The Rock Island Argus and daily union. (Rock Island, Ill.) 1920-1923, 1922-01-28
Timely Recipes.


Kidneys Are Economical and
Nourishing-Veal, lamb or mutton
kidneys may all be made into many
palatable dishes. To begin with,
first wash the kidneys thoroughly,
and remove the veins and sinews.
Then blanch them by throwing
them into boiling water and leav-
ing them there for five minutes
Then proceed as the recipe directs.
Remember that kidneys require lit
tie cooking-that. indeed, longer
cooking makes them tough. A lit
tie cooking and they will be tender.
Stewed Kidneys After blanch-
ing the kidneys put them in cold
water for four or five minutes to
chill them, drain and cut in small
pieces. or in slices. Now put these
in a stew pan with a spoonful of
butter, salt and pepper, and stew
for five minutes Have ready an
equal bulk OF fresh mushrooms
stewed in butter. When the kid
neys are ready. mix in the mush-
rooms. pinch of mustard and
some chopped parsley. Have ready
some croutons. Thicker the kid
ney sauce slightly with cornstarch.
Serve in a deep dish, garnlshed
with the croutons.
Kidneys en- Brochette-SiX kid
neys; one-qUarter pound of bacon,
sliced thin; one tablespoon of but
ter. Take a skewer. Run slice
OF bacon on this, then a kidney
that has been prepared and blanch-
ed, and so on until the skewer is
filed. Place on hot broiler for
five minutes over a very hot IRE,
basting with melted butter. Sprinkle
with salt and pepper and serve on
the skewer. Chopped parsley and
lemon juice may be added.
Kidney and beefsteak pie is a pop
ular English dish. Cut thick round
steak into medium sized pieces suit
able for serving. stew until tender
with a good sized onion. Cut up
the kidney and add to beef so that
all the meat will be cooked at the
same time. Put into pudding dish.
season with salt and pepper, put on
top crust of rich biscuit dough and
bake until crust is done.
veal. one-half pound raw ham, three
eggs we'll beaten, three crackers
rolled fine, one teaspoon salt, one
teaspoon pepper, three tablespoons
boiling water. Chop the veal and
ham very fine, then add the salt
and pepper, cracker crumbs, eggs,
well beaten, cream and hot water.
Mix. together thoroughly, grease a
bread pan carefully and pack the
mixture in it, pressing down firmly.
Cover and bake in a moderate oven
one hour. Uncover and bake half
an hour longer to complete the
browning. Serve either hot or
cold in slices.
Scalloped Potatoes - One quart
sliced raw potatoes. two cups of
scalded milk, four tablespoons but
ter or substitute. three tablespoons
-four, one teaspoon salt. one-Quar-
ter teaspoon pepper, two canned pi-
mentoes. Cover the bottom of a
buttered baking dish with a layer
of sliced potatoes, sprinkle with
salt and pepper, dot with pieces of
butter and dredge with flour. Add
half of the pimento chopped. Re-
peat the process until all the ma
terial is used. Pour over all the
scalded milk and bake in moder-
ate oven from IS to so minutes.
Raisin Pie-Three-fourths cup of
sugar, one-eighth teaspoon salt.
one-half teaspoon cinnamon, one
quarter teaspoon cloves, one egg.
one-half cup molasses, one-quarter
cup vinegar. one and one-half cups
chopped risins, two crackers, roll
ed: three tablespoons melted but
ter. Mix sugar, salt and spices and
add to slightly beaten egg. Add mo-
lasses, vinegar. raisins, cracker
crumbs and butter. Mix we'll. Pour
into pastry lined pie pan and cover
with layer of pastry. Put into hot
ven. After ten minutes reduce