Chafing dish possibilities

Prepare kidneys as for stewed kidneys. Sprinkle with salt and pepper, roll in flour, and saute in a hot blazer, using enough butter to prevent burning. Cook two tablespoons butter with one-half tablespoon finely chopped onion, until slightly browned; add four tablespoons flour, and cook until well browned ; then pour on gradually one and one-half cups brown stock. Season with salt and pepper, strain, add kidneys and one tablespoon Madeira wine. Kidney Toast Soak in cold water, pare, remove fat from centres, and chop four lambs' kidneys. Cook three tablespoons butter with one-half tablespoon finely chopped onion and one teaspoon finely chopped parsley, five minutes. Add kidneys, and season with salt, pepper, one-half tablespoon Worcestershire sauce, and one tea- With the Epicure spoon lemon juice. Dredge with one tablespoon flour, stir until well mixed, and add gradually one-half cup stock. When thoroughly heated add four tablespoons grated cheese, and as soon as. cheese has melted serve on pieces of toast. Calf's Brains with Scrambled Eggs Prepare brains for subsequent cooking same as sweetbreads are prepared, then separate into pieces. Add to scrambled eggs. Calf's Brains, Vinaigrette Sauce Prepare brains same as sweetbreads, reheat in boiling water, drain, and separate into pieces. Mix three tablespoons olive oil, one tablespoon vinegar, one teaspoon each grated onion, chopped parsley, and chopped capers, and one-fourth teaspoon each salt and pepper. Pour sauce over brains. Fried Calf's Brains, Sauce Tartare Prepare brains same as sweetbreads, and cut in four pieces. Sprinkle with salt and pepper, roll in flour, dip in egg and stale bread crumbs, and saute, using enough butter to prevent burning. Serve with Sauce Tartare. Chafing Dish Possibilities Tripe in Batter Wipe tripe and cut in pieces for serving, sprinkle with salt and pepper and dip in batter made of one cup flour, one-fourth teaspoon salt, one-half cup cold water, one egg well beaten, and one teaspoon olive oil or melted butter. Saute in a small quantity of hot fat. In tripe recipes use fresh honeycomb tripe, unless otherwise specified. Fried Tripe Wipe tripe and cut in pieces for serving. Sprinkle with salt and pepper, dip in flour, egg, and crumbs, and sauté in a small quantity of hot fat until delicately browned. Tripe with Bacon Cut slices of bacon in strips, and fry until crisp ; then remove bacon. Wipe pickled tripe and cut in pieces for serving. Sprinkle with salt and pepper, roll in corn meal, and saute in bacon fat. Serve with the crisp bacon. Lyonnaise Tripe Wipe tripe and cut in pieces two inches long by one and one-half inches wide ; there should be three cups. Put in blazer, cover, let stand 1 08 With the Epicure one minute, that some of the moisture may be withdrawn, and drain. Cook two tablespoons butter with one tablespoon finely chopped onion, until yellow, add tripe and cook eight minutes, using more butter if necessary. Season with salt and pepper, and sprinkle with finely chopped parsley. Tripe k la Provengale To Lyonnaise Tripe from which the parsley has been omitted, add one tablespoon white wine. Cook until quite dry, then add one-half cup tomato sauce. Tripe k la Creole