Cut out the hard, white substance and fat inside the kidneys, wash well and soak them 3 or 4 hrs. in cold water, changing the water as soon as it becomes cloudy. Set the kidneys upon the fire in a granite-pan, add enough cold water to cover them, and heat slowly. When just at the boiling point pour off the hot water, and repeat 3 times. Cook slowly for 20 minutes, if the small kidneys are used, 40 minutes for larger ones, then set away to cool. When ready to prepare, separate all the cords and veins from the kidneys, having only the lean part. Place 3 cups of chopped kidneys in a granite-pan, add 2 bay leaves, 2 cups water, and 4 slices of lemon, and stew gently for 20 minutes. When ready to serve remove the bay leaves, add 2 tablespoons flour, rubbed smooth in 2 teaspoons of butter, season with the salt and pepper, and when thickened to the consistency of cream, serve on a hot dish. - Mrs. S. J. Walsh, 4442 Langley Ave., Chicago, 111.