HOME INTERESTS

Otago Witness, Issue 2059, 10 August 1893, Page 47

HOME INTERESTS

Stewed Chickens.— Cut the joints apart, divide the carcase and put it on to stew with ju6t enough water to cover it. ' Add a couple of slices of salt pork, cut into small squares, a little salt and pepper, and let it cook slowly until the chicken is quite tender. It will take from an hour and a-half to two hours, according to the age of the fowl. Then pare potatoes and lay them, whole, around the edge of the kettle; cover tight and cook until they are nearly done, adding water if necessary, so as to have just enough for gravy when it is done, then make dumpling same as for cream of tartar biscuit, cut the size of a walnut, lay them on or around the potatoes, cover tight and steam for 15 minutes. Thicken the gravy with browned flour and season with salt and pepper. Beef, veal, or birds make a nice dish cooked in the same way. Campbell Pudding. — Ingredients : Four spongecakes; nine macaroons or ratafias, three eggs, one pint* milk, 2oz sugar, candied peel, raisins, or cherries. Mode : Grease a basin, and line it with alternate slips of peel and raisins ; fill the basin with layers of sliced cake, biscuits, and lemonpeel ; beat up the eggs with the sugar and milk; pour over the* pudding ; put a piece of greased paper over the top, and steam for one hour. , Sauce: Take two tablespoonfula of any jam, and boil with a> little water, and strain. Pickle fob Beef, Pobk, and Tongues.—* Put 2gal of cold water in a large stewpan with 31b bay salt, £lb good moist sugar, and 2oz saltpetre. Bring it to a boil, skim carefully, and let it boil for 20 minutes. Turn it into a deep pan, and when it is quite cold it is ready for the meat. Meat may be kept in this pickle for three weeks in mild weather, though it may be used, in five or six days. The pickle may be used repeatedly. Add lib common salt or £lb bay salt and a pint of water every time the pickle is boiled. Ling Fish and Eggs.— Half a pound of ling fish, steeped in water for several hours and boiled the evening before it is required. Pick the fißh to shreds, boil three eggs very hard, chop the whites and biuise 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. LemonGakes. — Aquatter of a pound of butter, 6oz flour, £lb sugar, the grated rind of a lemon, the yolks of two eggs. Beat the butter to a cream, i add the sugar and lemon tind, stir in the flour, and mix with the eggs. Put in pattypans and bake 10 minutes. Empbess Rice Pudding. — Pick and wash in two or three waters a couple of handfuls of rioe, and -put it to cook in rather less than one quart of milk, sweetened to taste, and with the addition of the rind of one lemon cut thinly without breaking the rind (peeled as you would an apple or pear), and one small stick of cinnamon. Let the nee simmer gently until it' has absorbed all the milk ; turn it into a basin* and when cold remove the lemon rind and cinnamon. Then stir into it the yolks of four eggs and one whole egg beaten up; add a small quantity of candied citron cut into small pieces, and mix all thoroughly. Butter and breadcrumb a plain tin mould, put the mixture into it, and bake in a quick oven for about half an hour. To ascertain when the pudding is done insert a bright trussing needle into it ; it will come out clean when the pudding iB done. Obange Pudding (by request). —Peel and cut in small pieces six sweet oranges, put in a deep dish, sprinkle over them half a cupful of sugar. Beat together the yolks of two eggs, two tablespoonfuls of cornflour, and a tablespoonful of sugar ; wet with a little cold milk ; stir this into a pint of boiling milk, and when it thickens pour over the oranges.; Beat the whites of two eggs to a stiff froth and! add a tablespoonful of sugar, pour over the J»p, and brown in the oven. \ Mabmalade (by request).— Take one dozen oranges and slice them very thin,' taking out the aeedp, pour over them six quartj of cold water, let them stand for 24 hours, then boil them in the same water for two hours slowly, add 81b white sugar, and boil for an hour and ahalf, reckoning from the time it begins f to boil. It takes about three weeks to set. <

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— Suspected I!;. — Bank Clerk: "No. madame ; lam sorry, but we can't cash that cheque. Your husband's account is overdrawn." Mrs Laraode: "Oh l overdrawn, is it ? I knew something was wrong when he signed it without waiting for me to go into bystericß."

— Candid Minister: "Good morning, Janet. lam sorry to hear you did not like my preaching on Sunday. What was the reason?" Janet: "I had three verra quid reasons, sir. Firstly, ye read ye sermon; secondly, ye didna read it well ; and thirdly, it wasna' worth readin' at a' I "