The morning journal-courier., 1908-07-18
RECEIPT COLU MN
Try These Marion Harland Ways for Hungarian
 Goulash.

Kidneys sautes--Cut two veal kid neys into slices, after removing skin and fat. Put butter size of an egg In Iron spider and let get very hot. Fry the kidney In this, stirring often, over a very hot fire until kidney Is nicely browned-ten or fifteen mlnutes-then push kidney to one side of pan and add to butter one large tablespoonful flour and a finely chopped onion If llkeI Take spider from fire and stir in one pint cold water, return to fire. add salt and red pepper to taste and two table spoonfuls tomato ketchup. Let come to boil and set on back of stove about fifteen minutes to let seasoning blend. Do not boil the kidneys hard. 1t makes them tough. Beef kidney Is almost al- ways hard to begin with; the cooking should be done before the water is add ed Red pepper improves the taste of this dish, but do not add too much.
 Koumiss. Dissolve third of a yeast cake in a gill of warm milk and add two tablespoonfuls of granulated sugar. Have ready scalded a beer bottle with a patent fastener. If you have not this use an ordinary bottle with a straight neck and soak the cork for half an hour to swell 1t. Fill the bottles three quarters full of fresh milk, heated un- til just blood warm and pour in the yeast mixture Shake hard for two minutes and cork tightly. If you use an ordinary cork cord or wire 1t down. Set the bottle in the warm kitchen for six hours, or until the contents begin to work" and foam Then set in the fec chest until needed AS one yeast cake will make three bottles of koumiss 1t Is quite as easy to make that quantity at once as 1t is to prepare one bottle.
 Tomato Toast-Make a pint of we'll seasoned tomato sauce. Toast crustless slices of bread, butter and dip each toast into hot salted milk. then put the slices ina pudding dish. Put spoonful of tomato sauce on each layer and when the dish Is full pour the remain 1 ing sauce over it Cover and set In the oven ten minutes before sending to ta- be.
 Prepared Mustard-One tablespoon dry mustard. stirred smooth with good vinegar Pinch of salt and sugar, Beat an egg well, add to mustard and cook by setting cup In basin of water on the stove. If 1t gets too thick add little more vinegar.
 Orange Marmalade.-Slice twenty four oranges without peeling and re- . ] ,h lemons, like the oranges. shredded vepy thin. Measure the juice and add enuogh water to make three quarters of liquid Put all into stone crock, cover; set in a cool place all night, Turn Into a preserving kettle and bring slowly to the boil simmer until the peel is very tender Add q pound of sugar for every pint of juice and boil until the skin looks clear. Take from the fire anl when cool turn into jelly glasses.
 Hungarian Goulash d)--Take boiled ham fat and cut in small dlces, put in a deep pot to melt. Add a good-sized onion When 1t has cooked for few then let 1t boil to a golden brown, stir ring to keep from burning. Pour fin enough hot water 10 make a suitable gravy (not too thick. Have two pounds of beef, one pound pork, cut in good sized dice, and put them In and let it boil slowly until meat is tender. Put in a pinch of paprika-enough to make it hot, and salt to taste. Boil thirty min utes.
 Hungarian Goulash (2)-Fry one on ion in pork drippIngs until brown. Take out onion and put in raw veal cut n inch pieces. stir and cook until meat is brown. Put meat in casserole, add two cups water or stock, season, cover and set in over. Brown small onions and potato balls (cut with cutter or cut in small dice), in more fat, add to cas- serole one hour before serving. Thicken and add tomato if desired.
 Hungarian Gouash t3)-One pound beef, one-half pound veal, ne-quartei pound pork Cut all into inch squares Put piece of butter In kettle to brown Put in meat and when brown add wa ter and the spices (bay leaves, whole peppers, all spice, onion and pinch Of papfika), add salt and about two to- matoes when meat is about done (can- ned tomatoes may be used). When done thicken gravy and strain,