HOME INTERESTS.

Otago Witness, Issue 1985, 10 March 1892, Page 43

HOME INTERESTS.

Puff Paste (by request). — Ingredients : One pound flour, lib butter, half pint water (very cold). Mode : Cut the butter into small pieces and roll each piece out in flour till it is as thin as a wafer. Now take the rest of the flour, place it in a basin and pour enough cold water on it to make a light dough. * Turn it out on the slab and roll it out till it is £in thick ; spread the pieces of butter on it, then fold it tinier. Continue <this till the butter is used up. Bake in a hot oven. This paste is very good. Cheaper Puff Paste. — Ingredients : One pound flour, £lb butter,, good lard or dripping, one teaspoonful baking powder, half a pint water. Mode : Mix thoroughly the flour, butter, and baking powder, then add enough water to make it into a light ; dough, and turn it out on the slab. Roll it out, spread it With lard as though you were spreading bread and butter, threefold it twice. Continue this until you have finished the lard. Bake in a hot oven.

Salmon Roll. — Take one can of salmon ; remove the bones and pick fine ; acid half or onethird as much breadcrumbs as fish ; add salt, pepper, a teaspoonful of butter, parsley, or thyme, the juice pf a- lemon, one egg, mould into a roll, smear with the yolk of an egg, dust with fine crumbs; cover ' with butterpaper, and bake nearly an hour." Serve with caper sauce.

Potato Ribbons. — Peal the potatoes carefully, and pare them round and round, in long thin ribbon-like pieces ; 'lay these in a pan of cold water, then drain on a soft, dry cloth. Fry them until crisp and brown in boiling lard or clarified dripping ; again drain on tissue paper. Pile the ribbons high on a dish, dust with a little' salt and pepper, and place small tufts of parsley here and there. Baked Tomatoes.— Choose six large, smooth tomatoes. Cut a slice off the stem end and carefully scoop out the seeds. ' Mix half a cup of finely chopped cold boiled ham, two tablespoonfuls 'of stale breadcrumbs, a tablespoonful of chopped parsley, half a teaspoonful of salt, and a dash of cayenne, with a tablespoonful of melted butter. Fill the tomatoes with the mixture, heaping in the centre ; sprinkle over the tops with breadcrumbs ; put the tomatoes in a piedish, baste with melted butter, and bake in a hot oveu over 30* minutes. When done, take up and serve hot.

German Doughnuts. — One pound flour, £lb butter, four eggs, salt. Sift the flour, and work in the butter; boat the eggs till light, and knead into the mixture, adding water till it is as thick as pie crust. Roll out thin and cut into hearts, stars, circles, any fancy shape. Have a pot of boiling" lard ready, and fry quickly till brown. Sift sugar on each one when done, and serve hot with' coffee' for breakfast.

Most Delicious Almond Cakes. — Six ounces powdered sweet almonds, lib crushed loaf sugar, whites of six eggs, 2oz ground rice. Beat the ingredients thoroughly well together, and drop them on wafer paper and bake for 20 minutes in a moderate oven.

Cup Pudding. — One cupful and a-half of flour, one cupful of sugar, half a cupful of butter, three eggs, one cupful of raisins, a pinch of salt, one quarter cupful of milk, one teaspoonful of baking powder. Steam four hours in a buttered basin.

Cocoanut Cake. — One pound of sugar, £lb of butter, of flour, six eggs to be stirred in without beating, one' grated cocoanut, half a teaspoonf ul of soda, and one of cream of tartar. Put the cocoanut in last.