Luncheons, breakfasts, simple dinners and carving

Stewed Kidneys — Parboil the kidneys and covering with cold water, season with salt and pepper — be sure to cut off all the fat first; when they begin to boil skim as often as necessary. When done add a head of celery chopped fine, one onion chopped, six potatoes sliced, and one-half cup of butter. When done, thicken the stew with brown flour. If you want the stew real brown, always fry the kidneys in a little butter before stew;ing them. Pork — Pork should be eaten in small quantities and not very often. Fresh pork, if good, has a firm, clear, white skin, pale red lean, and pure white fat. Butchers make good money out of pork because every part of the hog is made us of. The feed under the guise of souse, is the most digestible portion of the animal. Deviled Meats — Take cold boiled meats, chop very fine, season well with red pepper and dry mustard, add a little vinegar to moisten, press solid and slice it thin if you want it sliced. All deviled meats are made in this way. The word ''deviled" means "very hot" or "highly seasoned." Fried Liver — Cut the liver in thin slices, pour boiling water over it and let stand until cool, then pull off the edges, roll in flour, fry some breakfast bacon first and then fry the liver in the bacon fat. Lay the bacon around the liver on the dish. Lard can be used for frying instead of bacon. Boiled Beef Tongue — Wash the tongue well, put in cold water and let boil from five to six hours. Then take off the skin. Serve hot with oyster sauce or slice cold. Should the tongue be corned or smoked, soak twenty-four hours before boiling. Rolled Beef — Take a piece of beef, make a dressing as for chicken. Spread over the beef, roll tightly and tie. Fold in a thin cloth, boil tender. Take up, drain and press under a weight, slice cold. Serve with pickles. Corn beef is delicious this way. Lamb — An Irishman buying lamb asked the butcher to please tell him the difference between the sheep, mutton, and the lamb. We wish to say lamb is only in season from May to September. The bones are a little reddish in color, and the fat is firm and white. Veal — Veal is a meat that is quite a favorite, but it requires a lot of discrimination in its selection. It also requires very thorough cooking; even then it is indigestible. Many do not think veal a wholesome meat. In buying veal notice the color ; if it is very white the calf has been bled, and this spoils the flavor. Veal, when good, has a firm, white fat, and lean with a pinkish tinge. Veal is unfit to eat if killed before it is six weeks old. If veal is too young for use it is bluish in color. The fillet is the part used for roasting ; it may be stuffed or roasted plain. The fillet is the solid piece of meat from the upper leg. Roast Lamb — Put the roast in the pan, dredge with flour, put salt and pepper over it ; if the lamb is lean pour a little melted butter over it. When it cooks a little add a little water and baste often. Allow twenty- five minutes to the pound. When done take out the pan, pour off the fat, add one cup of milk or cream, let come to the boil, then add tablespoonful of lemon juice and some chopped parsley, thicken slightly and serve separately. Serve with green peas.