Separate the white and yolk of one egg and reserve about half the yolk for coating the croquette. Beat the rest with the white. Mix with two cups of boiled or steamed rice and one-half teaspoon of salt, form into oblong croquettes or small balls. Mix the reserved part of the egg yolk with a tablespoon of cold water. Dip croquettes in this and then roll in fine bread crumbs. Repeat until well-coated, then fry brown in deep oil. RICE CROQUETTES, No. 2 Put on with cold water one cup of rice, and let boil until tender. Drain, and mix with the rice, one tablespoon of butter, yolks of three eggs, and pinch of salt. About one tablespoon of flour may be added to hold the croquettes together. Beat the whites of the three eggs to a stiff froth, reserving some of the beaten white for egging croquettes, mix this in last, shape into croquettes and fry in hot oil or butter substitute. Place on platter and serve with a lump of jelly on each croquette. CALF'S BRAINS (SOUR) Lay the brains in ice-water and then skin. They will skin easily by taking them up in your hands and patting them, this will help to loosen all the skin and clotted blood that adheres to them. Lay in cold salted water for an hour at least, then put on to boil in half vinegar and half water (a crust of rye bread improves the flavor of the sauce). Add one onion, cut up fine, ten whole peppers, one bay leaf, one or two cloves and a little salt, boil altogether about fifteen minutes. Serve on a platter and decorate with parsley. Eat cold. CALF'S BRAINS FRIED Clean as described in calf's brains cooked sour; wipe dry, roll in rolled cracker flour, season with salt and pepper and fry as you would cutlets. BRAINS (SWEET AND SOUR) Clean as described above. Lay in ice-cold salted water for an hour. Cut up an onion, a few slices of celery root, a few whole peppers, a little salt and a crust of rye bread. Lay the brains upon this bed of herbs and barely cover with vinegar and water. Boil about fifteen minutes, then lift out the brains, with a perforated skimmer, and lay upon a platter to cool. Take a "lebkuchen," some brown sugar, a tablespoon of molasses, one-half teaspoon of cinnamon, a few seedless raisins and a few pounded almonds. Moisten this with vinegar and add the boiling sauce. Boil the sauce ten minutes longer and pour scalding over the brains. Eat cold and decorate with slices of lemon. DEVILED BRAINS Put one tablespoon of fat in skillet, and when hot add two tablespoons of flour, rub until smooth, and brown lightly, then add one-half can of tomatoes, season with salt, pepper, finely-chopped parsley, and a dash of cayenne pepper, and the brains which have previously been cleaned, scalded with boiling water, and cut in small pieces. Cook a few minutes, and then fill the shells with the mixture. Over each shell sprinkle bread crumbs, and a little chicken-fat. Put shells in pan and brown nicely. Serve with green peas. BRAINS WITH EGG SAUCE