The National home cook book

Cut the brown meat off two beef kidneys into small pieces, being carefu not to get any of the white inside; put-into spider, fry a little without any grease; a water will appear, then disa) - pear; let fry a little longer, stir so it won’t burn, then : * brown, add enough water to make gravy (not too th add this to kidneys, boil together few minutes—do no _ gravy get too thick. Raw fried potatoes, spring o onions and Parkerhouse rolls go very nicely with th ey STEW (Kidney and Tomatoes)—One-half pound ney. Remove the core and cut in slices one-half o: fourth inch thick. Season some flour with salt, 4i = Piecd canatee ‘into which rot the ple nions fine and fry in drippings anti: nicely eke kidney and cook about 10 minutes, Arrange a border of mashed potatoes around the edge of a hot dish and pour the stew In the center. STEW (Lamb’s Kidneys)—Slice kidneys crossways about one-half inch thick, place in stewpan, cover with cold water, let boil from three to four hours, or until very tender. Keep © - covered with water until within half-hour before done, then © % salt and pepper. Let water cook out gradually until e enough — is left for nice gravy, then add a little flour and butter, i Sen op ing it proper consistency, and serve. i: | STUFFED BAKED HEART—Wash and soak heart. in cold-salted water for 40 minutes, wipe and stuff with a force- meat of bread crumbs and any kind of chopped meats, - seasoned with salt, pepper and paprika, moistened with milk, Sew up and lay heart on bed of sliced onions and tomatoes, Pour a little water over, roast for two hours, thicken gravy - with flour, season to taste and strain over the heart. — | STUFFED REHWS TEART—Wash_ thoroughly; cut aK. through partitions with long, sharp. knife (be careful not to. cut through the outside). Make stuffine of bread crumbs, a Y ’ little butter, one egg, sage, salt and pepper, fill cavity,. cover with greased paper or cloth to secure stuffing, bake two hours in roaster with plenty of water.. Put valves into a” ~ saucepan of cold water and a sliced onion. Let simmer one — ‘hour, run through food chopper, add to liquor, thicken with t flour, serve as gravy. . : STUFFED STEAK (Or Mock Duck)—Take flank or roun steak, pound well, season with nice dressing, roll up, tie closely with twine, put in kettle with quart of boiling water, — boil slowly for one hour, take out, put in self-baster, addin -. water in which.ijit was boiled, bake one hour or until a nic brown. Make gravy of drippings. Delicious sliced down cold. SWEETBREADS—These are great delicacies. The aes should be clear and a shade darker than the fat: Before coo ing let- the sweetbreads lie for one-half hour in lukewar water, then throw into boiling water to blanch, then into i water to cool; after which draw off the outer casing, remove the little pipes, cut into thin slices. To fry, parboil five minutes, iu wipe dry, lard with narrow strips of pork with a needle. te a very little butter into a frying pan, when hot lay a a sweetbreads and fry to a crisp brown, turning Cen A * % % Another way to cook sweetbreads is to slice thitt sprinkle: chopped parsley over them, dip into batter made of one cup | » milk, one egg, one cup of flour, pinch of salt and one-half si “fh - spoon baking powder. Fry like fritters, a SWEETBREADS (Mock)—Dip slices whole wheat bread in” . beaten egg with tablespoon milk added, season with salt, fry - light, turn in hot butter, place on hot platter, serve with fol- ~ lowing sauce poured over: Two cups milk thickened with des- - Sert spoon cornstarch, season to taste, add generous lump - butter and cup chopped walnut meats; pour piping hot Soe _ “gsweetbreads,” serve immediately. Garnish | with ‘sprigs . parsley. -