HOME INTERESTS.

Otago Witness, Issue 1866, 26 August 1887, Page 34

HOME INTERESTS.

If brooms are wet in boiling suds oncp a week they will become very tough, will not cut a carpet, will last much longer, and always sweep like a new broom. Cup Pudding. — Mix carefully one cup each of flour, ground rice, finely chopped suet, milk and raisins, with a teaspoonful of carbonate of soda, the same of ground ginger (if liked), and a tablespoonful of vinegar. Boil four hours, and serve with sweet sauce ; but it is very good without. Bread-and-Cheese Pudding.— Mix £lb bread crumbs with 2oz grated cheese; season with pepper and a little mustard, moisten with a well- beaten egg and a little beer. Put the mixture into a well-buttered dish, put a few pieces on the top of it, and bake slowly for about an hour. Potatoes and Eggs.— Put a lump of butter into a fryingpan ; when it boils, brown in it a finely chopped small onion. Cut some cold boiled potatoes into slices, put them in the pan, pour over them the wellbeaten yolks' of two eggs, seasoned with pepper and salt. Fry a nice golden brown on both sides.

Fried Eggs with Brown Sauce.— Brown two tablespoonfuls of flour in a little butter, stir a little .water into it, a very little chopped onion and a pinch of sugar and one of salt ; put it into a saucepan and boil for

an* hour, stirring^ occasionally, to. preyent it from getting" lumpy. Fry a couple of eggs in butter or lard, place«them in a'dish- pour the sauce over them r and serve with fried bread;

Imperial Cake. — Rub fib butter to a cream; add the yolks of 10 eggs, and lib sugar, stirring until it is very light and foamy; then gradually add lib flour, £lb blamched and finely powered almonds, fib .citron cut into small pieces, lib stoned raisins, and one wineglassful brandy. Bake in tins in a moderately hot oven. Cake thus made will keep for months. Plain Plum Cake. — In l£lb flour rub loz butter or good dripping, add three teaspoonfuls of baking, powder, and half -teaspoonf ul salt, fib currants £lb raisins, chopped and stoned, fib sugar, 2oz candied -peel, cut very small, and half a nutmeg (grated). Mix thoroughly, and . stir in three well beaten eggs ; flavour with almond essence, and use as much milk as will make a light dough. Bake directly in prepared tins.

Prune Pudding.— Stew fib prunes and run them through a colander, and sweeten with two tablespoonf uls sugar. Beat up very light the whites five eggs, and stir them and the stewed prunes together. Put them in a baking dish of suitable size, and set them to cook in a moderately heated oven. As soon as the pudding has browned, remove it from the fire and stir its contents up thoroughly ; then return to the oven, and when it is browned once more, the pudding is ready to serve. Eat it with sugar and cream.

The Prince of Wales' Welsh Rarebit. — Take, say, £lb real Cheshire cheese, crumble it carefully into a saucepan placed over a brisk fire, add about loz butter and a little pepper, and let the whole ■slowly melt, stirring the while to keep the mixture equable. Then — and this must be carefully noted— add half a glass of old ale, stir quickly, and serve at once on hot buttered toast.