HOME INTERESTS.

Otago Witness, Issue 2157, 27 June 1895, Page 47

HOME INTERESTS.

A Russian Dish.— A raw fillet of beef, gome cold bailed beef, tome eausage meat, three eggs', parsley, breadcrumbs, a couple of tablespoonfuls of milk, stock, an onion, popper, salt Cub tbe fillet (which should bo lean} into thin slices", sprinkle well with pepper and salt, and beat well to flatten them. Prepare a stuffing with the cold besf, rausage meat, eggs, parsley, breadcrumbs, and moisten with the milk. Mix thoroughly, and spread a layer on each slice of beef. Koll the meat up, tie it with string, arrange the rolls in % saucepan, cover with the stock, add the remaining ingredients. Set it over the fire, boil slowly, and when dishing place the meat first on the dish and strain the gravy over it. . Rice Snowballs —Six ounces of nc?, one pot marmalade, 6jz white sugar, one pint ot milk, quarter pint of water; well wash and pick the rice, then pub ib in a stewpan with the sugar and milk and let boil till tender ; dip a number of small cup 3in water, fill with tbe rice, stand in a cool place to set, then turn on to a glass dish ; dissolve the marmalade in the boiling water, pour round the nee balls, and "a^Good Plaint Cake.— Half a pound of butter, lilb Bifted and dried flour, Alb castor sugar, 6 eggs, and a small quantity of milk. Beat the butter to a cream, then add the sugar, eggs, and flour ; if it seems too stiff add a little milk. Pour into a well-buttered mould and bake m a moderate oven for about two hours. Seed cake is made tho same an the above, only adding 2<:z

carraway seeds and £lb candied lemon ans oitron peel mixed. Chicken Bpoth.— Cut chicken in quarters and l«y it in salt and water for about an hour. Pnt it in a soup kettle with four quarts of cold water and an onion cut in quarters, and bringing this gradually to a boil keep it cooking gently for the time it takes to boil the liquid contained in the kettle to one-third its original quantity and the mcab is separated from the bones. Season the broth and set it back over tbe fire. Boil up ami skim. Then add a cup* ful of rice previously soaked for half a day or overnight in a bowl of water. Cook elowly until bhe rice is tender. Stir a cupful of hot; milk into two beaten eggs, then into the broth. Let all come barely to a boil. Add at the last a handful of finely- chopped parsley, pour into a soup tureen, and serve with small squares o£ toasted bread. Curlsea Bdns.— Four pounds of flour, rub in 2oz butter, make a bay, take one pint and a-balf of warm water, add 6oz sugar, a pinch of carbonate of soda, and three parts of a cup of yeast, beat up the yelks of six eggs, and make all into a nice dough. Plaoo it in a warm place to ri«e tor & couple of hours. Then take the dough and roll it out as for puff paste, covering the surfaoe with lib butter ; fold it twice as for puff pasbo, roll it out again and sprinkle the surfaoe with 6ug*r, rolling it up then as you would a jam roll pudding, oub it into 30 equal pieces, and place them on a baking tin close to* gather with the cub part uppermost. Place the buns to rise in a warm pUce for an hour, and then bake in a moderate oven. When done brush bhe tops with the well-beatf n whites of two egg*. Time of baking, 25 minutes. Calf's Hbad Champenoise. — Get half a calt'is head, clean well and pub in cold water v/i'.h onions, thyme, cloves, a touch of garlic, salt, and popper. Boil and skim. The head cooked, take out and cut up in small, neat piecsß, which are to be placed on the dish which i* to go to table. Durirg this time prepue a sauce made of butter, a little flour, and three yolks of eggs beat with a little vinegar, and add half a cup of bhe liquor, or as much as will prevent the saucs from becoming too thick ; season, and stir until cooked. Pour over the meat. Add * little melted batter and colour in a mild oven. Boiled Onions Whole.— Skin 'thorn and boil them 20 minutes, and pour off the water entirely. Then put in equal parts of hot water and milk, or skimmed milk alone, and boil them till tender. When they are dona through tftka them op with a skimmer, let them drain a little and lay them in a hot diab. Make a good drawn butter of milk thickened with com sfcarcb, add butter aad salt ; let ib boil until sufficiently thick. Pour over the onions and serve. Orange Souffle.— Pub into a large basia fire yolks of egge, 4oz castor sngar, and the grated thin rind of oue orange and a-half. Stir the mixture well with a wooden spoon for 20 urinates, then add by degrees two tableapoonfuls of the juice of the orange?, stirring the mixture for five minutes longer. Add lastly, us lightly and as quickly as possible, the whites of six eggs beabeu to a very stiff froth. Pour tho whole into a medium-sized pie dish, and bake immediately in a moderate oven for about 25 miuutes, or till the top is well browned* and serve.