- 1 pair sweetbreads
- ½ cupful cut celery
- Some crisp lettuce leaves
- 2 tablespoonfuls lemon juice
- 1 tablespoonful capers
- Mayonnaise dressing
Place the sweetbreads in scalding water, salted, for fifteen minutes; then put into cold water to whiten and cool thoroughly. Boil for a quarter of an hour and remove all veins and skin. Set on ice, and when ready to use cut in small pieces and mix with the celery; put on lettuce leaves, sprinkle the lemon juice over, and cover with mayonnaise.
Scatter the capers over the mayonnaise.
WATERCRESS AND APPLE SALAD
- 1 bunch watercress
- 1 cupful sliced tart apples
- 2 tablespoonfuls cider vinegar
- 6 tablespoonfuls olive oil
- 1 teaspoonful sugar
- Salt and pepper to taste
Wash and dry the cress, having it perfectly fresh and crisp, and arrange it lightly in a dainty earthenware dish. Put the apples on the top of the cress. Make a dressing of the vinegar, oil, salt, pepper, and sugar. Pour over the watercress and apples, serve immediately.
PUDDING RECIPES
“Who riseth from a feast with that keen appetite that he sits down”
APPLE PUDDING
- 8 apples
- 16 cloves
- 1 lemon
- ½ pint (1 cup) water
- 1 oz. (1 heaping tablespoonful) cornstarch
- A few drops red coloring
- 4 ozs. (4 heaping tablespoonfuls) sugar
- Marmalade
- Mince meat