Home Interests.

Otago Witness, Issue 1540, 14 May 1881, Page 27

Home Interests.

An egg will boil hard in 5 minutes, but is most unwholesome at that stage. To be used for cooking or for salads it should be boiled one hour, the yolk will then be mealy and not indigestible.

Oatmeal mixed with warm water to a stiff paste and well rubbed into the skin with the hands, and afterwards washed off with copious affusion of tepid water. Its frequent use is undoubtedly beneficial to the skin.

Grilled Ox Kidney.— Out the kidney in two, season with pepper and salt, with a little butter in each ; place them in a gridiron over a clear fire, and broil until done on both sides. Serve hot.

Tea Cosies. — The newest cosies are of black or coloured satin made in four pieces ; a design is worked on each piece. On black satin myrtle leaves and flowers are often seen. The design is sometimes painted, and only the flowers worked. This has » very good effeot. Fruit Oake.— Two and a half cupg of sifted flour, two eggs, two-thirds of a cup of butter, two-thirds of a cup of brown sugar, one half cup of molasses, one half cup of sweet milk, one teaspoonful of soda, on tablespoonful of cream tartar, one pound of raisins, cloves and cinnamon to tasto.

To Bake Apples foii Children; — Core, but do not peel them ; into the bole that ia made with the corar puo pJeuty of Decaei'ara sugar. Tj»ko a baking tin %ni btraw it well with bro«m ang»r, then pour a little w*te<' on it. Thau pu'i the applou on the tkt and bake them until thoroughly clone. A de-

lloious jelly will be thrown out, and if the sight of the tin is disliked, it must all be scraped up and served on the dish with the apples. Egg Salad. — Boil six or eight eggs hard, slice half of them, and chop the rest up finely ; arrange these in the centre of the dish, raising it well in the centre ; v\vh and divide into pieces some lettuces ; place these round the chopped egg, with the slices of egg alternately, and pour over the whole -a sauce made of the yolks of two eggs well beaten, a little salt and pepper, one teaspoonful of butter, half a cup of cream (or four tablespoonfuls of oil), half a cup of vinegar ; stir all the time as you mix. Stewed Apples fob Children.-— Peel and core as many apples as are required, take the peel and the cores and put them in the oven in a baking dish, with as much water as Is required to stew the apples in afterwards; and two cloves and a table* spoonful of raw sugar ; let them stew until tender, then pour the juice through a sieve upon the apples that are peeled and quartered, and put them in the oven and stew until tender. Do the same with the peels and cores when, you are making a pie or pudding with apples Ratafia Apple Tart.— Put into a piedish lOoz apples, after they have been peeled, cored, and cut into thin slices. > Strew among them 2oz pounded sugar and the strained juice of a lemon, as well as the juice drawn from the peels and cores. Then weight 3oz sugar, 3)z breadcrumbs, 4 0Z ratafias rolled, and a very small quantity of salt. Mix these ingredients well, ( lay it over the apples, and bake them. School Pudding.— -Swell a teacupful of rice in a pine of new milk,' sweetened and flavoured to taste. When cold mix it with a well-beaten egg. Have ready a pint basin, well buttered, and a breakfast cupful of breadcrumbs, with a teaspoonful of moist sugar well mixed with them. Lay the. crumbs all round the basin thickly with a knife, and the rioe in the centre. Lay more' crumbs on the top, and bake half an hour in a quick oven. Eat with strawberry jam.