SCRAMBLED EGGS WITH BRAINS

Scald brains with hot water, clean and skin, and boil a few minutes in fresh water.  Melt a little fat in skillet, put in brains, finely chopped, and stir well until dry and done.  Add one teaspoon of chopped parsley, pinch of salt, and three eggs well-beaten.  Stir with a fork until eggs are evenly cooked, put on hot platter, and serve immediately.

SCRAMBLED EGGS WITH SAUSAGE

Take one pound of cold, boiled sausage, skin and slice in half-inch pieces.  Place in a frying-pan with two tablespoons of hot fat; brown on both sides a few minutes and just before serving add three eggs, beaten slightly; mix; and cook until the eggs are set and serve immediately.

Chopped tongue root may be used instead of sausage.

SMOKED BRISKET OF BEEF AND EGGS

Take slices of smoked breast of beef, brown in frying-pan; place on hot platter.  Slip as many eggs as are needed in frying-pan and cook gently by dripping the hot fat over them until done.  Place carefully on the beef slices and serve at once.

CHEESE

Cheese should not be tightly covered.  When it becomes dry and hard, grate and keep covered until ready to use.  It may be added to starchy foods.

Care should be exercised in planning meals in which cheese is employed as a substitute for meat.  As cheese dishes are inclined to be somewhat “heavy,” they should be offset by crisp, watery vegetables, water cress, celery, lettuce, fruit salads and light desserts, preferably fresh or cooked fruit.  Another point, too, is to be considered.  Whether raw or cooked, cheese seems to call for the harder kinds of bread—­crusty rolls or biscuits, zwieback, toast, pulled bread or hard crackers.

A soft, crumbly cheese is best for cooking.

Cheese is sufficiently cooked when melted, if cooked longer it becomes tough and leathery.

Baking-soda in cheese dishes which are cooked makes the casein more digestible.

COTTAGE CHEESE (POT CHEESE)

Heat sour milk slowly until the whey rises to the top; pour it off, put the curd in a bag and let it dry for six hours without squeezing it.  Pour it into a bowl and break it fine with a wooden spoon.  Season with salt.  Mold into balls and keep in a cool place.  It is best when fresh.

KOCH KAESE (BOILED CHEESE)