The Cook County cook book

FRIED KIDNEYS.— Cut three pairs of lambs' kidneys into halves. Fry 8 thin slices of bacon until done; remove from the fire and keep hot while you fry the half kidneys in the bacon fat. Cook slowly for 10 minutes, turning often. Remove the kidneys and keep hot with bacon while stirring a teaspoon of Worcestershire sauce and the same quantity of catsup into the gravy left in the pan. Put crustless slices of toasted bread on a platter, lay the kidneys on these, pour the gravy over them and dispose the crisp slices of bacon about the edge of the platter. — Mrs. L. C. Crawford, 1003 S. 3rd Ave., Maywood, 111. DEVILED VEAL KIDNEYS.— Split 3 veal kidneys in two. lengthwise and remove all the fibrous parts. Spread both sides with a thin layer of made mustard and a very little red pepper, roll in bread crumbs, add a little melted butter to both sides, and brown over a slow fire; serve immediately. — Mrs. C. E. Worth, Wheeling, 111. VARIATION I. — Cut veal or lamb kidneys into thin slices, sprinkle with salt and pepper and fry in hot bacon dripping. — Mrs. John Murray, Jr., 1414 S. 8th Ave., 'Maywood, 111. KIDNEY ROLLS.— Mix ^ cup stale bread crumbs, ^ small onion, finely chopped, and Yz tablespoon finely chopped parsley. Season with salt and pepper, and moisten with beaten egg. Spread mixture on thin slices of bacon, fasten around pieces of lambs' kid- ney, using skewers. Bake in a hot oven 20 minutes. — Mrs. C. E. Worth, Wheeling, 111. KIDNEY PIE. — Cut 4 kidneys into neat squares and stew gently in weak stock for ^4 an hr. Cook a ^4 I'b. of macaroni till tender, and cut it into inch lengths. Butter a baking-dish and put in a layer of macaroni; over that spread a layer of sliced kidneys seasoned with pepper, salt and made mustard. Sprinkle over a little flour, add a layer of tomatoes. Repeat these layers and cover with fine bread crumbs when the dish is filled. Pour in a rich gravy made from the stock in which the kidneys were stewed; put small bits of 'butter over the crumbs on top, and bake steadily for 1 hr.— Mrs. C. E. Jefferson, 505 S. 5th Ave., Maywood, 111. KIDNEY STEW.— Wash and cut up the kidneys, parboil and stew with carrots, an onion, to taste, and a little parsley. — Mrs. John Kahnsen, 1408 S. 8th Ave., Maywood, 111. VARIATION I. — Boil kidneys the night before, until very tender, turn meat and gravy into a dish and cover next day, boil a few minutes, thicken with flour and water; add part of an onion, chopped fine, pepper, salt, and lump of butter. — Mrs. John Ward, 6639 Union Ave., Chicago, 111.