BROILED KIDNEYS. Plunge some kidneys in boiling water; open them down the centre, but do not separate them; peel and pass a skewer across them to keep them open; pepper, salt, and dip them in melted butter. Broil them over a clear fire on both sides, doing the cut side first; remove the skewer, have ready some maître d'hote sauce, viz.: butter beaten up with chopped parsley, salt and pepper, and a little lemon juice. Put a small piece in the hollow of each kidney and serve hot.--_Mrs. P._ BEEF'S LIVER. Skin the liver, cut in slices and lay in salt water, as soon as it comes from market. Fry in lard with pepper, very brown. Season to taste.--_Mrs. C._ TO FRY LIVER. The slices must be cut thin, as they require some time to fry; brown both sides; when taken up, add butter and salt to taste. Fry in hot lard.--_Mrs. P. W._ BEEF LIVER WITH ONIONS. Slice the liver rather thin, and throw into salt and water. Meantime slice the onions and put into a deep frying-pan, just covered with water, and boil until done, keeping it closely covered. When the water has all boiled away, put in a heaping spoonful of sweet lard, and fry until the onions are a light brown. Take them up in a deep plate; set them on the back of the stove or range to keep hot, and fry the liver in the same pan, adding more lard if there is not enough. Season all with salt and pepper, cutting the liver in slices suitable to help one person. Make a little mound of fried onions on each piece, grate pounded cracker on the top, and serve.--_Mrs. S. T._ DRIED LIVER FOR RELISH. Salt the liver well for four days; hang to smoke and dry. Cut in very thin slices, and broil in pepper and butter.--_Mrs. W._ FRIED LIVER. Cut the slices thin, scald them for some minutes, put them in a pan with hot lard, and fry slowly till browned on both sides; add a little salt and pepper. Take up the liver, and pour into the pan half a teacup of water; let it boil a few minutes; put the liver back, stir it up, and cover it up for a short time to keep it from being hard. Kidneys can be cooked the same way, excepting you must add some butter, as they are very dry.--_Mrs. P. W._ TO STEW BRAINS. Have them thoroughly soaked in salt water to get the blood out. Put them in a stewpan with water enough to cover them; boil half an hour, pour off the water, and add one teacup of cream or milk, salt, pepper, and butter the size of an egg. Boil well together for ten minutes, when put into the dish. Add one tablespoonful vinegar.--_Mrs. P. W._ TO DRESS BRAINS. Lay in salt and water, then either scramble like eggs, or beat the yolks of eggs with a little flour; dip the brains in and fry them.--_Mrs. W._ TO FRY BEEF BRAINS.