The handy dictionary of cookery

warm place to rise one hour and a half; add the currants; form into buns ; place them on a greased tin ; set to prove in a warm place half an hour ; bake in a hot oven. When they are nearly done, brush them over with milk and sugar, and return to the .oven to finish baking. Kidney. Take two sheep’s kidneys, remove the skin and kernel; cut them half through ; then toss in flour, pepper, and salt ; fry them in some hot butter or dripping until thoroughly cooked. Wash a tablespoonful of parsley ; wipe it dry in a cloth ; chop it very finely. Mix with it one ounce of butter, a little salt and pepper. Place this in the centre of the kidney, and serve on hot toast. Kromeskies. Kromeskies are croquettes cooked in the Russian manner ; they may be made with the remains of any cold meat, fish, or poultry. Prepare the foundation exactly the same as for croquettes ; shape them like a cork instead of a croquette. Take a very thin slice of cooked fat bacon and roll each one neatly into it ; then dip them into frying batter {see Chicken Kromeskies, page 49) ; fry them in hot clarified fat a golden colour; arrange neatly on a hot dish, garnish with fried parsley, and serve very quickly. Note. — Kromeskies may be made from any of the recipes given for croquettes, but should be cooked as above. Larded Beef. Take some fillets of beef ; cut from the under-cut of sirloin about the size of the top of a breakfast cup. Cut some lardoons of bacon, which should be fat, and cut close to the rind ; they should be about two inches long and the third of an inch square. Put each lardoon into a larding needle, just so much as will hold it firmly ; draw the needle through the beef and part of the lardoon with it, leaving about an inch on either side ; repeat until the surface of the beef is covered with lardoons of bacon. Place the fillets on a deep baking tin, cover it with a buttered paper ; bake twenty minutes in a hot oven; baste them constantly. When done put them on a hot dish, and pour over a sauce made as follows : — Take the tin in which the fillets have been cooked, pour off the fat, put in two tablespoon fills of white stock and the same of cream, a little salt and pepper ; stir over the fire till thick, and serve hot. Lemon Cheese Cakes. Bake some puff pastry in patty pans. When cold fill with the following mixture : — Put into a pan a quarter of a pound of butter ; when it is melted, add to it one pound of castor sugar, the grated rind and juice of four good lemons, the yolks of six eggs and the whites of four all well beaten together. Stir the mixture over the fire until it is as thick as good cream ; put it into pots ; tie down. Will keep several months. JVoIe. — The mixture may be put into the pastry and baked in it, or not, according to taste. {Another way.) Cream the yolks of three eggs with two tablespoonfuls of castor sugar ; whip up the whites to a stiff froth ; add to the creamed yolks the rind and juice of three lemons and some spongecake crumbs passed through a sieve; add just enough to make the mixture thick ; stir in lightly the whites, and bake in cases of puff pastry in a hot oven. Lemon Cheese Cakes, Plain.