HOME INTERESTS.

Otago Witness, Issue 2009, 25 August 1892, Page 42

HOME INTERESTS.

Potjlet Saute.— One of the nicest dishes I know for luncheon or high tea is the poulet saute. It is inexpensive, very quiskly done, and exceedingly easy to cook. Procure a tender chicken or fowl. This is most important, for if the fowl is tough it will be uneatable. Cut up your fowls as follows : — Legs, wings, breast, wish bone, the liver, and the best part of the body. The rest goes with the giblets, which you put in a stewpan, including the wing-tips and the remainder of the body, the head and the neck. Cover these with three-quarters of a pint of water, add one small onion with one clove in it, salt and pepper. Put the lid on, and let it boil till reduced to a teacupful. Now take a stew or saute pan, put 3oz of butter in it, brown your fowl in it as soon as it is melted, and keep on turning the different pieces with a fork, raising your pan from the fire so that it does not catch. When done, which will be in about half an hour, sprinkle a teaspoonful of flour all over it, add a little more butter, and by degrees — but only by degrees, or you will ruin the appearance of your dish — pour in the liquor, reduced to a teacupful, and then dish it.

Soda Scones. — To every pound of flour add three-quarters of a teaspoonful of cream of tartar, half a teaspoonful of carbonate of soda, a teaspoonful of white moist sugar, and a little salt. Mix with buttermilk into a stiff dough, roll it out round about the size of the girdle, cut it across twice, making four three-cornered pieces. Place your girdle over a 3low firo, rub it over with a little butter or lard, sprinkle flour over it, and when the flour begins to brown place the scones on ; and when those are slightly brown, turn them over and bake the other side.

Snow Pudding. — One half package of gelatine, pour over it a cup of cold water, and add one and a-half cups of sugar while soft and one cup of boiling water, juice of one lemon, and the whites of four well-beaten eggs ; beat all together until very light, pour in glass dish, and put over custard made as follows : — One pint of milk, yolks of four eggs, and grated rind of one lemon ; boil.

Angel Cake. — Ingredients : One and a-half cupfuls of granulated sugar (measured after four careful siftings), and one teaspoonful of vanilla extract and cream of tartar respectively. After having mixed the flour and cream of tartar svft them once, beat the whites to a very stiff froth, and into this beat the sugar with a flat wooden pallet, gradually adding all the other ingredients. Stir till it feels light. Bake for about 40min in a moderate oven. Turn out, and serve.

Sunshine Cakes. — Yolks of 11 eggs, one cup butter, one cup milk, two cups sugar, three cups flour, two teaspoonfuls baking powder. Flavour with lemon.

Cheese Scallop. — Soak a small teacupful of stale bread crumbs in fresh milk ; beat into this one large egg, a teaspoonful of melted butter, and 3oz of grated cheese, pepper and salt to taste. Strew sifted crumbs over the top, and bake till it is of a delicate brown.

Bechamel Sauce (for Meat). — One tablespoonful of butter, one tablespoonf ul of flour, half a pint well- seasoned and strained white stock from boiled veal or chicken, one gill cream. Cook butter and flour together as in making white sauce. When they thicken well add the cream, and take at once from the fire.

Orange Marmalade (By Request). — Take 12 Seville or other oranges, and slice them very thin, taking out the seeds. When sliced pour over it six quarts of cold water, and let it stand for 24- hours, then boil the whole for two hours slowly, after which add 81b white sugar and boil for an additional hour and a -half, reckoning from the time it begins to boil. It takes about three weeks to set.