Curried Kidneys.

Scald four lamb kidneys, skin and split them, and let them stand in water slightly salted two hours. Wipe them dry in a kitchen towel and cut them into pieces. Pour into a soup plate a gill of Antonini Olive Oil, put the kidneys in this and move them about in the oil so that each piece will be glazed with the oil. Strew over the kitchen table a quantity of J. P. Smith's Curry Powder, roll the oiled kidneys in this. Put into a frying pan two tablespoonfuls of the olive oil, when very hot add the kidneys, and a little salt. Shake the pan well to prevent burning, cook rather rare, as they will be tough if well done.