Baked Sausages

Put in the oven in a baking-tin, turning when necessary, just as if you were frying them. Brown them well; they are less greasy than if fried,and are more delicate in every way. Apples id some form are always a good accompaniment to sausages.

Stewed Kidneys

Soak in cold water half an hour. Skin them, and stew slowly in just enough cold water to cover them. When done, thicken the gravy with flour, add salt and pepper, and dish. Wine is an improvement, added at the last. Kidneys should be used at once; they do not keep well.

Boiled Lambs' Tongues

These are easily obtained in the country, and are a delicacy that ought to be better known. Be sure to order enough, for lambs' tongues are very small. Wash, and boil them slowly in cold water,salted, for nearly two hours, skimming the water when necessary. Boil with them a spoonful of minced carrot, if you like the flavor. When tender, skin them, and lay them on a hot platter. Thicken a pint of the liquor that remains in the pot, with half a cupful of flour. Sprinkle in pepper, and pour over the tongue. Garnish with slices of hard boiled egg and lemon. These are nice simply boiled and served cold for tea.

Lambs' Hearts

In buying, allow one heart to every two persons. Be sure to get the hearts fresh, and use them as soon as possible, for they do not keep long. Never soak them, as some do. Wash well and boil slowly in enough warm water to cover them, for about one hour, till tender. Proceed as with lambs' tongues, but add to the sauce a little tomato catsup, stewed tomato, or lemon-juice, as an improvement. This is a cheap and good breakfast dish.

Cold Meat Stew

Cut cold roast beef or mutton into quite small pieces. Put on to stew with enough cold water and gravy to cover it. Do not let it boil fast. When well heated through add a few tablespoonfuls of catsup, or a little Worcestershire sauce, or a few whole cloves, and salt and pepper. Take out the meat and keep it hot while you thicken the broth if necessary by dredging in a little flour. Pour over the meat and serve hot. If the meat has a bone in it boil that with the stew till the entire substance is extracted. Then take it out. Add a minced onion if you like, or sliced cold potatoes.

Meat Warmed In Slices

Put cold gravy into a shallow pan. Set on the stove. When it comes to the boil add boiling water and season nicely with spices, burnt sugar, catsup, or anything you like. Lay in pieces of meat cut in rather thick slices. Do not boil them, but simply heat very hot. Serve in a platter, the gravy poured over. Or, warm the meat in gravy without any special seasoning, and lay "Baked Tomatoes" around the edge of the dish, or "Baked Onions."

Miroton

Put into a frying-pan a large lump of butter. Fry in it six onions sliced. When tender add thin slices of cold roast beef. When these are hot add a little broth or gravy, pepper and salt. Boil up once and serve.

Warmed-Over Chicken Or Turkey

Cut all the meat from the bones of cold chickens. Put the bones on to stew in a little water. Have the saucepan covered. Take out the bones when the goodness is all extracted (in half an hour). Add the cold gravy; put in the chicken, cut into small pieces; add the stuffing, and a little cold "Boiled Rice" (if you have it). Chop a little celery and add that with a little salt. Let all stew gently for ten minutes. In the meantime toast a few thick slices of bread. Lay them in a platter. Spread each one thickly with cranberry sauce or simply moisten with gravy from the chicken. Pour the chicken over the toast and serve hot. (The rice, celery and sauce may be omitted.)

Frizzled Beef

Shave very thin slices of dried beef; put them into a sauce-pan, with one cup of milk. Boil gently a few minutes, then add a teaspoonful of butter and one egg beaten with two teaspooufuls of flour. Stir well. (Add more milk if needed.)

Veal Aux Pommes

Batter the bottom and sides of a sauce-pan. Cut cold (or raw) veal in thin slices. Pare and core some apples, and quarter them. Have about one third apple to two thirds meat. Put together into the sauce-pan, with pepper and salt. Cover tight, and stew till tender (about half an hour). If the apples are very dry, add a very little water. Beef may be used instead of veal. In that case add also a little minced onion. Serve covered.