The Twin-city housewife

Remove pipes and membranes, then cook in boiling salted water, with one tablespoon of lemon juice, for twenty minutes; then plunge in cold water to harden. Cut or break the sweetbreads into small sections and mix with the following sauce: Heat one pint of cream or milk; beat the yolks of three eggs, add a little cold milk, strain them into the warm cream and cook over hot water until the eggs thicken the cream like boiled custard. Add one tablespoon of butter and one of flour (dampen flour); salt and pepper to taste. Stir all the time and when smooth and very thick pour over the sweetbreads. Put them in a scalloped dish, in shells, or in paper cases. Cover with buttered bread crumbs and bake until crumbs are brown.—Mrs. Watt Martin. Creamed Sweetbreads and Chicken Livers Boil two sets of sweetbreads twenty minutes. Remove all gristle. skin and fat, and cut into small pieces. To this add one dozen chicken livers, one-half pint cream, a little onion, parsley, butter, flour, salt and red pepper. Stew about ten minutes. Just before serving add three tablespoons of sherry. Serve in ramekins, timbale cases, or on rosettes.—Mrs. Edwin L. Jones. Fried Sweetbreads Wash, trim and let stay in cold water about one hour. Make a batter of one egg and flour enough to thicken; season with salt. Dip sweetbreads in the batter and fry in butter. Serve on a dish with ripe tomatoes sliced and fried brown in the same batter.—Mrs. J. W. Hanes. Sweetbreads and Peas Wash, trim and parboil the sweetbreads, cooking them fifteen minutes. Cut into pieces and dip in egg, then in bread crumbs, and fry in hot butter. Boil the peas ten minutes; pour off all the water, season with salt and butter. Pour on a platter, the sweetbreads on top.—Mrs. BE. A. Ebert. Brown Stew of Veal Get a knuckle of veal, or a portion of: the breast, about two pounds; cut into bits and roll in flour. Put two tablespoons of veal suet in a pan; when hot put in the meat and stir constantly until a light brown. Draw the meat to one side ; add two tablespoons of flour to the fat and mix well; add one pint of water and stir constantly until it boils. Add a teaspoon of salt, a dash of pepper, a slice of onion and a bay leaf. Cover and let simmer gently for one hour.—Mrs. F. G. Schaum. ' . THE TWIN-CITY HOUSEWIFE forty-one Veal Loaf Three pounds of raw veal, one-half pound of salt pork, chopped fine, butter the size of an egg, one and a half teaspoons of salt, one teaspoon of pepper, three eggs. Mix all well together and add the juice of one lemon. Make into a large loaf; cover with fine bread crumbs or cracker crumbs and bake three hours in an oven not too hot. Serve cold. Delightful for tea, sliced thin—Mrs. Wm. L. Hill. Veal Birds Veal from the loin or round, cut very thin. Wipe, remove bones, skin and fat, and pound until only one-fourth inch thick. Cut into pieces about two and a half by four inches. Chop trimmings fine with a square inch salt fat pork for each bird. Add half as much fine cracker or bread crumbs as you have ground meat. Season highly with salt, pepper, lemon juice, cayenne, and onion. Moisten with one egg and a little hot water. Spread mixture on each slice nearly to edge. Roll up tight and fasten with skewers or tie with thread. Dredge with salt, pepper, and flour. Fry slowly until a golden brown. Half cover with cream or milk and let simmer fifteen or twenty minutes longer, or until tender. Remove strings or skewers and serve on toast, pouring the cream over them.—Mrs. M. D. Stockton. Chile Con Carne