HOME INTERESTS.

Otago Witness, Issue 2105, 28 June 1894, Page 47

HOME INTERESTS.

Veal Goose. — This is a novel dish, in which the savoury flavoui- of the goose is reproduced without tbe richness of that indigestible bird. Take about 4-lb breast of veal, and with a sharppointed knife remove all the bones and gristle, cutting the flesh as little as possible Make a good sage and onion stuffing as if for a goose or roast pork, lay on the meat, roll it up, securing it firmly with a tape to keep ii r i in shape. Bake in rather a quick oven, basting frequently. Serve very hot, with a little good gravy and apple sauce if liked If milk or cream turns sour, do not throw it away, but use it to make scones as follows :—: — Take lib flour, 2oz butter, two tablespoonfuls of baking powder, and 2oz sugar. Mix, and add enough sour milk or cream to mako into

a paste. Roll this into shapes, and bake until slightly brown in a rather quick oven.

Breakfast Croutons. — Cut some remains of ham in dice, and toss them till hot over the fire with a little pepper, minced spring onions, parsley, aud mushrooms (if at hand) ; now stir into the mixture the yolks of two eggs, watch thorn till they are jusb on tbe point of setting, then pour the whole on to squares of hot butered toast, dust with a little popper, and servo very hot.

Apple Meringue. — Stow some apples ; place in a deep dish, beat up the whites of two eggs with some sugar, flavour with lemon Or vanilla ; spread thickly over the apple ; put in the oven for a few minutes to set, not brown. Serve either hot or cold. Stewed peaches or pears may be served in the same way.

Stuffed Verktables.— Cabbage, marrows, cucumbers, tomatoes, and onions may all bo stuffed with a variety of maigre forcemeats, and boiled or baked. Cabbage must be par boiled before being stuffed, and the heart m*y eifcber be cut out and minced up as part of the stuffing or it may be left and the stuffing placed between the outer layers of leaves. Tomatoes are very good stuffed with breadcrumbs, butter, and herbs, or instead of the hei'bs grated chceso.

Kick Buns — Two ounces of butter, Jib ground rice, two eggs, 2oz castor sugar, grated rind of a lemon' Cream the butter, add tho sugar gradually, then boat in one egg, then add tho second egg, half a toaspoonful of baking powder, and the ground rice.

Brown Sauce. — Ono tablcspoonful of flour, one tablespoonful of butter, half pint of highlyseasoned brown stock. Cook the butter and flour together in a saucepan until they are a light brown, stirring constantly. Add to them tho stock, and stir until it thickens. This sauce is to some tastes improved by the addition of a tea spoonful of Worcester sauce or walnut ketchup.

A New Dish. — A delicious French way of cooking apples and rice: — Boil some apples until quite tender and somo rice in separate saucepans — in the proportion of 31b apples to a breakfastcupful of rice. Butter a piedish and spread the rice and apples in alternate layers, cidding sugar and grated lemon rind to taste, until the dish is full. The lust layer, must .be rice. On this place little pieces of butter, Mid bake, with a plate over the top of the piedish, for quite an hour. It is equally nice when eaten hot or cold, but if the latter is preferred, turn the pudding out of the dish and sprinkle castor sugar over the top.

Fios Stewed.— Put into an onamellcd stewpan 4oz refined sugar, the thin rind of a large fresh lemon, and a pint of cold wa'ev. When the sugar is dissolved, add lib figs, and phv-e the pan over a moderate fire, where they may heat and swell slowly, and bo very gently stirred for two hours and a-half. When quite tender, add to them two glnssfuls of red wine and the strained juice of a lemon.

Delicate Biscuit. — One quirt of sweet milk, two teaspoonfuls of baking powder, half a cupful of best butter, one teaspoonful of sugar, and flour to make a soft dough Rod out half an inch thick, and cut out tiny biscuits with a small baking-powder can. Bakein a very hob oven.