RECIPES.

Gisborne Times, Volume XXVI, Issue 2145, 21 March 1908, Page 1 (Supplement)

RECIPES.

Crisp wafers are always popular and easilv made. Alike two pounus of Hour into a stiff paste with -i pint of milk, and the yolks of two eggt; .add a little salt. Knead tie pude till quite smooth, and roll out vcy thin. ‘Cut it into rounds with a sharp cutter, prick with a folk, anil bake slowly till crisp. Lemon Cheesecakes. —Required : Half a pound of short crust, two ounces each of butter, castor sugar, and cake-crumbs, two eggs, two lemons a few almonds. Grease sonic small patty tins, line, them with the pnst'rv, prick over the bottom ot each, and crisp the «llA‘ s "eatly. Rub anv kind of plain stale cake through a scive to make the crumbs. Cream the blitter and sugar together, add ‘the*'.raw yolk of the eggs, and beat them in, then tho cake crumbs, the grated lemon rind, and tlm strained juice of tho lemon. Mix these well together. AVliisk the white ot one e<r?r to a stiff froth, add about half of .it to the mixture. Half-fill the pastry cases, sprinkle a few shreds ol almonds on the top of each, anil bake in a quick oven for about filteen minutes. Dust them with castor sugar. These are nice l hot or cold.

Kidney Soup.—Required : . Threequarters of a pound of ox kidney, half a pound of beef, two ounces ot dripping, two teaspoonfuls of flour, ono dessertspoonful of salt, halt a teaspoonful of pepper, one small turnip and carrot, one large onion, a bunch of parsley, herbs and a bay leaf, a stick of selery or a few celery seeds, throe pints of broatn stock. AVash the 'kidney and wipe tho meat, then cut both into small pieces. Mix together the flour, salt, and pepper. Roll the meat and kidney in this, shaking off all that will not stick on. Melt the dripping in a saucepan, put in the meat and the kidney, and "the vegetables, having prepared and sliced them. Stir these over the fire- until they are fried a good brown, then add the stock, bring it to a boil, skint itwell, and add the herbs and bay leal tied together. Put the ltd on the pan, and let it simmer gently until the kidney and vegetables are tender. Then strain off the .liquor and pound the meat and vegetables into a mortar. After pounding, rub tbe mixture through a seive, and then add the liquor to it- again. Season it- carefully, and add a few drops of caramel to color it nicely. Servo in a hot tureen. Hand with it a nice dice of toast or fried bread. If you cannot afford the time to pound the meat, cut it and the vegetables into small dice, and thicken the soup with, ateaspoonful of flour.