HOME INTERESTS.

Otago Witness, Issue 2051, 15 June 1893, Page 47

HOME INTERESTS.

Salad Dhessing. — Many people who lore a good salad have yet never been bold enough io adopt the recipe upon which Charles Lamb staked his reputation. Oil — as some will be glad to know — is not a necessity, for if you do not like it substitute such a dressing as this : — Beat the yolks of two eggs light; add two tablespoonfuls of vinegar, one tablespoonful of salt, and one half of a teaspoonful of pepper. Cook over hot water till it thickens, and then put it away to cool. Whip one half of a cup of cream, add to the cooked egg f etirring all the while until well mixed.

Chicken Baked in Rice.— Cut a chicken into joints, as for fricassee, season it well with pepper and salt, lay it in a pudding dish lined with slico3 of ham or bacon, add a pint of veal gravy and a little chopped parsley ; fill up the dish with boiled rice, well pressed, and piled as high as the dish will allow ; cover with a paste ; bake an hour and serve.

AitEOWROOT Biscuits. — Beat £lb butter to a cream, whisk six eggs to a froth and mix with the butter, stir in gradually £lb flour, beat the mixture we'l, next add 6oz arrowroot and £lb castor sugar, drop on buttered tins ia pieces the size of a shilling ; bake for 15 minutes in a slow oven.

Bkef Patties. — Mince finely some tender rump steak and flavour it with pepper and salt bo taste. Line some patty pans with, puff paste, fill with the minced beef, cover with paste, brush over with yolk of egg and bake in a moderate oven.

Breakfast Muffins. — Whisk three eggs, and mix with them one breakfast cup of milk, one fcablespoonful of butter, melted, one tablespoonful of sugar, a pinch of salt, and two heaped teaspoonfuls of baking powder, flour enough to make a batter; bake in round tins. When almost done wash the top o£ each with a feather dipped in milk.

Fillets of Rabbit with Tomato Sauce.— Remove the fillets from three rabbits iv the

following manner i—lnserti — Insert a sharp knife on one side of the backbone, and draw it along so as to detach it from the fillet, which will come off easily enough. When both fillets are cut off, remove the inner skin and small nerves or sinews, or the fillets will crinkle up in cooking. Cut each fillet in two crosswise, flatten them with the cutlet; bat dipped in water, trim them, and then lay them in a baking tin with plenty of butter, a sprinkling of pepper and salt, and a piece of buttered paper over all. Put the tin into the oven for 10 minutes or more, and as eoou as the fillets are done serve on a bed of tomato sauce. English Plum Pudding.— Five ounces of breadcrumbs, 7oz flour, ilb suet, the same of raisins, same of currants, 2oz moist sugar, 2oz candied peel, one teaspoonful of baking powder, two eggs, one gill of milk. „.»,,, White Soup Maigbe.— One pint of milk, two of boiling water, three tablespoonfuls of flour, two onions, pepper and salt. Let the flour thicken in the milk, stir in the yolks of two eggs. Add a few carrots cut into dice, and serve with " croutons." Cream Puffs. — Two cups water, one cup butter, two cups flour. Boil the butter and water together, and stir in the flour while boiling. When cool, add six eggs not beateD, and stir well. Drop in pans the size of an egg. Have a quick oven, and bake 25 minutes. Avoid opening the oven while baking.