HOME INTERESTS.

Otago Witness, Issue 1903, 24 July 1890, Page 38

HOME INTERESTS.

Potato Scones, &o. — Take equal quantities of finely mashed potato and well-dried flour, rub in loz of butter to each pound, and mix with half a pint of buttermilk in which a heaped teaspoonful of carbonate of soda has been dissolved. Roll out, cut into threecornered sections; and bake in a quick oven.

Buttered Scones.— Half pound of flour, ■Jib butter, two small teaspopnfuls of baking powder, buttermilk, and a little spice. Eub the butter and flour together till very smooth, add the baking powder and spice, and mix well. Pour about three-quarters of a breakfastcupful of buttermilk into these ingredients, and mix all together with one hand till quite dry; roll out (not thin), and shape into triangles. Bake in a quick oven for about a quarter of an hour. Bat hot.

A Nice" Pudding.— The following is an inexpensive but nice pudding, and is equally good cold or hot. Take 2oz red jam (or if much jam be liked, 3oz), two eggs, and the weight of the eggs in butter, in white sugar, and in flour respectively. Also the rind of one lemon, and half a teaspoonful of baking powder. Line a pie dish with puff paste, cover the bottom of the dish with jam, and then make a mixture in the following manner. Beat the butter to a cream, and sfcir into it the flour, the sugar, and the eggs well beaten up. Lastly, add the peel of the lemon, finely grated, and the baking powder. Pour the mixture into the dish, and bake in a moderate oven for an hour and a-qmarter.

Buttermilk Cakes. — To lib of sifted floar add two teaspoonfuls of dissolved carbonate of ammonia; add as much buttermilk as will make it into a stiff dough, roll it out, and cut into cakes any shape you like. Bake in a moderately hot oven. Another way Is : Mix about 40gr of carbonate of soda with a spoonful of caster sugar, and rub these well into rather more than lib sifted flour ; add a little salt, mix all well together, and add as much buttermilk as will make it all into a ftiff dough ; roll it out rather thick and form it into cakes, and put these at once into a well-heated oven. All cakes made of buttermilk should be put immediately into a well-heated oven, otherwise they will be sodden and unwholesome.

Buttermilk.— Among the many ways of using buttermilk I know of none so delicious as hung buttermilk. Fill a jelly bag or cloth (which is quite free from holes) with buttermilk (which is better if it has been churned two or three days), let it hang all night, when the water will have strained out. Turn the curd that remains in a bowl, and mix by degrees as much sweet milk or cream as will make it thz consistency of thick cream, blending it well to remove all lumps. When it is quite smooth sweeten to taste, and add the juice of any preserve to flavour it. Whisk for five or six minutes, and pour it into a glass dish. Another way is to hang the buttermilk at night, as before, then blend the curds very smoothly with thick cream, and sweeten. Dissolve in milk £oz isinglass which ha 3 been melted over the fire, stir this into the cream, and whisk for a few minutes, then pour the mixture into a mould. When stiff, turn it out and serve. Preserve is an improvement.