The housekeeper's companion

Broiled Sweet-Breads. — Parboil and blanch by putting them first in hot water and keeping it at a fast boil for five minutes. Then plunging it into ice cold water, a little salted. When the sweet-breads have lain in this ten minutes, wipe them very dry, and with a sharp knife split them each in half lengthwise. Broil on a clear, hot fire, turning every minute as they begin to drip. Have ready on a deep plate some melted butter, well salted and peppered, mixed with catsup or pungent sauce. When the sweet-breads are done to a fine brown, lay them in this, turning them over several times, and set covered in a warm oven. Lay toast upon a plate or chafing-dish and a sweet-bread on each, and pour the hot butter, in which they have been lying, over them, and send to the table. Vegetables. — Potatoes. — To be able to boil a potato perfectly is one of the tests of a good cook, there being nothing in the whole range of vegetables which is apparently so difficult to accomplish. Like the making of good bread, nothing is simpler when once learned. A good, boiled potato should be white, mealy, and served very hot. If the potatoes are old, peel thinly with a sharp knife; cut out all spots, and let them lie in cold water some hours before using. It is more economical to boil before peeling, as the best part of the potato lies next the skin; but most prefer them peeled. Put on in boiling water, allowing a teaspoonful of salt to every quart of water. Medium sized potatoes will boil in half an hour. Let them be as nearly of a size as possible, and, if small and large are cooked at the same time, put on the large ones ten or fifteen minutes before the small. When done, pour off every drop of water; cover with a clean towel, and set on the back of the range to dry for a few minutes before serving. The poorest potato can be made tolerable by this treatment. Never let them wait for other things, but time the preparation of dinner so that they will be ready at the moment needed. New potatoes require no peeling, but should merely be well washed and rubbed. Potato Snow. — Mash fine, and rub through a colander into a very hot dish, being careful not to press it down in any way, and serve hot as possible. Browned Potato. — Mash well boiled potatoes finely; mix with them, as you do so, a palatable allowance of butter and salt; nice beef dripping will do instead of butter; put into tin baking plates, and set in a hot oven till well browned. Give them twenty minutes' time. Cream Potato. — Mash finely; salt well; stir in a cupful of scalded cream to a dishful made with ten large sized potatoes; add a little butter, by taste. Do all this in the hot pan they were steamed off in. Keep hot over the fire, where it cannot burn. Serve as soon as possible.