SWEETBREADS WITH OYSTERS
Wash free from skin and pipes; blanch them according to directions in foregoing recipe. Take three dozen oysters, three pair of sweetbreads. Put the sweetbreads in a saucepan, add the liquor from the oysters, add also two tablespoons of butter, and set to simmer till the sweetbreads are done. When done pour in half a cup of cream into which a tablespoon of flour has been stirred. Bring to a boil, drop in the oysters, and heat through or until the edges curl.
Mrs. H. J. Sower