HOME INTERESTS

Otago Witness, Issue 1851, 13 May 1887, Page 33

HOME INTERESTS

Tapioca and Apples.— Pare and core sufficient apples to fill a pie-dish, put into each a piece of lemon peel, soak a half-pint of tapioca in a quart of warm water for one hour ; add a little salt, flavour with lemon, and pour over the apples. Bake until the fruit is tender.

Tomato Sauce.— The following is given as a good method of making tomato sauce : — Put eighteen pounds into a pan and boil them for an hour and a-half until they get into a good pulp. Then strain through muslin, and add one and a-half pints vinegar, quarter of a pound of salt, one ounce mace, four ounces garlic, quarter of an ounce of cayenne pepper; then boil again for another hour and a-half, and again strain through muslin, and bottle.

A Good Pudding.— Three ounces of flour, ditto of finely -grated bread-crumbs ; add six of beef suet chopped fine, six of laisina weighed after being stoned, ditto wellcleaned currants, four ounces of minced apples and citron, five of sugar, two of candied orange-peel, half n teaspoon of nutmeg and powdered mace, a little salt, a gtass of old brandy and three eggs ; mix ami beat these ingredients together ; tie them tightly in a thickly-floured cloth, and boil for t hree hours and a-half.

Feitteks, Calves' Feet.— Put the feet into a saucepan, with sufficient water to cover them, and stew gently for four hours ; then cut the meat off the bones in nice pieces, sprinkle them with pepper and salt, dip them first into beaten egg and then into bread-crumbs, fry them a nice brown in dripping or lard. Serve them either dry or with a good gravy, flavoured with tomatoes . Put the bones back into the water in which they were stewed, and boil them for some time longer. The liquor can be used for jelly.

Roman Pie.— Take one boiled rabbit, or an equal quantity of any lean white meat, cut into neat pieces ; butter a baking dish and sprinkle it thickly with vermicelli, then line it with a plain paste ; pack into it the meat ; some ham cut into small pieces, two ounces macaroni boiled quite tender and cut into little bits, one-half ounce of vermicelli broken and also boiled, two oumes grated cheese, a very little finely chopped onion and parsley, pepper and salt, and not quite half a pint of cream. Cover it carefully with paste and bake an hour. Turn it out to serve.

Pease Pudding.— Soak a pint of split peas for several hours, wash them well, and remove any discoloured ones ; tie them up loosely in a pudding cloth, and set therein to boil with plenty of cold water; they

should boil four or five hours. Turn them out, and mash them till quite smooth with a potato beetle or the back of a wooden spoon. When they are reduced to a smooth paste, mix in carefully one»ounee of butter or dripping, half a teaspoonful of salt, and a saltspoonful of pepper. Tie it all up again very tight, and let it boil half an hour longer ; turn it out and serve.

Ai'PLE Delicacies.— Apple snow is one of the delicacies recommended by a writer on " Seasonsble Snacks " in " Cassell's Magazine," and, according to the writer, it is liked by nearly everyone. A pint of custard should be made with the yolks of three eggs in the usual way ; the whites must be beaten to a stiff froth, and mixed with the pulp of four or five baked apples, well sweetened and flavoured with lemon-rind. This, if lightly piled on the custard, has a very pretty effect. It should be kept in a very cool place until wanted for use. The dishes that may be made from an apple foundation are almost inexhaustible, and there is the satisfaction of knowing that they are, for the most part, thoroughly wholesome. Kehoskne Oil in Washing. — Those who have tried it are enthusiastic on the use of kerosene oil in washing clothes, because it does at least four things, viz., it saves time, it saves labour, it saves the goods, and it cleanses the clothing more thoroughly than by any other method. Mil a good-sized washboiler with water, adding a pound of ordinary washing soap, shredded lino, and when the soap is dissolved, two and a-half tablespoonfuls of the best oil. When the water has come to a boil, put in the finest white goods, turning them, over occasionally, and taking them out in 10 minutes; then place in clear, hot rinsing water, and from that into bluing water. No rubbing is required ordinarily, and the clothes are soft and of a dazzling whiteness. Should any speck of dirt remain, a slight rubbing with the hands will remove it without the addition of more soap. When the finer goods are taken out of the boiler, coarse goods can be put through the fame process, then flannels (white), and then towels, after which the water is still serviceable to wash coloured goods. Should the water boil low, add more, and also a half a pound of shredded soap and another spoonful of oil. That is all there is about it, and if these simple directions are followed the terrors of washday will belong to the past, and hundreds of toilworn women will take on a new lease of life.