TOMATOES AND FRIED LAMB KIDNEYS

Skin and half lamb's kidneys, roll in egg and bread crumbs and fry in hot dripping lard from 5 to 7 minutes, take out and keep hot, and in same fat fry tomatoes cut in halves. Serve very hot on rounds of buttered toast, the kidneys on top of tomatoes, pour any grease left in pan around them. Mushrooms may be used instead of tomatoes.

VEAL LOAF. Yoke of 2 hard boiled eggs and cracker crumbs seasoned with salt and pepper, open the meat and insert the dressing, pour over the meat after rubbing it well with salt and pepper, a tablespoon of vinegar and meat drippings mixed with water and a little flour. Shape well into a loaf, baste often while cooking.

VEAL LOAF. Three pounds of raw veal chopped very fine, butter the size of an egg, 3 eggs, 3 tablespoons of cream or milk. If milk is used add a small piece of butter. Mix the eggs and cream together, mix with the veal four pounded crackers, one teaspoon of black pepper, one large tablespoon of sage, mix well and form into a loaf. Bake 214 hours., basting with but- ter and water while baking. Place a hard boiled egg in center of loaf be- fore baking. Slice and serve.

SHEPARD'S PIE. Line a pudding dish with nicely seasoned mashed potatoes. Fill with a mixture of cold cooked meat cut in small squares. Add the gravy, some finely chopped onions and seasoning. Spread the remainder of the po- tatoes on top, sprinkle with bread crumbs and dot with small pieces of butter. Bake in a hot oven until brown.

POULTRY AND GAME

FRIED CHICKEN. MRS. E. HAYES. Before frying the chicken sprinkle it with salt and pepper and roll each piece in bread or cracker crumbs with a little flour. Have the fat hot, but not boiling, in order that the chicken will cook through slowly. When browned nicely on both sides, pour a little cold water in the pan, cover over and push back on the stove to steam. When ready to serve take up the chicken, remove some of the grease, add a small piece of but- ter in which has been stirred a tablespoon of flour. A few pieces of mushrooms also improves the gravy.

SMOTHERED CHICKEN. Singe, clean and draw the chickens, split down the back. Season well with salt and pepper and ginger, put in a baking pan, sprinkle a little flour over them and add bits of butter. Put about 2 cups of water in the pan, and set in a hot oven; baste often and brown nicely on both sides. Dis- solve a little flour in the pan after chickens have been removed, also add a little parsley. Pour gravy over chickens before sending to the table.

FRICASSEE OF SQUIRREL. Clean as many young squirrels as required. Cut into joints and lay in salted water for an hour; then wipe each piece dry, season with salt, pepper and ginger and sprinkle with a little flour. Put on a fryer with a tablespoon of butter; when hot cut up an onion in it and fry light brown; then add the pieces of squirrel and brown lightly; add also 1 or 2 table- spoons of tomatoes and 1 tablespoon of Worcestershire sauce. Pour a pint of water over all, add some celery cut up, also a little parsley; cover with a lid and stew until tender, about 2 hours. If the gravy is too thin thicken with a little flour.

ROAST DUCKS. Wash and dry the ducks carefully. Make a dressing of sage and onion, salt and pepper; insert, and if tender do not require more than an hour to roast. Keep them well basted and a few minutes before serv- ing dredge lightly with flour. Send to the table hot, with a good brown gravy, poured not around but over them. Accompany with currant jelly and, if in season, green peas.

CHICKEN CURRY. 3 pounds chicken, 1-3 cup butter, 2 onions, 1 tablespoon curry powder, 2 teaspoons salt, 1 teaspoon vinegar. Clean, dress and cut chicken in pieces for serving. Put butter in a hot frying pan. add chicken and cook ten minutes, then add liver and gizzard and cook ten minutes longer. Cut onions in thin slices, and add to chicken with curry powder and salt. Add enough boiling water to cover and simmer until chicken is tender. Remove chicken, strain and thicken liquor with flour mixed with enough cold water to pour easily. Pour gravy over chicken and serve with a border of rice or Turkish Pilaf.

SWEET STUFFING FOR TURKEY. The crumbs of 1 loaf of bread mixed with cranberries prepared as for the table, 14 lb. blanched almonds chopped, 2 eggs, salt, 1 table- spoon of butter.

CHESTNUT STUFFING FOR TURKEY. Cook 3 cups of blanched chestnuts until tender in boiling salted water, drain and pass through a sieve 14 cup of melted butter and % cup of milk, 1 teaspoon of salt, Vs teaspoon of pepper, 1 tablespoon chopped parsley, 2 tablespoons lemon juice. Moisten 1 pt. of bread crumbs with milk and combine the mixture.