The Cook County cook book

Cooking the cabbage in another dish prevents them from tasting of this vegetable when cold. — Mrs. J. Cunningham, 2735 S. Dearborn St., Chicago, BRAIN BRAIN CROQUETTES.— Calf's, lamb's or pig's brains may be used for this dish. Wash the brains in cold water, put them over the fire in boiling water, cook for 2 minutes, drain and lay in ice-cold water until cold and stiff. Beat them into a paste. Have ready some thick drawn butter and beat into the brains until the paste is smooth and stiff enough to handle; add, then, flour to stiffen it more; season with pepper, salt, and a little very finely minced parsley; flour your hands, make the paste into croquettes; roll in egg and cracker crumbs; set on the ice for 2 hrs. or more, and fry in deep boiling cottolene or other fat. Drain, and serve.— Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 111. BRAIN CROQUETTES FOR GARNISHING.— Chop cold boiled brains and add to them butter, salt and pepper to taste. Into each cup of the mixture stir a tablespoon of crumbs, and moisten all with cream Heat in a double boiler, and when the boiling point is reached whip in slowly a beaten egg, and remove the mixture from the fire. Turn upon a dish to cool and stiffen before forming into small croquettes. Crumb these and set on the ice for 2 hrs. Fry in deep, boiling cottolene or other fat. Any dish of liver or calf's head — in fact of veal in any form — is made elegant by a garnish of brains, fried as croquettes, or in slices. — Mrs. L. C. Crawford, 1003 S. 3rd Ave., Maywood, 111. BRAIN CUTLETS.— Carefully wash the brains and let them stand in cold water until they are white; then parboil them 15 minutes, or until they are tender; drain thoroughly and divide them with a knife into pieces. Dip the pieces in flour, then roll them in egg and bread crumbs, and fry them in butter or clarified fat. Serve hot with gravy. Or prepare as directed, and stew gently till tender, in rich stock. Or, boil them without cutting them up, and serve with appropriate sauce — butter or parsley. — Mrs. Ahner Grant, Sherman, III. FRIED BRAIN.— Soak a calf's brain in cold water, then wipe dry. Dip flour or beaten egg and sifted cracker crumbs, and fry on both sides in butter. Garnish with parsley, and serve hot. — Mrs. John Hanson, 1408 S. 8th Ave., Maywood, 111. BRAIN FRITTERS.— Blanch the brains by boiling them in salted water for 10 minutes. Throw into ice-cold water and leave for J4 hr. When cold, mash to a paste with a wooden spoon. Stir into them 2 eggs, beaten light, a tablespoon of melted 'butter, J/2 teaspoon of salt, and enough flour to make a fritter batter. Beat hard for 3 minutes, and drop this mixture into deep, boiling cottolene or other fat. When golden brown in color, drain free of grease in a hot colander. Serve very hot. — Mrs. O. E. Jefferson, 505 S. Sth Ave., Maywood, 111. CALF'S BRAINS STEWED.— Heat a great spoon of butter in the frying-pan and when hot, stir in a tablespoon of flour. Add a gill of cream with salt and pepper, chopped parsley, and a teaspoon of kitchen bouquet. Put a pinch of soda into the cream. When heated, put in the brains, which have been previously blanched, and cut into large dice. Cook 10 minutes, stirring constantly, and serve hot. — Mrs. F. C. Winter, Winnetka, 111. HEARTS