The St. Mungo cookery book

I teaspoon full salt. 12 peppercorns. Boil the peppercorns in some of the water with the flavouring, herbs, etc., for about 20 minutes ; soak the gelatine in the rest of the water, then add it to the contents of the saucepan. Stir until dissolved and add the salt, then strain for use. This may be regarded as the average strength, and is a good foundation, as it may he varied in the matter of adjuncts. For example : — For veal pies add a sprig of parsley and thyme, strip of lemon rind, and a drop of Cox’s essence of mace. For pork use sage instead of the herbs named. For game a little stock may replace the water ; the same applies to beef pies. for which browning essence or browning salt may be used. Flavouring vinegars are occasionally used both for veal and chicken pies, but whatever the additions, omit the water in like proportions. To heighten the flavour a few drops of Tabasco pepper sauce may be used or a few chillies boiled in the stock. Do not add ground pepper, it sinks in cooling. To ornament the tops of pies aspic jelly is required. — {See Recipe) For pies in dishes good gravy of this sort may be added after baking ; it ensures firmness and is useful for al fresco fare when the dishes have to travel. KIDNEY OMELETTE. I teaspoonful of finely chopped onion. I teaspoonful of finely chopped parsley. I sheep’s kidney. Butter (i oz. and a little). 3 eggs. Salt and pepper. Wipe the kidney, and, after removing the skin, cut into dice, add to it the parsley and onion, and put into a stewpan in which you have melted a little butter. Stir it over the fire until just cooked, letting it be rather underdone. Beat up the yolks and the whites separately, add them together, season with pepper and salt, and pour into the omelette pan in which you have melted an ounce of butter. Stir them in the centre with a wooden spoon, and, when half cooked, put in the kidneys, etc., taking care that it is just in the centre. Fold the omelette once and shake the pan so that it will not stick, and serve as quickly as possible. Muss Minnie Lambert, Macduff House, Auchtermuchty. KIDNEY TOAST. 4 veal kidneys. | \ lb. calf's liver. Cut the kidneys into pieces, also the liver. Make a little butter hot in a frying-pan and toss the meat in this until cooked, but not overdone. Remove from the fire, add the beaten yolk of an egg and seasoning of salt, pepper, and lemon juice. Have ready some squares of fried bread, spread with the mixture, and serve with mashed potatoes. A. A. MACARONI AND CHEESE PIE (German). Butter. Cheese. Macaroni. Sour cream. Put the macaroni into boiling salted water for about | of an hour till soft, then strain it. Put several small pieces of butter in the foot of a pudding-dish and half fill it with macaroni, then cover thickly with grated cheese, and pour over all some thick sour cream. Then fill the dish with the rest of the macaroni, cover again with cheese, and pour over more cream. Bake in oven from i to i|- hours till well browned. Miss Helen Rankine, Edinburgh. MACARONI CROQUETTES. I oz. flour. I oz. butter. I gill milk. 3 ozs. macaroni. 3 ozs. grated cheese. I yolk of egg. Little salt, pepper, and mustard.