HOME INTERESTS.

Otago Witness, Issue 2181, 19 December 1895, Page 32

HOME INTERESTS.

CHRISTMAS BAKERY

Roast Goose —Fill the body of the goose equal quantities of chopped onioa and breadcrumb, tea son with miuced cage, pepper »nd salt. 80-.< st t<vo hour?, and serve with brown gravy and apple sauce. The giblets should be stewed in gravy, and afterwards made into a pie with one or two pounds of lean beef. Braised Turkey — Prepare the turkey oarefu'.ly, and fill with a stuffing mai'e of £lb cocked real chopped fine, £lb bread, 4oz but'er, four egg yolks well beaten, sal", pepper, chopped onion and paisley. Now place the fowl ia a stewpan, breast uppermo t, with sliced vegetable*, a burch of pa-sley, three pints of white btotb. Start on the fire and cook fclowly in : h<3 etewpan for about one hour and a-half, sprinkling the larding occasionally with the gravy to gl»z« of a light brown colour. When ths turkey is done, strsin the gravy from its fat and thicken it with 2< z browned flcur. Stir till it boils, skim and serve with the turkey. If a garnishing is desired, have some small slices of broiled Bweetlaead and some small balls of forcemeat cooktd brown. Put these around the turkey. Mock Pate de Foie Ghas — Soik some wit's 1 ver for half an hour, then dry it in a cloth, and cut it into thin sl ; c?s, each of which muet be dipped in ef g, and minced herbs, salt, and pepper strewn over it. Placa a layer of these at the bottom of the dish, \hin a layer of bacon, and over th"ne some sliced truffles and hard-boiled eggs. Repeat until the di^h is full. Pour some good gr&vy over the whole, cover with a light crust, and bake in a mod<r*te oven. Do not overcrowd the meat in the dish, as there *hould be plenty of jelly. It roust ba eaten cold. Time to bake, one hour and k h«lf. To Roast Geese and Ducks.— Boiling water should be poured all over and it side of a goose or duck fcefire you prepare it for cooking to take out the strong oily taste. Let the fowl be picked clem and wiped dry wi'h a oloth irside and out ; fill the b jdy with ptuffiog. It will t>ke about two hoars and a-hslf. Two Saiad Dressings —Cream dressing: Fortunate country housewives who have thick cream may make a delicious dressing by diluting it with one-fourth vinegar, Beaconing it with salt, pepper, aud mustard, and adding a teanpoonful of sugar. French dressing : .This is simply two-thirds oil and one-thud vinegar, seasoned with pepper and sat to taste. Four out the vinegar ; add the oil 6lowly, stirring constantly. After the pepper and salt are id, cut a- small onion in foiir pit>C2B and leave it in the mixture to soak for half an hour, stirring; it occasionally. This imparts a sufficient flavour of the pungent bulb. About hx tab'.e»pcofu!s of dressing are sufficient for an ordinary sa'ad. Christmas Cake. — Three pounds of sugar, 51b butter, a little over 31b flour, 24- eggs, 6lb currants, 2lb raisins chopped fine ; lib citron, lib sweet almondi, blanched and cut thia ; lib lemon peel, lib orange peel, mace, -Joz nutBeg, a cup-sf fcyrup. Pound Plum Pudding.— lngredients— lib met. lib corr&nta. lib stoned raisins, eight eees.

half a grated nu'meg, 2cz sliced candied peel, one teasj oonful grouud giuger, £lb breadecumbs, £lb flair, half a pint ot mi:k. Chop the suet iiue'y ; mix with ifc the dry ingredients ; stir these well tog;thcr, and add tho well-beaten eggs and milk to raoistsn with. Beat up the mixture well, and should the above proportion of miik bo found noli sufficient to make it of the p oper onbiatcnoy a little more should be added. Press the pudding into 'a buttered mould or cloth, and boil for six hours. When served, pour over a large wineglass of brandy and set on fire. Eat with brandy lauoe. Mince Meat.— Mix well together £!b raisins stoned and chopped small; £lb currants washed, £lb chopped beef Buet ; 10 apples, peeled, cored, and chopped ; one grated nutmeg, & teaspoonful of allspice, and candied peel chopped. Pour a glass of brandy ovar them. They should ba stirred from time to time. Mince meat is btst made a few days before it is wanted. Mince Pies. — Put lib flour upon your pastry slab with 2oz butter ; rub well t >gether with jour hands ; make a hole in the centre, in which put the yolk of an egg, the juice of a lemon, and a wineglas»ful of water. -.. Knead into a soft, flexible paste ; r,oll it out into a thin sheet, lay £lb butter in tho centre, fold the paste ever. Roll and fold again twice over. Lay it in a cold place a quarter of an hour. Give another roll, and it n ready for use. Cover the patty pans with part?, fill thim with mincemeat, and cover. Slightly butter ycur patty pars Lefcre covering tham with paste. Mince pies, of course, abound at this season. Here is a recipe for lemon mincemeat, which is a ci.auge from the old niiucemeat ;— Boil four lemons until quite tender, then pound or chop while warm, adding 2>b of pounded loaf sugar. Le'j tLio Ba nd till next day, then add 2 b Buat, 2ib corral t», lib raisirs chopped, a little brandy, and loz mixed spices, port wine to taste. Shortbread.— Rub together into a stiff short paste 2lb flour, lib butter, and ELz sugar. Make into rouud cakes half-inch thick, pinch Pettily round the edge, and sprinkle over the top with white corotits ; bake in a flow oven. Delicious Sweet. — Take half a dozen penny sponge cakts. With a sharp knife scoop out the centres, being careful to keep the pic c;s you take out entire. Fill tha opeuings with raspberry jam or any preferred fruit;. j Lay on the pieces scooped out broad e-d downI wards. Whisk the whites of two eggs to a stiff frotb. Heap over the sponge oakes and cook in a moderae oven till a irale brown. Served with cream or ciutard tauci made with the yolks of the e#gs. Sthawueuuv Cream Mould.— Rub a bit of butter inside a mould ; take lib strawberries, stem ih^m, and stick thtm in rows as closely as you can in tha racu'd until yon line the whole of the mould with strawberries. Take a pint of goad cream, switch it until it is quite stiff, aid a little vanilla, malt a little gelatine, add to tbe cream, pour iuto tho mould, let it stand in a cool place till wanted. Clahet Cup.— Put a bottle of clartt, two glasses of sherry, brandy, or any wine into a Urge jug. Add to these the thin rind of a lemon aud two tiblespoonfuls of poundtd sugar. Let it stand for half an hour till tbe sng-r is dif solved. Just bsfcre utiDg, pour iv a bottle of sodawater. i Cherby Jam — Stone 81b cherries. Boil a pint of raspberry juice with 2 b sugar, and while boiling add the cherries and another pound of sugar. Boil together quickly for half an hour and bottle. Ciik&ry Pie. — Line a rather deep tin pieplato with good crust. Stone cherries enough to fill the lie, and spuoklc half a cup of sugar ovtr them. Make a rich puff paite, wet the underci vat on the edge and press the uppercrutt iuto it lightly with the fingers h\lf au inch from the r'm avd not on therim. There should be abundant slits in the uppsr crust to allow the eteun tj e^c<pe. Put the pie in a very hot oven and bak^ it rs rapidly as possible. Fool.— Stew 2lb of strawberries, with sugar to taste, for about 15 minutes ; pa?s them through a hair sieve 1 , and mix with old custard made with one p'nb of milk aud the yolks of three eggs ; pour iuto a gkss dish, and ornament with whipped cream and fresh strawberries. '