DISHES FOR COLD DAYS.

New Zealand Herald, Volume LXIII, Issue 19372, 6 July 1926, Page 7

DISHES FOR COLD DAYS.

Veal, Kidney and Egg Pie.—One pound of veal cutlet, one calf's kidney, half pound of boiled ham, two eggs, salt and pepper, flaky or short pastry. Cut veal and kidney into neat pieces, pub them in a jar, sprinkle with salt and pepper, and add a teacupful of water, Stand the jar in a pan of boiling water, or in a steamer (the jar must be cov» ered), and staam nntil the meat is almost tender. Leave it nntil c-'d. Boil the eggs hard and cut them in 'slices. Line the edges of a dish with pastry, put a layer of veal, then ham, aqd continue nntil all ar» used. Put the egg slices on the top, pour m a little of the gravy and cover, decorate and bake as directed for steak and kidney pie. A grating of lemon nnd or a pinch of powdered maco may be sprinkled over each layer of meat.

Potato Pie.—Potato pastry, lib. cold ; beef, 4oz, boiled ham, pinch of dried I herbs, tablespoonfal tomato ketchup, salt and pepper, two boiled carrots sliced. Put the ham and beef through a mincer, mix with the herbs, ketchup, and a seasoning of wait and pepper. Put a layer in a pie dish, then slices of carrot. Continue the layers, pour in a teacupfnl cf gravy or stock. Cover with potato pastry, and bake a golden brown. I Macaroni Pie.—The ingredients required are—lib. bacon, two chopped onions, I some minced parsley, a small clove of garlic, some sweet herbs, powdered: , macaroni, a little batter, oilea f® gnrine now), and .tomato MOOe. knee the bacon finely, mix Ajntb tha I s,n &. "M fn°saited wator/ until tender) tiiMi drain s£s?&£?& RAttS Uv£» of macaroni; with some of the mixsprinkle some g& 1 poor a little oded butter. Bake ,u. • moderate oven until brown. A