HOME INTERESTE.

Otago Witness, Issue 1945, 4 June 1891, Page 38

HOME INTERESTE.

Chocolate Pudding.— Grate Jib chocolate and add to it one and a-half tableapoonfuls of sifted flour, one pint of boiling milk, and Scz butter. Stir it well over the fire until thick and smooth, then add the yolks of six eggs, and afterwards the whisked whites. Steam it in a buttered mould from an hour to an hour and a-half.

Apples in Eioe,— Put Jib rice and a pint of milk in a saucepan, and simmer gently till pretty dry ; core four appleß whole, roll them in sugar, and fill the centres with raspberry or red currant jam; lay a square of linen in a small basin and put one-fourth of the toiled rice on it, making a hollow for the apple ; sprinkle some sugar over, and work the rice completely round the apple ; tie up firmly and boil for an hour. Serve with cream or white wine sauce.

Oake Without Yeast ob Egos.— One pound and a-half flour, 6oz butter, Jib sugar, Jib ourrants, ljlb candied peel, Joz carbonate of soda, one pint warm milk. These ingredients to be mixed together, with the exception of milk and soda, which must be puc together and added immediately before going into a brisk oven. It will require an hoar and threequarters if all to be baked in one tin, Half makes a good-sized oake.

Pabadise Pudding.— Beat Jib butter till it becomes a cream ; ljoz of sweet and 2oz bitter almonds blanohed and pounded, loz ground rice, lcz flour, 2oz loaf sugar, the grated rind of the quarter of a lemon, Soz any candied fruit cut up, one and a half tablespoonfulß of brandy, two efga well beaten, and a half gill of milk. Mix tbe ingredients by degrees, the eggs and milk last. Beat for 10 minutes, then boil for two hours and a hajf. Serve with wine sauce.. This is a most delicious pudding, and is always appreciated. Pay attention to the requisite quantity of almonds. Oookles.— Hal! a pound eacr of butter, flour, and cornflour, and weight oi two eggs in sugar. Beat sugar and butter to a cream; add three eggs one by one, unbeaten ;>then the flour and cornflour, in which put one good teaspoonful of baking powder. Flavour with any essence desired. Drop one teaspoonful of this mixture on perfectly oold trays ; bake in moderate oven, When cool, fasten two together with jam, and powder with sifted sugar. Ground rice may be substituted for tbe cornflour.

Chicken and Tonguls Salad —Out a wellboiled chicken into small pieces, and slice a boiled smoked tongue finely ; mix equal patta of oil bnd vinegar with a little minced onion, salt, and pepper, and let the pieces of chicken and tongue lie in this for two or three hours, turning them occasionally. Arrange them in a diah, with lettuoe in the middle, and pour the dressing over. Garnish with thin slicea of beetroot, hard-boiled eggs, and parsley. Celery may be used instead of lettuce.

Butter Biscuits.— Mix Jib moist sugar into Jib butter, then woik into it Jib flour and one well-beaten egg ; roll it out to about the eighth of an inch in thioknesß (flouring the rolling- pin well, as it is rather Bticky) ; out it into rounds with a wineglass or in fancy shapes with a biscuit cutter ; put half a blanched almond in the centre of eacb, and b»ke on a floured tin sheet.

Vanilla Bisodits"— Mix Jib butter with £lb sugar j add |!b flour and two well-beaten eggs, one teaapoonful of baking powder, Jib enrranta, and several drops of vanilla essence ; toll it out thin, cut in shapes, and bake on a floured tin.

The champagne world rovolutioiiised by "Lebeau " Champagne.