Have water enough in a stewpan to cover the tongue; mix in the ingredients, before putting in the tongue. Three hard-boiled eggs chopped up fine and put in the stew. Add a glass of wine just before taking up. Send to the table hot, garnished with hard boiled eggs cut in rings.--_Mrs. L. C._ TONGUE TOAST. Take cold tongue that has been well boiled, mince fine, mix it well with cream or a little milk, if there is no cream. Add the beaten yolk of one egg and give it a simmer over the fire. Toast nicely some thin slices of stale bread and, having buttered, lay them in a flat dish, that has been heated, then cover the toast with the tongue and serve up directly.--_Mrs. S._ TO ROAST AN OX HEART. Wash it well and clean all the blood carefully from the pipes; parboil it ten or fifteen minutes in boiling water; drain and put in a stuffing which has been made of bread crumbs, minced suet or butter, thyme or parsley, salt, pepper, and nutmeg. Put it down to roast while hot, baste it well with butter, and just before serving, stir one tablespoonful currant jelly into the gravy. To roast, allow twenty minutes to every pound.--_Mrs. A. M. D._ BEEF HEART. Parboil the heart until nearly tender, then gash and stuff with rich stuffing of loaf bread, seasoned with onion, salt, pepper, and sage. Then put in a pan and bake, turning it several times. Baste with gravy whilst baking.--_Mrs. J. H._ STEWED KIDNEYS. Soak the kidneys for several hours, put them on to boil until tender. Roll them in flour, add a lump of butter the size of an egg, two spoonfuls catsup--any kind will answer, though walnut is the best; pepper and salt to the taste. Stew them until well seasoned.--_Mrs. P. W._ TO STEW BEEF KIDNEYS. Cut into pieces and stew in water, with a nice addition of savory herbs, pepper and salt, and a handful flour to thicken the gravy; flavor and color the latter with burnt sugar.--_Mrs. H._ KIDNEYS FRIED. After plunging in boiling water, cut them in thin slices and fry in hot butter; add pepper, salt, and toss them for a few minutes in rich brown gravy.--_Mrs. M._ BEEF KIDNEY, TO FRY. Trim and cut the kidney in slices; season them with salt and pepper, and dredge well with flour; fry on both sides, and when done, lift them out, empty the pan and make a gravy for them with a small piece of butter, one dessertspoonful flour, pepper, salt, and a cup of boiling water. Shake these around and give them a minute's simmering; add a little tomato or mushroom catsup, lemon juice, vinegar, or any good sauce to give it a flavor. Minced herbs are to many tastes an improvement to this dish, to which a small quantity of onion may be added when it is liked.--_Mrs. A. M. D._ KIDNEYS GRILLED. Prepare them as for stewing, cut each kidney in half and dip them in egg beaten up with salt and pepper; bread-crumb them, dip them in melted butter, bread-crumb them again, then grill before a slow fire; serve with Worcestershire or some other sauce.--_Mrs. K._