HOME INTERESTS.

Otago Witness, Issue 1956, 20 August 1891, Page 39

HOME INTERESTS.

Sponge Cake Biscuits.— One pound of flour, fib sugar, two tablespoonfuls of butter, a teaspoonful of ammonia, one puwh of salt. Make into a paste with four eggs, roll thin, sprinkle with sugar, out into cakes, and bake a light brown. Rolls.— One pound of flour, rub into it loz butter, mix with a little yeaßt, one beaten egg, and as much milk as will make a dough of a moderate stiffness. Beat it well, but do not knead, let it rise, then bake on tins. Plain Chicken Soup —Oat up the chicken and break all the bones ; put it in lgal cold water, the last hour add, to cook with the boup, a cupful of rioe and a sprig of paraely. When done let the kettle remain quiet a few moments, then skim off every partiole of fat with a Bpcon. Then strain through a sieve, removing all the bones, bits of meat, and parsley ; press the rioe through the sieve j now mix the rice by Btirring it with the soup, until it resembles a smooth puree. Season with pepper and salt. Baked Habioot Beanb with Beef Kidnet.—Soak lib haricots over night in plenty of cold water (having previously thoroughly washed them). Next morning put them into a deep earthenware dish with a quart of water and some salt ; set tbem in a good oven, and when half the water is absorbed out the kidney into "knobs" and add it, along with 3oz butter, three carrots, a faggot of savory herbs, and a celery root, pepper, and a good dash of muatard flour to the beans. Oover the dish and let it again simmer for one hour and a-half. The vegetables should be out in very thin slices and the bunch of herbs removed. Dry toast and soy should be concomitants of this dish, and the dish itself should be nicely enveloped in a table napkin. Tipsy Oake,— Here is a nice little sweet for yon, rather like a glorified tipsy oake, and the oußtard part la bo nice that one might easily nee it for different purposes. It is made as follows -.—Beat up tbreo egge, leaving out two of the whites, and add to them gradually a pint and a-half of milk, then mix very carefully four tablespoonfuls of fine flour and two tablespoonfuls (2oz) of finely powdored loaf sugar, with grated lemon peel to flavour. Boil these ingredients over a slow fire, stirring constantly to prevent burning, uutil the flour is quite dissolved. Prepare a dish with fib of ratifias at the bottom, having a glass of oognao or wine poured over them, and when the custard or cream (whichever you like to call it) iB sufficiently boiled, pour it boiling through a sieve on to the ratafias. This h very easy to do, and I am sure you will like it.

Fbbsh Bbkf Hash.— This is an excellent recipe. Chop tba beef fine, removing ail the

gristle and tendons, bat leaving the fat. To two oupfuls of meat add one of bread or rusks rolled and Bifted, one teaspoonful of salt, and half a saltspoonfui of pepper ; moisten with soup, stock, or sweet milk, and a tablespoonful of Worcestershire sauce or oatsup, and beat all together. Remove from the fire and stir into it one beaten egg ; pile the mass in the shape of a cone or mound upon a buttered pan or plate, sprinkle it with crumbs, and set it in the oven to bake 20 minutest or more, acoording to the heat of the oven, being required. It should be browned, but not hardened, and to prevent the latter it should be basted several times with a mixture of butter and hot water.