THE HOME COOK

Southland Times, Issue 19546, 9 May 1925, Page 23

THE HOME COOK

CURRIED KIDNEYS. Required: 2 or 3 sheep’s kidneys or 1 ox kidney, 1 apple, 1 dessertspoonful of flour, Coz of drippmg, 1 dessertspoonful of curry powder, 1 onion, a pinch of salt, 4 pint of stock. Skin the kidneys, remove all core, wash them, and then slice them finely. Melt the dripping in a pan, add the kidneys and brown, then take them out and put them on a plate. Add the peeled and minced onion and brown slightly. Add the curry powder and flour, and.fry for 3 or 4 minutes, then stir in the stock or water. Stir until boiling, return the kidneys to the pan, and simmer very gently until the kidneys are tender—about 10 to 15 minutes. Add a squeeze of lemon juice, and serve in the centre of a circle of boiled rice or on squares of toast. This makes a nice breakfast or luncheon d’sh,. The sauce, can be made the day before, the kidneys being cooked in it just before they are required. SWISS TRIFLE. Required: 1 tablespoonful of cornflour, cinnamon essence, 4 pint of cream, 2 lemons, 2ozs. of ratafias, 4 pint of milk, 4 ozs. of macaroons, 2ozs of citron peel or crystallised fruits. Put the milk into a pan with thinlypeeled rind of one lemon and one or two drops of the cinnamon essence. Bring to the boil. Mix the cornflour to a smooth paste with a little cold milk, and when the milk boils, strain it over, stirring all the t.me. Return to the pan and stir until boiling, simmer for 8 minutes, stirring all the time. Add the cream, mix well, then turn the mixture into a basin and allow it to cool, stirring often to check the formation of a skin on the. top of the cornflour mixture. When nearly cold, strain in the juice of two lemons and mix well. Put half the macaroons and ratafias ,at the bottom of a glass dish, pour over half this cream mixture, then cover with another layer of biscuits, and cover all with the remainder of the cream. Cut the candied citron, peel into shreds and decorate the top of the cream with them. ' BELGIAN FRITTERS. Required: Slices of bread, fat for frying, half pint of milk, 1 egg. Cut the bread into slices about half inch thick, and remove the crust. Cut the slices in halves and put them in a dish with the milk. Soak for a short while, but do not let the bread get too soft. Lift them out and drain them. Beat the egg and brush the slices of bread over with them. Melt some lard or clarified fat in a pan, put in the fritters and fry pale brown on both sides. Drain on soft .paper and dish on a lace paper on a hot dish, sift caster sugar over and hand cut lemon. Note.—The crusts may be dried in the oven, crushed with .a rolling pin, and placed in a bottle to use when breadcrumbs are required. BREAD FRITTERS. Required.—l pint basinful of bread pieces, salt, 1 pint of milk, a grate of nutmeg, lard for frying, 1 egg, 1 oz of butter. Break the bread (crust and crumb) into small pieces. Boil the milk and pour over the bread, cover and leave for about 15 minutes or until soft. Beat it with a fork until quite smooth. Add the beaten egg and | teaspoonful of grated nutmeg. Melt the butter and add. Beat until light, warm an omelette pan, put in a small piece of lard and make it hot. Pour in enough bread batter to cover the bottom of the pan and fry as for pancakes. When brown on one side, turn and fry the other. Keep hot and continue frying in this manner until the batter is finished. To Dish.—Put a small piece of butter on half the pancakes, dredge with sugar and a pinch of grated nutmeg, place* another on the top and cut them into quarters and serve on a dish paper on a hot dish. ECONOMICAL BOILED PUDDING. Required jib of bread pieces, 4ozs. of sultanas or currants, water, 1 teaspoonful of baking powder, 2 ozs. of suet, 3ozs. of flour, 1 teaspoonful of mixed spice, 2 ozs. of brown sugar, 1 teaspoonful of ground ginger. Break the bread (crusts and crumbs) into pieces and soak it in cold water for about half an hour. Squeeze it dry in a cloth, put it into a basin and beat well with a fork Until smooth. Chop the suet and weigh, clean the fruit and add to the bread. Sieve the baking powder, flour, spiece, ginger and a pinch of salt and stir them into the bread. If too dry, add a very little milk, but the pudding is lighter if a fairly dry mixture is used. Put it into a greased basin, cover with greased paper and steam for about 2| hours. Turn out and serve with melted butter or custard made with powder.