Open two quarts of clams or mussels by setting on stove in kettle without water. Add one clove of garlic and a bunch of parsley, and steam until open. Remove shells and strain liquor. Add to the liquor one cup of white wine, thicken with two tablespoons of flour and one of butter. Cook in double boiler. Add the yolks of two eggs, one cup of cream, the mussels and one cup of shrimps; heat, skim out the mussels and shrimps, place on hot dish, and pour over the sauce. Garnish with points of toast.
Boil one pint of milk with one stick of cinnamon. Beat one-half cup of sugar, two tablespoons of corn starch and one of flour, with the yolks of three eggs, one-quarter cup of milk, one saltspoon of salt. Add boiling milk to this mixture, and cook fifteen minutes in double boiler; add one teaspoon butter, one teaspoon vanilla. Put away to cool in buttered pan. When cool cut an fancy shapes, dip in bread crumbs, then egg, then bread crumbs; fry in deep fat. Sprinkle with sugar if you choose.
Spread on slices of ham, cooked or uncooked, one teaspoon of mixed mustard, then add one teaspoon of vinegar; lay on hot saucepan, pour vinegar around, turn often. When cooked add a teaspoon of wine or vinegar. Serve hot.
A small cocoanut, one-quarter of an onion, a clove of garlic, inch of ginger, two tablespoons of curry powder, one quart of milk, four tablespoons of butter, four of flour, salt, pepper to taste. Grate cocoanut and ginger, onion, put into milk, with the curry powder; cook half an hour. Add butter and flour. Have cooked meat or fish cut in small pieces; take half the curry mixture and heat the meat in it. Serve on a hot dish, with the rest of the mixture poured over it.
Soak two sets of calves' brains in warm water two hours; free from skin and fibres, wash in cold water. Tie them loosely in muslin, put in saucepan, cover with boiling water, add one tablespoon of vinegar; boil gently ten minutes, take from the water and put in cold water; when cold cut in small pieces. Heat one tablespoon of butter, add two tablespoons of flour; add one-half pint of hot milk to the cooked flour and butter; cook, add one-half teaspoon of onion juice, one-half teaspoon of salt, a grain of pepper and one egg. Sprinkle on brains one-half tablespoon of salt and a speck of pepper. Have ready one pint of bread crumbs. Alternate a layer of calves' brains and a layer of bread crumbs in a baking dish until full, and pour over the sauce. Bake twenty minutes.
When the head is cooked remove the bones, put the head with skin down in baking pan, sprinkle with salt, pepper and mixed sweet herbs; cover with stale bread crumbs. Drop dabs of butter over it, put in quick oven and brown. Remove to a hot platter, garnish with the cooked tongue sliced and parsley. Serve with sauce piquante. Squeeze lemon juice over it before setting in oven.