Boiled Sweet Bread

Wash in cold water; be careful not to break the membrane. If broken, wrap in cheesecloth before cooking. Simmer in salted acidulated water 20 minutes. To water may be added 1 slice of onion, 1 bay leaf. Each may be diced and served in chopping-dish. (2 cups diced material, 1 1/2 cups sauce.) - Mrs. Joseph King, Kenilworth, 111.

Broiled Veal Sweetbreads

Soak in tepid water 1/2 hr.; throw into hot water to harden and whiten; then draw off the outer casing, remove the little pipes and cut into thin slices, roll in beaten, egg, then in cracker crumbs, and broil. Or, drop them in hot fat and butter, and fry. - Mrs. Abner Grant, Sherman, 111.

Fried Sweetbreads

Clean the sweetbreads, dip in egg and cracker crumbs and fry in hot fat until a nice brown. Serve hot. - Mrs. S. J. Walsh, 4442 Langley Ave.. Chicago, 111.

Sweetbreads With Mushroom Sauce

Lay the sweetbreads in cold, salted water for an hr., take out all the stringy parts, and lay in clear water for a short time. Dry on a towel, dip in beaten egg and bread crumbs, rolled fine, and fry brown in butter, lay in a hot dish.

For The Sauce

Pour a cup of cream or rich milk in a stew-pan, add a piece of butter, pepper, salt, a little parsley, and a very little thickening, then add a can of mushrooms, and pour whole over the sweetbreads. - Eloise Jennings, Winnetka, 111.