HOME INTERESTS.

Otago Witness, Issue 1834, 14 January 1887, Page 32

HOME INTERESTS.

A Bub^kpast Rbmsh.—A quarter of a pound of butter, the yolks of six hard-boiled eggs, three tablespoonfuls of anchovy sauce, a quarter of a teaspoonf nl of cayenne pepper, a pinch of mace, and salt to tasto. Mis all togolher in a lnortar till thoroughly blended, and keep in a covered jar in a von\ plaoo. It will keep good for 50u.19 tinu\

To M^kk GIXrtER A LK.— Brown sugar, two pounds ; boiling water, two gallons ; cream of tartar, on<? ounce; bruised ginger root, two ounces. Infuse the ginger in the boiling water with the sugar and cream of tartar. When lukewarm, strain, then add half a pint of good yeast. Let it stand all night, then bottle. 'If desired, one lemon *nd the white of an egg can be added to fine it. ' • ■ ■ ■

Ordinary Omelette. — Take four e^gs, beat the yolks and whites together with a tablespoonful of milk, and a little salt and pepper; put two ounces of butter into a frying-pan to boil, and let it' remain until it begins to brown; pour the batter into it, and let it remain quiet for a mimite ; turn up the edges of the omelette gently from the bottom of the pan, with a fork ; shake it, to keep it from burning at the bottom, and fry it till of a. bright brown. * It will not take more than five minutes frying. l

Mutton Pie.— iColfl mutton irmy be ramie into really nice jueß if woll seasoned nnd mixed^with a £ew .herbs ; the leg should be put into thin slices, the bin or neck into thin

outlets. , Hace.someat the bottom of a dish, .season wpli' witt peppjerVsalt, mace, parsley., and Kerbs; then 'put', in", a layer of sliced potatoes/ then' more mutton,, then potatoes, till, the dish is fall ; pour in some gravy, cover with a good crast, and.' bake for an hour.

[ Melboubne Pupding.— Boil half a pint j of red currants with half a pound of- sugar for half an hour, add half a pound of raspberries, and boil ten minutes. _ Butter a pudding basin, and line it witb slices of tin'loaf or roll a quarter of an inch thick, the top pieces cat small to make , them .fit- neatly, .pour tfye fruit", into jtbe bread , while . hbt, ,coyer the top with more head,' put in a cool place till next day, f then,;turn-out arid serve with custard or cream. *„ !