Take one and a half pounds veal, and half a pound of bacon, stew together with very little water, a little salt and pepper, thyme and parsley. When the veal is tender, cut into small square pieces, as also the bacon. Boil four eggs hard and slice them up, and chop some raw parsley fine. Take a mould or small bowl, lay the slices of egg in a kind of pattern prettily at the bottom of it. Sprinkle the parsley between the slices. Add veal, bacon, and more egg alternately, pepper and salt to taste, and a little grated lemon-peel, also some more parsley, and so on until the bowl is nearly full. Fill up with the gravy the veal was boiled in, which ought to be very rich. Let it stand until quite cold, then turn out on a flat dish. The slices cut firmer and more solid when the cake is made the day beforehand, which it is best to do if the weather permits.--_Mrs. R. P._ SWEETBREADS. Three good throat sweetbreads will make a dish. Blanch them well and lay in cold water, then take out and dry well. Add egg, bread crumbs, and herbs. Put on a dish and brown in an oven. Eat with mushroom or tomato sauce.--_Mrs. R._ _Sweetbreads._ Soak, and put in boiling water for ten minutes. Stew in cold water to blanch them. They may be cut in slices or in dice and put in fricassee or meats, or ragoûts, or used as a separate dish.--_Mrs. W._ _Sweetbreads._ Lay them in salt and water, after washing; parboil until done; drain, dry, and split in half. Rub with butter, pepper and salt. Dip in one egg beaten stiff. Sift over pounded cracker. Butter a baking-dish, lay them in, and set in a hot oven to brown, or fry until a light brown.--_Mrs. S. T._ CALVES' FEET DRESSED AS TERRAPINS. Boil eight feet until the meat leaves the bones, then remove them. Put them in a pan with one-half pint of the rich gravy in which they are boiled, and add two large spoonfuls butter. Rub the yolks of three hard-boiled eggs with a small teaspoonful mustard, a very little cayenne, and salt to the taste. When well mixed with the egg, stir all together into the feet or gravy. Let it simmer ten minutes, and just before dishing add two wineglasses of good cooking wine and simmer again before serving.--_Mrs. M. E. L. W._ CALF'S LIVER BROILED. Cut the liver in thin slices, wash it and let it stand in salt and water half an hour to draw out the blood. Parboil in fresh salt and water, and broil, basting frequently in butter. Lay on a hot dish with a lump of butter.--_Mrs. A. M. D._ TO FRY CALF'S LIVER. Cut in thin slices. Season with pepper and salt, sweet herbs, and parsley. Dredge with flour and fry brown with lard. Have it thoroughly done, but it must not be hard; keep covered while frying.--_Mrs. R._ CALF'S LIVER FRIED. A calf's liver, as white as can be procured, flour, one bunch savory herbs, including parsley, juice of a lemon; pepper and salt to taste, a little water.