Meat Loaf

(Mrs. A. A. Putnam.)

For one loaf.

One and one-half pounds of beef put through meat chopper as for hamburger steak. 1/4 pound of salt pork, prepared the same, 1 cup of bread soaked in water, 1 egg, salt and pepper to season, onion, if desired. Mold in loaf and bake about an hour or three-quarters. Nice cold or hot.

Jambalaya. A Creole Spanish Dish

(Mrs. H. L. Taylor.)

In a saucepan heat a tablespoonful of lard (scant), add a small sliced onion and a teaspoonful of flour. Cook until a golden brown, then put in half a pound of ham sliced and fry thoroughly, stirring briskly, add three cups of hot water and when boiling drop in gradually one cup of rice. Season with salt and pepper, adding a small sweet pepper if desired. Let this cook with covered lid until all the water is absorbed. Then uncover, set the pan in a double boiler and cook until the rice becomes dry. A. Jambalaya can be made with oysters or shrimps, or chicken instead of the ham.

Fried Pigs' Feet

Mix well beaten eggs with salt and pepper and dip the pigs' feet in it, then in the bread crumbs, and let the egg dry. Fry in skillet of hot lard till a rich brown.

Fried Sweetbreads With Peas

Stew the breads, but do not cut them up. Make a batter and dip the breads in and fry in hot lard. Cook the peas in salt water and serve with the breads.

Sweetbreads With Peas

Take the skin and fat off the breads and let them stand in salt water for a few minutes. Cut into pieces and boil till done. Boil the peas in salted water and put with the breads. Take the liquor from the peas and thicken with flour and season highly with pepper, salt and butter. Cook a few minutes and pour over the dish.

Creamed Sweetbreads

Take blanched sweetbreads and cut them in small pieces and put in a saucepan with 1 tablespoon of butter rolled in 1 tablespoon of flour, slowly adding 1 pint of cream, and salt and pepper to taste. Serve hot. If preferred mushrooms are a nice addition.

Aspic Sweetbread

(Mrs. E. B. Peirce.)

Blanch the sweetbreads by soaking in cold water until white. Then simmer gently in boiling water, adding a pod of red pepper (small), a teaspoon of salt, a bit of mace, a bay leaf, for each three pieces of sweetbreads. When well done, pick out all the pipes, leaving the meat white and clean. Dry in a cloth and cut into small slices. Measure and allow half as much celery scraped and cut fine as there is meat. Have ready a pint of mayonnaise, and a tablespoon of gelatine well dissolved and strained, stir the aspic into the meat and celery. Fill small mould (after rinsing in cold water) about an inch deep, until slightly set, then pour in more. Serve on lettuce leaf with mavonnaise.

Sweetbreads And Asparagus

2 pair, or 1 pound sweetbreads, 1 bunch boiled asparagus, 2 tablespoons cream, 4 teaspoons asparagus water, butter size of large egg, yolks of 2 hard boiled eggs, heaping coffee spoon of corn starch, cream together yolks of eggs, butter and corn starch. Heat and add cream and water of asparagus. When smooth put in sweetbreads, previously parboiled, and broken in pieces, stew from six to eight minutes. Serve in pattie shells.