PINK RADISH ENTREE
(In Pastry Cases)

One quart of tiny pink breakfast radishes, cleansed and all
green removed, then stewed tender and drained. Place in cooking
basin and add enough clarified white stock to nearly cover them;
heat to steaming point and add pinch of salt and paprika, few drops
of celery and onion essence. ‘hicken to a smooth cream with a
tablespoonful of dissolved corn starch then add '% pint mushrooms.
Serve immediately in fluted pastry cases with a garniture of
powdered parsley.

STEAK AND KIDNEY PIE

Two lbs. round steak, 1 beef kidney or 2 veal kidneys, cut
kidneys into small pieces, wash well and pour boiling water over
them; also cut steak into small pieces. Brown 1 onion, finely
chopped; flour meat and kidneys and fry them in onion about 10
minutes or until well browned; add 4 cupfuls hot water and sim-
mer 2 hours. Then put into deep pan, add sliced hard boiled eggs,
cover with pie crust and bake in hot oven until crust is done.

BROILED KIDNEYS, MELBA

Remove the skin from as many kidneys as required; split
them lengthwise from round side, and run a skewer through them,
Baste with sweet oil, sprinkle with salt and broil over a brisk
charcoal fire. When done, remove the skewer and set each kid-
ney on a broiled mushroom, fill cavity of kidney with freshly
grated horseradish and surround the whole with pepper sauce.

—Mrs. B:ll Merritt
ISLAND CLUB LAMB STEW

Five lbs. shoulder of spring lamb cut in 3 inch squares, season
with salt, pepper and a little garlic and 1 bay leaf. Place in sauce-
pan and brown to a golden brown color. Sprinkle a little flour over
the meat, then add enough beef stock to cover the meat. Let
simmer for about 50 minutes, then add a few carrots, a few small
onions, 4 sliced parsnips, 5 ripe tomatoes. When done serve the
stew and sprinkle some cooked new peas over the top. Serve new
small boiled potatoes on the side. —Mrs. J. C. McLennan

BEARNAISE SAUCE

2 tablespoonfuls tarragon vinegar 2 or 3 shallots, chopped very fine
2 tablespoonfuls white wine (chives or middle of green
vinegar onions will do)

Simmer in the vinegar. Add a few pepper corns, ground, and
pinch of salt. Boil down to half. Strain to clear liquor. Put into
double boiler, add yolks of 3 eggs, well beaten. When half cooked
work in equal quantity of butter (in small pieces). Remove the
instant it thickens. —Mrs. H. S. Tobin

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