OUR RECIPES

Waikato Independent, Volume XXIX, Issue 3104, 29 June 1929, Page 2

OUR RECIPES

f \ SOME SAVOURY DISHES. ' RISSOLES.. ' r' v ~ Ingredients:. 'eold meat, loz drip* oing, loz: flout, .one egg, breadcrumbs, seasoning taitaste, a little. stock, frying gat. ' ’’ . Method:, Mince the meat finely and -the seasoning. Melt dripping in,a naa/ atii in ‘ the flour, • and cook until Add stock and stir until It Soil*; ; Add meat, and set aside to tooV Make into ball?, sprinkle lightly *rith floury roll in beaten eggs, and coat evenly: with fine -breadcrumbs. Mako Vfat hot, i>ut : in the rissoles, and Irtxrtt until nicely browned- on both /V " ' ~ ’ • KIDNEY SAVOURY. Ingredients: Kidneys, onions, dripping, brown gravy, salt and pepper to tnMte.; ■. ; Method:. Peel the onions and parboil ghem. Skin and wash) the kidneys, cut them in half. Remove the centre of ike ipniops, . carefully insert half a kidney in each. ; Put' into a baking tin. «rith some dripping,-and bake in good aweii for half an hour, basting fre When done, remove carefully OT to .hot dish, pour nearly all the fat frarfr" into the dripping bowl; to the remainder add one tablcspoonful of

flour, return to fire, and stir still blended. Add half a pint of stock or water, mix well, and boil for two 01 three minutes. Season to taste and strain over the onions. SAVOURY SAUSAGES. Skin cold cooked sausages and cut into slices .an eighth of an inch thick. Mix together a tablespoonful of boiled rice and a little tomato sauce, season with cayenne, and heat through. Have ready some finger-shaped pieces of toast, arrange slices of sausage, on each, and spread the sauce over them. Put little pieces of butter here and there on each one, place under the grill for a few minutes, and serve very hot. CURRIED MACARONI. Break some macaroni into equal lengths and put it into plenty of boiling water to boil until quite tender; strain, leaving just a little of the water about it. Add a dessertspoonful of curry powder, a tablcspoonful of flour, a tablespoonful of butter, half a teaspoonful of brown sugar, and a little salt; stir, and allow to boil for a few minutes. Serve very hot with tomatoes. ROAST CHEESE. Grate 3ozs of cheese, mix it with the yolks of two eggs, 4ozs of grated brertd, and 3ozs of buffer, Beat the whole

well in a mortar with a dessertspoonful of mustard and a little salt and pepper. Toast some slices of bread, remove crusts, spread each slice thickly with the paste, and place in a Dutch oven covered with a dish till heated through. Remove the top dish and allow the cheese to brown slightly before seising as hot as possible.