ll sweetbreads; one teaspoonful butter; one-half
pint of stock broth; celery leaf; salt; white pepper; one-half
teaspoonful brown flour. Stand the sweetbreads in cold water for an
hour. Then parboil and remove rough edges, membranes, sinews, etc. Put
in cold water and keep on ice until wanted. Put into the chafing dish
the butter and the sweetbreads. When the butter has been absorbed, add
one-half pint of stock and the celery leaf, chopped fine, the salt,
pepper and browned flour. Turn the sweetbreads. When the same is reduced
one half it is ready. While the sweetbreads are cooking open a can of
green peas. Warm thoroughly in the chafing dish. Put in salt, pepper and
tablespoonful of butter. Serve peas and sweetbreads together.

LOBSTER A LA NEWBERG.

Meat of a boiled lobster, cut into large dice; good-sized lump butter;
one gill of sherry; one pint of cream; yolks of two eggs; glass of
sauterne.

Put the lobster into the chafing dish with a good-sized lump of butter
and stir gently until the butter is melted and the lobster heated
through. Mix the sherry with the cream and yolk of eggs, first blending
the latter with enough cream to make them thick as mayonnaise. Pour the
mixture into the dish over the lobster. Let it simmer a moment, then
pour the sauterne over the whole and serve hot.

WELSH RAREBIT.

One pound chopped American cheese; one-half glass ale; yolk of an egg;
one teaspoonful dry mustard; one teaspoonful Worcestershire sauce and
butter; a dash of red and one or two of black pepper; a few drops of
Tabasco. If cheese is fresh add salt. Into the chafing dish put a few
small lumps of butter. After it has simmered a bit put in the cheese.
Stir constantly and gradually add the ale. When the cheese and ale are
well blended stir in the condiments prepared as follows: To the yolk of
the egg broken into a cup, add the dry mustard and Worcestershire sauce,
red and black pepper and Tabasco. Let it have one more heating and pour
over toast or toasted biscuit.

CHAPTER II.

GERMAN, DUTCH AND BOHEMIAN SUPPERS--SOME QUEER GERMAN SUPPERS--A DUTCH
SUPPER--BOHEMIAN SUPPER FOR MEN--THE DUTCH SUPPER.

SOME QUEER GERMAN SUPPERS.

At the following suppers German wines or beers are served during the
meal when desired:

_Beer Bouillon_
_Fricandeau of Veal, with Macaroni_
_Cauliflower_
_Cold Pullet, with Apricot Compote_
_Chocolate Souffle_
_Coffee_

_Herring Broth_
_Pork Cutlets_
_