HOME INTERESTS.

Otago Witness, Issue 1915, 3 August 1888, Page 34

HOME INTERESTS.

Castle Pudding.— Equal weight of eggs in the shell, flour, and white sugar, and half the quantity of butter. Mix well, and bake in small cups in a quick oven.

Fig Cake.— Three pints of flour, one cup of butter, one cup sweet milk, two and a-half cups of sugar, whites of 16 eggs, three teaspoonfuls of baking powder, 1-^ib of figs flavoured and cut in strips.

. Velvet Rolls.— Three pints of flour, one cup sweet milk, one small cup hop yeast, two eggs, three tablespoonfuls butter ; work well, let rise, work and let rise again ; make in rolls and put to bake when light.

Oatmeal Griddle Cakes.— Stir a cup of cooked oatmeal gradually into a pint of milk. Add a pint of flour, two tablespoonfuls of baking powder, and one egg beaten thoroughly. Beat hard and bake on the griddle. They may be made with sour milk and soda.

Ground Rice Pudding.— Boil one pint of milk with a little piece of lemon peel, mix £lb rice flour with half pint of milk, 21b of sugar, and lib of butter, add this to the boiling milk and keep stirring ; take it off the fire, break in two eggs and keep stirring ; butter a pie dish, pour in the mixture, and bake till set.

Drop Biscuits. — Beat up four eggs with lib pounded sugar and a small quantity of water; add lib flour and some carrawayseeds ; butter a sheet of paper, drop the mixture on in spoonfuls, sprinkle them over with fine sugar, and bake in a moderate oven.

Rice Cake. — Two cups of cold boiled rice, one pint of flour, one tablespoonful of sugar, half a teaspoonf ul of salt, two teasponrifuls of baking powder, one egg, half a pint of milk. Bake on a greased griddle ; serve with honey.

Foeobmeat for Hare. — Breadcrumbs, the hare's liver scalded and then minced fine, with £lb ham, one anchovy, some lemon peel, sweet herbs, well seasoned by salt, pepper, and nutmeg. If the flavour be liked, current jelly will, when mixed with one glass of port and two eggs, make a good forcemeat for hare. Add a little fresh butter to it if the ham be lean.

Light Hot Cake.— Take as much flour as will fill a pint basin, and make it into a batter with a pint of milk, a pinch of salt, and the beaten yolks of three eggs, a tablespoonful of sugar, and a tablespoonful of butter just melted. Beat altogether thoroughly, then add the well- whisked whites of the eggs and a pinch of carbonate of soda, and another of cream of tartar. Stir the whole briskly fora few minutes, and bake in well greased pattypans for about 20 minutes. They should be served hot.

VALUABMC DISCOVBBY FOB THI HAIR.— If your hair is turning grey or white, or falling off, use "The Mexican haib Ekkkwhr," for it will positively restor in every case Grey or White Hair to iti original colour, without leaving the disagreeablt imell of most "restorers." It makes the bah charmingly beautiful, as well as promoting Uh growth of the hair on bald spots, where the glandi are not decayed. Ask your chemist for " Thd Mjcxioan Haib Bkotcwsr. * Sold by chemists and perflumert everywhere at 3* <5d per bottle. WholeW&ddeprt, 33 torbi£d»K w»4, Loadan.— [Adt*.|

Floriline!— For the Teeth and Breath.— a few drops of the liquid "Floriline" sprinkled on a wet tooth-brush produces a* pleasant lather, which thoroughly cleanses the teeth from all parasites or impurities, hardens th gums, prevents tartar, stops decay, gives to the teeth a peculiar pearly whiteness, and a delightful fragrance to the breath. It removes all unpleasant odour arising from decayed teeth or tobacco-smoke. " The Fragrant Floriline," being composed in part of hone}' and sweet herbs, is delici6us to the taste, and the greatest toilet discovery of the age. Price 2s 6d, of all Chemists Bnd Perfumers, wholesale depot, 31 Farringdonrcad, London,— [Ax>VT.]