The national course in home economics

Break the eggs and beat them with the milk and a little pepper and salt; warm the extra butter in a saute pan and pour in the eggs, shaking to prevent burning; when browned on one side, place the tortilla on a dish with the kidneys and seasoning in the center. Fold over the tortilla and serve. Mrs. Martha Kellar. KIDNEYS WITH MUSHROOM CATSUP. Cut a beef kidney into very thin slices, flour them and fry a light brown. When done, remove from the pan, pour off the fat, adding a small piece of butter, one-quarter of a pint of boiling water, pepper, salt, and a tablespoonful of mushroom catsup. Boil the gravy "up once, pour over the kidney and serve. Mrs. Dalliber. SPANISH STEW FOR ODD BITS OF MEAT. Cut two medium-sized onions into small pieces; fry tender (not brown), to which add a pint of cold beef or lamb, cut small, a quart of tomatoes and salt and red pepper to taste; stew until the tomatoes are thick. Dried peppers are more desirable for this than cayenne. Miss Edith M. ROAST MUTTON. Get a leg of eight pounds, which has hung at least a week, weather allowing. During hot weather this joint gets quickly tainted. Rub it lightly with salt, and put it at once before a brisk sharp fire. Place it close to the fire for five minutes, then place it in the oven and let it roast slowly until done. Baste continually with good dripping until that from the joint begins to flow. When within twenty minutes of being done, dredge it with flour, and baste with butter or dripping; and when the froth rises serve on a hot dish. Make a gravy, throw off the fat, when any gravy, if the dripping pan has been floured, will adhere to it. Add a little stock and a little boiling water, pepper and salt. Pour the gravy round the meat, not over it. ' Anna Windom. MUTTON PIE. A very good family pie is made with the remains of a cold leg, loin, or any other joint of mutton from which nice neat slices of rather lean meat can be cut. These should be put with a good seasoning, in alternate layers with thinly-sliced potatoes, mto a pie-dish, commencing at the bottom with some of the meat, and finishing at the top with potatoes. Parsley, savory herbs, onion, or shallot, with a little mace, white pepper and salt may be used at discretion. A cupful of good gravy from the meat should be poured into the pie before the crust is put on. Suet is generally used for the crust. Fannie Merklin. MUTTON PATTIES. Mutton patties are made with cooked meat, which is minced, then hashed in good gravy, seasoned with pepper, salt, and a little catsup. The mince should not boil, but be made hot, apd thickened. Patty pans, lined with half puff paste and filled with the meat, will require a very short time to bake. Cover with the paste, and put them into a quick oven for fifteen minutes. Mrs. Marian Bonnell. BREADED MUTTON. Sew the mutton up in a thin cloth, lay it in a saucepan, nearly cover it with cold water, and stew gently, allowing ten minutes to each pound. Take it out, unwrap and lay it in a baking-dish, brush over with warm dripping, dredge with flour, and set in the oven for one-half of an hour, basting freely with its own broth. A few minutes before taking it up strew thickly with crumbs, fine and dry, dot bits of butter over it, and brown. Serve garnished with slices of beetroot. Mrs. Alice Waters.