HOME INTERESTS.

Otago Witness, Issue 2179, 28 November 1895, Page 48

HOME INTERESTS.

Cheese Cakes (By rcquttt). — Have ready _ some tartlet tins lived with pantry made with £lb flour rubbed with butter, one teaspooutul of faugar, and enough cold wa f er to make a paste. Fill the cares with mixture made of 4.1b fine flour mixed with 2oz sugar, half a teaspoon! ul of baking powder, and add to it by degrees 2oz butler beaten to a erf am. Then work in three well-beaten eggs, and into rash lined tin put a very little j«n of any kind, then a t'.aspoonfol ot the mixture, and bake in a pretty quiok oven for half an hour. This quantity makes about 18 cakes. Dabk Fkuit Cake. (By request) — One cap oE butter, one cup of sugar, one cup of molasses, tbree cups of flour, one half cup of milk, one cup of chopped rai-itis, one teaspoon'ul of cloves, cinnamon and allspice, two egg*, ttnd two te»spooufula of baking powder. Lamb Cutlets and Spinach make a pretty little entree. Cook some spinach and pass it . through a wire sieve, add a little bit of butter, pepper, and s%lt. Having fried sorae lamb cutltt", arrange them lound a small dish, and place the spinach in the middle, and garnisU it with str ps of fried bread. Egg Salad — Boil six eggs hard ; ohop the whites fine and rub the yolks smooth. Take a cupful of finely chopped ham. Mix the whole carefully ; sprinkle in a little salt, pepper, and celery (f>esh celery chopped in better),' and Civer the whole with mayonnaise' dressing. Garnifh with French pe i -s. Blicr s of lemon, and hurd-b tiled egg. The whole can be served on nic- leaves of leMuce. Cream Cakes — Quarter pound of butter, one cup of flour, one cup of water or milk, four eggs, and half a pint of cream. Boil water and butter f th.n add flour and milk to a smooth patte ; then break in the eggs se parately ; drop desertspoonsful on well-buttered paper, and bake half an hour or more in not too quick an oven. Whsn cold cut the top off, und then when going to use fill with whipped cream. Asparagus Omelet —This is a dainty novelty in wbic-h many of us might iudulge. Eggs are plentiful and cheap. Proceed in this way : Take the tender green ends of the asparagus, and lightly cook them in butler in a email pan. Beat five eggs in a bano, seasoning with pepper and salt. Melt a little butter in a frying pan, and pour upon it the asparagus and eggs. Cook alight brown. Roll it and serve. Cucdmber Pickles (By request). —Cub th» pickles into the desired sized cubes, . and allow to stand in a weak brine for three days. Font off the brine, and pour over them boiling vinegar and allow to stand for 24 hours, after which reboil the vinegar and al,ow to »t*nd as before ; repeat this operation for a third time. Throw this pickle away, and add enough fresh vinegar to caver the cucumbers ; add a small lump of alum the s : ze of a marble to eaoh gallon of pickle, and spices to tasto ; bring to a boil, skim, and turn upon the pickles while hot. Botble, and they will be ready for nso in 10 da\s.

Kidneys Sautes. — Skin the kidneys, cut in halves. Fry in butter to which you have added some salt and pepper. Prepare some &lices of fried bread, pub in a dish, place the kidneys, and serve with a sauce made .of stock parsley, chopped mushrooms. The slices of, bread can be replaced by naushrooms,Qither whole or cut in halves and cooked separately. In this case the addition of a little chopped onion and parsley is an improvement, Colbert Soup. — Any remains of poultry, meat, &c, a couple of sliced onions, a sliced carrot and turnip, a blade ortwo of celery, a leek, a bunch of herbs, a tablespoonful of clarified dripping, some vegetables for garniuh. Fry the vegetables in the dripping till a nice brown in a clo?ed saucepan. Then cover all thoroughly with co!d water, bring gently to the boil, skim, and then boil for three or four hours. Strain, and let the liquid cool to remove all fat, and clarify it with the white of an egg and a small piece of raw beef chopped fine. Simmer the soup with this gently for half an hour, strain, and add the garnish of a carrot and turnip, cub up in dice shapes, and cooked separately in salted water.

Custard Cahabiel Puddinos.— Put 2cz of sugar into a saucepan with half a gill of cold water. Boil quickly with the lid off. Da nob stir it. When ib becomes a pale coffee coIoqi? pour it quickly round the inside of soma email dnj moulds ; it' will become hard almost immediately. Well beat two eggs, add to them halt a pint of milk and half a tablespoonful ef sugar ; pour this custard into the tins coated with •ugar, then cover with greased papers, and steam very gently till the custard in firm. Turn oat, and you trill find the hard sugar has melted and formed a sauca round and over the puddings. Tfeana are delicious eithw bsfc as cold*