The profession of cookery, from a French point of view

properly cooked. Kidneys saute are delicious. Slice some kidneys about a quarter of an inch thick, dip each piece into flour, and drop into a tin containing a little hot fat; cut some nice bacon into thin strips and frizzle at the same time. The kidneys should be turned about in the hot fat and only given four or five minutes cooking; pour off all superfluous fat, sprinkle with pepper and salt, add a tablespoonful of ketchup or tomato sauce, the same of boiling water, stir together and pour over a slice of hot toast. Serve immediately. If a veal kidney is to be had, it is very nice served as "kidney fritters." It should be previously cooked, then minced finely. A batter made witb eggs, milk and flour, according to tbe amount of tbe kidney, chopped chives, parsley and mushrooms (if available), seasoning and a little spice. Beat well together, then melt a small lump of butter in the saute pan, pour in the mixture, allow it to set firmly, then slide it on to a hot dish and set in a very bot oven for a moment to brown tbe top. The fat part of the kidney should be used as well as the lean, or else a little fat pork with it. Meat and game pies of all descriptions are very desirable supper dishes. French pie crusty whether for eating hot or cold, is made as follows : — Into a pound of flour, half a pound of butter is lightly rubbed and a teaspoonful of salt ; this is made into a smooth paste with two eggs beaten and a small quantity of water. The paste should be lightly rolled out two or three times, then baked as soon as possible. A very fair imitation of game pie may be made with but little expense if care be given to the preparation of the following forcemeat. Half a pound of calf's liver and the same quantity of fat bacon should be fried till cooked through, then chopped small and pounded finely in a mortar. When thoroughly reduced, add a good teaspoonful of mixed savoury herbs, half one of black pepper, mustard and mace, and a little salt and a few bread-crumbs ; mix smoothly with two yolks of eggs. Line the bottom crust of the pie with slices of fat bacon, then a good layer of forcemeat, and fill up with joints of fowls or ducks, rabbits, or anything most available at the time. It is not at all necessary that it should be game. If all bones which it is possible to remove are taken out, the pie will be so much the better. Fill up all spaces with forcemeat, lay a little more bacon at the top, then put on the top crust, brush over with beaten egg and bake. A little strong gravy well seasoned and a little dissolved gelatine added to it should be poured in when it is baked, through a small hole at the top. This pie may be eaten hot, but it is better cold. Veal with a little sausage meat, or rump steak with mushrooms, or kidneys, and rabbits jointed, are all excellent "fillings" for pies. These pies require careful and thorough baking.