Creamed Sweetbreads

Soak sweetbreads in salt and water over night. If young, boil in hot water fifteen minutes. Drain and remove the sinews. Pick to pieces and stew five minutes in butter gravy, seasoned with pepper and salt. Squeeze in some lemon juice just before serving. Garnish with water cress and serve on toast or in any desired way. If any remains after the meal, make a salad for the next day. - Miss Charlotte Wickstrom, Hartford, Conn.

Sweetbreads And Mushrooms

Two small pairs sweetbreads, parboil, remove all strings and fibre and cut each one into two pieces. Heat one tablespoon butter and lay them in. Saute quickly, turning them once. Sprinkle with salt and lay on hot dish one-half can mushrooms cut in halves. Drop these into the pan, add one-fourth cup cream, thicken quickly with one tablespoon flour and when it bubbles stir smooth and remove from the pan. Pour the whole on a hot dish around the sweetbreads. - J. W. Bayles, Williams. Ariz.

Sweetbreads

One pound of sweetbreads soaked in salt water for one-half hour, then boil (with an onion) until tender; when nearly cool skin and pick in small pieces. Take one pint of crearn, one heaping tablespoonful of butter into which mix one tablespoon-ful of flour, one tablespoonful of Worcestershire sauce, one can of French mushrooms; boil these together for a few minutes stirring to keep from burning. Green peas can be used instead of mushrooms. Chicken can be used in place of sweetbreads when thoroughly boiled. - Mrs. E. B. Perrin, Williams, Ariz.

Sweetbreads And Bacon

Parboil the sweetbreads, drain them and remove the gristle and fat. Dip into beaten egg, which is seasoned with salt and pepper, roll in cracker crumbs and fry in the pan in which bacon has been fried. Drain and serve with the slices of bacon. - Contributed, Williams, Ariz.

Sweetbreads

Scald in salted water, remove stringy parts; put in cold water five or ten minutes; drain in towel; dip in egg and bread or cracker crumbs, fry in butter. - Mrs. E. Pallett, Williams, Ariz.