SWEETBREADS WITH TOMATOES
Stew a quart of tomatoes. When they are cooked put through a sieve; you will then have a thick sauce. Have your sweetbreads prepared according to foregoing directions. Lay them in the tomato sauce, add salt, pepper, and nutmeg to taste, and set over fire. As the sauce heats add half a cup of butter into which you have stirred a tablespoon of flour. Let the sweetbreads cook in a gentle simmer in the tomatoes about forty minutes. Serve on buttered toast or without, as you prefer.
Mrs. M. Lichtenstein
FRICASSEED SWEETBREADS
Cut sweetbreads into slices and let them simmer in rich gravy for three-quarters of an hour. Add one well-beaten egg, two tablespoonfuls of cream, and one teaspoonful of chopped parsley. Stir all together for a few minutes and serve immediately.
Mrs. M. Cohen
WELSH RABBIT
Put one pound of fresh American cheese cut in small pieces in the chafing-dish over flame or hot-water pan. As it melts press and stir with the back of a spoon. When nearly soft add two tablespoons of butter, red pepper, salt, and mustard to taste; then add half a cup of cream; stir until smooth. Add two well-beaten eggs, stir hard for a moment. Put cover on the dish. Let mixture rest with flame turned on for two or three seconds, then put out the flame; leave a few seconds longer without stirring. Serve on buttered toast. Beer or ale may be used instead of cream or eggs.
Mrs. H. J. Sower