Deviled Kidneys

From Mrs. Monroe Salisbury

Wash and split lamb kidneys, removing membrane. Let them remain in cold water for few minutes. Take them out, shake each piece to remove moisture, but do not dry them. Roll the pieces in flour. Have ready a large spoonful of butter; when melted put in the floured kidneys. Cook them for three minutes, turning them, and then stir in 1/2 cupful of boiling water. The flour in which the kidneys were rolled will thicken this to a smooth thick sauce. Should it fail to do this add a little more flour, moistening it with cold water. Season the sauce with a generous tablespoonful of Worcestershire sauce, 3 or 4 drops tobasco sauce, a dash of paprika, 1/2 teaspoonful salt and 1 teaspoonful of Kitchen Bouquet. Stir until sauce is thick and smooth. Serve hot on slices of toast.

Gold Beef Cannelons

From Mrs. C. F. Aked

One-half pound cold beef passed through a sausage machine, 2 ounces of finely chopped suet, a little cooked bacon, 1 ripe tomato rubbed through a sieve, a little salt and pepper and 2 ounces brown bread-crumbs. Add a beaten egg and mix all well together. Grease a dripping tin and put the mixture on in a roll. Sprinkle with crumbs and put little bits of butter over. Bake 20 or 30 minutes and serve with tomato sauce round.

Mutton On Toast

From Mrs. J. H. Barnard

Two cups minced left-over mutton, 6 yolks hard-boiled eggs, 1/4 teaspoonful mustard (scant), 1/2 teaspoonful salt, few grains cayenne, 1 tablespoonful butter, 1 cup cream or milk. Rub yolks of eggs through a sieve and add seasoning. Add mutton finely minced, and cream or milk. Melt butter in saucepan, add mixture. Serve on toast. Lamb may be used in place of mutton, or minced veal. With veal, a garnish of 1/2 a broiled tomato on each portion may be used.

Peppers With Meat

From Mrs. J. H. Barnard

Chop any kind of cold meat you may have on hand, and mix with equal proportions of bread-crumbs. Season with salt and small amount of minced onion. Make a brown roux of butter and flour, add boiling water and some strained tomatoes. With this sauce mix the chopped meat and crumbs to a moist but not too soft consistency. Stuff the peppers with this mixture, stand upright in a baking-pan and pour around them a cupful of hot water. Bake in a moderate oven about 20 minutes, and serve as entree or luncheon dish, using the remainder of the brown tomato sauce with them.

French Pie

From Mrs. C. F. Aked

Take 1/2 pound of beef, 1/2 pound of veal, and 1/2 pound of pork, pepper and salt, 1 wineglassful of stock or water, 1 sheet of French gelatine dissolved in the stock or water. Pass the meat through a mincing machine, or mince it with a knife, put it into a fireproof dish, add pepper and salt and the dissolved gelatine; press it down, then lay on top a couple of bay leaves and some slices of bacon. Bake 4 hours in a cool oven; when half cold, cover by putting on top a plate with a weight on it; remove fat and bacon from top. Beef only can be used if desired, but the veal and pork are a great improvement.