Cookery and housekeeping

Take three sets of brains, put them in cold water with a teaspoonful of vinegar, and let them disgorge for an hour. Drain the brains, coat with batter, or with breadcrumbs and egg, and fry. Prepare fried parsley as a garnish, and dish up on a napkin, arranging the brains in a pyramid. 1 68 KIDNEYS. It is absolutely necessary that brains should be quite fresh, they spoil by even one day's keeping in summer. Brain Patties. Let the brains disgorge in water with a few drops of vinegar, drain and dry them ; divide into small pieces. Prepare a cream, or Bechamel sauce ; stir in the small pieces of brain. Fill with this mixture little china .souffle cases, and bake in the oven for about ten minutes. The surface should just look golden here and there. Breadcrumbs browned, or grated tongue, may be strewed on the surface. Arrange the souffle cases on a napkin. Kidneys Grilled. Cut open the kidneys in the middle, but do not separate them, run a small silver skewer through DNEYS. the two halves, season with pepper, salt, and salad oil, cook them on the gridiron, place them on slices of toast, and lay on each kidney a little bit of butter in which chopped parsley has been mixed. Add a squeeze of lemon. The kidney ought to be so arranged on the skewer that a Httle hollow is formed in the centre in which the bit of butter is placed. Kidneys Sautes. Slice the kidneys, cutting away the stringy bits. Take an equal weight of butter and kidney ; dredge with flour, and sauté; add two tablespoonsful of hot stock, into which some chopped fine herbs and a teaspoonful of Maille vinegar have been stirred. Turkish Kabobs. Cut into thin slices two large onions, and two large apples which have been pared and cored ; arranging to have eight pieces of each. Cut eight pieces of streaky bacon to the thickness of a penny, and as many of the lean part of a neck of mutton or loin of veal. The pieces must be about two inches in diameter. There will be thirty-two pieces. Lay them flat in a dish, sprinkle with curry powder, a little ground ginger and salt. Let them imbibe this seasoning for two hours, then string them on a skewer in the following order : meat, onion, bacon, apple, then meat, and so on. Wrap the skewers in buttered paper, and either bake in the [illustration: TOASTING FRAME] They will take quite an hour and a half to cook. If the skewers are silver, send them up as they are. If ordinary skewers, slip the kabobs off, and send them up in a border of rice, which must be ready prepared by the time the kabobs are done. The curry powder must not be too hot. A very delicate curry sauce may be sent up with them in the same dish, or in a sauce tureen. Turkish Kabobs. No. 2.