HOME INTERESTS

Otago Witness, Issue 1898, 19 June 1890, Page 38

HOME INTERESTS

Smothered Rice— Boil fur 10 minutes one cup of cold boiled chicken chopped line, two cups of cold boiled rice, and one pint of chicken broth, seasoned with salt, pepper, and butter.

Sardine Sandwich.— Wipe and bone the sardines, lay thvm on the bread and squeeze a lemon over them very lightly, taking care not to make them too wet, or the bread will be soppy.

Cajce Feitteiis.— Cut a stale pound cake into slices l^in in thickness, pour over them

a little cream, and fry them slightly in fresh butter. When done, place over each cake a layer of strawberry or any other preserve. Cheese Fondue. — Beat six eggs well, add one teaspoonfnl salt, one saltpoonful pepper, three tablespoonf uls butter, and Jib cheese grated. Cook over boiling water until smooth and creamy. Serve on toast. Beat eggs with a spoon. Cook_ until the cheese is all melted. Use the richest cheese that you can get, such as you would buy for a Welsh rarebit.

Foboemeat. — Cook quarter cup stale breadcrumbs and quarter cup milk together until a thick paste. Add salt, half cup chopped raw veal, one saltspoonful pepper, a few drops onion juice, one teaspoonf ul butter, and one raw egg. Have the bread stale ; rub with a rolling pin, making the crumbs as fine as possible. Be sure to boil the bread and milk until the paste is smooth and thick, and mix in the raw veal thoroughly. Add the seasoning, unmelted butter, and the egg well beaten. This forcemeat is to be used for the stuffed cucumbers.

Obeam Toast.— Cut slices of stale bread into rounds with a cakecutter, leaving no crust. Toast to a fine yellow brown. A scorched or blackened crumb is fatal to the excellence of the dish. Butter while hot, sprinkle with salt, and lay in a bowl, silver or stoutware, and pour scalding milk in until the toast is covered 2in deep. Set covered in an oven for five minutes. By this time the milk should be absorbed. Lift each slice carefully with a broad knife to pour over it a tablespoonful of cream. Cover again and return to a moderate oven for 10 minutes. Th 9 toast will be tender, relishf ul, and exceedingly digestible.