Home Interests.

Otago Witness, Issue 1585, 8 April 1882, Page 28

Home Interests.

Rioe Fritters.— Take 2 teacupfuls of cold boiled rice,' one cup of sweet milk, four tablespoonfuls of flour, a little salt and one egg; beat vigorously and drop with a sgoon into hot lard ;' fry until brown. " ' ' • , A Good Pudding.— To a pint of sifted flour add a tea-spoonful of salt and half a pint of milk ;"add r the beaten yolks', of 4' eggs, then anotherpint of milk. Lastly putin half the 4' whites beaten to' a stiff froth. Don't, use baking powder, but heaf furiously ; turn the hot pan and bake three-quarters of an hour. .- Crab Croquets.— Crab croquets can never be refused after one has once been tempted to taste them. Chop the crabs very fine, -then' mix with bread crumbs, moistened with > butter i and cream 1 , salt and pepper, and, if you please, a pinchof curry. ; Use bread in the proportion of one-third qf it to two-thirds of meat ; roll in powdered cracker, and fry in butter and lard mixed

A Delicious ' Fish Sauce is made of half a cup of butter, 1 tea-Bpoonful of parsley chopped very fine, a little salt and pepper, and the juice of 2 small lemons, or of one large one. Warm the butter a little, so that you can easily beat it to a cream, 'then mix with the other ingredients, putting the 'parsley in last, just before sending it to the table. White Layer Cake.— A recipe which makes a very nice white layer cake is made of half a cup of butter, 2 cups of sugar, half a cup of sweet milk, 2 cups of flour, 2 tea-spoonfuls of baking powder, the whites of 3 eggs. Beat the butter and sugar to a cream, put the whites of the eggs in last. This may be baked in a loaf, but not being rich, it will then need fruit or nuts to give tone to it. ■ 1 Tapiooa Pudding.— Here is a reoipe for a delicious tapioca pudding: Soak 1 cup of tapioca all night in water; in the morning mash with a spoon every undissolved particle ; put it in a quart of milk, with a little salt added ; let-it boil until the tapioca is soft, then stir in the yolk of 5 or 6 eggs and a cup of sugar ; flavour with lemon ; when cold, spread over the top a thin layer of jelly or rasberry. jam, and on this put a meringue of the white of 3 eggs. Let it brown in the oven for two or three minutes.

Sally Lunn.— ;The ' original and only genuine' Sally Lunn is made thus : One, pint of sweet milk, a quarter of a pound of butter, a little salt, a heaping table-spoonful of sugar. Put the butter in the milk and set them on the back part of the range, or in some warm place where the butter will melt and the milk will not burn, and then stir in flour enough to make a dough like that for pound cake (a good stiff dough) ; when the flour is well mixed with the milk and butter, addj beating vigorously, a table-spoonful of yeast. Put the dough in a buttered tin basin, and when light, bake. It will need baking about an hour.

Dr db JoNon's Light-Brown Cod Livrr Oil.— Surpassingly Efficacious as a Rkbtorativb Mbdioinb and Food — Dr Whitmoro, medical olficor 1 1 health, St Marylobone, writes :— " My own somewhat lengthened experiouce as a medical practitioner enables me with confidence to recommend Dr de Jongh's Light-Brown Cod Liver Oil as being more uniform in quality, more certain in its effects, more palatable, and infinitely loss likely to disagree with the stomach than the Pale Oil. The practice which often prevails of mixing certain ingredients with Cod Liver Oil to render it agreeable to the taste is highly objectionable, for we have it on the authority of Dr de Jough himself that anytaing which sophisticates it, takes largely from, its therapeutic v»lue. It I were asked for an explanation of the marked success which t«i io many years has attended the administration of Drde Jongh'fl Light-Brown Cod Liver Oil, I should s»y that it is owing to its extraordinary medioinal, dieteoic, and regiminal properties, and which are found to exist in no other medicine tint I am acquainted with, in sucn uniform combination." Dr de Jongh's Light-Brown Cod Liver Cil Is sold only in capuulod imperliU hilfp atn, pinto, and quarts, witb his stamp and niKnatuie unA iLe Bignatw « of Iji;i sole cc»isi£ueo» cm the vwpsulo aud fho label under wrapper, by »11 rbemista. Mol« oßslgneeß, Attoar, Hofjord, and Co., 77 Stm/ad, Lotdon,

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