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Entrees

BRUNSWICK STEW. -Stew one chicken or two squirrels in half gallon water until bones can be removed. Cook in separate saucepans six large ripe tomatoes, one half pint butter-beans and six ears of corn cut from cob, , add to cut pieces of chicken from which bones have been removed; season with salt, pepper and butter; cook until thick enough to be eaten with fork; will require probably four hours cooking. An excellent old Virginia dish. BROILED KIDNEYS. - Chop fine one teaspoonful each of Onions, parsley and any.green herb in season. Mix them with one level teaspoonful of salt, half a level salt spoon of pepper, as much cayenne as can be taken up on the point of a small pen-knife blade, and once ounce butter; put them on a dish, and set it where it will get hot. Wash the kidneys in cold water and salt, split them, take out the white centers, broil them quickly, and put them on the hot dish, turning them over to cover them equally with the seasonings. Serve them hot, with a few sprigs of parsley or slices of lemon. TO FRY BRAINS. - Soak several hours in weak brine to extract blood, drain and simmer four minutes in very little boiling water; handle lightly in forming round cakes; pepper them and use very little salt; have ready a beaten egg, with which cover top of cakes, sift over grated crackers, then cover under side in same way and fry in hot lard; keep closely covered while frying.-Mrs. S. T.