home interests.

Otago Witness, Issue 1596, 24 June 1882, Page 27

home interests.

Cinderella Supper Parties.

' Cinderella dances,' which have very sen-, sibly, in many instances, taken the place of more formal balls and parties, pre-suppose that the supper shall also be informal, and therefore more enjoyable. The supper, though palled ' a sandwich,' however, requires something more than these commodities, and it is often difficult to find novelties.

First, I would suggest that the sandAviches should receive a little attention, for if left entirely to domestics they are too often of the ' dry-as dust ' order. The regulation ham and beef should be varied Avith potted meat, and a feAV leaves of watercress, or a little mustard and cress, introduced between the bread is a Avonderf ul improvement. I would also suggest that the sandwiches be divided into ' fingers,' as they are much more easily handled, and that Avhen cut they should be wrapped in a clean tOAvel until just before placing on the table, as it prevents their getting dry better than an earthemvare cover. The following practical recipes, which are given as plainly as possible, may prove acceptable to amateurs in the culinary art who are anxious for a little variety : — Lemon Chkk.sk Cakk.— Take 2oz of butter, tAvo eggs, threo tablespoonfuls of moist sugar, the grated rinds and juice of two lemons, and two stale Savoy biscuits, also finely grated. Mix all together, and then simmer over the fire for a few minutes in a saucepan. Have ready some patty pans lined Avith puff paste. Put a very small quantity of the mixture into each and bake for fifteen or tAventy minutes in rather a quick oven. This quantity Avill make about one dozen and a half cheese cakes. ,

Swiss Chkam. — Boil a pint of thick cream Avith a slice or two of lemon peel, and pour into a boAvl with a little crushed lump sugar. When quite cool add the juice of tAvo lemons. Soak of macaroons in a glass dish, with a little sherry or brandy, and pour the cream over them.

Apple Cakk— Hlb of apples cut and cored, lib lump sugar, tho juice of three lemons, and about half their rinds grated ; simmer in a stewpan for four hours until it becomes quite stifh Then put into a mould, in which let it remain all nighL. Before turning out plunge tho mould into warm Avater to prevent it sticking. 'iiicu Bii.vxc Manok.— Put Goz of the best rice into a pipkin with it pint of water, and let it sunnier slowly in the oven for two or three hour*. Then add half-pint of milk or cream, 3oz of loaf sugar, and flavour Avith vanilla. Boil it up over ihe fire and pour into a mould. When quite cold turn out and serve with pre.se.i'vo of any kind.

Charlotte llosiai;;.-— DiKM>I/e ,}oz of isinglass in a pint of milk, Sugar and flavour, to Jas.te f

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ings embroidered with pink ; a brown velvet bonnet with pink roses for trimming, and brown Swedish kid gloves I Then pin, still in imagination, a freshly-plucked bunch of dewy pink roses on the left shoulder, protecting the satin and velvet from their moisture by giving them a background of creamy lace, and you have a costume in which only the most hopelessof women could possibly look plain, and m which a pretty one would justify the Irish gentleman's salutation when a lady looks particularly charming ; 'How well you look ! God forgive you ? ' the latter adjuration being made with reference to the damage she is likely to do to susceptible hearts.

Temptation and Explanation. i just buttoned her glove, And her dress had no sleeve ; You will blame me, my love, But I beg you believeThat — (just what I can't prove). But her dress had no sleeve, And sho made some slight movo, And then— prithee, sweet dove, Do not let yourself grievo, For my heart did not rove, Though my wita all took leave. By this maik of her glove On my cheek, you perceiveThat— her dress had no sleeve. —Ella Wheeler, in Chicago Tribune.

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fettt YaaStt* will bo fowid the bast. Whip to a «ta«wstta&h one pint of cream, and when the stKSfckSS awl milk have cooled, and become a nufo ifcfek, add it to them, pouring the cream *&h &m\S into tho bowl, whipping it all the fc ifiw. GwaKSG a mould (which must be scrupulously clam) and place Savoy biscuits in each ftutx\ Spriuklo a few ratafias at the top, and wW\ nearly cold pour in the mixture. Serve with preserved apricots. Lkmok Chkams.— Pare four lemons very thinly, and throw the peel into twelve tablespoonsful of water. Squeeze the juice over Boz of finely powdered sugar. Well beat the yolks of ten eggs, then add the peel, water, and juice gradually, and strain it through muslin into a stewp&n. Stir it one way over a gentle fire till it becomes pretty thick, but do not let it boil. Serve in custard cups. White Lemon Creams are made exactly in the same way, but using the whites instead of the yolks of eggs. Delicious tartlets may also be made by adding to the preparation a little finely crumbed sponge cake, and proceeding as with lemon cheesecakes.

Flummery,— Dissolve £oz of gelatine in a pint of water ; add one pint of sherry, the yolks of three eggs, and sugar to taste. Stir over the fire until the rawness of the eggs is gone. When nearly cold add a little lime juice. Velvet Cbea.m. — Put into a pan loz of isinglass, half a pint of sherry, the juice of a lemon and half the rind, with 2oz or 3oz sugar. Let itjboil a minute or two till the isinglass is melted. Then strain through a piece of muslin into a pint and a half of cream. Keep stirring until nearly cold, and then put into moulds. Tipsy Cake.— Scoop out carefully the centre of a moulded sponge cake, so as to leave the shape intact. Fill the cavity with strawberry jam, then coyer with a layer of cake, and place it in a glass dish to soak with a little light wine and brandy and water. This should be poured gently over it with a spoon until all the wine is absorbed. Then stick it all over with sweet almonds blanched and cut finely, and lastly fill the dish with custard, or, if preferred, hand the latter round in custard cups.— The Queen.