. The standard domestic science cook book. wire basket, plunge in hotfat and fry to a nice brown. Arrange on a hot platter, garnishwith parsley, and serve. 577. LAMB SWEETBREADS SAUTES. Wash well in salted water and put in boiling water for fifteenminutes. Take out, let cool, trim and dry, and put in a fryingpan, in which a little good butter is about to sizzle (boiling hot).Keep shaking the pan and tossing the sweetbreads so they be-come evenly and delicately colored, season with pepper and salt,dish up neatly, pour tomato sauce around, garnish with thin sliceof lemon and a sprig of parsley a
. The standard domestic science cook book. wire basket, plunge in hotfat and fry to a nice brown. Arrange on a hot platter, garnishwith parsley, and serve. 577. LAMB SWEETBREADS SAUTES. Wash well in salted water and put in boiling water for fifteenminutes. Take out, let cool, trim and dry, and put in a fryingpan, in which a little good butter is about to sizzle (boiling hot).Keep shaking the pan and tossing the sweetbreads so they be-come evenly and delicately colored, season with pepper and salt,dish up neatly, pour tomato sauce around, garnish with thin sliceof lemon and a sprig of parsley and serve hot. 578. CALFS HEAD A LA VINAIGRETTE. After a calfs head is boiled, take all the soft parts oflf the bonesin neat pieces, split the tongue in two, divide the brains and ar-range all the parts artistically on a platter, garnish with parsleyand serve hot, with a cold sauce consisting of 3 tablespoonfuls ofoil, 1 of vinegar, 1 teaspoonful each of chopped onion, choppedparsley and capers, and 1 saltspoonful each of pepper and Department 11. THE French word dessert is derived from desservir, to clean up thetable, and means, therefore, the last course of the meal, which should bea happy wind-up. Human ingenuity has devised a hundred kinds ofdessert, so that a good housekeeper should never be at a loss for variety, butthe simplest and most natural aiter-dinner dish consists of ripe, luscious is important, however, that these dainties should not only be made of thebest materials, but carefully prepared and tastefully served. This department comprises puddings and sauces; also fruit dumplings,custards, blanc manges, jellies, creams, ice cream, water ices and sherbets. 579. BAKED APPLES. Pare and core apples of equal size, place in baking dish,sprinkle with powdered sugar, lemon juice and melted butter,bake as usual and fill centers with apricot sauce. Place in fancydish, surround with border of milk rice, dusted with sugar andcinnamon, ornament with candied che
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