HOME INTERESTS.

Otago Witness, Issue 1796, 24 April 1886, Page 27

HOME INTERESTS.

Salt sprinkled on any substance burning on the stove will stop the smoke and smell, salt thrown upon coal blazing from the fat of broiled chops or ham will cause the blaze to subside.

Thin Ginger Wafers .—Pounded ginger, one ounce; butter, four ounces ; flour, four ounces; golden syrup, four ounces. Beat the butter and mix with golden syrup ; stir in the flour and ginger ; roll out thin and bake for 15 minutes in a slow oven ; roll like wafers whilst warm. Celery Salad. — Wash and scrape the celery (about two bunches), lay in ice-cold water till dinner time, when out into inch lengths— pour a dressing made of a tablespoouful of salad oil, four teaspoon fuls of fine sugar, pepper and salt to taste. Toss all together and servo in a salad bowl.

Potatoes in Cases.— Bake fine large potatoes until soft. Cut a cap from the top of each, scoop out the contents without breaking the skin ; beat the potato Sght with butter and milk, salting to your (iking, return to the skins, filling each so fuU'&ksu Hie creamed potato protrudes from the top, s«t tm a quick oven to brown lightly, and set up on end in a flat dish. Risen Muffins. — Four cups of flour, four tablespoonfuls of yeast, two eggs, onetablespoonful of sugar, one tablespoonful of butter or sweet lard, one cup of milk, one teaspoonful of salt ; beat the eggs light, add milk, salt, yeast, shortening (melted) sugar, at last the flour. Lot the batter rise all night, setting it at bedtime.^ In the morning bake in muffin rings on a girdle, or in small tins.

Creamed Eggs. — Break as many eggs into a buttered pie plate as ifc will hold without crowding each other. Sprinkle with pepper and salt and put a bit of butter on each. Have ready a cup of hot milk in which has been cooked for one minuteateaspnonfulof cornflour,or better yet, of arrowroot, wet up with cold water. Pour this, a spoonful at a time, about the raw eggs, and bake in a quick oven until the eggs m-e fairly set. Five minutes should do it. Send tp table at once in the pie plate. Macaeoniwith Cheese.— Take half a pound of large macaroni, cut it into convenient lengths, and place it into a saucepan full of fast-boiling water, add salt to taste, and let it boil r.ither less than half an hour. Drain off the water, place the macaroni in a deep dish, pour over it a couple of ounces of butter molted till it just begins to colour, add plenty of grated Parmesan cheese, turn over the macaroni with two forks as a salad is mixed, then put on a final layer of Parmesan, place the dish in a brisk oven for a few minutes, and serve.