The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1907-10-30
A Few Excellent Recipes.

Beef Kidneys Fried-Cut a suffl-
cient quantity of beef kidneys in
slices nearly half an inch thick, place
them in a dish, cover with boiling
water and allow them to remain for
about ten minutes. Drain them on
a towel until thoroughly dry. Put a
quantity Of -four on a plate, roll the
kidneys in this, then fry on a hot pan
which has been we'll buttered. When
we'll Drowned turn on the other side
and sprinkle with salt and pepper.
Arrange on the platter around the
outer edge, leaving the centre free
and resting one slice of kidney over
the other. Make the gravy by adding
an extra pat Of butter to that al
ready in the pan, sprinkle in a little
flour, stirring until smooth, and add
sufficient water, allowing all to boil
up until it is of proper consistency.
Add extra water if it becomes too
thick, season with salt and pepper,
and flavor with a little lemon juice.
Strain and pour the gravy in the
space left in the centre of the dish.
Toast should be passed around with
this dish, or the kidneys may be
served on the toast.
A Delicate Egg Dish-Beat up as
many eggs as is thought necessary,
the whites and yolks together, and
put them into a buttered saucepan,
stirring constantly lest the eggs be-
come hard or stick to the bottom of
the pan. Let them cook gently, then
sprinkle with sugar and a few dashes
of cinnamon. Pour them into a hot
dish and squeeze orange juice over
all. This is light and dainty and
will not disturb the most delicate
stomach.
Curried Potatoes-Cut up cold
boiled potatoes in slices until o
havo three cupfuls. Put two table
spoonfuls of butter in a frying pan
and when hot add a tablespoonful of
finely chopped onion; toss this about
until slightly Drowned. Now add the
sliced potatoes, season with salt and
pepper and add n teaspoonful Of
curry powder. Stir these around we'll
then pour over all half a cupful of
gravy or soup stock. Cover the pan
and let it simmer ten minutes, after
which turn into a hot dish and gar
nish with parsley.
Spanish Cream Whip-Put one
quarter of a box of gelatine to soak
in a quarter CT a cupful of cold wa
ter. While this is. dissolving heat
two and one-half cupfuls of milk, add
a third of a cupful OF sugar and then
put in the gelatine. Stir for a min
ute or two. Beat the yolks Of two
eggs slightly, then pour over them
the gelatine and milk. Put all in
the double boiler and cook for five
minutes, stirring constantly. Add
one tablespoonful of vanilla. Beat
the whites of the eggs to a stiff froth
and pour this over all. Dip the mould
in cold water or if individual moulds
are used treat each the same. and put
on the ice or in a cool place to set.
When ready 60 serve turn out of the
mould carefully so as not 10 break
the form.
Banana Saute-Select bananas of
ever size, remove the skins and cut
in half crosswise, then in half length
wise. Dredge with flour. Have the
frying pan hot. pte a good-sized
piece of butter andS~hen melted lay
in the bananas. Fry until nicely
Drowned, arrange on a hot platter
and sprinkle with powdered sugar.
For this make a sauce of half a cup;
fl of sugar and one-quarter Of a cup,
full of lemon juice. Put in a sauce
pan and heat thoroughly, adding
one teaspoonful Of butter.-Americal
Home Monthly.