HOME INTERESTS.

Otago Witness, Issue 2086, 15 February 1894, Page 47

HOME INTERESTS.

Almond Cheesecakes (by request). — Blanch and pound sweet almonds aud -Joz bitter almonds ; add to them £oz butter melted and mixed with sugar, the yolks of two eggs not beaten ; mix all these together, adding a little lemon juice. Line some tins with puff paste, put a dessertspoonful «i the mixture in each, and bake about half an hour. This quautity will make about a dozan cheesecakes. Dundee Cakk (by request). — Sift lib flour and rub in £lb butder, add £lb sugar, £lb currants, a few out-up almonds, and -|lb peel ; mix with half a cup niiJk, add the yolks and whites of three eggs beaten separately. Bdke in a moderate oven for an hour. Veal Cutlets. — Steam the cutlets -for a few minutes, so as to partly cook them, then wipe them dry. Have ready a difih with finely powdered cracker dust. In another dish have four egg yolks beaten light aud mixed with two tablespoonfuls of rich, sweet cream. Season cutlets and egg mixture with salt and pepper. Have ready a fryingpan half full of boiling lard. Dip the cutlets first one side and then the other in the eggs and then in the cracker dust, after which put them in the boiling laid. Do not disturb them until the under side is brown, then carefully turn, and when the other is brown, remove to a hot dish and serve at once while crisp. Do not attempt to serve gravy with cutlets. Bananas for Breakfast. — It is best to prepare this dish the night before it is to be eaten. Remove the skins of six bananas, slice and place them in the dish they are to be served in. Sprinkle over them three tablespoonfula of sugar, and then squeeze the juice 'of a large lemon, next adding about a tablespoonful of cold water. Bet in a oold place until wanted. Bananas are also very nice sliced, with sugar sprinkled over them, and a little water added, then let stand a few hours, and a cfapfal of cream poured over them, or a rich custard, or simply the whites of eggs beaten. CußitißD Rabbit. — Ingredients : One rabbit, three dessertspoonfuls of curry powder, six large onions, five cloves of garlic, half a lemon, four large apples, one dessertspoonful of sugar, £lb butter, one pint of milk, half teaspoonful of salt. Mode : Empty, skin, and wash the rabbit, and cut it up neatly ; mince the garlic, and cut the onions in fine slioes, also the apples, fry these in \\h butter until of a light brown colour ; rub the curry powder well into the rabbit, and fry it in the other \\b butter till it has attained a bright gold colour. Then place all in a stewpan with t|je boiling milk and sugar and salt ; let it stew slowly until the liquid is reduced to a third of the quantity. Half an hour before, serving add the cloves and the juice of a lemon. White Soup. — Remove the flesh from the remnants of a couple of roast or boiled fowls, taking care to exclude all the skin ; add half the quantity of breadcrumbs soaked in stock free trom grease, and pound thoroughly in a mortar ; season with pepper and salt. Pass through 9 hair sieve. Add as much stock as you want soup, warm it without letting it boil, and stir into it off the fire a couple of yolks of eggs strained and beaten up with half a cup of cream. Serve with dice of bread fried in butter, or with peas, or carrots cut in the shape of peas, both previously boiled. A Savoury Way op Cooking Cold Meat — Chop the meat fine with some bacon or ham, season with salt, pepper, and parsley, a few breadcrumbs and two yolks of eggs to lib meat. Put all into a saucepan with 2oz butter. Stir over the fire until quite hot. Let the nnVu-o get cold, and them put it into light paste cut in squares with some of tho mlcce on each. Turn the paste over aud fry in boiling lard or bake in the form of rolls or patties. These are also very good cold. Half Puff Paste. — Put lib flour upon your pastry slab, with 2oz butter ; rub w«- 11 together with the hands, make a hole iv the centre, iv which put a pinch of salt and the yolk of an egg, with the juice of a lemon ; mix with water, then roll it out thin, and lay £lb butter (prepared as for puff paste) ; roll into thin sheet?) fold it in three, roll and fold again twice over, lay it it a cold place a quarter of an hour, give another roll, and it is ready for use. Fricasseed Oysters. — Take two dozen oysters, two tablespoonfuls of butter, one teaspoonful of chopped parsley, a dessertspoonful of flour, a pinch of cayeonee, salt, the yolks of two eggs. Brown half the butter over the fire, and to this add the parsley, the cayenne, and salt, and finally the oysters freed from their beards and well drained from their liquor. Mix together the flour and the remainder of tbe butter, and stir them into the oysters when these begin to curl up with the heat. Then add the well-beaten yolks, stir for a moment, and draw the saucepan off the fire. Serve on a hot dish with a garnish of fried bread and parsley.