The Savannah morning news., 1904-01-31

died with a silver knife, on account of
the phosphorus which they contain in
abundance. After parboiling, the lit
tie strings and membranes can easily
be removed, after which the sweet
breads may be cooked in any of the
following ways:
Baked Sweetbreads.-Salt pepper,
egg and crumb them, having the last
crumbs we'll buttered, and bake three
quarters of an hour in moderately
hot oven. Serve on toast with
brown gravy.
Dreamed With Early June or French
Peas.-Make a thick cream, using one
tablespoonful of butter, one OF four
and one-half cupful of cream. Stir
in the peas. Saute sweetbreads in
little butter and serve on top of the
peas.
With Mushrooms.-Make a white
sauce, add the sweetbreads cut in lit
tie pieces and Drowned in butter, and
an equal quantity of mushrooms Do
not cook more than eight or ten min
utes, as long cooking toughens the
mushrooms. Serve with toast points.
Oranged Sweetbreads-Cook one
teaspoonful of scraped onion in one
tablespoonful of butter. then add one
tablespoonful of -four. Cook until
smooth, add one cupful of stock, one
orange, Juice and pulp: one teaspoon
full of lemon juice and a speck of
cayenne. Add sweetbreads cut in inch
pieces and one saltsooonful of salt.
Cook for ten or fifteen minutes. until
the pink has disappeared from the
sweetbreads.
Sherried Sweetbreads-Make
white sauce. add sweetbreads cut in
small pieces, two well-beaten yolks
of eggs, one tablespoonful of lemon
Juice and cook for five or ten minutes.
Lastly, add a wine glass of sherry and
serve.
Sweetbread Ramekins Sweet
breads make delicious little ramekins.
After the preliminary parboiling and
blanching, cook. cool and mince fine,
pound to a paste in a mortar, and rub
through fine sieve. For one pound
of sweetbreads. melt tablespoonful
of butter with tablespoonful of -four,
and blend. Add slowly a pint of milk
and the sweetbread paste. seasoned
with salt and pepper. and cook the
mixture until thick. Add the yolks
of five eggs we'll beaten, and fold in
the whites beaten to a stiff froth.
Put into buttered ramekin dishes, and
bake for five or ten minutes.
Sweetbread Crocuettes-Cook cool
and mince a sweetbread. Add enough
chopped chicken to make full pint.
Melt one-quarter cupful of butter, add
one-half cupful of -four and cook until
frothy. Add gradually, stirring all the
time. one cupful of rich. well-seasoned
chicken stock and one-third cupful of
cream. Season with salt and pepper,
add a beaten egg and the minced
sweetbreads. When cool, shape, roll
in fine bread or cracker crumbs, then
in beaten egg. and again in the
crumbs. Fry in deep fat drain. and
serve with mushroom sauce.
Sweetbread Cutlets-PreDare as for
croquettes, adding a grating Of nut
meg to the seasoning. Form into
outlets. crumb. egg and crumb again,
fry in boiling fat and serve with sauce
Bechamel.
Sweetbread Salad.-Prepare the usual
way. cook in water for half an hour.
then throw in cold water to harden.
Cut in small pieces, season with salt
and pepper and put in a cool place. At
serving time, mix with an equal
amount of crisped celery and mix with
mayonnaise. Line a salad bowl with
lettuce leaves, arrange the salad mix
ture over them. put a spoonful of may
onnaise over the top and garnish with
cut lemon.
Broiled weetbreads.-Throw into
cold water for half an hour, simmer
ten minutes in boiling sailed water. to
which a little lemon juice or vinegar
has been added, and throw into ice
water to chill and stiffen. Wipe dry
wash with olive oil or butter and broil
on a gridiron, well creased, over a
brisk fire; or wrap in buttered paper
and broil for ten minutes. Serve with
Maitre d'Hotel butter, which is simply
butter rubbed to a cream, seasoned
with salt pepper. parsley, and beaten
light with lemon Juice.
Larded Sweetbreads with French
Peas.-Trim the sweetbreads, cook in
boiling water to which a suspicion Of
onion, a bit of bay-leaf and a small
stick of celery has been added then
throw into ice water to blanch. When
cold and stiff, lard with strips of ba-
con not larger than pencil. and place