a pint of vinegar, pour some of the soup stock into this and set all back on the stove to boil up once, stirring all the while. Then remove from the fire and pour through a jelly-bag as you would jelly. Fasten the bag to a doorknob and put bowl under it: pour into cups or one large mould. Set on ice.

Fry a large goose liver in goose fat. Season with salt, pepper, a few whole cloves and a very little onion. Cut it up in slices and mix with the sulz and the whites of hard-boiled eggs. Cut into fanciful shapes.

After the liver is fried, rub it through a sieve or collander and mix with sulz.

Soak the beans in water over night. In the morning change water and parboil them gently for two hours. Then rinse them in fresh water and put them in a pot with a good-sized piece of salt pork, with a streak of lean in it. Then bake the beans slowly all day in the oven, taking care to have plenty of water in the pot while cooking. They are better warmed over next day.

MEMORANDUM.

[Editorial note: Handwritten inscriptions]

Shrimp Timbles--

Have a good soup stock with half a can of tomatoes cooked in it, let stand over night, take all the fat off, then dissolve geletine in cold water + add the stock instead of water the second time, then put a little geletine in a cup, then shrimps, let it harden a little then add more geletine + shrimp + so on, until the cup is full + let harden, then serve with mayonnise dressing

Tomato Timbels--

1 pkg. geletine cook in 1 can tomatoes 10 minutes Strain season high--pepper cloves + salt. Stuff some hard boiled eggs 1/2 them place in a mold + pour tomato hot over it cool eat on lettuce leaf and mayonise.