Sweetbreads and brains Wash and soak in cold water 1 hour. Simmer in salted, acidulated water 20 minutes (1 quart water, 1 teaspoon salt, I tablespoon vinegar). To water for brains may be added:

1 slice onion

2 peppercorns

1 bay leaf

1 sprig of thyme (1 teaspoon)

Put into cold water; let stand until cool. Free it from membrane, etc.

Shad or other roe

Wash in cold water. Be careful not to break membrane that encloses eggs. If broken wrap in cheesecloth before cooking.

Simmer in salted, acidulated water 20 minutes.

To water may be added:

I slice onion 1 bay leaf

Each may be diced and served in a chafing-dish.

(2 cups diced material to 1 to I 1/2 cups sauce) Creamed

First marinate material 1 hour or longer in lemon juice, onion juice, salt and pepper

A la Poulette.

With Bechamel sauce made of equal parts cream and seasoned stock.

A la Newburg

Sauce made of 3 yolks of eggs, 1/3 teaspoon salt, cay-enne, 3/4 cup sherry, and 1 cup cream.

Deviled (especially brains)

Marinate 3 brains with 3 teaspoons lemon juice.

Make sauce of 2 tablespoons butter, 2 tablespoons flour, 1/2 teaspoon salt, 3/4 cup milk and water from cooking brains, add 1 teaspoon lemon juice, 1 beaten egg, and brains cut up; stir lightly to heat brains, serve on sal tines.

Scrambled (especially brains)

Beat 4 eggs, add 2/3 teaspoon salt, pepper, 1/2 cup milk, and brains (one or two). Put into blazer 2 tablespoons butter and add mixture, stir constantly until jellylike. Serve at once on toast or crackers.

Omelet

2 brains or 1 pair roe or sweetbreads 6 eggs, 1/3 teaspoon salt and pepper

Add material and seasoning to beaten yolks, cut and fold into beaten whites, put into buttered pan. When brown underneath put in oven to set on top, spread with currant jelly; fold and serve at once.

Broiled (especially shad roe)

Marinate in equal parts oil and lemon juice and salt I hour before cooking. Broil 10 minutes, baste with butter, serve with maitre d'hotel butter; garnish with lemon points.

Salad

Marinate 1 hour in French dressing and onion juice; drain from marinade; add an equal amount of cucumbers cut in cubes and mayonnaise to moisten; serve on lettuce leaves. En casserole Maryland style (especially roe)

Place 2 or 3 shad roe in buttered casserole; sprinkle with salt and pepper, half cover with broth, add 2 tablespoons butter in bits. Cover dish and cook in oven 15 minutes. Keep roe hot while broth is removed to another dish and reduced to 1 cup or less.

Beat 3 yolks of egg

Add 1 cup thin cream

Stir slowly into hot sauce; cook over hot water until slightly thick. Add 2 tablespoons butter; salt and pepper if required, and pour over roe. Garnish with thin slices of bacon and serve.