GAME


Bits of cold broiled or roasted game may be chopped very fine, rubbed to a
smooth paste either in a bowl or mortar. To each half pint of this mixture
allow two tablespoonfuls of brown sauce thoroughly rubbed with the game,
and the unbeaten white of one egg; press the whole mixture through an
ordinary flour sieve; then stir in the well-beaten whites of two eggs,
four mushrooms chopped almost to a powder, and a seasoning of salt and
pepper. Fill this into little greased molds or cups; the cups may be
garnished with chopped truffle or mushrooms, or served plain. Fill in the
mixture, stand the cups in a baking pan half filled with boiling water;
cook in a moderate oven twenty minutes. The little bomb-shaped molds are
the better sort to use for these. Serve with brown sauce either plain or
flavored with mushrooms.




BREAD


The better way is to cut just sufficient bread for each meal so that there
will be really no left-overs. If, however, a few slices are accidentally
left, put them aside in a can or jar, never in the regular bread box with
the bread; one or two slices will invariably be missed until sufficiently
old to mold and contaminate the remaining quantity of bread in the box,
and then, too, they are more apt to accumulate in this way than in a
separate box. The neater pieces may be used for toast for breakfast or
lunch or supper. The next best pieces use for bread and butter custard;