HOME INTERESTS.

Otago Witness, Issue 1797, 30 April 1886, Page 27

HOME INTERESTS.

Rabbit Cutlets. — Soak the rabbits all night, and pour boiling water over them be fore cooking. Out cutlets out of the back and hind legs. Boil these in egg and bread crumbs, and serve with potatoes cut and thin and fried in butter.

Gingerbread. — An excellent soft gingerbread is made by this recipe : — One-quarccr of a pound of butter and one-quarter of a pound of lard mixed ; half a pound of sifted sugar : one and a quarter pound of flour, with four teaspoonfuls of baking powder ; one pint of molasses ; half a pint of milk ; one teaspoonful of ground ginger, and five eggb. Mix thoroughly and bake in a quick oven.

Cup Pul.m Pudding.— Take one cup each of raisinc-, currants, flour, bread-crumbs, suet, and sugar ; stone and cut the raisins, wasli and dry the currants, chop the suet, and jnix all the above ingredients well together ; then add two ounces of cut candied peel and citron, a little mixed spice, salt and ginger, say half a teaspoonf ul of each, stir in four well-beaten eggs, find milk enough to make the mixture so that the spoon will stand upright in it ; tic it loosely in a cloth or put it in a mould, plunge it into boiling water, and boil for three and a-half hours.

Plain Light Short Cihjst.--Half-a-pound of flour, a teaspoonf ul of baking powder, quarter of a pound of good clarified dripping, lard, or butter — cold water or milk. Mix the baking powder well with the flour, and rub lightly into these the lard or dripping. Add sufficient cold water or milk to make into a paste. On account of the baking powder, this should be made up aud baked as quickly as possible. For fruit tarts or puffs, a tablespoonful of white sugar should be mixed with the flour.

Tiijsacle Takt. — Line a flat dish with pastry made as above, and fill the centre with golden syrup or treacle. Bake in a moderate oven until the crust is nicely cooked. To vary this, the treacle may be covered in with pastry. If an open tart, a few pastry leaves or other devices will improve its appearance if placed on the treacle.

A BntTHDAY Taut.— Very Good. —Well wash some rice and stew it very gently in milk until it is thoroughly cooked and broken so as to form, when cold, a rather stiff paste. Line a dish with pastry as for treacle tart, and spread evenly over the centre of this a thick layer of the rice. Cover with golden syrup, and bake until nicely cooked. Good either hot or cold. The dish in which it is baked should be rather deep. The rice is improved by the addition of a little powdered cinnamon.

Prune Puddixu. Wash and soak some good dried prunes in water for a night. Grease a basin well with liquefied butter, leaving a desertspoonful of this in the bottom of the basin ; add a tabkspoonful of brown sugar. Line the basin \\\{}\ pastry, fill it with prunes, and pour o\er them enough water to nearly fill the basin. Add a little sugar, and finish off your pudding in the usual way. Boil from two an i a-half to three hours, according to size. J'i lines prepared as above also make an excellent tart ; but as they require a long time to cook them, it is better to stew them a little first.

Fish Balls. — Mince, or pick into fine shreds, a cupful of salt cod, soaked, boiled, and cold. Mix with it an equal quantity of freshly mashed potato and half a cupful of drawn butter, in which a raw egg has been beaten. Work lightly until well mixed and soft ; flour a rolling board, and drop a spoonful of the mixture on it. Eoll into a ball and lay on a cold platter. When all the balls have been made, set in a cold place. Do this over night. Heat lard or dripping enough to cover the fish balls in a deep frying pan ; try one to see if it is hot enough to cook it quickly, and fry, a few at a time, to a fine golden brown. As you cook lay them in a hot colander to free them from grease. Heap on a heated platter, slice a lemon thin, and garnish the edges of the dish with it.

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