TOOMS, Yolks 2 eggs, cupful milk.
Wash the kidney, and with a sharp knife cut off the outer part of each lobe, rejecting the purplish portion and tubes. In a saucepan put the but ter, salt, and pepper. When hot, add the kidney; shake, and cook for five minutes; add the beef stock and mushrooms; simmer for ten minutes; mix the eggs and milk, add to the contents of the saucepan, stir until the sauce begins to thicken; then take from the fire, and serve in a hot dish.
Broiled Kidneys (Scotch recipe).
Cut the kidneys in slices, soak an hour in salted water, wipe them dry, dip in beaten egg, then in crumbs, and broil over a hot fire.
Frizzled Dried Beef.
Cover dried beef with hot water to take out the salt; throw this water away, and put the beef into a sauce pan with a few tablespoonfuls boil ing water; let it simmer; add a little butter, put the beef on slices of toast and pour a thin tomato sauce over them.
Fricassee of Oxtails.
Wash and clean 2 small oxtails, cut them in pieces two inches long, put them into stock, and simmer until tender. Do this the day before they are to be used. Dip them in beaten eggs and crumbs, season with salt and pepper, and fry light brown. For the sauce, thicken the stock the ox tails were cooked in with flour, pour over the meat, and serve.
Savory Oxtail (Mexican recipe).
2 oxtails, S onions, Clove bruised garlic, 1 tablespoonful salt, 1 teaspoonful pepper, 1 carrot, 2 turnips, 2 sweet potatoes, 4 potatoes, 1 cupful Lima beans, 5 tablespoonfuls butter.
Cut oxtails into pieces, scald in boiling water .and cool in cold water; place a saucepan with butter over the fire, add onions and garlic; cook three minutes; drain the meat and season with salt and pepper; stir, and cook six minutes; then cover with boil ing water and cook two hours. Add carrot, turnips, sweet potatoes, on ions, and potatoes; cover, and cook till nearly done; then add the Lima beans described below: Soak 1 cupful Lima beans in cold water over night, place them over the fire with cold water, add a little salt, and boil till tender; melt 1 tablespoonful butter in a small saucepan, stir, and cook two minutes; add 1 pint broth, cook a few minutes; then add to the stew; cook a few minutes, and serve. In place of butter, the Spanish people use oil.
Creamed Frankforts (German recipe). 11 tablespoonfuls butter, li tablespoonfuls flour, 1 cupful milk, Pepper and salt, 4 Frankfort sausages.
Make a cream sauce of butter, flour, and milk. Season with salt and pepper. Skin Frankfort sau sages, cut into pieces an inch long, and bring to a boiling point in the sauce.—Srmaa A. DOWNLNG.