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Lamb Kidney en Brochette

Take four lambs' kidneys, cut nearly through, take out the white veins and trim off the fat. Wash well in cold water, put in a small saucepan and cover with boiling water, let stand near the fire for five minutes, take out and wipe dry.

Slice fat bacon very thin in pieces the size of the half of each kidney. Place a piece of kidney on a skewer, then a slice of bacon, then the kidney and bacon until the kidney is all used. Arrange on a broiler, baste with melted butter. Broil over a clear fire for six or eight minutes.

Dust with salt and pepper and serve very hot on the skewers.

Chicken, Baltimore Style Split a young chicken down the back as for broiling; take out the breastbone and cut off the tips of the wings. Cut into four pieces, dredge with salt and pepper, dip them in egg and crumbs and put in a pan with enough melted butter poured over each piece to moisten it.

Roast in a hot oven about twenty minutes. Make a rich cream sauce or Bechamel sauce, pour on a dish and place the chicken on it. Garnish with slices of fried bacon.-Anne Warner.