HOME INTERESTS.

Otago Witness, Issue 2152, 23 May 1895, Page 47

HOME INTERESTS.

Onion Soup.— Ten large onions, £lb bread crust, two large carrots, one root of celery, the yolk* of two egg», and two spoonfuls of vinegar. Pare and slice the onions, fry them in butter till of a nice brown, put them in a pan with five qutts of boiling water, the bread crust, pepper, and salt ; add the carrots and celery, cut in small piece*, and let the whole boil for two hours. Ten minutes before the coup is required beat the yolks of the eggs, add a little of the soup. Stir the whole constantly the same way, but do not allow it to boil. Manchester Pudding.— lrgredients : Three ounces of grated bread, half a pint of milk, a strip of lemon peel, four eggs, 2oz batter, sugar to taste, puff paste, j*m. Flavour the milk withlemon poel by infusirg it in the milk for half an hour, then strain it en the breadcrumbs, and boil it for two or three minutes ; add the eggs (leaving out the wbifces of two), the butter and sugar, stir all these ingredients well together ; cover a piedish with puff paste, and at the bottom put a thick layer of jam, pour the above mixture cold on the jam, and bake the puddißg for one hoar. To Clarify Beef Dripping. — Pub the dripping into a saucepan, and when melted pour it into boiling water, and keep stirring the whole to wash away the impurities. Let ib stand to cool, when the water and dirty sediment will settle at the bottom of the fat. Remove the dripping and put into jars for use. Apple Dompling, Sliced. — Two cupfuls of flour, two teaspoonf uls of baking powder, one large spoonful of butter. Mix with milk. Stir with a spoon, and roll out. Invert a teacup in the pudding dish, fill with sliced apples. Cover the dish with a crust, making & hole for the escape of steam. Bake or steam. Serve with sweet sauce. Mtjttos Casserole. — The remains of an Tinderdone leg of mutton, cut into small neat slices and seasoned, may be boiled in a basin with a lining of suet crust which is in a mould thickly lined with mashed potatoes. The mould should be very well buttered and filled with the meat. Moisten with gravy, and cover with more mashed potatoes. Bake for half an hour, turn out, and serve. Tomato Toast.— Rub a quart of boiled tomatoes through a colander, pub in a stewpan, season with butter, pepper, and salt. Lay slices of buttered toast on a hot dish and pour the tomatoes over. Dblightful Cutlets.— Pare some cutlets ; put in a pan with a good piece of butter, salt, and pepper. When lightly fried take off ; dip in beaten egg, afterwards in fine white breadcrumbs. Grill, and serve on a hot dish with sauce. Rice fob iNVALiPS.—Take "a tablespoonful of lice, a pint of milk ; put them in an open dish and bake in the oven for (wo hours. Keep til© dish covered for the first, hour, after which

the cover should be removed and the rfca stirred occasionally. Apple or Orange Fritters.— An hour or so before the fritters are to bo served make a batter with milk and flour, adding a little salt. Peel the apples or oranges, slice into rounds (across the fruit), cut out the centre of each round and remove all seeds. Place the slices in the batter and leave them until juet before they are wanted ; then add baking powder in the proportion of about a teaspoonful to every pint of batter, reckoning the quantity before adding the fruit ; stir well, and fry each slice as a separate fritter in boiling fat. Apple or Quince Jelly. — Pare and cut the fruit, boil it slowly till soft, pour off the juice, strain it and allow equal measure of sugar and juice ; boil tho juice rapidly about 12 minutes, skim, add sugar, boil eight minutes more, pour into j«rs and put in a cool place, cover with gammed paper when cool. The fruit can be kept for preserves, pies, &c, and a good jelly made by boiling the cores of apples and quinces, and to the juice add 5 little gelatine, and then proceed as above.