HOME INTERESTS.

Otago Witness, Issue 953, 25 April 1889, Page 34

HOME INTERESTS.

Potted Chicken. — Take a roast chicken and carve off sill the meat ; take two slices y< bf cold ham and chop it with the chicken ; add to this £lb besti butter, and salt and pepper to taste. Now pound altogether to a paste, put the mixture in a jam-pot, pour melted butter over , it, and cover closely. It will keep, in a cool place for about 10 days.

EGG Mincepie.— Chop eight hard-boiled eggs with double their weight of cooked beef very fine; add lib washed and dried currants, the peel of two small lemons minced fine, £lb each of candied ■ orange and citron cut thin, seven tablespoonf uls of sweet wine ; mace, nutmeg,' salt, and sugar to the taste* Mix all well together and press in a jar for use. } Picnic Cheese.— Boil £lb. macaroni until nearly tender, say for 20 minutes; drain and add to it 2oz cheese scraped, £lb fresh butter, and pepper and salt. Have ready a raised cruet, as for pastry ; put the macaroni, &0., in a stewpan over the fire and stir for five minutes. When nearly cold place, it in the raised crest, add a top, and bake for half an hour. When done fill it up with sufficient melted fresh butter.'

Cheese Toasted With Eggs.— Half a pound of cheese. Beat three tablespoonfuls of breadcrumbs, soaked. in cream, with thiee eggs, then add three teaspoonfuls of made mustard, salt anc pepper to taste, and lastly the cheese, grated. Beat all together lightly ; spread evenly upon slices of toast and brown quickly upon the upper grating of the oven. Strew a little minced parsley on top. 1 Bbo\t N Betty.— This is an eld fashioned local name for a form of apple charlotte, which is made as follows : Stew some cored and peeled apples till quite tender with a piece of thinly cut lemon rind, a very little water and sugar to taste. When quite to a pulp, let it stand till cold, then beat up a couple of eggs till light, and mix them and the apples together with an equal quantity of fresh butter and grated bread. Have ready a buttered mould, sprinkle it very thickly with baked breadcrumbs, fill up with the apples, &c, and then add a fine layer of breadcrumbs Bake in a slow oven, turn out carefully, and serve sprinkled with castor sugar, and, if liked, cream or a good custard.

Delicious Fxtdding. — Mix together 6oz fresh butter (melted) with 4oz pounded s,ugar, the yolks of four and the whites of two |oz sweet and £oz bitter almonds, all well blanched and pounded ; and a teaspoonful of new milk. Line the bottom of a deep $ie dish with a good layer of apricot jam ; pour the above mixture on top, and bake three-quarters of an hour. When cold, whip i,he white of two eggs to a stiff froth with a little pounded sugar, and* lay them roughly over the pudding. Set it in the oven till the meringue is a golden brown. Eat either hot or cold.

Kidney Soup.— l have the following recipe from South Kensington School; it is an excellent one : Get a fresh kidney, skin it (which is done at home); shake a good supply of flour on the ohopping board, cut the kidney intossmall square dice (it should retain the flour), place two-thirds into a pan, with a little butter and chopped onion ; let it fry a nice brown colour. When this is done, add a quart of good brown stock, and simmer (not boil) it for an hour and a-half or two hours. Skim it occasionally ; add a little pepper, salt, and dried herbs. When done, strain it; put the soup down again, with the remaining one-third of the kidney. Let it simmer till the kidney is tender, which will be about a quarter of an hour. This is served with the soup.— Jubilee.

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