High living

the yolks of four eggs, salt, pepper, and spice to taste. Form into balls, roll in egg and bread crumbs and fry in deep lard. Serve with tomato sauce. OKRA GUMBO STEW — Cut one and one-half pounds of lamb or veal into small pieces. Fry one sliced onion in two tablespoonfuls of lard a few minutes. Add the meat and brown slightly. Sprinkle with two tablespoonfuls of flour, stir well, cover with water and simmer until tender. When it has cooked an hour add three cut up tomatoes, one sliced green pepper (seeds removed), one-half teaspoonful kitchen bouquet, and one-half teaspoonful of salt. In another saucepan boil for one-half hour two pounds of young okra, from which the stems have been cut, one-half cupful of Lima beans and the corn cut from two cobs. Ten minutes before serving add the vegetables to the stew, thicken if necessary, and add one-half teaspoonful of sugar. Fill a buttered mold with well-cooked rice, bake in the oven for twenty minutes and turn out on a hot platter. Pour the gumbo around it, and serve. The Lima beans and corn are omitted in some parts of the South. KIDNEYS LOS ANGELES — Slice two beef or three calf kidneys, after removing the hard centers. Fry four sliced onions in two tablespoonfuls of lard until brown, then add six large tomatoes cut up, six green peppers (seeds removed), chopped, and four slices of bacon. Cook five minutes and add four potatoes cut in thick slices, salt and Tabasco sauce to taste, the sliced kidneys and enough water to cover. Stew until the kidneys are tender, then thicken sauce with the yolks of six hard-boiled eggs rubbed to a paste with a glassful of sherry and one teaspoonful of Worcestershire sauce. Add the whites of the eggs chopped, and serve with boiled rice. LIVER AND ANCHOVY — Cut into round pieces and toast on one side as many slices of bread one-quarter of an inch thick as there are persons ; spread with butter and then thickly with anchovy paste. Have ready some calves' liver which has been boiled three or four minutes only, passed through a chopper and rubbed smooth. To this add a little cream, some onion juice, pepper, salt, mushroom catsup, paprika and tomato sauce. Mix well, then pile in a pyramid on the toast, cover with mayonnaise or brown sauce to which a little anchovy sauce has been added, heat through in the oven, and serve. GRILLADES A LA CREOLE — Cut a thick tenderloin steak into pieces about four inches square. Pour a little oil over each and let stand a few minutes. Put them in a broiler and cook over the hot coals to sear the meat and keep in the juices ; then place them in a baking-pan, sprinkle with one chopped onion, one green pepper sliced (seeds removed), one-half clove of garlic ( if liked ), one tablespoonful of tomato sauce, juice of one lemon and one-fourth cupful of oil. Cover closely, and when brown turn them. Add a little water to the gravy, boil up, and serve.