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Coffee (Red Pottage- a pound dried)

*Red Pottage-1/2 a pound dried beans, 1 teacup tomato puree, 1 beet, 2 tablespoons Crisco, 2 onions, piece of celery, 1 small piece of parsnip, 2 quarts good stock. Put Crisco in saucepan then add onions, celery and parsnip; cook a little, do not let it get very brown, then add dried beans, tomato puree; sliced beet and add pepper and salt to taste and then stock, and boil till all is tender.

Rub through a fine sieve, reheat and Put sweetbreads on very thin slices of round toast and serve with this puree poured over all: Chop 1 dozen fresh mushrooms and put them to cook with 12 pint of cream and 1/2 cup fine breadcrumbs. Cook them in double boiler till mushrooms can be pressed through rather fine sieve. Return this puree to fire, April 9 season with salt and white pepper, and let get as hot as possible before using it for sweetbreads.

April 7