HOME INTERESTS.

Otago Witness, Issue 1813, 20 August 1886, Page 33

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Salt' Will Curdle Milk.— Therefore, in preparing milk toast, sauces, scrambled eggs, or anything of which milky the foundation, do not add the salt till the pan has left the fire. Rice Cakes.— Cream half a pound of butter with three-quarters of a pound of sugar; mix in by degrees eight eggs, then stir in lightly half a pound of flour, and half a pound of ground rice. Butter Cakes.— Take half a pound of butter, half a pound of brown sugar, threequarters of a pound of flour and mix well into a paste, with two eggs, and half a teaspoonful of ground cinnamon : roll it out rather thin, cut into small round shapes with a cutter, and bake for a few minutes. Meringues. — Take the whites of eight eggs and beat them till quite stiff, then add one pound of finest pulverised sugar, and mix them gently together. With a spoon drop them on a sheet of paper. Dust them with sugar and put them on the stove. When dry, take out the soft part, fill with a little stoneless jam, and put two halves together. Bread Fritters.— Cut some French rolls into slices, about one-third of an inch thick (take off the crusts), and dip them for a second in either cold water or milk ; then them through some well-beaten eggs, and fry them a light brown in boiling oil. Serve with a sweet sauce, made of clarified white sugar, flavoured with stick cinnamon. This is a very nice and inexpensive dish. Bread Pudding.— One pint of stale bread, one quart of sweet milk, one teaspoonful of salt, three teaspoonfuls of sugar, and two eggs. Soak the bread and milk together two hours, then mash fine with thejback of the spoon ; beat eggs, sugar, and salt together, and add to the bread and milk, turn into the pudding dish, and bake in a slow oven fortyfive minutes. Run a knife or the handle of a spoon down the centre of the pudding. If it does not look milky it is done. Cover the top of the pudding with meringue. Corn Bread. — Take a large tablespoonful of lard, one small teacupful of brown sugar, one teacupful of flour, three teacupfuls of cornmeal, a small teaspoonful of salt, a small teaspoonful of soda, two full teaspoonfuls of cream of tartar, and one egg Melt the lard in a basin, add the sugar and salt, beat well together; break the egg into it, beat until well mixed ; put in the cream of tartar, add flour and cornmeal with sufficient milk to make a thin batter ; mix steadily for about ten minutes, add the soda, still mixing. Bake in a hot oven in cake tins for half an hour. Eaten warm, with butter These cakes will warm up again whenever required. Kidney ToABT.-^Kidney toast is a de. '

lightful breakfast dish. Cut in small pieces four veal kidneys with half a pound of calf's liver ; see to it that both are of the freshest ; season with salt and pepper. Toss them in the frying-pan, with a little butter previously made hot, until cooked, or not over-done. Have ready some squares of hot-buttered toast ; take the kidneys from the fire, and stir in the beaten yolk of one egg and half a teaspoonful of lemon juice : spread the mixture on the toast, and send at once to the table. With stewed potatoes and hot corn muffins this makes a nice family breakfast. It is stated on good medical authority that the application of a solution of menthol in ether applied to carbuncles, boils, or other inflammatory troubles will, in many instances, entirely avert them. The solutions that have been used vary from 10 to 50 per cent, of menthol, and application is made by a camels hair brush to the affected portion. — Tory Times.