The Birmingham age-herald., 1924-12-06

l SWcctDIcduS De UuFCUdSeu in pair or as single sweetbread, the heart being considered the better.
 The tail of the beef animal has a goodly proportion of meat, and is used for making soup and stews. Pork tails are rich in gelatinous matter and also make very rich soup stock. Scrambled Brains
 1 cup brains Cor half brain)
 3 eggs
 | tablespoon butter tablespoons minced parsley. | teaspoon grated onion
 teaspoons salt
 slices toast. Put the brain into a bowl of cold water with salt for 30 minutes; skin and remove all fiber; cut or chop into small pieces, put into frying pan in which the butter and onion have been heated and stir until the brain is cooked. Add the eggs, beaten with 2 tablespoons cold water; cook over a moderate fire and stir until set. Sea son and serve on toast garnished with parsley.
 Dreamed Calfs Brains 2 calves brains 2 tablespoons butter 2 tablespoons flour l cup milk 1 teaspoon salt
 Put the brains into a bowl; cover with cold water; add teaspoons of salt and let stand for 20 minutes, drain, cover with boiling water and let boil from 12 to 15 minutes. Drain and re- move all the fiber and skin; with a fork, break it into pieces and cover with the cream sauce, which has been | favored with a little nutmeg or grated onion.
 Make the sauce as follows: Put the butter into a saucepan; when melted, add the flour; mix we'll and add the cold milk slowly, stirring until smooth and creamy; add the salt and pepper. Liver With Vegetables
 2 pounds sliced beef liver
 2 tablespoons fat
 l cup small onions 2 cups cut carrots or turnips
 1 tablespoon celery top 2 tablespoons flour 2 teaspoons salt 2 teaspoons salt 1s teaspoon pepper 1 quart small potatoes. Wash and pare the vegetables, put them on in boiling water to cover and boil for 20 minutes, then put them into baking dish with the stock in which the vegetables have been boiled; add l tablespoon flour, which has been mixed with cold water. Cover with the liver prepared as follows: Remove the skin and the veins from the liver; cut into convenient pieces; sprinkle with the salt, pepper and flour; put them into hot pan with the fat and scar quickly over a hot fire. Cover the dish and nut it into a slow oven for one hour. Serve in the baking dish.
 Liver Loaf
 Remove the skin from one pound of beef liver, cut into slices and cook in boiling salted water for five minutes. Drain, put through the meat grinder and add:
 1 cup bread crumbs 2 tablespoons tomato catsup 1-3 cup fresh pork, chopped
 1 tablespoon finely chopped onion
 Juice F lemon
 Salt and pepper to taste.
 Mix well together and turn into a baking pan lined with slices of bacon. Press the mixture firmly into the pan and lay strips of bacon on top. Bake In moderate oven 12 nouTs'
 Baked Stuffed Heart r Buy either beef, mutton or pork heart to the amount of four pounds. Wash the heart and remove valves and ar teries. Stuff with bread dressing sea soned with sage and onion. Rub with salt and pepper, roll in flour and brown in hot drippings of vegetable oil fat. Place in roasting pan and pour in boiling water to half cover. Cover tightly and allow to bake slowly. If cooking q beef heart, two hours of slow cooking will be required. If baked in an uncovered pan, haste every 15 min utes. When heart is tender, remove it from roasting pan and thicken the re- maining liquid to serve us gravy, sea soning 1t well with salt and pepper. Bake pork hearts about IF hours.
 Breaded Sweetbreads
 ParbOil the sweetbreads, split and spread on both sides with tartar sauce.