Soak 2 pair of sweet breads in salt water ½ hour, parboil till tender. Place in biscuit pan butter size of an egg, add sweet breads, a can of peas with a little of the liquor, and salt and pepper. When nicely browned remove sweet breads to a platter, arranging peas around them. Pour over this a dressing made of the liquor, a little milk, salt and pepper, and a lump of butter. Thicken to consistency of cream.

Mrs. Will Moore.