Cookery and housekeeping

If it is necessary to make a small quantity of sweetbread into a large number of rations, the best mode is to use them as filling for croustades. The croustade paste is placed in tins — oval, round, or lozenge-shaped, as best suits the dish on which they are to be arranged. The sweetbread is cut in dice, warmed in white sauce with button mushrooms, or truffles cut in dice, and the croustades are filled neatly and placed on a napkin on the entree dish. Lamb's fry is treated exactly like sweetbread — parboiled, fried, &c. Galantine of Breast of Veal. Bone the breast and spread it out as flat as possible on the board, pare off the meat at the ends so that the skin may project beyond ; take all the scraps of meat and chop small, add an equal weight of the fat of bacon — dice of tongue, truffles, pistachio nuts or, if liked, olives, pepper and salt. The large dice must be at equal intervals in this stuffing ; the breast is rolled round a mass of the stuffing and sewn together ; it is fastened up in a cloth, and bands of tape passed round so as to keep the whole in shape. The galantine is then to be braised for six hours in weak stock, which can be made with the bones of the breast and a calf s foot. Let the galantine be cold before it is untied. Glaze before sending up. Jellied Veal. (American Recipe ) Wash a knuckle of veal and cut it into three pieces. Boil it slowly in ver>^ little water until the meat will slip easily from the bones ; take it out ot the liquor, remove all the bones, and chop the meat fine. Season with salt, pepper, two shallots chopped as fine as possible, thyme or sage. Put back into the liquor, and boil until it is almost dry, and can be stirred with difficult}'. Turn into a mould until next day. Set on the table cold, garnish with parsley, and cut in slices. The juice of a lemon, stirred in j-ust before it is taken from the fire, is an improvement. Veal Marble. (American Recipe.) Boil an ox tongue the day before it is to be used, and a like number of pounds of lean veal, or the lean of a well-cooked fillet will do as well. Grind first one and then the other in a sausage-cutter, keeping them in separate vessels until you are ready to pack. If you have no machine for this purpose, chop exceedingly fine. Season the tongue with pepper, powdered sweet herbs, a teaspoonful of made mustard, a little nutmeg, and cloves — ^Just a pinch of each ; the veal in like manner, with the addition of salt. Pack in alternate spoonsful, as irregularly as possible, in cups, bowls, or jars which have been well buttered. Press very hard as you go on, smooth the top, and cover with clarified butter. V/hen this cools, close up the jars, and keep in a cool dry place. Turn out whole, or serve in slices. It is a pretty and savoury relish, garnished with parsley or the blanched tops of celery. You can use ground ham instead of tongue. It is hardly so good, but is more economical. Imitation Pate de Foie Gras. (American Recipe. ) Boil a calf's liver until very tender in water that has been slightly salted, and in another vessel a nice calfs tongue. Do this the day before you make your pate, as they should be not only cold, but firm, when used. Cut the liver into bits, and rub these gradually to a smooth paste in a mortar, moistening,