e thin slices, pour boiling water
over it and let it stand about five minutes; then drain and put in a
dripping-pan with three or four thin slices of salt pork or bacon;
pepper and salt and put in the oven, letting it cook until thoroughly
done, then serve with a cream or milk gravy poured over it.

Calf's liver and bacon are very good broiled after cutting each in
thin slices. Season with butter, pepper and salt.

CROQUETTES OF SWEETBREADS.

Take four veal sweetbreads, soak them for an hour in cold salted
water, first removing the pipes and membranes; then put them into
boiling salted water with a tablespoonful of vinegar, and cook them
twenty minutes, then drop them again into cold water to harden. Now
remove them, chop them very fine, almost to a paste. Season with salt,
pepper and a teaspoonful of grated onion; add the beaten yolks of
three raw eggs, one tablespoonful of butter, half a cupful of cream,
and sufficient fine cracker crumbs to make stiff enough to roll out
into little balls or cork-shaped croquettes. Have ready a frying
kettle half full of fat over the fire, a dish containing three
smoothly beaten eggs, a large platter of cracker dust; wet the hands
with cold water and make the mixture in shape; afterwards rolling them
in the cracker dust, then into the beaten egg, and again in the
cracker dust; smooth them on the outside and drop them carefully in
the hot fat. When the croquettes are fried a nice golden brown, put
them on a brown paper a moment to free them from grease. Serve hot
with sliced lemon or parsley.

SWEETBREADS.

There are two in a calf, which are considered delicacies. Select the
largest. The color should be clear and a shade darker than the fat.
Before cooking in any manner let them lie for half an hour in tepid
water; then throw into hot water to whiten and harden, after which
draw off the outer casing, remove the little pipes, and cut into thin
slices. They should always be thoroughly cooked.

FRIED SWEETBREADS.

After preparing them as above they are put into hot fat and butter,
and fried the same as lamb chops, also broiled the same, first rolling
them in egg and cracker crumbs.

BAKED SWEETBREADS.

Three sweetbreads, egg and bread crumbs, oiled butter, three slices of
toast, brown gravy.

Choose large, white sweetbreads, put them into warm water to draw out
the blood, and to improve their color; let them remain for rather more
than one hour; then put them into bo