HOME INTERESTS.

Otago Witness, Issue 1916, 6 November 1890, Page 38

HOME INTERESTS.

Bread Pudding. — Cut thin slices of bread and butter, and put them in a piedish. Between each layer sprinkle a few currants and sugar. Pour on a custard made with a pint of milk and two eggs. Soak a while, then bake.

Dandelion Wine. — Gather four quarts of the yellow petals, put them in a tub, and pour over them lgal of warm water that has previously been brought to a boil and allowed to cool, stir well round and cover the vessel with a blanket, and allow it to stand for three days, stirring it frequently during that time. Then strain the flowers from the liquid, and boil the latter with the rind of two lemons for half an hour ; then to the boiling liquid add a little ginger, and to each gallon add 3|lb of lump sugar and the lemons cut in slices from which the rinds have been removed. Then let it cool, and when it has cooled sufficiently ferment it with yeast on a toast. Allow it to stand for a day or two, then put it into a cask. It will be fit to bottle in two months, and is considered exceedingly good for any one suffering from liver complaints of various kinds.

Brown Soup.— Simmer together one quart of sliced potatoes and one-third as much of the thin brown shavings (not thicker than a sixpence) from the top crust of a whole wheat loaf of bread, in two quarts of water. The crusts musb not be burned nor blackened, and must not include any of the soft portion of the loaf. When the potatoes are tender, mash all through a colander. Flavour with two cups of strained stewed tomatoes, a little salt, and return to the fire ; when hot, add a half cup of cream, and serve at once. If care has been taken to prepare the crusts as directed, this soup will have a brown colour and a fine pungent flavour exceedingly pleasant to the taste.

Tripe foe Invalids. — Take iib of fresh tripe. Wash it, cut it into squares'

and remove almost all the fat. Out up of lean beef in the same way, and put both into a stewpan with half a pint of cold water, half a spoonful of mustard, a small lump of sugar, and a little salt. Bring the liquor to a boil, skim carefully, then draw the saucepan to the side and let its contents simmer gently fpr three hours. Mix a teaspoonful of cornflour to a smooth paste with a little cold water. Stir this into the sauce and boil it gently for a few minutes. Put the meat on a hot dish, pour the sauce over it, and serve.

Pot Koast Ducklings.— Put into a shallow crock a thin strip of bacon and a tablespoonf ul of mixed spices (whole) ; clean or truss two ducklings, and add hot water or soup stock enough to cover up half way on the birds. Add parsley and a few celery seed. Place a narrow strip of bacon over each bird. Put on the lid and set the crock in a moderate oven, where the birds will cook slowly two hours. Eemove the ducks, strain the sauce, reduce it one-third by boiling, add a gill of cider or claret, thicken with browned flour, simmer 15 minutes, adding then a tablespoonful of lemon juice, and serve with the ducks.