Miss Parloa's kitchen companion

one-fourth of a teaspoonful of powdered thyme, one teaspoonful of chopped parsley, one of lemon juice, one well-beaten egg, half a cupful of cracker crumbs, and two table-spoonfuls of melted butter. Mix these ingredients thoroughly, and let them stand for half an hour. At the end of that time form the mixture into small balls, and roll these in beaten egg and then in bread crumbs. Place the balls in a frying-basket, and cook them in fat for one minute and a half. These are nice to serve as a garnish of any of the various preparations of a calf's head ; or, served with tomato, bisque, or Bechamel sauce, they make a good entree. The brains may be placed in two separate pieces of cheese-cloth, and boiled and cooled as just directed, then seasoned highly with salt and pepper, rolled in beaten egg and then in bread crumbs, and fried in fat. Served with a sauce, they make an excellent entree. * Jellied Calf's Head. After cutting the face from the head, for use in mock turtle soup, free the rest of the head of bones and gristle, and chop it rather fine. For each quart allow half a teaspoonful of pepper, three generous teaspoonfuls of salt, the juice of a lemon, a teaspoonful of onion juice, and a pint of the liquor in which the head was boiled. Put all into a stew-pan, and simmer for half an hour ; then add a table-spoonful of capers, and remove the pan from the fire. The next steps are to butter a three-pint mould, and to cut into rings those whites of hard-boiled eggs which were left after making egg-balls, and use a part for making a circle on the bottom of the mould. Put a layer of the hot mixture — perhaps an inch thick — into the mould, and then a layer of the egg whites ; and continue placing these alternate layers until all the materials have been used. Let the dish get perfectly cold ; several hours will be needed. At serving-time dip the mould into warm water, and turn its contents out on a flat dish. Garnish with heart leaves of lettuce. Jellied calf's head is a nice dish for either luncheon or supper. The foregoing receipts are only a few of many ways in which a cheap and much neglected article of food may be palatably cooked. THE WARMING OVER OF MEATS. Meats, when recooked, require more careful, delicate handling than in their first preparation. The things essential to success in this branch of cookery are that the meat shall be freed of all fat, shall be cooked only long enough to heat thoroughly, or shall be cooked slowly for a long time. This is particularly true of beef. The meat should be well seasoned and be served very hot. Here is a good general rule : — First cut off all the fat ; then cut the meat into the kind of pieces you desire to have. This should be done several hours before the time to cook the dish, the meat being kept meanwhile in a cool place. Now put the bones and gristle in a stew-pan, with cold water enough to cover them, and boil gently for two or three hours. If you choose, you may add a small piece each of carrot, onion, and celery during the last hour. Strain the liquor from the bones, and set away to cool. When cold, skim. This is the stock for making the sauce which is used when the meat is warmed.