The household (of the Detroit free press)

Wash very carefully and dry with a linen cloth. Lard, with narrow strips of fat salt pork set closely together. Lay the sweetbreads in a clean, hot frying-pan, which has been well buttered, and cook to a fine brown, turning frequently until the pork is crisp. SWEET BREADS AND SAUSAGES. 535 SWEETBREADS BROILED. Parboil, rub them well with butter, and broil on a clean gridiron ; turn frequently, and now and then roll over on a plate containing some hot melted butter. This will prevent them from getting too dry and hard. Season to taste and serve very hot. SWEETBREADS ROASTED. Parboil and put into cold water for fifteen minutes ; change to more cold water for five minutes longer; wipe perfectly dry, lay them in a dripping-pan and roast, basting with butter and water until they begin to brown ; then withdraw them for an instant, roll in beaten egg, then in cracker crumbs, and return to the fire for ten minutes longer, basting meanwhile twice with melted butter. Keep hot in a dish while you add to the dripping half a cup of hot water, some chopped parsley, a teaspoonful of browned flour and the* juice of half a lemon. Pour over the sweetbreads and serve at once. SEA PIE. Make a thick pudding crust; line a dish with it; put a layer of sliced onions at the bottom, then a layer of salt beef, cut in slices, with a fair proportion of fat ; next, a layer of sliced potatoes ; then a layer of pork and another of onions ; strew pepper over all ; cover with the crust and tie down tightly with a cloth, previously dipped in boiling water and floured. Boil for two hours and serve in the dish. SAUSAGES. Sausages are not good unless they are fresh. Put a bit of butter or dripping into a frying-pan ; before it gets hot put in the sausage ; shake the pan and keep turning them over (be careful not to break or prick them in so doing) ; fry them over a slow fire till they are nicely browned on all sides ; when they are done lay them on a wire sieve and place them before the fire a couple of minutes to drain the fat from them. The secret of frying them is to let them get hot very gradually, then they will not burst, unless they are not stale. VEAL BALLS. Three and one-half pounds chopped meat, one tablespoonful of salt, one teaspoonful of pepper, one-half nutmeg, five small crackers rolled fine, three eggs ; work well together to make it adhere ; if the veal is lean, add a small lump of butter and one teaspoonful of cream ; form the veal into a large ball and spot over thickly with butter ; then strew over it the powdered crackers (a small portion of which should be mixed with the other ingredients) ; place it in the oven and cook slowly for two hours ; from time to time add a little water, that there may be gravy. VEAL CUTLETS. Slice cutlets of veal, of equal size, with as many slices of corned ham, previously cooked ; flatten the cutlets with a hatchet ; dip in beaten egg, then in cracker-dust, mixed with pepper and salt and minced parsley, if you like ; fry in drippings ; drain and lay upon a dish, with alternate slices of the ham, broiled, and spread with a dressing of butter and a little French mustard. VEAL CUTLETS BREADED.