HOME INTERESTS.

Otago Witness, Issue 2168, 12 September 1895, Page 42

HOME INTERESTS.

Savodrt Omelette.— Her* is a very easy recipe for a savotfty omelette : Ba&t up four eggs with a teaapoouful of very finely minced pariley and thyme, pepper end salt dccjrding to t&ste. Put a piece of butler the size of an egg into the frjing-p«n ; as soon as it is melted pour in the omelette mixture, and holding the handle of the pan with one hand, with the other keep stirring the omele'te with a spoon. Mu-K Podding fok Invalids and Children —Ingredients : One breakfast cupful of sago, rice, or tapioca, one quafc of milk, sugar, flavouring. Mode: Wash the sago, put it in a pioiiih, i and fill up with milk, sweetened aud flavoured. Put it into the oven (a very alow ovon is best), and allow it to simmer for two hours. Potato Macaroons. — If any lady readers would like to try a doliciouß, easily- made, and inexpensive Aauricau dish, let thorn make potatoe macaroons after the following recipe : Prepare mashed potVoes iv the ue u*l way, putting in plenty of butter, and soasouing with pepper, salt, a little chopped onion and celery, sweet herb, or any other flavouring preferred. Mix thoroughly, and pinch off pieces the size of an egg. Do not smooth them, but let them be rough and rocky. Place them on a buttered pan, brush all over with ogg, and bake in a very hot oven, They can bo eaten dry as savoury biscuits, or sent to table covered with a rich browu sauce. Snow Cakes. — Beat 4-rz butter to cream ; then add gradually 4oz sugar, £lb arrowroot, and any flavouring thnt nny be lik«d— lcnon, hlmond, or vanilla. Whisk the whites of three eggs to snow, stir (Lu-m into the mixture, and beat it again till it is light and white. Butler some moulds, and bake in a gentle oven for about 25 minutes. Beep a la Mode.— Divide a cut of beef into squares. Put inti ap enamelled Baucepan a piece of batter, two onions, and some fat bacon hashed very fine, n calf's foot b^ned and chopprd, come thyme, a fow cloves, a carrot cut in little pieces, with salt and peppor. Add the pieces of beef, and pub your vorscI — being CAroful that the lid is wry closa fitting— on a slow flre uutil it comes to a boil. As soon as it does, put in a glass of bdliug red wive. Cover with a sheet of thick buttered paper to ensure the close fib of the lid, and let ib simmer for four or flve hours. This is also a very appetising diih used cold. Jujim.ES — Half a pound of flour, £lb sugar, 6oz butter (to be rubbed into the flour), loz each swtet and bitter almonds pouudcJ. This quantity wetted with one egg well beaten, dropped in small lumps on a tin, will bake in » few minutes in & hot oven. A little powdered white sugar may be strewn over the surface before they are put into the overj. Thick Russian Soup.— Cut four onions into dice, fry with butter over a 6low flre until a light brown ; th*n add one cabbage cut fine ; fry until done ; pass through a sieve ; add some good Btock, with small bits of bacon. Boil all together a quarter of an hour ; add a little j sugar and cream. Poff Paste.— A very nice rough puff pa9te i may be made with Boz flour, 4> z butter, a gill of water, and a pinch of baking powder ; mix it like pnff paste, but give only four turns instead of seven. A very good short crust can also bo made as follows: Crumble down £lb butter into lib flour till it is all in crumb* (if for fruit tarbs, 2oz &ug*r) ; add sufficient milk to make it all into a rnnooth »sd rathor flrtn pasta ; bake it slowly, not to colour it too much. If nicely ni"»de and ligbtly handled this ciust risps well, and in extrt mely light. Chocolate Cueams - To every pound tf sugar add half a pint of water and a pinch of cream of tartar. Mix tho sugar and the water togelher, and put ib over a hot flre ; when it comes to tho boil test the syrup. It should bo of tho cansistency of jelly. As soon as it has reached the desired heat take the saucepan off the lire instantly, and feb it in a tub of cold water, or in some very cool place ; while ib is still warm, but nob hot, stir it briskly until it turns as white as snow and is of a soft oreamy texture. Before it is stirred it should be flavoured Roll small pieces of the cream to the shape of marbles, and place them on stiff glazed paper to harden a little on the outside. Put some chocolate in a vessel, and set ib in boiling water until the chocolate i 3 dissolved, but do not put any water into tho chtcolate. When the chocolate is all meltod drop the balls of cream into it two or three at a lime ; then take them out with a fork and put on glazed paper to dry.