=Calves' Brains in Tempting But Inexpensive Ways.=--Carefully prepared few can tell the difference between sweetbreads and calves' brains though the housewife will appreciate the fact that sweetbreads cost about four times as much as the brains. In whichever way one elects to cook the brains, the preliminary treatment is the same. Parboil fifteen minutes in water, to which has been added a teaspoonful of salt and a tablespoonful of vinegar. After this, let them lie in cold water a few moments, then remove all membranes and dark streaks. They are now ready to be cooked in any way preferred. =Breaded Brains.=--Separate the lobes of a pair of brains that have been parboiled as directed. Then with a sharp knife split each division. Beat the yolk of an egg lightly, thin slightly with cold water or milk, dip the brains in this, then into finely rolled crumbs. Put in a buttered bag and bake twenty minutes. Serve on a hot dish with a garnish of quarters of lemon that have been rolled in finely minced parsley. =Sweetbreads.=--The initial treatment of sweetbreads, when they come from the market, is always the same. Parboil at once in salted water, from fifteen to thirty minutes, never allowing them to boil. Then plunge into ice water and lemon juice or vinegar (a tablespoonful to a quart of water) and leave for an hour to blanch and become firm. After parboiling, the little strings and membranes can be very readily removed. Now they are ready for the finishing culinary touch, in anyway the cook may elect. =Baked Sweetbreads.=--Sprinkle with salt and pepper, roll in crumbs then beaten egg to which a spoonful of milk has been added, then in crumbs again, the last time having the crumbs well-buttered. Put in greased bag and bake half an hour in a moderately hot oven. Serve on toast with the brown gravy poured over the slices. =Sweetbreads With Bacon.=--Slice sweetbreads, roll in seasoned crumbs, then in egg and again in crumbs. Put on a skewer, alternating with slices of bacon cut thin, put in a greased bag, and bake twenty minutes in medium oven. =Larded Sweetbreads.=--Lard the boiled sweetbreads with strips of bacon and lemon peel, having the bacon in the centre and peel on the sides. Lay in paper bag with brown gravy to half cover, and let them bake for an hour, or until brown. Arrange on a hot dish, thicken the gravy with a little flour and season with catsup, lemon juice and spices to taste. Pour over the sweetbreads and serve with peas. =Sweetbreads Straight.=--Parboil the sweetbreads, take off the skins, dust each sweetbread with salt and pepper very lightly and pour over each a tablespoonful of cream. Slip the sweetbreads into a thickly greased bag and cook in a moderate oven slowly for forty minutes. Serve on a hot dish with a border of asparagus or green peas.