Tried favourites cookery book

Heat through, and lay in spoonfuls on squares of toast, with another on top. Press together, and serve instantly. Herring Creams. 1 kippered herring, boned, washed, and rubbed through sieve. Add yolks of two eggs, white of one, salt, pinch pepper, 2 tablespoonfuls very thick cream. Put a little of mixture in little paper cases. Bake a nice golden colour. Decorate with chopped parsley. Serve on fish paper or folded napkin. Kidneys and Bacon. 2 slices of Bacon to each Kidney. Prepare kidneys, and sprinkle salt and pepper over. Put bacon in cold frying pan, and continually move and turn till crisp and brown. Lift on hot dish. Then cook kidney very well, adding more fat if necessary. Tuim over every 2 or 3 seconds. Lift on bacon. Serve very hot. Kidney Omelette. Sheep’s Kidney, 2 Eggs, 1 oz. Butter, Salt, Pepper. Partially cook the kidney in boiling water, or fry in butter, with pepper and salt, cutting it in small pieces if fried ; let it cool. Beat well the eggs, and add the kidney. Melt butter in omelette pan, pour the mixture into it, and shake over fire till set. With knife loosen round edges; double overj and serve on hot dish. Kidney Shape. 5 or 6 Sheep's Kidneys, i lb. Lean Meat, 3 oz. SueL 1 teacupful Oatmeal, Pepper, Salt, Mustard, a little Minced Onion, 1 Egg. Chop very fine, add well-beaten egg. Steam 1 hour. Serve with good onion gravy. Kidneys on Toast. Mince two sheep's kidneys; j put ½ oz. butter in a pan. When hot, stir in the kidney's, and stir five minutes ; then drop into the pan 1 yolk of egg, salt, pepper, and a few drops of lemon juice.' Stir all together, and spread on nicely cut pieces of buttei'od toast. Macaroni and Toast. i lb. Macaroni, 1 breakfastcupful sweet Milk, i lb. grated Cheese, i teaspoonful Salt, J teaspoonful Pepper. Wash the macaroni well, and break it into small pieces. Put it into boiling salted water, and let it boil for 10 minutes. Drain away the water, and add the milk. Let it cook slowly for thirty minutes ; then add the pepper and half of the cheese. Pour all on an ashet. Sprinkle the rest of the cheese on the top. Put it into the oven to brown. A handful of grated bread may be sprinkled on the top. Medallions of Tomatoes. Pass some tomatoes through a wire sieve. Season ; add enough aspic to make it firm. When cold, pour a layer into a flat tin. When set, add a layer of cream of chicken ; when set, another layer of tomatoes. When cold, turn out on a wet napkin, and cut with a round cutter. Cross two thin stripes of white of egg oai top of each.. When dished, put salad or cress in the centre. Chicken cream for medallion: — Pound the breast of a. chicken' with good white sauce. Season, and mix with wliipped cream. Add aspic or gelatine to make it finn when cold. Mince Kromestries. Cut some thin slices of bacon inch broad by 2 inches long ; lay them flat, and place on each a little highly-seasoned minced rabbit or fowl ; roll up the bacon tightly, taking care that the mince does not escape, and set aside in a cool place. Dijj each into' frying butter, and fry a golden brown. Garnish with fried pai’sley. Mushrooms and Bacon. 3 slices Bacou, 2 Mushrooms for each slice. Prepare mushrooms. Melt in pan piece of butter size of an egg.