CALF'S BRAINS FRIED

Clean as described in calf's brains cooked sour; wipe dry, roll in
rolled cracker flour, season with salt and pepper and fry as you would
cutlets.


BRAINS (SWEET AND SOUR)

Clean as described above. Lay in ice-cold salted water for an hour. Cut
up an onion, a few slices of celery root, a few whole peppers, a little
salt and a crust of rye bread. Lay the brains upon this bed of herbs and
barely cover with vinegar and water. Boil about fifteen minutes, then
lift out the brains, with a perforated skimmer, and lay upon a platter
to cool. Take a "lebkuchen," some brown sugar, a tablespoon of molasses,
one-half teaspoon of cinnamon, a few seedless raisins and a few pounded
almonds. Moisten this with vinegar and add the boiling sauce. Boil the
sauce ten minutes longer and pour scalding over the brains. Eat cold and
decorate with slices of lemon.


DEVILED BRAINS

Put one tablespoon of fat in skillet, and when hot add two tablespoons
of flour, rub until smooth, and brown lightly, then add one-half can of
tomatoes, season with salt, pepper, finely-chopped parsley, and a dash
of cayenne pepper, and the brains which have previously been cleaned,
scalded with boiling water, and cut in small pieces. Cook a few minutes,
and then fill the shells with the mixture. Over each shell sprinkle