KIDNEY STEW
Wash very thoroughly two beef kidneys, remove the skin and fat. Cut in thin slices and put in a quart of cold water. Parboil, throw out the water, put in fresh water, and boil gently for two hours. Then season with salt and pepper and thicken with flour to form a smooth gravy. Serve on a platter surrounded by a wall of mashed potatoes or on pieces of toast.
Mrs. Jonas