HOME INTERESTS.

Otago Witness, Issue 1950, 4 April 1889, Page 34

HOME INTERESTS.

French Rolls.— Hub an ounce of butte* intoa'pound of flour; mix one egg beaten, a little yeast that is not bitter, and as much milk as will make a dough of a rather thick consistence. Beat it well, but do not knead ; let ifc rise, and bake on tins. Girdle Cakes.— To £lb of "-fine oatmeal add one teaspoonf ul each of sugar and baking powder, and a good pinch of salt. Mix the ■ sugar, meal, and baking powder ; then beat into it enough skim-milk or butter-milk (water will do, but of course is not so nice) to make a light batter, and bake it by spoonfuls either on a baking tin in the oven, or on a girdle or hot plate over a clear fire. A Good Carrot Pudding.— 6rate about two cupf uls of carrots, add to this one and a-half cupfuls of finely-chopped suet, four tablespoorifuls of dark-brown sugar, eight tablespoonfuls of flour, one half-pound of chopped raisins, the same weight of currants, one saltspoonf ul of salt, and a little pounded mace. Steam four hours. Set in an oven 20 minutes before serviDg. Lemon Oeeams. — Pare two lemons thin, pour over one half-pint of boiling water and let it stand at night. Squeeze the juice of the lemons on oueibalf-pound of sugar next morning, beat three eggs well, take out the peel, and mix the water with the other ingredients, strain through a sieve, then stir over a brisk fire till thick as cream J pour hot in the glasses. Fricasseed Chicken (French style).— Dress, cut up, and well wash two chickens, trimming off all the fat. Put them in just water enough to cover them, with a little salt and pepper. Boil slowly till tender and remove from the gravy, into which stir the beaten yolks of four eggs, one-quarter ponnd of butter, a little nutmeg, two teaspoonf uls of flour and one cup of cream. Let it just come to a boil and pour ever the chicken. This will be found a most delicious dish.