Hearts.

Both the calves' and beeves' hearts are used for roasting and
braising. The calves' are rather small, but tenderer than the beeves'.
The price of one is usually not more than fifteen cents. The heart is
nutritious, but not easily digested.


Kidneys.

The kidneys of beef, veal, mutton, lamb and pork are all used for
stews, broils, _sautes_, curries and fricassees. Veal are the
best.

Tongues.

These are very delicate. Beef tongue is the most used. It should be
thick and firm, with a good deal of fat on the under side. When fresh,
it it used for bouilli, mince pies and to serve cold or in jelly.
Salted and smoked, it is boiled and served cold. Lambs' tongues are
sold both fresh and pickled.

POULTRY AND GAME.

Chickens.

All fowl less than a year old come under this head. The lower end of
the breast-bone in a chicken is soft, and can be bent easily. The
breast should be full, the lean meat white, and the fat a pale straw