Home Interests.

Otago Witness, Issue 1522, 8 January 1881, Page 26

Home Interests.

Mustins. — One pint of milk, one cup of sugar, five cups flour, two eggs, butter size of one-half an egg, one teaspoonf ul soda, two cream tartar. Bake in buttered rings in a qulok oven.

Ice Cream.— Six eggs, 2£ quarts milk, 2£ cupa sugar, pinch of salt, flavour to suit with vanilla. When fruit is used extra sugar must be added to the strained juice according to the tartness of the fruit.

Breaded veal outlets are improved by being well beaten, and out into suitable pieces for serving, and by having the juice of lemon squeezed over them an hour or, two before they are to be used.

Fried dishes Bhould be garnished with parsley, which oan be kept always at hand by potting a few roots in the fall and rearing as a kitohen window plant. Fish dipped in milk, and then in flour, will fry a fine brown ; this is the best sub. stitute for eggs and crumbs. Broiling is a favourite mode with English and Americans of dressing meat and fish. On the Continent, where frying is so perfeotly done as to be healthful, it is less popular. To broil well is considered a test of a cook's skill, and is undoubtedly a test of her carefulness.

A Good Baking Powder.— A Jib bioarbonate of soda, Jib tartario acid, pounded well together. Keep in a tin or bottle, in a dry place. One dessertspoonful to lib of flour is sufficient.

French Mode of Ppbtfying Rancid and Tainted Butter. — Let the butter be melted and skimmed, as for olarifying, then put into it a piece of bread well toasted all over, but not burnt. In a minute or two the butter will lose its offensive taate and smell, but the bread will become perfectly fetid.

Snow Puddito. — Into one quart of sweet milk put one piat of breadcrumbs, butter the size of Pan egg, the well-beaten yolks of five eggs, sweeten and flavour as for costard ; mix the whole well together. While the above is baking, beat the whites of five egga to a stiff froth, add a half teacup sifted sugar, pour it over the hot pudding when cooked, return to the oven until a delicate brown. The above is excellent without addition, but some prefer a layer of jelly of canned peaches on the pudding before frosting. No sauce.

The Proper Method ob 1 Making Ooffbe. — The powder should be put on the fire in cold water, which is only allowed to boil up a few seconds ; if boiled too long the aromatic parts are volatißed and escape with the aroma. Coffee made by filtration and infusion gives very little of the extract. The general cook of the period, who advertises " good, plain cooking," and therefore should- be striotly avoided, generally makes it when the fire burns in the small hours, 'letting it boil and ateam and draw as Bhe does her tea. She seldom understands that she must not prepare the precious berry uutil the breakfast bell rings, then as the family assembles, which takes generally, where all are punctual, about, five minutes. Such a oup of coffee, of sparkling amber, made clear with half an egg, is an exquisite stimulant, accompanied by some

DELICATE CHEESE BISCUIT, which are light and appetising, if prepared properly. Take two ounces of butter, two of flour, two of grated cheeße, a little cayenne and salt, make it in a thin paste and roll out very thin, then cut in pieces four inches long and one inch broad ; bake a very light brown and serve as hot as poßsible.