eep it moist and
tender. Just as the baking is finished, more butter, flour, and
seasoning may be added, with a cup or more of boiling water to make
additional gravy.

SWEETBREADS

_209 calories_

1/4 set of sweetbreads
1 lemon
1/2 tsp. of salt
1/4 tsp. of pepper (red)

Wash sweetbreads carefully and allow to stand 1 hour in ice water,
allow the water containing the lemon juice, salt and pepper to come to
a boil and drop in the sweetbreads, cook for 15 to 20 minutes or until
tender when pierced with fork. Remove from hot water and pour ice
water over them to blanch. Serve either in cream sauce or split in
half and broil upon a slightly greased broiler until light brown;
season with a dash of salt and pepper.

BROILED OYSTERS

_174 calories_

6 oysters
2 tsp. butter
1 slice toast
Salt and pepper to taste

Grease broiler or hot frying pan slightly, place oysters upon the
heated surface and place under the flame or on top of the stove; cook
until the edges curl (2 to 3 minutes), lift to a hot dish containing
the butter, place toast upon small plate (toast and plate must be
hot), dispose the oysters upon the toast, and pour over them the
butter.

BEEFSTEAK

_267 calories_

_3 inches long by 2 inches wide by 1-1/2 inches thick_ (_weighing
about 3 ounces_).

Wipe steak off with a wet cloth and dry before cooking. Slightly
grease the broiler and place under the flame, count ten as the clock
ticks and turn the steak over, count ten again and again turn;
continue this for about 3 minutes or until the steak is seared upon
both sides, lift the broiler to a lower part of the oven and continue
the cooking for 5 to 8 minutes; run a sharp-pointed knife between the
meat and the bone (if the steak is a porterhouse or sirloin), and if
the flesh is red, continue the cooking a minute or more. If it is
pink, lift to a hot plate, place 1 teaspoonful of butter upon it, dust
the surface with salt and pepper and serve hot. Pan broiling is done
on the top of the stove in a flat frying pan. Wipe the pan with a
clean wet cloth, place upon the stove and heat piping hot, and place
the steak (without greasing the pan) upon the hot surface. Proceed as
in broiling under the flame. After the first 3 minutes of cooking,
place the pan on a cooler part of the stove to finish the cooking.

LAMB OR MUTTON CHOPS

_2 chops, 304 calories_

1 to 2 inches thick will require from 10 to 15 minutes' cooking.
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