The new practical housekeeping

meat. Put all in a deep dish with a plate over it, and a weight on that to keep it pressed down. Slice thin and serve for luncheon or tea. For Spiced Cheese cook as above, adding spices to taste while boiling ; when partly cold add cup vinegar. This will keep a Ions time in cold weather. For Head Croquettes, boil pint milk, ada the chopped boiled meat from the head and the parboiled brain, seasoned with a little mace, salt or pepper, and parsley, simmer a few minutes ; then add three well-beaten eggs and a teaspoon cornstarch and stir quickly to mix thoroughlv. Cook about five minutes and cool on flat dish, form into balls or cones, single-bread and fry a delicate brown in a wire basket as illustrated, or for small croquettes one made of woven-wire is better. Or for Spiced Croquettes cut the blanched calf s head into pieces two inches wide ; lay for three hours in a pickle made of three tablespoons each lemon juice and water, salt and pepper, and a pinch of mace. Take them out, drain, single-bread and fry in hot fat, and send to table with tartare sauce. Or for plain Breakfast Cakes chop the hoiled meat fine ; add a small onion and some chopped parsley. Heat cup broth, put in chopped meat, let boil, and thicken with a little flour. Put on flat dish to cool ; form into flat cakes, single-bread and fry till brown in a frying-pan with a little butter or drippings. For Fritters —make batter oi pint of milk, two eggs, teaspoon baking-powder, small lump of ice to keep batter cool, flour enough till it will drop, not run trom spoon, and two cups of chopped meat as above. Fry in hot fat. A nice cold dish is made from a boiled head in the shape of a Pie. Cut the meat into slices. At bottom of dish put a layer of cold boiled ham, then a layer of head, with a seasoning of pepper and salt, and a little brain sauce. Dot the layers over with forcemeat balls, or veal stuffing, and slices of hard-boiled egg ; add a gravy made of the trimmings of veal, and flavored with onion, herbs, mace and peppercorns. Put a good thick crust on the pie, and bake in a rather slow oven. When done, the pie may be filled up with gravy. Serve cold. Sweet-breads. — These are the most delicate and expensive parts of meat, and the choicest are Veal Sweet-breads. See Marketing for suggestions for buying ; and Cutting and Curing Meats for directions ' about blanching and parboiling. It is more convenient to prepare them the day before wanted, as they must always be first thoroughly cooked and cooled, before making into any of the following recipes. Baked Sweet-breads. — Prepare as directed, then double-bread, put in baking-pan with lump of butter on each and bake in oven until brown, basting with veal gravy. Dish on toast or fried bread with the gravy, flavored with tablespoon mushroom catsup, poured over. Or simply spread with butter, dredge with salt, pepper and flour and bake. Or, after parboiling, lard with very narrow stripa