Potpourri

Chop fine, scraps of cold meat, and add minced onion to flavor. Roll dry bread crumbs and put a layer of meat in a pudding dish, then a layer of bread crumbs with small bits of butter, salt and pepper, and repeat until dish is full. Pour over the top cold gravy, or soup stock, or a little water; cover and bake one-half hour.

Mrs. A. J. Abbott.

Kidney Saute

Take two beef kidneys; after washing clean slice thin. Put a spoonful of butter in a hot-thick pan and fry them a nice brown. Season with salt and pepper, sprinkle over a little flour, add a little chopped parsley and onion and one and one-half glasses of claret and water. Simmer gently until kidneys are tender and gravy has foamed.

Mrs. E. Williams.

Baked Brains

Lay two calves brains or as many as is wanted in cold salted water and leave two or three hours until they are blanched. Take off their outer skin, drop into slightly salted boiling water, add slice of onion; boil ten minutes. Roll in melted butter, then in very fine cracker crumbs: season with salt and pepper. Lay each brain on a large slice of bacon in a baking pan and bake in hot oven one-half hour. Serve with any sour sauce and sliced lemon.

Mrs. C. L. Pioda.

Fricassee Of Chipped Beef

Have the beef sliced as thin as possible; then either put it through a meat-chopper or pick it apart with the fingers into fine shreds. To each quarter of a pound allow a table-spoonful of butter, one of flour and half a pint of milk, a teaspoonful of browning or kitchen bouquet, and a yolk of an egg. If the meat is ;salt cover it with boiling water, and let it stand for fifteen minutes: then drain and dry. Put the butter in a saucepan; when melted throw in the beef, and stir until the beef is thoroughly heated; then dust over the flour; mix, and add the milk. Stir constantly until boiling. Push to the back part of the stove where it will sort of simmer gently for five minutes. Add a dusting of pepper and the browning, and take it from the fire; add the yolk of the egg, and turn at once into the heated dish in which it is to be served. This may be garnished with slices of broiled or baked mush, or served with plain, well-boiled mush.

Mrs. A. B. Atkins, Mich.

Baked Peppers

Wash half a dozen large green bell peppers and place in boiling water for five minutes, not permitting them to come to a boil. Take from water and rub off skins with a wet cloth. Cut off stem ends and after removing seeds stuff peppers with any kind of cold meat, minced fine and mixed with an equal quantity of stale bread softened with milk and seasoned with salt and sage. Replace stem ends and set peppers in a deep dish and cover with cold gravy or a mixture of butter and water. Bake for half an hour in moderate oven.

Mrs. C. F. Lacey.

Stuffed Chili Peppers

Take half a dozen large sized green peppers and brown on top of the stove; when done peel carefully and make a stuffing of cold meat chopped fine; add a small piece of onion and tomatoes chopped, a little thyme, parsley and salt; then fry. When done stuff the Chilis, make a thin batter of flour and two eggs, dip the Chilis in batter and fry in hot lard like doughnuts, When brown arrange in a dish and make a sauce of brown flour and pour over them.

Mrs.------------