HOME INTERESTS.

Otago Witness, Issue 2490, 4 December 1901, Page 67

HOME INTERESTS.

EGYPTIAN SOUP

One quart of any kind of good stock, one cup cream, one tcaspoonful salt, one saltspoonful pepper; poiu it boilmg hot on the beaten >olks of four eggs, diluted with one-half cup cream. Reheat and serve at once.

CREAM SPINACH,

Use only the tender part of the spinach, washing it thoroughly. Place it in a lai{:e stewpan, cover with boiling salted water, and rook foi 20 minutes. Diam well and chop fine, return to the kettle, and add one tablespoonful of butter and salt and pepper to" taste. Stii until thoroughly hot, then add two tablcspoonfuls of creary, beating until the whole is l'ght.

BISCUIT GLACE

To beaten yolks of six eggs a cupful of sugar sjiup and half a cupful of rich milk. Cook slowly till the mixture coats the spoon, fciet on ice and beat till cold and light. Fold in a pint and a-half of whipped cream. Flavour with a teaspoonful of vanilla and sprinkle over grated macaroons.

LEMON PICKLES

Boil whole lernojs in water until they are as tender as boiled potatoes. Pour oft' the watei, stick six cloves in each lemon and place four days m a salt brine. Slice and serve as a meat, relish.

KHAKI CAKES.

One cup of milk, one cup of sugar, half a cup of butter, two cups of flour, one egg, one teaspoonful and a-half of baking powder, two teaspoonfuls of ground cinnamon. Bake in small tins.

LEMON DUMPLINGS

Take Jib bread crumbs, £lb suet chopped yery finely, 2oz flour, a tablespoonful of castor sugar, the juice and half the grated rind of a lemon. Mix, make into eight dumplings, tie in floured cloths, and boil for one hour.

LEG OF MUTTON A LA MAITRESSE,

Put some water, enough to cover yonr joint, on to boil, and hav-e the joint well floured, and flour rubbed well in at the top. As soon as <he water boils add a little salt, and plunge the mutton in, at the same time lemoving the pan to the side of the range, where it can only simmer. Take six or seven spring onions, and chop as fine as you possibly can ; boil for a quarter of an hour; take Jib watercress, pick carefully ; the same quantity of mustard and cress, and also paTsley to taste, and add to the onions. Make a pint of melted butter, pour it on to the chopped vegetables. Let all boil up gently, and pour the sauce over the mutton before serving.

PLAIN TRIFLE

Not rich; foi a children's birthday paity. Get a dry sponge or Madeira cake, or stale Swiss roll, and cut into Jir thick slices. Arrange m a iairl> aeep glass dish in a neat pile. Soak the cake slightly with home-made wine or the juice of tinned apricot or pine, and, if very dry, with a little milk also. Leave it to soak, and then put a little jam and some more cake. Cover with whipped cream or a meringue. It pleases children much to colour with pink or variegated comfits.

GINGERBREAD CAKE

Two pounds of flour, Jib butter or dripping, 21b sugai, 2oz ground ginger, lib treacle, one egg, half a pint of milk, two teaspoonfuls baking powder. Beat the butter and sugar tc a cream, add the egg ; mix the treacle, ginger, and baking powder with the flour ; mix all together ; pour lnto,^ buttered tin lined with paper, bake in a rnoder&te oven for two hours.

MARMALADE CAKE

One cup milk, three eggs, whites and yolks beaten separately, two cups sugar, three-fourths cup butter, three-fourths cup niaimalade, one teaspoonful cinnamon. Cream togethei the butter and sugai, add sufficient flour to make a stiff cake batter. Bake in three layers. Add one tablespoonful of marmalade to the beaten whites of two eggs and one half-cup of sugar for the sake filling. Spread between layers. Frost the top with plain or caramel frosting.

STEWEr TOP SIDF OF BEEF.

Choose a piece about 61b; put it in saucepan with two turnips, two carrots, and two onions previously peeled and sliced; add a sprig of thyme and parsley, six cloves, a bay leaf, a dozen peppercorns, and a pint of water. Stew gently for thiee hours. When the vegetables are done enough, take them mt and put them m a soveied basin in the oven to keep hot till the meat is ready — that is, till it is tender without being ragged. Thicken the gravy, boil it up, and pour over the meat. Seive the vegetables as a garnish to the meat.

LEMON JELLY.

Cut the lemons into thin slices, through und and pips, and place in a jar, adding one and a-half quarts of water to every pound of lemons. Let this stand foi 24 hours, and then boil foi 20 minutes. Strain, and tc every Jifiuiid sf juice add c pound of eugaj. Boil

until it set*, which will be in about 20 minutes. Delicious m tartlets and layer c?kefe.