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 bread crumbs, and a little chicken-fat.  Put shells in pan and brown nicely.  Serve with green peas.

BRAINS WITH EGG SAUCE

Wash brains well, skin, boil fifteen minutes in salt water; slice in stew-pan some onions, salt, pepper, ginger and a cup of stock.  Put in the brains with a little marjoram; let it cook gently for one-half hour.  Mix yolks of two eggs, juice of a lemon, a teaspoon of flour, a little chopped parsley; when it is rubbed smooth, stir it into saucepan; stir well to prevent curdling.

JELLIED CHICKEN

Boil a chicken in as little water as possible until the meat falls from the bones, chop rather fine and season with pepper and salt.  Put into a mold a layer of the chopped meat and then a layer of hard-boiled eggs, cut in slices.  Fill the mold with alternate layers of meat and eggs until nearly full.  Boil down the liquor left in the kettle until half the quantity.  While warm, add one-quarter of a cup aspic, pour into the mold over the meat.  Set in a cool place overnight to jelly.

PRESSED CHICKEN

Boil one or more chickens just as you would for fricassee, using as little water as possible.  When tender remove all the meat from the bone and take off all the skin.  Chop as fine as possible in a chopping bowl (it ought to be chopped as fine as powder).  Add all the liquor the chicken was boiled in, which ought to be very little and well seasoned.  Press it into the shape of a brick between two platters, and put a heavy weight over it so as to press hard.  Set away to cool in ice-chest and garnish nicely with parsley and slices of lemon before sending to the table.  It should be placed whole upon the table, and sliced as served.  Serve pickles and olives with it.  Veal may be pressed in the same way, some use half veal and half chicken, which is equally nice.