SOME INTERESTS.

Otago Witness, Issue 2087, 22 February 1894, Page 47

SOME INTERESTS.

Gingerbread (by request). — One cup of butter and one cup of sugar beaten to a cream ; three eggs, a cup and a-half of golden syrup, and one cup of sweet milk; three, and a-half cups of flour through which two teaspoonfuls of baking powder, two teaspoonfuls of ground ginger, and half a packet of mixed spice have been mixed. Bake in a moderate oven.

Swiss Pudding. — Peel and slice some apples up thin, put a layer in a dish, follow with a layer of breadcrumbs and a little sugar and grated nutmeg, then another layer of apples, and so on, till the dish id full. Bake nearly an hour.

Custard for Swiss Pudding, Stewed Fruit, &c. — One pint of milk, one egg, one teaspoonful of cornflour, two teaspoonfuls of sugar. Wet the cornflour with a little milk, add to it the remainder of the milk, and boil in an enamelled saucepan for a few minutes, and pour into a dish at once.

Beef Olives. — Simple and easy to make. Ingredients: 21b rump steak, one egg, one tftblespoonful of minced savoury herbs, breadcrumbs, pepper and salt to taste, one pint of stock, two or three slices of bacon, two tablespoonfuls of any sauce, a slight thickening of butter and flour. Mode: Have the steaks cut rather thin, slightly beat them to make them level, cat them into six or seven pieces, brush over with egg and sprinkle with herbs, and roll up the pieces tightly and fasten with a small 'skewer. Put the stock into a stewpan that will exactly hold them, for by being pressed together they will keep their shape better ; lay in the rolls of meat, cover them with the bacon cut in thin slices, and over that put a piece of paper. Stew them very gently for full two hours, for the slower they are done the better. Take them out, remove the skewers, thicken the gravy with butber and flour, and flavour with any sauce that may be preferred.

Stewed Pears. — If you stew the pears in this way, I do not think you will find they will become black. Cock them in an enamelled stewpan, and stir them with a wooden spoon. Peel and core lib of pears— if large, out them in half — and put them into the stewpan with a pint of cold water, the thinly cut rind of half a lemon, £lb loaf sugar, and a few drops of carmine ; bring the water quickly to boiling point, and remove any scum which rises to the surface, then let the pears simmer gently until the fruit is quite tender ; then lift them out of tbe pan and arrange them on a dish. Boil the syrup fast until it has reduced to the consistency of cream, and Btrain it over the pears. Tomato Sauce. — You will find the following an excellent recipe : — 401b tomatoes, two quarts and a-half vinegar, £lb garlic, l£lb salt, 61b onions, 2oz ground ginger, l^oz cayenne, two tablespoonfuls cloves, 2lb white sugar. Tomatoes to be picked, cleaned, and well crushed, then all the onions peeled and sliced thin, pound the garlic well, put the cloves in a piece of muslin and boil with the tomatoes, onions, and garlic for an hour, but before putting them on the fire add 2oz allspice, 2oz whole pepper well crushed in muslin bags, then boil as above directed. After boiling pass through a colander, so as to leave only the refuse. Clean the pan well, and return the mixture, then add the ginger, salt, cayenne, sugar, and vinegar. Keep the whole mass boiling briskly, stirring continually with a wooden spoon until it is reduced and thick enough in the opinion of the maker. Great care must be taken to keep it from burning. When done it must cool in some large earthen vessel to keep its colour. Bottle when quite cool, seal the bottles and keep in a cool place. The bottles must be thoroughly clean and dry before using them.

Croquettes of Fowl. — Ingredients : Half a fowl, lean ham or bacon, mushrooms or truffks, two tablespoonfuls of cream, quarter of a pint of stock or milk, loz of flour or cornflour, l£oz butter, lemon, nutmeg, cayenne, salt to taste, one egg, breadcrumbs. Mode : Cut up the meat and mushrooms, melt the butter in a saucepan, add the flour and the stock, boil, flavour to taste, and put in the cream and meat. Wben quite cold shape into balls, egg and breadcrumb them, and fry in fat or oil. Serve with fried parsley.

Turkish Delight. — Soak 2oz gelatine in a cup of water for 20min or longer, then put into a pan with a cup and a-half of warm water and 2lb sugar ; allow it to boil 25min, taking care it does not burn ; add flavouring essence of lemon, a pinch of citric acid, and pour into a dry dish. When cold cub iv strips with a damp knife, and roll iv plenty of powdered sugar. Spiced Beef. — A small round of about 181b or 201b will take a fortnight to cure. Prepare the following ingredients : — lib common salt, loz saltpetre, 3oz allspice, loz black peppercorns, and £lb coarse sugar. Pound the saltpetre, allspice, and black peppercorns, and mix well together with the salt and sugar. Rub all into the meat ; do this every day, and turn, for the time mentioned. Cakbs FOn Afternoon Tea. — Queen Cakes : 4oz butter, 4oz sifted sugar, 6oz flour, four eggs, 2oz currants. Beat the butter and sugar to a cream ; add alternately the yolks of four eggs and the flour till they are well mixed. Beat the whites to a solid froth, \ and stir them lightly in. Have ready 20 small tins well buttered, and with a few currants at the bottom of each. Pour in tbp mixture, and bake about lOmin in a nsoAo.^t-- ovea.

Avoid the use of calomel for bilious complaints. Ayer's Cathartic Pills, entirely vegetable, have been tested for 40 yeai - 3. and are acknowledged to be the best remedy for torpidity of the liver, costiveness, and indigestion.