Ham Trifle

Chop one cupful of cold boiled ham, three hard cooked eggs, and five soda crackers. Heat two cupfuls of milk, add to this a good-sized piece of butter, and thicken with one teaspoonful of flour and one teaspoonful of dry mustard. Stir into this the chopped ham, eggs, and crackers, and add a tablespoonful of minced parsley. Put in a baking dish and bake for half an hour.

Sausage Bundles

Roll out plain paste in six-inch squares, rather thin. Cut Frankfurt sausages in thin slices, rejecting the skin, and lay the slices in two rows in the centers of the pieces of paste; double, pinch ends together, and fold as you would do up a bundle, wetting the edges to make them stick; then place them on ice until ready to bake. Bake them in a hot oven fifteen minutes, and serve hot with French or German mustard. This is a popular dish for Sunday night supper, especially with men.

Liver With Bechamel Sauce

Cook one tablespoonful of butter with one teaspoonful of flour, add a little salt and pepper, a dash of nutmeg and cayenne, and one-half cupful of stock. When boiling add one teaspoonful each of Worcestershire sauce and lemon juice, three tablespoonfuls of cream mixed with one yolk and one cupful of cold, cooked liver cut in dice. Serve in ramekins.

German Luncheon Dish

Cook spinach in the usual way, and heap on the middle of a platter. Garnish with slices of hard cooked eggs, and place round all, some thin slices of broiled bacon.

Deviled Kidney

Soak the kidney in cold water and cook in soup stock to which have been added a minced onion, a bay leaf, a stalk of chopped celery, and diced carrot. When tender drain and chop as finely as possible (rejecting any skin or strings). Season highly with salt and paprika, and add two tablespoonfuls of grated bread crumbs and a small cupful of tomato catsup; then turn into shallow baking shells, and after sprinkling with browned bread crumbs, bake in a hot oven for twenty minutes; serve in the shells garnished with parsley.

Masked Sweetbreads

Blanch one pound of sweetbreads, remove pipes and skin, and put through the meat grinder with two slices of salt pork. Form into cutlet shapes, and pin them tight in cheesecloth to keep their shapes. Place on ice. After an hour or. two saute them on one side only in a little butter for five minutes and place them in a buttered baking-pan, cooked side up. When cool, cover them with a masking preparation made as follows: Cover a small peeled onion with cold water, place on the fire and boil for five minutes, drain dry, and cut in slices. Saute the slices in one tablespoonful of butter until slightly brown, add one cupful of stock, and cook until tender; press through a sieve with the stock. Melt three table-spoonfuls of butter, add a third of a cupful of flour, half a teaspoonful of salt, and a little paprika. Add enough cream to the onion and stock mixture to make one and a third cupfuls and add this to the mixture in saute pan; when boiling, add one large egg, or one egg and an extra yolk, cook for a moment, remove from the fire, and add a dash of cayenne and nutmeg. Cover the sweetbreads about a fourth of an inch. Cool, then cover with soft bread crumbs rolled in melted butter; place a whole mushroom, partly cooked in butter, on each cutlet, and garnish with slices or stripes of truffle or red and green pepper. Bake ten minutes. Serve with a brown mushroom sauce around the edge of platter, with a mound of fried eggplant straws in the center.