Kelso Golf Club Bazaar

66
DUTCH SWEETBREADS.
2
lb. fillet of Neal (minced).
1 oz. suet (chopped).
2 oz. breadcrumbs.
1 oz. butter.
1 egg and yolk.
4
lb. curled bacon.
1
pint stock.
slices of lemon.
Soak the breadcrumbs in milk, then squeeze dry in a towel_
Melt butter, add crumbs; cook a little, add veal, suet, -egg, and
seasoning, and a little lemon rind. When mixture is cold, shape-
into sweetbreads by rolling round. Egg and breaderumb, and
fry in hot fat. Have stock hot in saucepan; stew sweetbreads.
in stock for twenty minutes, then remove them, thicken the
stock, add seasoning and lemon juice. Make a heap of potatoes.
in entree dish, arrange .sweetbreads on top, garnish with cooked.
bacon and slices of lemon.—Mrs Sydney Cooper.
PRUNE SAVOURY.
For each person take 1 prune (stoned), 1 sardine, and 1 olive..
Wrap all together in. a slice of bacon. Trim neatly and fry in
hot fat. Serve on fingers of toast.—J. M. G. L., Kelso.
SURPRISE FRITTERS.
Boil Brussels sprouts till half cooked, cover them with mince-
meat, to form balls, dip them in flour, brush with egg, roll in
breadcrumbs. Fry them in hot fat.-1\Iiss Scobie, Thornliebank..
ITALIAN DISH.
4
lb. spaghetti or macaroni. 1 dessertspoonful minced meat.
1 Spanish onion. 1 teaspoonful Parmesan cheese
I
tin tomatoes. grated.
a little parsley.
Fry onion in butter in saucepan, add juice of tomatoes, pepper,
salt, minced meat. Cook all together till tender. Boil spaghetti
20 minutes in salted water, drain, return to pan, add remainder
of tomatoes, bring to boil. Serve on hot ashet with the prepared
onion sauce poured over, and sprinkle cheese and chopped parsley
on top.--Miss MacKay, 15 Albion Street, Glasgow.
CHEESE PUDDING.
Put 3 ozs. breadcrumbs in a basin, pour over a good cupful.
of warm milk; cover, and let soak 10 minutes. Grate
I
lb.
cheese. Mix pepper and mustard sufficient to season. Beat
up an egg. Add all ingredients to crumbs. Pour into greased
pie dish. Add a few pieces of butter on top. Brown in oven.
or in front of fire. --Miss Conlin, Ascot.