COOKERY NOTES

Auckland Star, Volume LI, Issue 104, 1 May 1920, Page 20

COOKERY NOTES

STEWED KIDNEY AND MACARONI. Ingredients. —lib of ox kidney, 2 I onions, a dessertspoonful of flour, a. brciikfastcupful of sto'jk, pepper, salt and a little dried sage, a tablespoonful lof browning, Jib of nincaroni, a hard : boiled egg. Method.—Cut the kidney and onion I into slices, and fry in a little fat until j brown on both Hides, then put meat and i onion ill a stewpan. Add pepper, salt I and e&gp to the dripping in the frying pan. Sioif-U-ii the flour with the brownling, and add this to the seasoning in I the pan, iln'ii pour in half of the stock land mix well together. Add all this to I the kidney and onion in the stewpan, I pouring in the remainder of the stock. , IMaee the stewpan where it can simmer i gently for at least an hour and a-half. I Break the macaroni into inrh lengths, and throw the pieces into a saucepan containing salted boiling water. When cooked drain, and when the stew is ready arrange the macaroni in a circle on a dish and pour into the centre the stew, which must be garnished with the yolk of the hard boiled egg passed through a sieve. The browning is easily made by placing some sugar on an old tin plate or pan. and leaving on the stove until the smoke I rises from it, then pour on somo_ water I and leave for a few minutes. What ie not required at the time can be bottled for future use. PLAIN SUET PtTDDINO. Plain suet pudding is, yoi! will imd, a most acceptable accompaniment 10 a meat dish. It needs to be well cooked. It ie delicious when served with roast beef or mutton, if cut into slices with a little gravy poured over. SWEET SUET PCDDINti. Suet fruit- pudding Ls one of the best eweets to Rive to children, especially during the winter months. Medical men recommend it as the most nourishing for young people. ' SPONGE GINGER. Ingviedients—Half pound of butter, a medium cupful of sugar, three eggs, a cupful of golden syrup, 2* cupfuls of flour, two even teaspoonfuls of baking soda, half a packet of spice, two teaspoonfuls of ground cinnamon, a teaspoonful of ground ginger. Method—Beat the butter and sugar to a cream, add the eggs and beat well. Pour in the syrup. Put all dry ingredients through a sifter, then mix all together. Cook in a moderate oven for three-quarters of an hour. COCOANXJT BISCUITS. Ingredients'.—An egg, two tablespoonfuls 'of butter, six heaped tablespoonfula of flour, three level tablespoonfuls of ' desiccated cocoa-nut, two level table- ' spoonfuls of sugar, vanilla essence, a j teaspoonful of cream of tartar, half a teaspoonlul of soda. Method.—Mix into a stiff paste. Shape in small pieces. Sprinkle, with coarse I sugar and bake in a quick oven. I