HOME INTERESTS.

Otago Witness, Issue 1935, 26 March 1891, Page 34

HOME INTERESTS.

Family Plusi Pudding. — Half a pound baaf &vet, Mb currants. \'h raisins, th.cc eggs, half a nutmeg, bread and flour to nvx. Boil for tho usual titne, &nd sorve hot. Fried Oysters — 80.l fcbree dozen oysters in their own liquor for one minute ; drain, and

fry them with 2oz of butter, a tablespoonful of i oatsnp, and half a teaspoonful of ohoppedi parsley. Lay upon a dish, and garnish with!] tried potatoes. | Bbandy Snaps. — Beat fib butter to a oream i with ljlb Bugar, add IJlb golden Byrup, lib flour, and Joz powdered ginger. Let this mixture stand for a little, then pour it out thinly on well- buttered tins, and bake in a quiok oven. When baked, cut the paste quickly with a paste outter. 801 l the snaps round, let them dry, and store them in airtight tins. Lunch, — Mix Jib butter with \Vo sugar, add Jib flour, and two well-beaten eggs, one teaspoonful baking powder, Jib currants, and a few drops essence of vanilla ; roll it out thin, cut in shapes, and bake in a floured tin in a moderate oven. Nioe Cake. — Beat Mb butter to a oream, add to it, by degrees, Jib powdered loaf sugar and lib flour ; when these are well mixed add four egga well beaten, yolks and whites separately, and half a pint sweet milk ; beat all well together, and bake in a buttered tin in a moderate oven for an hour. Almond Cake. — A good almond cake may be made from fib flour, £lb eaoh butter and sifted white sugar, four eggs, 4oz almonds, a few dropa almond essence, a teaspoonful baking powder, and four tablespoonfuls milk. First boat to a cream tbe butter and sugar, add tbe eggs singly, beat hard ; next put in the almonds, skinned and chopped finely, the flour by degrees ; then the essence, milk, and baking powder. Bake in a tin lined with buttered white paper, in a moderate oven, about two hours, more or lobb according to the depth of the tin. It should be a pale brown only. Leave on a sieve until cold. A Delicate Dish. — The following,, if carefully carried out, makes one of the daintiest and most inexpensive dishes, which, from the flavouring of leeks, should be particularly reliahable to Welshmen : — Out np pieoes of cold mutton, about the aiza of a neck ohop, peppering each piece. Place them in a saucepan, then cover with water, or, better still, a little stock or gravy. Let it come to the boil, and skim it. Get four large leeks (well washed), cut into lengths according to tbe size of the stewpan, w,tb a little pepper and salt to taate ; and let all simmer gently until the leeka are tender. Make a little thickening with one dessertspoonful of flour mixed with a little of any kind of sauce. Stir it into the saucepan carefully, so as not to break the leeks ; place on a flat dish, laying the leeks as straight as possible. Garnish the dish with sippets of toasted bread.