The new practical housekeeping

meg, cover closely and stew steadily an hour, if of fair size and to be served whole. If they have been sliced, three-quarters of an hour will be sufficient. Heat four tablespoons vinegar in another saucepan, but do not boil, take from fire and stir in carefully three beaten eggs. Add this to sweet breads just before dishing, leaving in just long enough to cook the eggs, but do not boil. Stir in teaspoon chopped parsley and serve in hot covered dish. Fried Sweet-breads. — Prepare as directed and when perfectly cold cut lengthwise into slices quarter of an inch thick. Have tablespoon butter hot in frving-pan, put in sweet-breads and cook ten minutes, turning all the while; then add cup brown veal or fowl gravy, tablespoon mushroom or tomato catsup, tablespoon chopped onion ana parsley, mixed, with pepper and salt, all previously heated together. Stir at boiling heat five minutes and serve in hot dish. Or roll the sweet-breads in fiour seasoned with salt and pepper, fry brown in hot butter and serve with mushroom sauce poured round them. Skewered Sweet-breads. — Prepare as directed and cut into slices about half an inch or more thick ; sprinkle them with pepper and salt, single-bread them; run a little skewer through two of these slices, alternating with two thin, square slices of bacon and fry in very hot lard; serve a tomato or cream sauce in' center, and garnish with parsley. Serve one skewer to each person at table. Sweet-bread Croquettes. — Single-bread three slices of prepared Sweet-breads and fry as croquettes, either in butter or drippings in fiying pan, or by dropping m kettle hot fat. Or, with TnushroomSf cut two sweet-breads mto dice ; cut a half box or four mushrooms into dice also ; put tablespoon and a half butter in saucepan and when it browns stir and cook until smootn ; then stir in a gill good stock or cream, add the diced mushrooms and sweet-breads, and when thoroughly heated take from fire and add beaten yolks of twoeggs ; return to fire a moment to "set" the yolks, but do not boiL When cool form into rolls or any shape liked, (see Croquettes )y double-bread them and fry by dropping in kettle of hot fat. They may be served alone or with pease, or tomato or bechamel sauce. For Sweet-bread Fritters^ slice sweet-breads thin, sprinkle over grated nutmeg and chopped parslejr, dip into a batter made of one cup each milk and fiour, one egg, a pinch of salt and a half teaspoon baking powder, and fry in hot fat. Sweet-bread Sandwiches. — Parboil and blanch two sweet-breads* wipe them dry, mince, season with pepper and salt, work in a tablespoon meltea butter, and spread between buttered bread. The two sweet-breads will make six sandwiches, or mixed wi^ an equal quantity of chopped ham, a dozen. ^^— ■ ' III ^^— p.^.«^»^ Sweet-bread Vol-au-vents. — Prepare as directed and when cool cut sweet-breads into dice, season with salt and pepper and dredge with flour. Have in a basin two or three dozen stewed, drained oysters, small teacup stewed button mushrooms, one dozen or moro olives, pared in one piece close to the kernel. Put a quarter pound butter in stewpan, melt and add two tablespoons flour, stirring well, and pouring in stock gradually until the sauce is of creamy con* sistency ; season with salt, pepper or cayenne and a very little grated nutmeg : put m the sweet-breads.