The brains must be washed and cooked fifteen minutes in boiling water, to which <& Cfaptix on <Sr\tv£tB 69 has been added a teaspoonful of vinegar. Blanch, and remove bits of skin, etc. Break them up with a fork, and mix them to a paste with a beaten egg and a little pepper and salt. Have ready in the blazer two tablespoonfuls of butter✪ Sweetbreads, Saute, and when this is very hot put in the brains by the spoonful, taking care that the por- tions do not crowd each other. Turn carefully, so as not to break them. Fry until brown, and serve. calf's brains, au beurre noir. Boil the calf s brains with a bay leaf, two sprigs of thyme, and a little salt in the lower pan of the chafing-dish. When they are done take them out, cut the brains in thick slices, and pour over them a sauce made by cooking in the blazer until brown two tablespoonfuls of butter✪ Calf's Brains, Au Beurre Noir. When it reaches this point, add four drops 70 Z$* C^afing;©^ puppet of vinegar, and pour it at once over the brains. calf's brains, creamed. Parboil the brains, blanch them, and cut them into small pieces. Cook to- gether, over hot water, a tablespoonful of butter and a scant one of flour ; add half a pint of milk, and when the sauce is smooth, put in the brains. Cook three minutes, salt and pepper, and put in slowly the beaten yolk of one egg, stir- ring constantly. Cook two minutes, and serve. TRIPE WITH CREAM SAUCE. Select the thick honeycomb tripe, boil it, and cut it into strips about an inch wide by three inches long. Put into the blazer two tablespoonfuls butter and half a teaspoonful of onion, minced fine. When these are hot, lay in the tripe, first (g- Chapter on (Bnfrees 7/ dredging each slice well in flour. Cook until brown, turning often. Take it out, add to the butter in the pan a half pint of cream, into which has been stirred a scant tablespoonful of flour. Cook, stirring all the time, until you have a smooth, thick sauce, return the tripe to it, and serve. CREAMED TRIPE. This may be prepared by the recipe for Calf's Brains, Creamed. LAMB CHOPS. Rub the inside of the blazer with but- ter, make it very hot. and broil the chops in it. They should be turned often, and if they show signs of scorching or stick- ing, a little more butter may be applied. Large, thick chops cannot be so easily cooked in this fashion, but small lamb chops may readily be prepared in a chaf- 72 $0e Cftoftng^iBt} puppet ing-dish, and are hardly less excellent than those that have been broiled on a gridiron. The essential point is to have the dish so hot when the meat is laid in as to sear the surface at once, and thus prevent the escape of the juices. BROILED BEEFSTEAK. This may be cooked exactly as are the lamb chops. BEEFSTEAK WITH WINE SAUCE. Rub both blazer and steak with lemon,, then put a little butter in the blazer and broil the steak. When it is about half done — say in five minutes — pour over it a gill of consomme and a gill of sherry. Let it cook in this six or eight minutes longer, turning it several times. Just be- fore serving it, add the juice of a lemon. <S Cfapttv on (Entrees 73 BEEF MINCE. ✪ Calf's Brains, Creamed

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The brains must be washed and cooked fifteen minutes in boiling water, to which <& Cfaptix on <Sr\tv£tB 69 has been added a teaspoonful of vinegar. Blanch, and remove bits of skin, etc. Break them up with a fork, and mix them to a paste with a beaten egg and a little pepper and salt. Have ready in the blazer two tablespoonfuls of butter, and when this is very hot put in the brains by the spoonful, taking care that the por- tions do not crowd each other. Turn carefully, so as not to break them. Fry until brown, and serve. calf's brains, au beurre noir. Boil the calf s brains with a bay leaf, two sprigs of thyme, and a little salt in the lower pan of the chafing-dish. When they are done take them out, cut the brains in thick slices, and pour over them a sauce made by cooking in the blazer until brown two tablespoonfuls of butter. When it reaches this point, add four drops 70 Z$* C^afing;©^ puppet of vinegar, and pour it at once over the brains. calf's brains, creamed. Parboil the brains, blanch them, and cut them into small pieces. Cook to- gether, over hot water, a tablespoonful of butter and a scant one of flour ; add half a pint of milk, and when the sauce is smooth, put in the brains. Cook three minutes, salt and pepper, and put in slowly the beaten yolk of one egg, stir- ring constantly. Cook two minutes, and serve. TRIPE WITH CREAM SAUCE. Select the thick honeycomb tripe, boil it, and cut it into strips about an inch wide by three inches long. Put into the blazer two tablespoonfuls butter and half a teaspoonful of onion, minced fine. When these are hot, lay in the tripe, first (g- Chapter on (Bnfrees 7/ dredging each slice well in flour. Cook until brown, turning often. Take it out, add to the butter in the pan a half pint of cream, into which has been stirred a scant tablespoonful of flour. Cook, stirring all the time, until you have a smooth, thick sauce, return the tripe to it, and serve. CREAMED TRIPE. This may be prepared by the recipe for Calf's Brains, Creamed. LAMB CHOPS. Rub the inside of the blazer with but- ter, make it very hot. and broil the chops in it. They should be turned often, and if they show signs of scorching or stick- ing, a little more butter may be applied. Large, thick chops cannot be so easily cooked in this fashion, but small lamb chops may readily be prepared in a chaf- 72 $0e Cftoftng^iBt} puppet ing-dish, and are hardly less excellent than those that have been broiled on a gridiron. The essential point is to have the dish so hot when the meat is laid in as to sear the surface at once, and thus prevent the escape of the juices. BROILED BEEFSTEAK. This may be cooked exactly as are the lamb chops. BEEFSTEAK WITH WINE SAUCE. Rub both blazer and steak with lemon,, then put a little butter in the blazer and broil the steak. When it is about half done — say in five minutes — pour over it a gill of consomme and a gill of sherry. Let it cook in this six or eight minutes longer, turning it several times. Just be- fore serving it, add the juice of a lemon. <S Cfapttv on (Entrees 73 BEEF MINCE.

The chafing-dish supper