TO CHOOSE AND PREPARE SWEETBREADS
In picking out sweetbreads choose the larger, plumper, and fleshier. Be careful that they are perfectly fresh; of all meats they stand keeping least well. Rinse and put them in lukewarm water to lie fifteen minutes, then cover with slightly salted cold water. The sudden change of temperature blanches them. Cut the sweetbreads apart, cut out the pipe, and take off the skin. They are now ready for creaming or other cooking.
Mrs. J. I. Asch