Thank you for correcting the text in this article. Your corrections improve Papers Past searches for everyone. See the latest corrections.

This article contains searchable text which was automatically generated and may contain errors. Join the community and correct any errors you spot to help us improve Papers Past.

Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image

HOME INTERESTS

Ling Fish and Eggs (for breakfast).— Half a pound of ling fish, steeped in water for several hours andboiled the evening beforeitis required. Pick the fish to shreds, boil three eggs very hard, chop the whites and bruise down the yolks with dry mustard and pepper to taste. Mix all together with a tablespoonf ul of cream, and warm in a saucepan in which about loz butter has been melted. Serve very hot. Sultana Cakh, — Take £lb butter and £lb white sifted sugar, beat these well togetherto a cream, add four eggs (one at a time, and well beaten each one with the butter and sugar), lightly mix in lib flour previously mixed with one teaspoonful of baking powder, then lightly mix with the whole £lb sultanas. Bake at once thoroughly in a quick oven. Preserved Quinces. — Pare and quarter the fruit; boil in enough water to keep them whole, when tender take them out, and to each pound of quinces add lib white sugar ; let them stand with the sugar on till next day, when the Byrup should be as light and clear as amber ; put them in the pan and boil for 20 minutes. The water they were boiled in and the parings makegoed jelly. Clear Soup With French Beans. — Have ready some good clear soup and some French beans cat into diamonds, blanched, and boiled until tender in plenty of boiling water and a little salt; drain them well, lay them in the soup tureen, and pour the boiling soup gently on to them. Serve.

Lunch Cakes. — Siffc loz soda and loz tartar with 21b flour ; rub 4oz lard into the flour, and make a bay. Add Boz good moist sugar and Boz currants, and a little eseence of lemon dropped upon the sugar. Take sufficient buttermilk to make a soft batter, have the spongecake shapes nicely greased, and fill them three parts full of the batter, using a spoon ; likewise a little colouring may he used ; egg upon the top and dust them with a little caster sugar. Bake with a good sound heat. Rice Flour Biscuits. — Beat 2oz fresh butter to a cream, stir into this 4oz ground rice and two tablespoonsful of powdered loaf sugar. Moisten the mixture with a well-beaten egg, roll it out and stamp it into small rounds with a pastry cutter. Put these on a baking dish and bake in a gentle oven. Time to bake, 10 minutes to 15 minutes.

Spice Beef. — To a large bucket of water put coarse salt until an egg or potato will float, boil and take off all the scum, add saltpetre, let stand until cold, then put in beef and let it remain four days ; then hang it up and let it drain well ; then take coarse sugar 21b, pepper £lb, mixed spice ; mix all well together and rub well in all over your beef ; then roll it up tight and cord it, pepper your seams well, hang it up to dry, then Bmoke it.

— Naturalists assert that a healthy swallow will devour 6000 flies every day.

Croup, whooping cough, sore throat, sudden cold, and the lung troubles peculiar to children are easily controlled by promptly administering Ayer's Cherry Pectoral. This remedy is safe to take and certain in its action.

Permanent link to this item

https://paperspast.natlib.govt.nz/newspapers/OW18930511.2.183

Bibliographic details

Otago Witness, Issue 2046, 11 May 1893, Page 47

Word Count
550

HOME INTERESTS Otago Witness, Issue 2046, 11 May 1893, Page 47

HOME INTERESTS Otago Witness, Issue 2046, 11 May 1893, Page 47

Help

Log in or create a Papers Past website account

Use your Papers Past website account to correct newspaper text.

By creating and using this account you agree to our terms of use.

Log in with RealMe®

If you’ve used a RealMe login somewhere else, you can use it here too. If you don’t already have a username and password, just click Log in and you can choose to create one.


Log in again to continue your work

Your session has expired.

Log in again with RealMe®


Alert