Sweet Breads With Artichokes

1 doz. or 2 cans burr artichokes. 3 prs. sweet breads. 1/4 coffeespoon cayenne pepper. 1/4 teaspoon minced onion. 1/2 teaspoon minced parsley. 1/2 tablespoon flour.

1 cup mushrooms. 1 1/2 cup cream. 1/2 cup butter. 1 cup milk. 1 teaspoon salt. 1 lemon.

Soak sweet bread in cold water and then boil with onion, salt and pepper and then put them in ice water with lemon juice. Trim and cut in inch pieces. Make a sauce by boiling milk, cream, butter, flour and mushrooms; then stir in sweet breads.

Warm the artichokes in a flat pan and fill with sweet bread.

Broiled Sweet Breads

3 prs. sweet breads.

1/2 teaspoon minced parsley.

8 pieces toast.

1/4 teaspoon cayenne pepper

1/2 teaspoon salt.

1 lemon.

3 tablespoons butter

Soak sweet bread and boil with lemon juice, salt and pepper until nearly done. Put in ice water for 10 minutes and then dry and trim. Mop with sweet oil and put on hot broiler to broil. Serve on toast with melted butter and parsley.

Sweet Breads With Cream

4 prs. sweet breads. 1/2 pt. mushrooms.

1 doz. truffles. 1/2 teaspoon grated onion.

2 tablespoons butter. 1 coffeespoon cayenne pepper.

1 pt cream.

2 tablespoons corn starch. 1 teaspoon salt. 1 lemon. 1 wine glass sherry.

Soak sweet breads in ice water for 1/2 hour. Boil with onion, salt, pepper and lemon juice for 1/2 hour, then put in ice water again until it is thoroughly cold. When cold drain, cut off all the tender pieces in 1/2 inch in size. Make a sauce by boiling cream, cornstarch, mushrooms, truffles and butter, stir in sweet breads and wine. Serve in cases or shells.

Sweet Breads With Green Peas

5 prs. sweet breads.

1 qt. boiled green peas.

1 teaspoon salt.

1/2 coffeespoon cayenne pepper.

1 lemon.

2 eggs. 1 cup bread crumbs.

Soak sweet breads in cold water 1/2 hour. Boil 1/2 hour with lemon juice, salt and pepper and then put into ice water. Slice sweet bread in half and trim. Dip in bread crumbs and eggs and fry in hot lard. Serve with peas.

Smothered Sweet Breads With Tomatoes

6 prs. sweet breads.

1 qt. or 1 doz. tomatoes.

1 teaspoon grated onion.

2 sliced sweet peppers. 1 teaspoon salt.

1 tablespoon browned flour

1/2 pt. stock.

2 tablespoons butter.

1 teaspoon minced parsley.

6 slices toast.

1/4 lb. fresh pork fat.

Wash sweet breads thoroughly and clean, and boil about 5 minutes, trim and lard with fresh fat pork. Put butter in sauce pan with flour, onion, sweet peppers, parsley, tomatoes and stock, cook about 1 hour, put in sweet breads and cook 1/2 hour longer. Serve on buttered toast.

Spiced Sweet Breads

6 prs. sweet breads.

1 doz. cloves.

1 doz. all spice.

1 wine glass sherry.

1 lemon.

1/2 cup butter.

1 pt. stock.

3 hard boiled eggs.

1 teaspoon salt.

2 tablespoons browned flour. 1/2 teaspoon minced parsley. 1 tablespoon vinegar.

1 tablespoon grated onion. 1/2 teaspoon cayenne pepper.

Soak sweet breads in clear water and then boil them with vinegar, salt and pepper until tender, then throw them into ice water. Slice sweet preads in center. Put stock on to boil with onions and spices and stir in flour, butter and parsley. When flour is cooked add sweet breads sliced, hard boiled eggs, wine and lemon sliced fine. This can be served on toast or in shells.

Sweet Breads In Tomatoes

4 prs. sweet breads.

1 doz. large tomatoes.

2 table spoons butter. 1/2 teaspoon salt. 1/4 cup cream.

1/2 cup bread crumbs. 1/4 teaspoon minced onion. 1 cup fresh bread crumbs. 1/2 teaspoon minced parsley. 1/2 coffeespoon cayenne pepper.

Soak and boil sweet breads until tender. Cut inside of tomatoes out, put this in chopping bowl with onion, pars-ley, sweet breads, cream and fresh bread crumbs, chop very fine and fry in butter, add seasonings. Fill tomatoes with this, sprinkle with bread crumbs and put a small piece of butter on each. Bake about 15 minutes.