HOME INTERESTS.

Otago Witness, Issue 1645, 2 June 1883, Page 27

HOME INTERESTS.

Apples with Cream. — Pare and core apples of medium size, make a syrup of sugar, using enough water to dissolve it, add a wineglass of [ brandy and the paring of a lemon. Boil the apples in this syrup nntil boft, take them out, -boil the sytup 10 or 15 minutes, removing all the scum, strain, then pour it over the ap1 pies. To be eaten cold with cream.

Okange Pie. — Grate the rinds of two oranges and squeeze out the juice. Cream quarter of a pound of butter and mix wif-h if; gradually half a pound of sugar. Beat into this the yolk of six eggs already well-beaten, then the rind and juice of the oranges. Beat the whites to a stiff froth and mix them lightly with the other ingredients. Line tin pie plates with paste, pour in the mixture and bake.

Parsnip Cakes.— (l) Half a pint of grated raw parsnip, halt a pint of bread crumbs, halt a pint of milk, four well-beaten eggs, six tabU'spoonfuld flour, and a little salt ; mix thoroughly and fry in butter or nice drippings. (2) Boil six parsnips tender, peel and mash them ; mix with them one or two eggs well beaten, and two teaspoonfuls of wheat flour, salt to taste. Make them up in small cakes and fry them in hot lard.

Boiled Hah.— Soak over night in plenty of cold water ; in the morning- scrape and trim off all the hard black parts, fecrubbing it well with a brush ; put on to boil in cold water ; let it heat gradually and allow half an hour to the pound ; then take from the water, skin and sprinkle brown sugar over it ; brown in the oven, basting it several times with a teacupful of aherry, and u.*e cold or hot. Escalloped Potatoes.— Escalloped potatoes are delicious for supper. Butter the bottom and sides of a tin basi i ; then slice and lay in a layer of cold boiled potatoes ; sprinkle some pepper and salt and little lumps of butter over it ; then dust it with flour and put another layer of potatoes, &c, until you have prepared the requisite number of potatoes. Over the topput a layer of crumbs to the depth of half an inch ; pour over this a little more than one cup of sweet milk— cream if you can f?et it. oet the basin in the oven, which should be moderately warm, and keep it there, with a steady fire goine^ for about half an hour. An Apple Podding.— An excellent and delicate apple pudding is made by following these directions :— Mix two tablespoonfuls of arrowroot with one pint of cream— do not use milk if you can possibly get cream ; stir in two tablespoonfuls of sugar; let this boil gently, stirring it constantly for two or three minutes, not longer ; meanwhile slice some tart apples very thin, and put in a pudding dish, with sugar and- little lumps of sugar between the layers of apples. When the arrowroot and cream have done boiling, pour them over the apples, and set the dish in the oven ; with even and moderate heat the pudding will need to bake for half an hour, though not longer. It you have been aa generous as you should have been with the butter and sugar, no sauce is required or expected with this pudding.

liemernber that for oorns and bunions no remedy is equal to Allcock'a Corn or Bunion Plasters, ihe u.uveml verdict is that they relieve almost instantaneously. Why crinuo with pain, when by wearioi? ouo of them little plasters you can walk upriirhtlv and wear the tightest boots with case? Try a 7id Tjs ii a i 3^ amplo ' SoW only in two Eko 'P acke^