HOME INTERESTS.

Otago Witness, Issue 2151, 16 May 1895, Page 47

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Tea Cakes.— Two pounds of flour, half fceaapoouf al ot salt, 4:lb bukter, one egg, one Üblespoorifal of yeast, and tvarra milk. Sift the flour, pnb it iuto a large basiu, mix with ifc the 6alfc, nrul rub in the butter ; beat the ( g* well, stir into it the yeast, and add these to the flour with as much warm milk as will make fclie whole into a smooth paste, and kne&d it well. Set it to rise near the fire, and when well risen form it iiito tight or nine calte3 ; place them on tins ; let them rice again foe a few minutes before putting them into the ovcu ; then bake from a quarter to La^f an hour ia a moderate oven. It! currants are liked ia there cakes, they should be added when tho butter ha? been rubbed in ; and a little sugar is an improvement with the currants. These cakes should be buttered and eaten hot ; or, when cold, cub in half, toasted, and well buttered. A Tasty German Dish.— Put some butter into a stawpan, and fry some lean pork chops in it a few minutes till just browned. Add a breakfaslcupful, or more, of Bour cream or nylk (to well cover), put in an onion sliced, a bay leaf, come whole pepper, a little spice (if liked), axd salt to ta<te. Lob it stew slowly until quite tender. Thicken gravy, and strain ib. Devonshiur Cheam.— For this the new milk should £t»Ed 10 hours in the wiuter and half that time when the weather is very warm. The milk pan is then set on a stove, and sbould remain tbere until tho milk is quite hot ; but ib musb nob boil, or bhere will be a thick skin on the surface. When it is sufficiently done, the bubblings or undulations on the surface look thick, and small riugs Form. The time required depends on the size of the pan and the heat of the fire, bub tb.9 slower it is done the better. Tbe pau should then be placed in the dairy or other cool place and the cream be skimmed off the next day. A Dainty Breakfast Disn.- Croutes de jamhon tn mayonnaise. Cub some slices of bread 3in long by ]^in broad, and some slices of bam to match. Make a nice frying batter in the usual way, sbirring into ib aboub a spoonful of minced parsley and shalob ; clip the bread and ham in this, and fry ib. Drain ib well, fp»B kl <3 the fritters with peoper, and serve with mayonnaise if preferred. Pastry Sandwiches.— Mako lib or Uib medium pastry, and lice a loog-thaped greased tin wibh it, after having rolled it oub iabo a thin sheet ; place ib in a sharp oven, and bake ib for a quarter of an hour, or unb : l nicely browned ; then turn ib oub of the tin and cub ib rciojs in half. Spcead one piece with any kind of preserve, and press the other one on it; cut it into neab shapes, and pile t- hem U P on . a dish j sprinkle sifted sugar over the sandwiches, and return them to the oven for a quarter of an 1 hour that the jam may get thoroughly heated.

SrEAMED Eoa.'-To prepara an egg for a s!ck person beat ib until very lighb ; acid seasoning to taste, and thon steam uatil LhorotigMy warmed through. This will cot take nioro t-ian two miaufces. Beef Sausages. — To every beef and f«t in equal quantities 2oz Clc breadcrumbs (in^de by rubbing stale breid through a wire sievn), ft heaped tablespooufnl of finely-chopped pariley, lemoa thyme and onion, well seasoned wilh popper and salt.