try whether the fat is the right temperature, drop a small piece of
bread in it, and if it browns while you count twenty, the fat is hot
enough for any form of croquettes. Garnish with parsley or watercress.

VEAL LOAF

Three pounds raw veal, chopped fine; 1 teaspoonful salt, 1 teaspoonful
pepper, 2 tablespoonfuls butter, 2 raw eggs, 2 tablespoonfuls water.
Mix all together with 6 tablespoonfuls fine, rolled, dried bread
crumbs and mold into a long, narrow loaf. Roll the loaf in two extra
tablespoonfuls of bread crumbs. Place in a hot pan, pour 3
tablespoonfuls melted butter over the top, and bake in hot oven two
hours or less, basting frequently. Slice thinly when cold. Should the
veal loaf be served hot thicken the broth with flour and serve this
gravy with it.

SWEETBREADS (BREADED)

Place sweetbreads in cold water, to which 1/2 teaspoonful salt has
been added, for a short time, then drain and put over the fire with
hot water. Cook ten minutes. Drain and stand aside in a cool place
until wanted. Remove stringy parts, separate into small pieces about
the sue of an oyster, dip in beaten white of egg and then in bread
crumbs. Put in a pan containing a little hot butter and drippings and
fry light brown. Serve hot. Garnish platter with parsley.

FRIED LIVER AND BACON

Have _beef_ liver cut in slices about one inch thick; quickly rinse
and wipe dry. Remove the thin skin on the edge and cut out all the
small, tough fibres. If liver from a _young_ beef it can scarcely be
told from calves' liver when cooked, and is considerably cheaper. Fry
a dozen slices of fat bacon in a pan until crisp and brown. Take from
the pan on a warm platter and place in oven. Put the pieces of liver,
well dredged with flour, into the pan containing the hot bacon fat,
also a little butter, and fry slowly until well done, but not hard and
dry. Turn frequently and season with salt and pepper. Take the liver
from the pan, add one tablespoonful of flour to the fat remaining in
the pan, stir until smooth and brown, then add about one cup of sweet
milk or water, stir a few minutes until it thickens and season with
salt and pepper. Should the liver be a little overdone, put it in the
pan with the gravy, cover and let stand where it will just simmer a
few minutes, then turn all on a hot platter and serve the bacon on a
separate dish.

BEEFSTEAK SERVED WITH PEAS

Fry quickly a large sirloin steak. Place in the oven, on a warm
platter. A