Home cookery

Dish them (on small croutons of fried bread or toast) in a circle. Garnish the centre with watercress (dressed with a little oil and vinegar), and place a slice of cooked tomato between each slice of kidney. Pour the gravy from the tomatoes round the base, and serve as a luncheon or breakfast dish. Kedgeree. Cold fish Rice Eggs Butter Salt, pepper, and cayenne I teacupful. 4 oz. to taste. Boil one egg hard. Boil the rice till tender. Break the fish into flakes. Melt the butter in a saucepan, add the rice, fish, white of hard-boiled egg (cut into dice), the other egg (well beaten), and seasoning. Make all very hot. Dish in a pyramid, and sprinkle over it the hard-boiled yolk of egg and chopped parsley (rubbed through a wire sieve). Dried haddock makes excellent kedgeree. Tomato Kedgeree is made in the same manner as the above, with the addition of two tomatoes. The tomatoes are freed from skin and seeds, and put into the saucepan with the fish, rice, &c. Fish Cakes- Cold fish 1 lb. Mashed potatoes 6 oz. Cold sauce to moisten. Anchovy sauce, pepper, salt, cayenne to taste. Mix well and form into small flat cakes, egg and bread crumb, and fry. Or, Brush them over with a little milk, roll them in brown crumbs, and bake with a buttered paper over them. Fish Balls. Cooked fish Chopped parsley Butter Flour Milk Cayenne and salt lib. teaspoonful. to taste. Melt the butter in a pan, add the flour. Cook well. Add milk, boil well. Add the fish, broken into nice flakes and quite free from skin and bones, also the parsley, cayenne, and salt. Stir till all is quite hot. Turn out on to a plate, and when cold make into balls, egg and bread crumb, and fry. When wanted for breakfast this fish-mixture can be made on the previous day. Directions for frying are given on pages 7 and 8. Croustades of Fish. Croustades Cooked fish (chopped finely) Butter Flour Milk Cream Anchovy sauce . , Cayenne and salt A squeeze of lemon juice 6 or 8. ilb. I oz. 1 oz. h gill. 2 tablespoonfuls. I dessertspoonful, to taste. Make six or eight croustades in the following manner : Take a loaf of baker's bread, cut slices about two inches thick, and out of these slices cut rounds two inches in diameter. Scoop out the centres, leaving sides and bottom half an inch thick. Dip the croustades in thin cream. Drain them. Fry in hot fat (page 7), and while quite hot fill them with the fish-mixture, made as follows : Melt the butter in a pan, add the flour, cook well ; then add the milk, boil well. Stir in the fish, anchovy sauce, cream, seasoning, and, last of all, the lemon juice. Pile high in the croustades, and serve very hot. Kromeskies of Fish. i lb. oz. ½ gill. I tablespoonful. Cold fish (chopped finely) Butter Flour Milk Cream , Squeeze of lemon. Cayenne and salt to taste. Some thin slices of fat bacon. Frying- batter (p. i6). Chop the fish finely, make a sauce of the butter, flour, and milk, boil it well, add the cream and seasoning and boil again. Remove the sauce from the fire and add the fish, and let the mixture cool. Make it up into cork shapes, roll each piece in a thin slice of bacon, fasten it with a skewer, dip into batter and fry a nice pale colour. Dish up in a pyramid and garnish with fried parsley. Buttered Eggs. Eggs 2.