Many have a prejudice against calves brains, because they have not been in the habit of eating them; but they are such a delicacy that we should overcome this idea and use them more often. After all, it is a ridiculous thing to eat and enjoy calves liver and shrink from eating calves brains. And calves brains, too, have the merit of being inexpensive - a rare merit in these days of soaring prices. In our own home, they have been served and enjoyed by people who might have turned up their noses had they known what they were eating (a small deception, which is quite permissible in proving the point that they are a real delicacy).

Broiled Calves Brains With Peas.

This recipe, calling for one pair of calves brains, is a generous portion for two.

1 pair brains

2 cups peas (or can of peas) 1 teaspoon salt

Few grains of pepper 1 tablespoon butter 1 tablespoon vinegar 1 bay leaf

Boil the brains in one quart of water, with one teaspoonful of salt, one bay leaf and a tablespoonful of vinegar, for one hour. Remove the skim.

Make a sauce by browning four tablespoonfuls of butter and adding four tablespoonfuls of vinegar.

Moisten the cooked brains with a little of this sauce; sprinkle a few crumbs on top; and broil until a light brown.

Serve on rye bread toast, and garnish with the peas.

Pour the remaining hot butter sauce over the brains just before serving.