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Updated: June 20, 2025
2 pairs of calves' sweetbreads 1 can of mushrooms 1 pint of milk 4 level tablespoonfuls of butter 4 level tablespoonfuls of flour 1 level teaspoonful of salt 1 saltspoonful of white pepper Wash the sweetbreads and trim them. Throw them in a saucepan of boiling water and simmer gently for one hour; drain and throw them in cold water. The water in which they were boiled may be used for stock.
171. =Carrot Stew.= Clean, boil, and quarter three large carrots; cut the pieces in two; simmer them gently in milk enough to cover them, season with a teaspoonful of salt, and a saltspoonful of pepper; when they are quite tender take them off the fire long enough to stir in the raw yolk of an egg, return them to the fire two minutes to cook the egg, and serve them hot at once.
Add the sweetbreads, and, if you like, a half can of chopped mushrooms. Make a six-egg omelet, arrange the slices of sweetbread around the omelet and pour over the cream sauce. Beat six eggs. Add a half pint of rather thick stewed tomatoes, a level teaspoonful of salt and a saltspoonful of pepper. Beat the eggs and tomatoes together, and make precisely the same as a plain omelet.
Pare, and lay in cold water at least an hour. An hour before a roast of beef is done, lay in the pan, and baste them when the beef is basted. They are very nice. Cold mashed potatoes may be used, but fresh is better. To half a dozen potatoes, mashed as in directions given, allow quarter of a saltspoonful each of mace or nutmeg and cayenne pepper, and one beaten egg.
Moisten a teaspoonful of cornstarch in four tablespoonfuls of milk, add two tablespoonfuls of cream and stir over hot water until thick; then add gradually six tablespoonfuls of olive oil, a teaspoonful of French made mustard, a level teaspoonful of salt and a saltspoonful of pepper.
Dish the egg plant on a platter, put on the ham, and on each piece of ham an egg; baste with sauce and send to the table. 6 eggs 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour 1/2 pint of strained tomato 1 teaspoonful of onion juice 1/2 teaspoonful of salt 1 saltspoonful of pepper
Add a half teaspoonful of salt, a half saltspoonful of pepper and the shredded lettuce. Stir with a fork until the eggs are "set," turn at once onto a heated platter, garnish with triangular pieces of toast and send to the table. 6 eggs 1 can of shrimps or its equivalent in fresh shrimps 1 green pepper 1/2 pint of strained tomato 1/2 teaspoonful of salt
Keep the mixture in an air-tight can. The following receipts will be found useful and easy: 262. =Loaf Bread.= Sift together two or three times one pound of flour, three teaspoonfuls of baking powder, one saltspoonful of salt, and one teaspoonful of fine sugar; mix with enough cold sweet milk to make the dough of the consistency of biscuit; or, if you have no milk, use cold water.
Garnish with the chopped parsley. This takes the place of both meat and starchy vegetables for either luncheon or supper. 1 dozen eggs 3 very red beets 1 quart of cider vinegar 24 whole cloves 1 teaspoonful of mustard seed 1 saltspoonful of celery seed 1 teaspoonful of salt 2 saltspoonfuls of pepper Hard-boil the eggs; plunge them into cold water and remove the shells.
This preparation of grated cheese and eggs can be made in a large dish for several people, or in "portions" for one, each in a small earthen dish. For one portion allow two eggs; half a saltspoonful of salt; a heaping tablespoonful of grated cheese; two of milk; and a few grains of cayenne.
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