HOME INTERESTS.

Otago Witness, Issue 1952, 18 April 1889, Page 34

HOME INTERESTS.

Quince Jam.— The fruit should be prepared, weighed, and boiled in sufficient water to not quite cover it, and the sugar added when the fruit is nearly cooked. Pine-apple jam may be made in the same way. Potato CAKES.— Two pounds of mashed potatoes, 4oz butter and a little salt, 21b of flour, and milk enough to make a batter, a half -cup of yeast ; set to rise, and when light bake in cakes the size of muffins. Apple Sauoe.— Pare, cors, and slice the apples ; stew in sufficient water to keep them from burning. When quite tender beat them up to a smooth pulp ; add a good lump of butter, and sugar to taste. If you wish add a little nutmeg. Sand Cakes.— One cupful o£ butter, one and a-half of sugar, two of flour, a very small teaspoonf ul of baking powder, and a gill or a little more of milk ; make into a smooth dough, roll out thin, cut with a tumbler into small cakes, sift sugar over and bake a light yellow colour. Beef Jelly.— Take about lib of lean, juicy beef, cut it into small pieces, put into cold water, and let soak for one hour. Then put on the fire with one pint of water, seasoning with salt, pepper, and a little celery seed, and let it stew until reduced twothirds ; strain on a few blades of mace. Veal Scollops.— Cut long, thin slices of veal, beat them well, and lay on them a thin slice of bacon ; spread some nicely-seasoned forcemeat on this ; roll them up into a neat tight roll of about three inches long, and fasten them securely with string. Dip each roll into egg and breadcrumbs; fry a nice brown in plenty of boiling fat, and send rich brown gravy to table with them. Pbtjne Custaed.— Stew the fruit for an hour and a-quarter in a porcelain saucepan. When cool, rub through a fine strainer. Have sufficient juice to make the pulp quite thin ; return to the range and heat till almost boiling. For each pint of fruit stir in two well-beaten eggs; remove at once from the range ''and flavour 'with lemon. Pour the custard into a mould, and serve with thick, cream beaten light, and sweetened. Mutton Pie. — A very 'good family pie can be made of any of the joints of cold mutton. Let the pieces be small and nicely cut ; season them with pepper and salt ; put them into a buttered dish with alternate layers of thinly-sliced potatoes, commencing with meatVandg 'finishing with potatoes. Parsley j herbs, onions, &c, may be used at discretion. A cupful of good gravy should be poured in before the crust, which is made of suet, is put on.