Kidneys, Creole Style

2 beef kidneys 4 tablespoonfuls flour 4 tablespoonfuls bacon fat 1 cupful tomato juice 2 tablespoonfuls onion 2 tablespoonfuls minced green pepper

1 cupful boiling water or stock 1 1/2 teaspoonfuls salt 1/8 teaspoonful pepper Buttered toast

Remove the fat from the kidneys and let the latter stand over night in cold water to cover, containing a little baking soda. Drain, dry and saute (fry) in bacon fat with the pepper and onion. Then add the flour, toss about and pour in the tomato, and stock; add the seasonings. Simmer till tender, either over direct heat or in the oven, and serve on buttered toast.

Devilled Kidneys

2 beef kidneys 2 cupfuls water Bit of bay leaf

2 tablespoonfuls vinegar 2 tablespoonfuls flour Salt and pepper to taste

Soak the kidneys for an hour in cold water, then remove any strings and cut the meat in small pieces. Heat the water, bay leaf and vinegar, add the flour moistened with cold water, and, when the sauce is boiling, season it to taste with salt and pepper. Put the kidneys in the sauce and simmer till tender, about twenty minutes. Serve with well-seasoned boiled macaroni, or noodles.