The new practical housekeeping

of fat salt pork not larger than a toothpick, taking deep, long stitches or they will break out, and roast brown in a moderate oven, basting often with butter and wates. Serve with white sauce or tomato sauce poured over. ¥ot Sweetbreads with Oreen Pease, lard five Bweet-breads as above, put on fire with half pint water, and let stew slowly for half an hour, take out and nut in a small dripping pan with a little butter and a sprinkle of nour ; brown slightly, add naif a gill milk and water, and season with pepper ; heat a half pint of cream, and stir it in the gravy in pan. liave pease ready boiled and seasoned, place the sweet-breads in the center of the dish, pour the gravy over, and put pease around. Or serve the pease heaped in center with sweet-breads around, and gravy poured round edge of dish. Some parboil in quart water, teaspoon salt and tablespoon vinegar, then throw into cold water and when cold, lard as above put in baking pan on top of layer of trimmings of pork, and put over them a little onion, four or five slices carrot, half stalk celery and sprig of parsley, all chopped fine, and pepper and salt Bake twenty min- utes in hot oven. Cut a slice of bread into an oval or any fancy shape and fry in a little hot butter, browning well ; put this in cen- ter of hot platter, on which place tne sweet-breads and serve pease or tomato sauce around, Baked Sweet-Breads loiih Orange Juice fona a very elegant' dish. Parboil and blanch sweetbreads as directed, score them deeply on top, lay in a buttered baking pan, season with salt and pepper, and squeeze juice of a sour orange over them, quick- ly brown in hot oven ; pour over the drippings from the pan and gajnish with sliced sour oranges. Broiled Sweet-Breads, — rPrepare as directed ; cut into thin slices spread plenty of butter over them and broil over hot coals, turning often. Or split each in half lengthwise and broil, turning every minute as they begin to drip. Have ready on deep plato some melted butter well seasoned with salt and pepper and mixed wiUi catsup or pungent sauce. When the sweet-breads are done a fine brown lay them in this, turn over several times and set closely cov- ered in warm oven for a few minutes. Serve very hot on rounds of fried bread or toast, with the seasoned hot butter over them. Or after parboiling single-bread them and broil. Serve with a cream sauce poured round them and garnish with water-cresses. Fricaseed Sweet-Breads. — For a white fricasee prepare as di- rected and cut in slices. To a pint of veal gravy ada a thickening of flour and butter, tablespoon cream, half teaspoon mushroom powder, and grated lemon peel, nutmeg and white pei)per to taste ; stew ten minutes, add the sweet-breads and let them simmer twenty minutes. Dish, add salt, grated lemon peeL stir and serve. Or put the sweet-breads in the broth without thickening, season with pepper and salt and a very little onion if liked, sprinkle with nnt- 4M MEATS,