Cut the kidneys in thin, round slices. Cover them with cold water and
let them stand for 1/2 hour; wash them clean, and put them in a
saucepan with 1 qt. of water or stock, 2 cloves, 2 tbsps. of onion
juice, salt and pepper. Simmer 2 hours. Put 1 tbsp. of butter in the
frying pan, and when hot add 1 of flour; stir until it is brown and
smooth, and add to the kidneys. Add a little sweet herbs, and simmer
1/2 hour longer. If not seasoned enough, add a little more salt and
pepper, and, if desired, 1 tbsp. of lemon juice. This dish can be
prepared at any time, as it is quite as good warmed over as when it is
prepared.


CREAMED EGGS.

Boil 6 eggs 20 minutes. Make 1 pint of cream sauce. Have 6 slices of
toast on a hot dish. Put a layer of sauce on each slice of toast, then
part of the whites of the eggs, cut in thin strips, rub part of the
yolks through a sieve, or a potato ricer, on to the toast. Repeat
this, and finish with a third layer of sauce. Place in the oven for
about 3 minutes, then serve.


BUTTERED TOAST.

Cut the bread 1/3 of an inch thick. Turn the bread twice (so as to
draw out the moisture) before browning. Have some melted butter on a
plate, dip one side of the toast in this before serving.


CROUTONS (FOR SOUP).