A good way to serve brains where there is but a small quantity available.

1 set of brains or a cupful.

2 eggs.

1 ounce of butter - small egg size. Parsley, pepper and salt. Puff paste for 8 shells.

Simmer the brains in water, with salt and a little vinegar in it, about 20 minutes. Take out, pick them over to remove the dark portions, put them into a frying-pan with the butter, break in the eggs, and a little chopped parsley, pepper and salt, and stir all together over the fire until the eggs in it are soft cooked. Then fill patty shells made of puff paste, put on the lids and ornament with a sprig of parsley.

Scrambled brains as above also make a good breakfast dish without the pat-ties. It is common to put the brains in the pan raw, but not a good way, for it is difficult to get them cooked through without making them too dry, and almost impossible to free them from blood dis-colorations.

The shells are formed in the same manner as directed for cherry tartlets, but may be oval or any other shape.

Cost of material - brains 10, eggs 4, butter 2, seasonings 1, pastry 8; 25c for 8 patties or 3c per plate.