The Samaritan cookery book

Rub the butter lightly into the flour and powder, and make a firm paste with water. Roll out and line six patty pans. Bake a pale brown. Place a tomato in three of them, and what is left over pile up in the remaining three. Warm them through (2 minutes) in a hot oven, and serve hot. Hot buttered toast may be used instead of the paste cases. Mrs. Stratton, Elmwood, Motherwell. STUFFED TOMATOES. Tomatoes. I Parsley, sweet herbs. Cheese. Salt. Chopped onion. | 2 eggs. Halve the tomatoes and take out some of the inside. Prepare stuffing with the other ingredients, mix with the eggs. Fill the tomatoes, sprinkle breadcrumbs over, and put a piece of butter on top. Bake in a quick oven. Mrs. Harris, Kinross. OMELETTES BOULETTES. ^ lb. beef steak. 2 ozs. breadcrumbs, soaked in milk. 1 egg. 2 ozs. suet. A little ground mace, nutmeg, pepper, and salt, i of a lemon rind, grated. 1 tablespoonful chopped parsley. A little white sauce. Pass the meat two or three times through the mincing machine. Then mix with the other things and form into small balls. Poach in boiling water for 20 minutes. Dish and cover with white sauce, and garnish with parsley. Water must just be at boiling point, but not boiling, while the balls are poaching. Have a little salt added to it. SHEEP KIDNEY. Sheep kidneys. 1 Paste. A little sage and onion stuffing. A little flour, butter, salt, and pepper. Bacon. I Egg. Fat. Skin and split the kidneys through the centre and stuff as for duck (not forgetting sage). Lay a slice of bacon on each and cover with the following paste : — Rub a piece of butter into some flour, add a little salt, and make into a paste with egg, stock or water. Roll out to about three times the size of kidney. Lay kidney in the centre and bring the paste all up to top, like purse. Brush over with egg and pop into hot fat for about 8 minutes. This is a novel and delicious way of cooking sheep kidney. Mrs. Tennant. SAUSAGE EGGS. 3 hard-boiled eggs. I i raw egg. J lb. sausage meat. Salt and pepper. J lb. breadcrumbs. I A little nutmeg. Skin the sausages and put into a bowl with the breadcrumbs and seasonings, and moisten with the raw egg. Divide this mixture in three, and with floured hands roll round each hardboiled egg. Fry in hot fat, and cut across, putting each half on a round of buttered toast, or serve with tomato sauce. Miss Ballantyne, 16 Moray Avenue, Scotstoun. HIGHLAND BANNOCKS. 4 lbs. of lean beef steak, a lbs. suet. i tablespoonful of black pepper, i tablespoonful of Jamaica pepper. i teaspoonful of cloves. tablespoonfuls of salt, i dessertspoonful of saltpetre, i dessertspoonful of sugar, dessertspoonful of ginger. Mince the meat and suet together very fine. Then add the above-mentioned ingredients together. When well mixed roll into balls and cover them with melted suet and leave till required. When well covered with fresh suet they can keep for a week or ten days. When wanted for table fry to a rich brown. Time, 5 or 10 minutes according to size. This preparation of meat can be put into ox skins and tied in lengths as sausages. Both make very nice breakfast or supper dishes. Mrs. Stewart Wright. POTTED MEAT. 1 lb. lean buttock steak. | Salt, pepper, and ground mace.