HOME INTERESTS.

Otago Witness, Issue 2103, 14 June 1894, Page 47

HOME INTERESTS.

Raspberry Trifle. — Lay in a deep glass dish some sponge cake; pour upon it some cream or juice of preserved fruit, then add a layer of raspberries, and pour upon this one pint of boiled custard ; beat up the whites of three eggs, and pile it upon the top of the custard. A New Dish.— This week I want to give you a dainty way of cooking eggs. Butter a dish and cover it with fine breadcrumbs. Break the eggs carefully over the dish till it is covered. Sprinkle salt and pepper over, then a layer of crumbs in which a little parsley is mixed. Put some little bits of butter on the crumbs, and bake in a hot oven until the whites are firm. Time, from 10 to 15 minutes. Another Way.— First out thick slices of stale bread into rounds with a cutter, and then with a smaller cutter cnt half-way through, and scoop out the centre, leaving a cavity large enough to hold an egg. Toast the bread nicely, butter it, and season with salt and a dash of cayenne pepper. Arrange these pieces of toast on a bakirig tin, put a raw egg into each cavity, and bake until the eggs are set. Dust a little finely-chopped parsley over each egg, and serve on a dish paper.

Bachelor's Pudding. — Two ounces of breadcrumbs, 2oz suet, 2oz sugar, one egg, 2oz Valencia raisins, 2oz flour, half a teaspoonf ul of baking powder, pinch of salt, and a little milk. The raisins must be stoned. Mix all the dry ingredients together, add egg well beaten, and a little milk ; lastly, baking powder ; pour into a greased basin, and steam one hour.

Breast ok Lamb Braised. — Take the skin from a breast of lamb and scald it for two or three minutes in boiling water. Drain it, and plunge it at once into cold water. Peel a lemon, cut it into thin slices, lay these on the breast, and afterwards cover it all over with bacon. Put the meat into a braising pan, pour over it half a pint of nicely-flavoured stock, and let it simmer very gently until done enough. Have ready £lb boiled macaroni, put it on a hot dish, place the lamb upon it, and cover the whole with half a pint of good brown gravy. If preferred, tbe macaroni may be omitted and spinach served with the lamb.

Curby. — There are variona ways of cooking the rice for curry, but this recipe is about the simplest and best way of preparing it : — Half an hour before the curry is to be used begin to cook the rice. To £lb well-washed rice add one pint and a-half of cold water and a pinch of salt. Let it boil rapidly, bub do not stir or shake it up. Watch it carefully, and when it is seen that water no longer shows en the rice draw the saucepan on to the hob, and give a little time for the rice to dry, which it soon does, turning out beautifully cooked, with each grain separate.

Brawn. — Clean a pig's head, rub ifc over with salt And a little saltpetre, and let it lie two or three days ; then boil it until the meat leaves the bones, season with salt and pepper, and lay the meat hot in a mould, and press and weight it down for a few hours ; boil another hour, covering. Be sure and cat the tongue, and lay the slices in the middle, as it much improves the flavour.

Baked Tomatoes. — Time, nearly one hour. Five or six tomatoes, a saltspoonful of salt, hah? as much of pepper, a piece of butter the size of a nutmeg. Wash five or six smooth tomatoes, cut a email piece f com the stem end, and put a little salt, pepper, and a piece of butter the size of a nutmeg in each ; place them in a dish, and bake them in a moderate oven for nearly an hour. Serve them up hot.

Snowdrops. — One cup butter, two cups of sugar, whites of five eggs, one half cup of milk, three cups of flour, two teaßpoonfuls of powder. Bake in small round tins, and frost.