Split the sweetbread after being boiled. Season with salt and pepper,
rub thickly with butter and sprinkle with flour. Broil over a rather
quick fire, turning constantly. Cook about ten minutes, and serve with
cream sauce.


Breaded Sweetbreads.

After being boiled, split them, and season with salt and pepper; then
dip in beaten egg and cracker crumbs. Fry a light brown in hot lard.
Serve with tomato sauce.


Sweetbreads in Cases.

Cut the sweetbreads, after being boiled, in very small pieces. Season
with salt and pepper, and moisten well with cream sauce. Fill the
paper cases, and cover with bread crumbs. Brown, and serve.


Pancakes.

Six eggs, a pint of milk, one heaping teaspoonful of salt, one cupful
of flour, one table-spoonful of sugar, one of melted butter or of
salad oil. Beat the eggs very light, and add the milk. Pour one-third
of this mixture on the flour, and beat until perfectly smooth and
light; then add the remainder and the other ingredients. Heat and
butter an omelet pan. Pour into it a thin layer of the mixture. When
brown on one side, turn, and brown the other. Roll up, sprinkle with
sugar, and serve hot. Or, cover with a thin layer of jelly, and roll.