To make haggis, the famous Scotch dish, proceed as follows: Carefully wash a lamb's head, heart, liver, kidneys and sweetbreads. Place the head, heart and liver in a kettle, cover with cold water, let them simmer for 2 hrs., and set aside to cool. When they are cold, remove all fat and bones and chop the meat rather fine. Parboil the sweetbreads, remove the tubes from the kidneys, and cook until tender, parboiling first, and add the breads to the hash, then add 1 grated onion, 2 tablespoons of chopped parsley, and salt and pepper to taste. Heat the mixture over a moderate part of the fire, being careful not to stir too much. When ready to serve, add 1 gill of good cream and turn out the preparation upon the center of a platter. Place the sweetbreads, browned in butter, on top, and serve with brown bread. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.