HOME INTERESTS.

Otago Witness, Issue 956, 16 May 1889, Page 34

HOME INTERESTS.

To Cook Ox Tail.— 'Joint it; and cat it into pieces about 2in long. Roll these in flour, place in a baking tin, add pepper and salt, chopped onion, and some chopped parsley. Pour a pint of water over all,- an<} bake in a moderate oven; serve on a hot dish ; pour the gravy, over. ,i Fbench Soup.— Clean .nicely a sheep's head, and put it into four quarts •of boiling water, which reduce to two quarts. Add one small cup of pearl barley, six large onions cut up fine, one sliced oarrot, one sliced turnip, a few cloves, a bunch of aweefc herbs, pepper, salt, a little .catchup of any kind. Cook one hour longer after adding all these ingredients, then strain all off : cus the head in pieces, and serve in the soap.

Jellied Chicken.— Boil a chicken until the meat slips easily from the bones, reduce ing the water to about one pint in the boiling. Pick off the meat in good sized pieces, taking out all the fat and bone. Skim the fat from the liquor, add a little butter, pepper and salt to taste, and add of gelatine. When this dissolves pour it hot over the chicken. The liquor should be seasoned highly, as the chicken absorbs much of the fla

Ginger Beer (superior). — White sugar, 51b; lemon juice, quarter pint; honey, ginger (bruised well), soz ; water, four and a-half gallons. Boil ginger in three .quarts, of the water for half an hour, then add sugar, lemon juice, and honey with rest of the water, and strain through a cloth.' When cold add small teaspoonful of essence of lemon and the quarterof the white of an egg. Let the whole stand for four days and then bottle, cork, and wire down. Keep in a coo! place. ' A proved recipe. Here is a very nice little sweet, which issuch a comfort in these days, when fresh fruit is hard to come by : — Take some tinned apricots, drain them as dry as you canj and roll each firm in caster sugar, and dip each into some rather stiff batter, and throw them into fast-boiling lard. When nicely coloured, which they, will be in a few minutes, lift them out, drain Veil, and serve piled high on a napkin, with sifted sugar orer them. Ham-toast fob .Bbeakfast. — Grate about' lib of cold-boiled ham, twice as much lean as fat. Season it slightly with pepper and a little powdered nutmeg or mace. Beat, the yolks only of three eggs, and mix with them the ham. Spread the mixture thickly over slices of delicately browned toast, with the crusts pared off and the toast buttered while hot. Brush it slightly on the surface with white of egg, and then brown it with a red-hot shovel or salamander.

Lemon Cheesecakes. — Quarter pound butter, lib white sugar, six eggs beaten, th& rinds of two lemons grated, and the juice o£ three strained. Stir in a stewpan over thefire until the mixture is of a consistency of honey. Line some patty-pans with puff 1 paste, rather more than half fill them with the mixture, adding to it a few pounded almonds, a little candied peel, or some grated sweet biscuit, and bake for about 15 mirutes in a brisk oven.