The home cook book

The dumplings should be eaten at once. A couple of onions and a head of celery may be added to the veal in the first part of its cooking if the taste is for such seasoning. CALF'S BRAINS 101 CALF'S BRAINS, ETC., KIDNEYS, LIVER, SWEET- BREADS, TRIPE Calf's Brain Croquettes— Calf's Brains Fried — Calf's Brains Pickled— Stewed Calf's Brains— Calf's Foot Jelly— Stewed Calf's Head— Stuffed Heart with Oyster Dressing — Lamb Hearts and Livers — Kidney Stew— Kidney Stew with Cream Gravy — Kidneys ^ la Terrapin— Baked Calf's Liver — Liver Balls — Fried Calf's Liver — Fried Calf's Liver and Bacon— Liver Rissoles — To Choose and Prepare Sweetbreads — Creamed Sweetbreads — Sweetbreads Fried — Sweetbreads with Oysters^Sweetbreads with Tomatoes — Sweetbreads Stewed — Tripe Fricassee, an Italian Dish — Tripe Fricassee, a Philadelphia Dish — Fried Tripe CALF'S BRAIN CROQUETTES BOIL two pounds of veal until tender. Let it cool in its broth, aiid have as little broth as possible. Chop the veal fine. Put two sets of calf's brains in cold water to stand for one hour. Then drain carefully and take off all the skin and stringy part. Put them in hot water to boil, and boil until nice and firm. When partly cool chop them fine, and add to the veal. Make into oblong croquettes. Have one egg beaten, with one tablespoon of cold water. Roll soda crackers fine. Season the cracker with salt and red pepper carefully. Dip the croquettes in the egg, and roll them in the rolled cracker. Get all the croquettes ready before frying. Fry in hot fat a nice brown, and use just enough lard to prevent them sticking. CALF'S BRAINS FRIED Brains should be well soaked in water, to remove the blood. Afterward cut in small pieces the size of an oyster, and fry in butter till well done. They make a delicate and choice dish. CALF'S BRAINS PICKLED After the brains are soaked cut them in pieces and gently boil them in milk twenty minutes. Strain off the milk and pour over them delicately sour vinegar. They taste much like pickled oysters. STEWED CALF'S BRAINS Lay the brains in cold water for a short time and take off the skin. This done, put the brains in a granite stewpan, cover with cold water, and set on the back of the stove. Add a piece of onion the size of a nutmeg, and stew slowly until tender. When done pour off the water and leave out the onion. Now cover the brains with milk, season with red pepper and salt to taste, and stew fifteen minutes longer. Mash together a dessertspoon of butter and a dessertspoon of flour, add this to the milk, and stir while boiling slowly until it thickens. Lastly grate in this a very little nutmeg and two sprigs of chopped parsley. /