The new practical housekeeping

Stewed Kidney. — If wanted for breakfast, boil kidneys the night before till very tender, turn into a dish with the gravy and cover. In the morning, boil for a few moments, thicken with flour and water, add part of an onion chopped very fine, pepper, salt, and a lump of butter, and pour over toasted bread ^ well buttered. Or split the kidneys and slice them thin on a plate ; dust with flour, pepper and salt, brown some flour in butter in a stewpan, mix smooth with a little water, put in the sliced kidneys and let them simmer, but not boil, until done. Butter slices of toast and pour the stewed kidneys overj gravy and all. Or put a small onion, or two heaping table* spoons chopped onion, in frying pan with one heaping tablespoon butter and set over fire where butter will simply melt. Cut kidneys into pieces one-half inch square, put in pan and fry very quickly about five minutes, add heaping tablespoon flour and stir till flour browns, then pour in a pint boiling water and half a cup tomato catsup,or two tablespoons of any good table sauce, add a seasoning of salt and pepper, stir until all are smoothly blended, let them cook ten minutes, and serve the dish at once, garnished with croutons. If the fire is hot the kidney ought to be cooked in twenty minutes ; it is not necessary to parboil kidney, or to cook it for a long time, and the more quickly it is cooked the more tender it will be ; the kidney should be quite brown before the flour is put with it, then the gravy will be brown. Boiled Tongue. — Boil tongue. in salted water until it can be pierced with a fork, peel, place the tongue in saucepan with one cup water, half cup vinegar, four tablespoons sugar, and cook till liquid is evaporated. Serve garnished with tufts of cauliflower or brussels sprouts. The tongue may be trussed while hot in the form of an arch, by putting it to press on its side between two dishes with a weight on top, and when cool trim it smooth, or with a small, sharp knife carve the surface so as to represent leaves. Or place it with the root end against the back of dresser, and put a strong fork in top of tongue ; this will make it assume an erect and nice appearance. Let it get quite cold, place it, ornament with a paper ruff and a vegetable flower, and garnish with aspic jelly. If hot serve with spinach. Boiled tongue is nice served with Polish Sauce made as follows : Skin the tongue while hot and put inanother pan with slices of pork, an onion, sliced carrots^ spices and calf s foot. Stew till brown, dust with little flour and thin the gravy and sauce with a cup vinegar. Boil a few moments, take out tongue, strain sauce and add two ounces each currants and whole almonds, blanched, and pour over the tongue. Another way of preparing is to half boil the tongue and then stew it in a sauce mam of a little broth, flour, parsley, one small onion, small carrot, salt and ■ ■■■-■ ■■- ■ ■ ■—— ^— ^