Soak one pair of sweetbreads for two or three hours in sufficient warm water to cover them, then drain. Put them in a stew-pan, with boiling water to cover them, and then boil gently for seven or eight minutes. They are then ready for dressing. Lay the sweetbreads in a stew-pan, pour two cups of veal stock over them, add salt and cayenne pepper to taste, and simmer gently for one hour. Lift them out on to a very hot dish, add juice of one-half lemon and one teaspoon of potato flour to the gravy, stir smoothly, and boil up, pour over the sweetbreads and serve at once. BEEFSTEAK PIE Cut up two pounds of chuck steak; put it on to stew with salt, pepper and a little nutmeg and the juice of a lemon. Cook a few forcemeat balls, made very small, and a few potatoes cut in small pieces. Make ready a crust as follows: Boil four or five large floury potatoes; when done, strain and mash with salt and pepper, a little chopped parsley and a little melted fat; mix it with two well-beaten eggs; then put a layer of it around the bottom and sides of a deep pie-dish; lay in the stew, cover with the balance of the potato; brush it over with the yolk of an egg and bake in a quick oven till brown. POTATO PLUM KNOEDEL (HUNGARIAN) Peel and cook seven or eight large potatoes, place in a bowl, add salt, four whole eggs, one and one-half tablespoons of melted chicken fat and a little more than a cup of matzoth meal. Knead in bowl to smooth consistency. Take a handful at a time, pat smooth and flat, in the centre put a tablespoon of prune jam, form into a dumpling, place dumplings in boiling salt water, kettle half covered and allow to cook twelve to fifteen minutes. Take out with strainer and serve hot. Have ready a cup of hot melted chicken fat and sugar and cinnamon. Serve over knoedel to taste. BIRMOILIS (TURKISH) Take some mashed potatoes, grated cheese, well-beaten eggs; make a good paste, take tablespoonfuls of this mixture and drop in boiling oil; fry until brown. Serve with a syrup made of sugar and water. POTATO MARBLES Mix one-half pound of plain mashed potatoes smoothly with a generous teaspoon of finely chopped parsley, pepper and salt to taste; beat one egg, add it to the potato, mix well and make it into little balls the size of a cherry. Lay a tiny sprig of parsley on each, arrange the balls on a greased tin and bake till a light brown. MINA (TURKISH) Place some matzoth in cold water to soak. Take the matzoth out and dry them on a towel; grease a pan with olive oil and put in matzoth enough to cover bottom of pan. Take chopped meat, bind with an egg, season with salt, pepper, and chopped parsley. Cover this with the matzoth, add some olive oil, cover with mashed potatoes and one or two well-beaten eggs and bake until brown. If so desired the meat may be omitted. Grated cheese may be used, covered with mashed potatoes and eggs. PRUNE BLINTZES