HOUSEHOLD.

New Zealand Mail, Issue 897, 10 May 1889, Page 5

HOUSEHOLD.

Kidney Soup.— l have the following recipe from South Kensington School ; it is an excellent one : Get afresh beef kidney, skin it (which is done at home) ; shako a good supply of flour on the chopping board, cut the kidney into small Bquare dice (it should retain the flour), place t wo-thirds into a pan with a little butter and chopped onion ; let it fry a nice brown colour. When this is done, add a quart of good hrown stock, and simmer (not boil) it for an hour and a half or two hours. Skim it occasionally ; add a little pepper, salt, and dried herbs. When done, strain it; put the soup down again, with the remaining one-third of the kidney. Let it simmer till the kidney is tender, which will be about a quarter of an hour, This is served with the soup. American Hash. —Mash lib. of potatoes and mmee lib. of cold meat finely; chop an onion ; put 2oz. of butter into a fryiugpsn, and when it is hot put in the onion and fry a good colour; add the meat and potatoes ; stir them about in the pan, pouring over, from time to time, 1 gill of milk and 1 gill of gravy ; season with pepper and salt; when it is thoroughly hot heap on to dish, and put a small piece of butter on the top. Serve very hot. Girdle Cakes. —To £lb. of fine oatmeal add one teaspoonful each of sugar and baking powder, and a good pinch of salt. Mix the sugar, meal, and baking powder ; then beat into it enough skim milk or butter milk (water will do, but of course is not so nioe) to make a light batter, and bake it by spoonfuls either in a baking tin in the oven, or on a 4 girdle ’ or hotplate over a clear fire. Caeeaway Cake.—Beat Jib. of butter to a cream, add £lt. of sifted sugar, and beat a little longer ; then drop in one egg and beat a few minutes ; again add an egg, and so on till you have put in six; add a drop or two of the essence of lemon, mix in gently lOoz. of flour and £oz. of carraway seeds. Pour into papered tin hoop, and bake about an hour in a moderate oven. German Husks.— Well beat four eggs, and add to them a pint of new milk, a pint of warm water, a quarter of a pound of melted butter, a quarter of a pound of sugar, and three taolespoonfuls of yeast. When they are well mixed, and the sugar is dissolved, gradually beat these ingredients into as much sifted flour as will form a very light dough. Set it to rise before the fire for half an hour, form into round balls the size of ©ranges and bake them a nice brown. When cold, cut them into rather thick slices, and toast brown before the fire, or in a hot oven. Store in tins that are fitted with lids,