floured hands into neat croquettes,
brush over with beaten egg, toss in crumbs and fry in hot Crisco to
a golden brown. Drain. Place chicken on hot platter, garnish with
croquettes and serve hot.

Fried Sweetbreads

Sweetbreads
Egg
Breadcrumbs
Crisco
Peas or new Potatoes
Rich brown gravy

Sweetbreads should always be blanched before using. To blanch, soak in
cold water two hours, changing water 3 or 4 times. Put into saucepan,
cover with cold water, add little salt, and skim well as water comes
to boil. Simmer from ten to thirty minutes, according to kind of
sweet-bread used. Remove to basin of cold water until cold, or wash
well in cold water and press between two plates till cold. Dry, remove
skin, cut in slices, coat with beaten egg and toss in breadcrumbs, and
fry in hot Crisco to a golden brown. Serve round peas or new potatoes,
with rich brown gravy.

For those whose digestions are at fault, sweetbreads ought to be eaten
as a daily ration if the pocketbook will afford it. For this special
part of the animal's anatomy is that one of all the viscera whose
mission is to help digestion. It is of the very pancreas itself, that
stomach gland of marvelously involved structure which elaborates the
powerful pancreatic juice. It is alkaline in nature, able to digest
starches, fats, and most of what escapes digestion in the stomach
proper. It received its name from a fancied resemblance in its
substance and formation to the rising lumps of dough destined for
bread.

Kidney Omelet

4 kidneys
6 tablespoonfuls Crisco
6 eggs
Salt and pepper to taste
1 tablespoonful chopped parsley
2 tablespoonfuls cream

Melt 2 tablespoonfuls Crisco in frying pan. Skin kidneys and cut into
small dice and toss them into hot Crisco three minutes. Whisk whites
of eggs to stiff froth, then add yolks, seasonings, parsley, and
cream, then add kidney. Make remaining Crisco hot in omelet pan or
frying pan, pour in omelet and fry over clear fire six minutes. When
the edges are set, fold edges over so that omelet assumes an oval
shape; be careful that it is not done too much; to brown the top, hold
pan before fire, or put it in oven; never turn an omelet in the pan.
Slip it carefully on a hot dish and serve the instant it comes from
the fire.

Macaroni and Round Steak

1/2 package macaroni
1/2 can tomatoes
3 tablespoonfuls Crisco
2 onions
Salt and pepper to taste
1/2 cupful grated c