The new Kentucky home cook book

Dress and lay in salt and water to draw out the blood. Put into a broiler, and cook quickly over a clear, hot fire. When done, put it on a well-heated dish, with one tablespoonful of butter, salt and pepper. Turn it over several times in the dressing, then cover with a hot dish. Let it stand a few moments before serving. MEAT CROQUETTES. One pound of cold meat chopped fine, half a pound of bread crumbs, half a pound of butter, five eggs, three teaspoonfuls of chopped parsley, one small onion minced, half The New Kentucky Home Cook Book. a tea-spoonful of nutmeg, pepper and salt. Pour over the bread crumbs enough boiling water to cover them, boil until perfectly smooth, break into it the yelks of two eggs, stirring all the time ; cook dry enough to ball on the spoon ; set aside to cool. Mix the other ingredients, add them to the bread crumbs, break in two eggs, work the mass until very light; add to the two remaining whites one whole egg, beat well. Make the dough into twenty croquettes, dip them into the beaten egg, then into the bread crumbs, drop into boiling lard, and fry to a light brown. Mrs. James H. Kogers. CHICKEN CROQUETTES. One solid pint of finely chopped cooked chicken, one table-spoonful of salt, half a tea-spoonful of pepper, one teaspoonful of finely chopped onion, one tea-spoonful of parsley chopped fine, one pint of bread crumbs, over which pour one pint of the chicken broth, four table-spoonfuls of butter; boil until it thickens like mush, break in four eggs, stir well, set aside to cool; then add the chicken with the seasoning, mix thoroughly with a fork. When cold, make into shape, roll in bread crumbs, then in the yelks of three wellbeaten eggs, then again in bread crumbs. Fry in hot lard to a light brown. Miss Kate James. FRIED SWEET-BREADS. Trim off all the fat, put into cold water for awhile to draw out the blood, boil for a few moments, lay them in cold water until firm, trim carefully, slice, and dip each piece in flour, using a fork to handle them with; dust off the flour, dip in beaten egg, then in grated bread crumbs, in which put salt and pepper. Fry in hot lard. Have ready a heated dish, with pieces of well-buttered toast, on which lay the sweet-breads. Garnish the dish with parsley. Serve at once. Mrs. J. H. Tate. The New Kentucky Home Cook Book. SWEET-BREADS. Sweet-breads spoil very quickly. As soon as purchased they should be put into cold water for one hour, then into salted boiling water and boiled twenty minutes. When thoroughly done, throw into cold water for a few moments. Trim them nicely, removing the skin and little pipes; put them in a cool place until ready to cook. Veal sweet-breads are the best. BAKED SWEET-BREADS. Prepare them as above directed, put them iuto a stovepan with a tea-cupful of stock, or hot water, two or three slices of salted pork, a few sprigs of parsley laid on the sweet-breads, bake for twenty minutes. Have ready some small slices of bread fried in a little hot butter in the center of a well-heated dish, on which place the sweet-breads. Serve with tomato sauce. Mrs. C. E. Tabb. SWEET-BREAD FRITTERS. After they have been properly dressed, parboiled, and cut into good shapes, half an inch thick, season with salt and pepper, dip them into beaten egg, then into cracker crumbs. Fry in boiling lard. Serve with French peas.