Miss Parloa's new cook book and marketing guide

Wash the livers and drop them into boiling water for one minute. Take them up ; and when drained, split them. For eight livers put two table-spoonfuls of butter in the frying-pan, and when hot, add one table-spoonful of flour. Stir until smooth ; then gradually add half a cupful of cold water. Stir into this two spoonfuls of glaze, if you have it. Season with pepper and salt, and stir into the sauce half .a cupful of finely-chopped ham. Spread this mixture on the livers, place them in papillotes the same as cutlets, lay them in a pan, and put in a slow oven for fifteen minutes. Have little squares of toast or of fried brown bread. Heap these in the centre of a hot dish, and arrange the livers around them. Serve very hot. Stewed Kidneys. Cut the kidneys in thin round slices. Cover them with cold water and let them stand half an hour ; then wash them clean, and put them in a stew-pan with one quart of water or stock, a clove, two table-spoonfuls of onion juice, and salt and pepper. Simmer two hours. Put one table-spoonful of butter in the frying-pan, and when hot, add one of flour. Stir until it is brown and smooth, and add to the kidneys. Put a small bouquet of sweet herbs in the stew-pan, and simmer half an hour longer. Taste to see if seasoned enough ; if not, add more salt and pepper, and, if you like, one table-spoonful of lemon juice. Take out the bouquet, and serve. This dish can be prepared any time in the day, as it is quite as good warmed over as when first prepared. Kidneys, Saute. Skin, wash and wipe the kidneys, cut in thin, round slices, and season with salt and pepper. Put one table-spoonful of butter and half a table -spoonful of flour in the frying-pan, and when hot, put in the kidneys. Stir two minutes, then add half a cupful of stock or water. When the dish boils up, add half a table -spoonful of lemon juice. Serve with a garnish of points of toast. Broiled Kidneys. Skin, wash, wipe and split sheep's or lambs' kidneys. Run a small skewer through each, to keep it open. Season with salt and pepper, dip in melted butter and in flour, place in the double broiler and cook six minutes over a bright fire. Serve on a hot dish. Kidneys k la Maitre d' Hotel. Split and cut in two, lengthwise, lambs' or sheep's kidneys. Wash and wipe them. Season with salt and pepper, and dip in melted butter and fine bread crumbs. Run a small skewer through each, to keep it open. Put them in the double broiler and cook about six minutes over a bright fire. Serve on a hot dish with maitre d* hotel butter. Ham and Eggs on Toast. Chop fine the trimmings from cold boiled or roasted ham. Toast and butter slices of stale bread. Spread the ham on these, and place in the oven for about three minutes. Beat six eggs with half a cupful of milk, a little pepper and one teaspoonful of salt. Put this mixture in a sauce-pan with two table-spoonfuls of butter, and stir over the fire until it begins to thicken. Take off, and beat for a moment ; then spread on the ham and toast. Serve immediately.