The Kitchen.

Kaipara and Waitemata Echo, 5 June 1914, Page 8

The Kitchen.

FRIED FRESH HERRINGrS. Ingredients : Three to four herrings, salt and pepper, lemon, egg and crumbs (cost 6d.) Method : Take the long fillets from the herrings (saving the roes). Sprinkle each fillet with salt and pepper and a squeeze of lemon juice. Egg and crumb these, and fry crisply in deep fat. Serve nicely dried, with slices of lemon and brown bread and butter. N.B.—The roes will come in for a savoury for dinner. | CLEVELAND PUDDING-. I This is a good method of using up stale bread. If crusts of bread are to be used I run them through a mincing-machine. Required : Six oz. of breadcrumbs, 2oz. flour, 4oz. suet, 2oz. currants, 2oz. sultanas, 2oz. peel, -J pint milk, i pint syrup, 1 egg. Mix together the crumbs and flour ; chop the suet finely, adding some crumbs and flour to it while doing it, so as to prevent it from clogging. Clean and stalk the currants and sultanas and chop the peel finely ; add all these to the crumbs and suet, and mix well. Mix together the milk and syrup, beat up the egg, and add it ; then stir all into the dry ingredients. Weil grease a pudding basin, and put the mixture in, covering the top with a piece of greased. paper. Let it steam for three hours ; then turn it on to a hot dish, and hand with it either sweet melted butter or heated treacle. The treacle is very nice with it. FRIED TRIPE. Ingredients : fib. tripe, quarter of a pint of milk, 2 tablespoonfuls flour, salt and pepper, 1 egg (optional), eost; 6d.) Method : Boil the tripe for two hours. Prepare the batter by smoothing the flour with some of the milk, adding the egg well beaten, also the salt and pepper and remainder of milk. Coat the pieces of tripe with the batter, and fry in deep fat until a golden brown colour. N.B. —If for breakfast the tripe must be boiled the day before, and reheated in the liquid next morning before coating in the batter, which could also be prepared the night previously. Any of the above dishes would make dainty little suppers. RECIPE FOR LENTIL SOUP. Lentils, lib. (about 2d. lb. from any grocer), 4 onions (sliced), a halfpennyworth of parsley or less, or a scrap of celery, salt and pepper, a spoonful of sugar (a very little sugar is an improvement to any soup), 2 quarts of water, or stock overnight, as it is always well to let them steep for a good many hours before cooking. (They may be w'ashed in cold water to remove grit, etc., first.) Next day turn the whole ingredients into a sauce.pan, and' boil gently until the len-; tils are in a pulp—about 2£ hours. : Place a clean sieve over a basin, ! pour the soup into it, and i*ub through into the basin with the back of a spoon. The soup should be as thick as double cream. Heat up and serve. I