Page:The Pilgrim Cookbook.djvu/36

32 Boil piece of green pepper, tops of some celery with 1 pound sweetbreads; let partly cool in water, then pick sweetbreads in small pieces, remove skin, and strain stock. Chop a cup of oysters fine; blend 2 tablespoons butter with flour and the strained stock, add ¾ cup cream; just boil up and fill in toasted bread squares made by hollowing out slices of bread of 2-inch thickness. Remove crust, leave ½-inch bottom and fill with sweetbreads. Serve with noodles and French peas, salt and pepper to taste; add a little onion salt.—Ada Wilson Bohnsack.

Skin and core kidneys and cut them in slices. Melt 1 ounce butter in a pan and fry in this 1 onion minced. Put in the kidneys and fry for about 5 minutes, tossing them occasionally. Sprinkle in rather less than 1 ounce of flour, stir it all for 3 or 4 minutes longer; add 1 gill brown stock, ½ cup vinegar, and stir until it boils, then simmer gently for 10 minutes. Serve on a wall of mashed potatoes with sauce around. Beef kidneys will answer for this dish, only requiring to simmer longer in the gravy.—Mrs. E. S. Berndt.

Mix well together 1 pound chopped beef, 8 cents salt-pork cut in cubes, ¼ teaspoon cloves, ½ teaspoon white pepper, 1 teaspoon salt, and ½ cup raw rice. Cut the tops off 6 green peppers, remove seeds, and stuff with the mixture. Make meat balls out of the filling that is left. Into an iron pot put 1 tablespoon butter, 1 tablespoon flour, an onion, and let brown. Then add 1 cup water; when smooth add 1 can strained tomatoes. Put the peppers and meat balls in the gravy and let simmer for 1 hour.—Mrs. O’Rourke.