HOME INTERESTS.

Otago Witness, Issue 1640, 28 April 1883, Page 27

HOME INTERESTS.

Dbhoioub Breakfast Dibh. — For any family of six take three cups of mashed potatoes, one-half a cup of flour, and half a tea-cup of Bweet milk, two well-beaten eggs, a little Bait ; mix well together, shape them Bmall, and drop into hot lard or roll them into little balls, and fry them in a wire basket of boiling lard.

Plain Pudding. — One cup of molasses, one cup ot sugar, one cup of milk, two-thirds of a cup of raisins, three cupa of flour, a good tablespoonful of cold butter, one teaspoonful of soda and a little salt. Steam three hours. This is very nice. I wish every family would try it and report results. Seed Cakes. — One pound of flour, one-half peund each of butter and sugar, one cupful of milk, four tablespoonfuls of carraway seeds, two tablospoonf uls of ground ginger, and three teaspoonfuls of baking powder. Knead stiff, roll out thin, and cut in pieces about four inches long and two wide. Smearcase is simply milk which has ourdled firmly, and is then to be poured into a pointed bag, and allowed to drip. When quite firm take out, and to a quart of the curd allow half a cup of cream, or a large spoonful of butter, with one teaspoonful of salt. Work all together thoroughly, and eat plain or with cream for lunch or tea.

Rolled Applb Dumplings. — Peel and chop fine tart apples, make a crust of one cup of rich buttermilk, one teaspoonful of soda, and flour enough to roll ; roll half an inch thick, spread with the apple, sprinkle well with sugar and cinnamon, cut in strips two inches wide, roll up like jelly cake, set up the rolls (on end) in a dripping-pan, putting a teaspoonful of butter on each, put in a moderate oven, and baste them often with the juice. Use the juice for the sauce, and flavour with .brandy if you choose.

Battbb Pudding.— -One pint of milk, five eggs, two oven cups of sifted prepared flour, one teaspoonful of salt. Beat the whites to a stiff froth and the yolks till creamy. Add yolks and salt to milk and then the flour, beating till perfectly smooth. Last stir in the whites : put batter in a buttered puddingboiler, and boil one hour and a-half. Serve at once, as it soon falls. ( Rabpbbhry Sauob.— One cup and a-half of powdered sugar, quarter of a cup of butter, one cup of raspberry juice, made by pressing fresh fruit, or one cup of raspberry jam. Stir butter to a cream, add the sugar and juice of one lemon, and last the raspberry juice or jam, beating all well together. Set on ice till wanted.