The National tribune., 1883-03-22
Dishes for Breakfast and Tea.

StetGcd RindeyS.-Cut the kidneys in thin, round
slices Cover them with cold water and let them
stand half an hour; then wash them clean and
put them into a siew-loan with one quart of water
stock Glove, two tablespoonful of onion juice
and salt ,ind pepper. Simmer two hours. Put one
tablespoonful, of butter in the frying pan and when
hot add one of -four. Stir until it is brown and
smooth and add to the kidneys. Put small bunch
of sweet herbs into the stew pan and simmer half
hour longer. Taste 10 see if seasoned enough;
if not add more sal; and pepper, and if desirable
tablespoonful OF lemon juice. Take out the
bunch of herbs and serve. This dish can be pre-
pared any time in the day, as it Is quite good
warmed over as when first prepared.
Kidneys Sautc.-Skin, wash, and wipe the kin
neys cut In thn round slices and season with salt
and pepper. Put one tablespoonful of butter and
half tablespoonful of -four into the frying PAN
and when hot put in the kidneys. Stir two min
utes, then add half cupful of stock or water
When the dish boils up add half tablespoonful of
lemon juice. Serve with garnish of points of
toast.
Br0IeG Kid,leyS.-Skin, wash, wipe and split
sleeps or lambs kidneys. Run small skewer
through each to keep it open Season with salt
and pepper, dip in melted butter and in -four
place in the double broiler and cook six minutes
over bright fire. Serve on a hot dish.
Kidneys Ia Maitre d. Hotet.-Split and cut In two
lengthwise, lambs or sleeps kidneys. Wash and
wipe them. Season with salt and pepper, and dip
in melted butter and fine bread crumbs Run a
small skewer in each to keep it open. Put them
in the double broiier and cook about six minutes
bright fire. Serve hot dish with maitre
dhotel butter.
Ham and Eggs on Toast.-Chop fine the trimmings
from cold boiled or roasted ham Toast and butter
slices of stale bread. Spread the ham on these
and place in the oven about three minutes Beat six
eggs with half a cupful of milk Il little pepper
and one teaspoonful of salt. Put this mixture into
saucepan with two tablespoonful of butter
and stir the fire until ii begins to thicken
Take off and beat for a moment; then spread on
the ham and toast. Serve Immediately.
Ham Croqtsetics-One cupfuI of 6nely-chopped
cooked ham, one of bread crumbs two of hot
mashed potatoes one large tablespoonful of but
ter, three eggs, speck OF cayenne. Beat the ham,
cayenne, butter and two of the eggs into the
potato Let the mixture cool slightly and shape il
like croquettes. Roll in the bread crumbs, dip in
beaten egg and again in crumbs put into the
frying basket and plunge into boiling fat. Cook
TWO minutes. Drain and serve.
Candpees.-After cutting the crust from a loaf of
stale bread, cut the loaf in very thin Slices and
spread with any kind of ported meat fish. Put
two slices together, and with sharp knife cut
them in long strips. Arrange these tastefully on
a dish and serve at tea or evening parties. Sar-
dimes may be pounded TO paste and mixed with
the yolks of bard-boiled eggs, alEo pounded to a.
paste, and used instead of potted meats. In this
case the slices OF bread may be fried in salad OIL
Mr.. and Mrs Atherton had many pleasant
things to say--cOmments and suggestions
which had been prompted by Aunt Helen's
paper, but at last the good lights were exchanged,
the lamps We're put out, and in the library
there remained only the uncertain, Pickering
freight.
COLOR IN DRESS.
We pass now to harmonious combinations
with yellow as base. Yellow and purple form
an agreeable harmony. Yellow and blue form
cold harmony. Yellow and violet har-
monte. Yellow and lilac a weak har-
mony. Yellow and chestnut Tor chocolate)
harIbonize. Yellow and brown harmonize,
Yellow ard red harmonic. Yellow and Grim
son haynsOnize. Yellow and white poor har-
mony. yellow and black harmonize. Yellow.
purple, scarlet and crimson harmonize. Vel
low, purple, scarlet and blue harmonize.