STEAK AND KIDNEY PUDDING * 2 lbs. Steak--5d. * * 2 Kidneys--1 1/2d. * * 1 lb. Flour--2d. * * 1/2 lb. Suet * * 1/2 pint Water * * Pepper and Salt--1 1/2d. * * Total Cost--10d. * * Time--Three Hours * Make a dry crust, by directions given elsewhere, of the flour, suet, and butter. Rub the pudding basin well with dripping, roll out the crust, take two-thirds and line the basin, well pressing the crust in. Slice up the meat and kidney, season with pepper and salt, pile lightly in the basin, pour in half a gill of water, wet the edge of the crust. Roll out the piece left, and cover the pudding securely. Dip a cloth in boiling water, put it over the top, tie it round with string, and pin or tie the ends of the cloth over the top. Plunge into plenty of boiling water, and boil for three hours. Take it up, take off the cloth, turn it out of the basin on to a hot dish, and serve hot. STEWED KIDNEYS AND MACARONI * 6 Kidneys--6d. * * 1 gill Stock * * 1 oz. Butter * * 2 oz. Macaroni * * Parsley, Pepper, and Salt--2 1/2d. * * Total Cost--81/2 d. * * Time--25 Minutes * Put the Macaroni into boiling water seasoned with salt, and boil for about twenty minutes, or until quite soft, but not broken. When it is boiling, skin and cut the kidneys in half, put them into a frying-pan with the butter, and toss them over the fire for two or three minutes. Sprinkle with parsley, pepper, and salt, pour over the stock or water. Bring it to the boil, then cover down by the side of the fire for five minutes. Place carefully in the centre of a hot dish, boil up the gravy and pour over. Arrange the macaroni round the dish as a border, and serve hot. STEWED STEAK AND WALNUTS * 2 lbs. Steak--5d. * * 1/2 pint Water or Stock * * 3 Pickled Walnuts * * 1 teaspoonful Vinegar * * 1 teaspoonful Cornflour * * Salt and Pepper * * Total Cost--6d.--1d. * * Time--Three Hours * Cut the steak into neat pieces, put it into hot water and bring to the boil, then keep it below boiling point, but simmering very gently for two hours and a half. Mix the cornflour with a tablespoonful of the vinegar from the walnuts and stir it in, add salt to taste and a small pinch of pepper. Cut up three walnuts and put them in, bring to simmering point again, and cook for at least another half-hour, then dish neatly. Boil up the gravy and pour over it. STEAK AND MACARONI