HOME INTERESTS.

Otago Witness, Issue 1653, 28 July 1883, Page 27

HOME INTERESTS.

Oatmeal Pancakes. — Oatmeal pancakes are good for breakfast, and may occasionally take the place of the oatmeal and milk so universally served at that meal. Make them with sour milk, with soda to sweeten it. The batter should be stiff. The oatmeal, unless it is ground very fine, should be soaked in water all night. Jelly Pie.— A delicious pie is made thus : Take one large cup of wine or of the clear juice of any fruit ; add a teaspoonful of gelatine dissolved in as little water as possible, and one cup of sugar. Bake with two crusts. Rub the top of the upper crust with milk fu which you have dissolved a little sugar, or with the white of an egg. The juice left in cans of fruit can be utilised in this way, but it should be heated to the boiling point and the scum skimmed off, or it may be strained, Apple Cheeseoakes. — Pare, core, and boil sufficient apples to weigh half a pound when cooked, add to these a quarter of a pound of sifted sugar, a quarter of a pound of butter (which should be melted), four eggs (leaving out the whites), and the grated rind and juice of one lemon ; stir the mixture well, line some patty pans with puff paste, put in the mixture and bake about 20 minutes.

-Tea Cake. — A delicious tea cake is made by beating half a pound of butter to a cream ; to this add an equal quantity of sugar; beat this v/ith the butter until they are well mixed ; five well-beaten eggs should then be stirred in ; a liberal allowance of flavouring extract, and three-quarters of a pound of flour, with a cup ' and a-half of well-washed currants. Put enough, of this mixture in the tins so that when well done the cakes will be about two inches thick. They must be eaten while fresh to be enjoyed. A good flavouring for these cakes is made by putting the peel of Messina oranges in a little pure alcohol, and letting it stand for a week or longer.

Veal Cakes.— This is a very pretty, tasty dish for supper or breakfast, and uses up any cold veal you do not care to mince. Take away the brown outside of cold roast veal, and cut the white meat into thin slices. Have also a few thin slices of col i ham, two hard-boiled eggs, which also slice, and two dessertspoonfuls of finely-chopped parsley. Take an earthenware mould, and lay veal, ham, eggs, and parsley in alternate layers, with a little pepper between each, and a sprinkling of lemon on the veal. When the mould seems full, fill it up with a strong stock, and bake for half an hour. Turn out when cold. If a proper shape be not at hand, use a pie-dish. When turned out, garnish with a few sprigs of fresh parsley.