of flour. Fry some thin slices of bacon till transparent. Dip them in the batter, spread on a stoneware platter, cover with the remaining batter, and put into a moderate oven till a golden brown.
BACON À LA CRÊME
Fry thin slices of bacon as usual, place on a platter, and put into the oven to keep warm. Make a cream sauce, using the fat in the pan instead of butter. Pour over the bacon, sprinkle with minced parsley, and serve at once.
CALF’S BRAINS
Soak in cold water, parboil, remove pipes and membranes, throw into cold water, drain, wipe, and keep cool. They may be rubbed with melted butter and fried or broiled, or dipped in egg and crumbs and fried or broiled. Serve with a cream sauce or with a sauce of melted butter, lemon-juice, and minced parsley.
CHICKEN HASH
Use cold cooked chicken and proceed according to directions previously given. Cold turkey or tongue makes delicious hash. A shredded green pepper will usually improve it. Any hash may be served on toast with a poached egg on each slice.
FRIED HAM
Freshen a slice of ham a few moments in boiling water. Drain, wipe, and fry slowly. Eggs may be served with it. See Bacon and Eggs.
FRIZZLED HAM
Prepare as above. When the ham is half done, sprinkle with flour and fry brown. When brown, add a tablespoonful of made mustard to the gravy, and boiling water enough to cover the ham. Simmer five minutes and serve on a hot platter.
HAM AND POACHED EGGS
Prepare as directed above. Poach the eggs separately and serve on the slices of ham.
BROILED HAM
Freshen in cold water, drain, wipe, and broil. May be breaded and broiled on a buttered gridiron.
HAM BALLS
One cupful of cooked ham, finely chopped, one cupful of bread crumbs, two cupfuls of cooked potatoes, mashed fine, a heaping tablespoonful of butter, two eggs, and a dash of cayenne. Melt the butter and beat all together until very light. Shape into small flat cakes, dip in egg and crumbs, and fry brown. May be prepared beforehand.
HAM TOAST
Half a cupful of cold cooked ham, finely minced, half a teaspoonful of anchovy paste, a bit of cayenne and pounded mace. Add half a cupful of milk and an egg, well beaten. Stir till thick, take from the fire, and spread thinly on dry buttered toast. A poached egg may be placed on each slice.
HAM RÉCHAUFFÉ
Butter individual custard cups, fill three fourths full of minced ham reheated in a cream sauce, break an egg into each cup, sprinkle with crumbs, dot with butter, and bake till the egg is set. Tongue, chicken, turkey, or other meats may be used in this same way.
HAM AND EGGS À L’AURORE
Mince cooked ham and reheat in a cream sauce, to which the shredded whites of hard-boiled eggs have been added. Spread on buttered toast and sprinkle with the sifted yolks of the eggs, rubbed through a sieve.
KIDNEY BACON ROLLS
Season a cupful of bread crumbs with grated onion, salt and pepper, and minced parsley. Moisten with egg well beaten. Spread the crumb mixture over thin slices of bacon and wrap each slice of bacon around a small kidney. Fasten with toothpicks or skewers. Put in a baking-pan and bake in a hot oven until the bacon is crisp. Remove the skewers and serve on a hot plate, garnished with parsley.
FRIED KIDNEYS
Cut in halves, skin, sprinkle with salt and red pepper, and fry one minute in a spider, with no additional fat. Serve with dry toast.
KIDNEYS EN BROCHETTE
Cut the kidneys into small squares after parboiling and skinning. String on small steel skewers with small squares of bacon alternating. Broil or fry or cook in the oven, dredging with flour or not, as preferred. If the bacon is not very fat, soak the kidneys in olive oil a few moments before stringing. Serve on the skewers.
CRUMBED KIDNEYS
Parboil, drain, wipe, and split the kidneys, keeping them open with skewers. Season with pepper and salt, brush with oil, roll in crumbs, and broil, fry, or cook in a very hot oven. Make a sauce of melted butter, lemon-juice, and minced parsley, and pour over them if desired.
DEVILLED KIDNEYS
Parboil, drain, wipe, and slice the kidneys. Make a marinade of three tablespoonfuls of olive-oil, one of vinegar,—tarragon vinegar or lemon-juice may be used,—a teaspoonful of mustard, salt, and red pepper. Dip the sliced kidneys in this dressing and broil. Minced parsley is a pleasant addition to the marinade. After dipping in the dressing, they may be rolled in crumbs and fried. Serve plain, or with a sauce of melted butter, lemon-juice, and minced parsley, or with the remaining marinade heated and poured over the kidneys.
KIDNEY AND BACON
Parboil and slice mutton or lamb kidneys. Fry brown in bacon fat and serve on dry toast with the bacon.
STEWED BEEF KIDNEY
Parboil, drain, wipe, and cut into dice. Cook five minutes in boiling water, drain, add a small onion, grated, a pinch of sage, and a cup of water. Bring to the boil once more, add a pinch of salt, and two hard-boiled eggs, cut fine. Thicken with one tablespoonful of cornstarch, rubbed smooth in a little cold water. Serve on toast.
KIDNEYS À LA TERRAPIN
Parboil, drain, wipe, and cut into dice. Reheat in cream sauce, to which hard-boiled eggs, cut fine, and minced parsley are added. Serve on toast.
BROILED KIDNEYS—MAÎTRE D’HÔTEL
Use veal or lamb kidneys. Plunge for an instant into boiling water, skim out, and wipe dry. Split down the middle without cutting through, skin, and run a skewer through each to keep flat. Broil as usual. When brown, remove the skewers, lay on a hot platter, pour over melted butter, add a squeeze of lemon-juice, and sprinkle with chopped parsley. Kidneys and liver must be cooked very quickly, as long cooking makes them tough.
MINCED LAMB WITH POACHED EGGS
Chop cold roast lamb very fine. Season
