HOME INTERESTS.

Otago Witness, Issue 2200, 30 April 1896, Page 44

HOME INTERESTS.

Yeast Buns (By request).— Make a dough fa the venal way by placing 21b floor in a basin ; put in one teaHpoonfui salt, one t&blespoonfnl etrong y«att, with one cup lukewarm milk and water ; pour this into the centre of the flour ; mix, cover with dry flour, and pat in a warm place for about an hour to rise ; take another cupful of lukewarm milk and water, work the whole into a dough with 2oz butter, £lb sugar, two <ggs, and nutmeg or spice to ta*te ; tefc to rise another hour ; when light woik in some currants or chopped peol, form into buns, and set to rise a few minutes ; put a small lump of sugar on the top; bruih over with egg and milk, and bake from 20 minutes to half an hour.

Napoleon Cakes (By request).— Blanch and pound to a smooth paste 6 z of sweet almonds and loz of bitter almonds, and whiltit pounding them keep dropping in a lit'le orange-flower water to prevent them oiling. Add a pinch of salt, the grated rind of a large lemon, 4-oz of freoh batter, £'b of sifted loaf sugar, and lOoa of flour. When these ingredients are thoroughly mixed work them together with tho well-beaten yolks of six eggs, and leave thrm in a cool place for half an hour. 801 l the paste out to the thickness of a quarter of an iocb, if* rap it out in round* about tbe size of an ordinary cup, lay th63e upon a floured tin, aud bake in a good oven. When they are firm and lightly ' coloured. take them out, trim the edges, anJ when quite cold lay them one upon another, and spread a thick layer of differently-coloured "~ jaui on tho bop of each round, and as each piece is put on press it lightly with the hand, so that tho jum shall muke the round* adhtre together, and bo foim one oake. Sprinkle a little sugar over the top.

Cheese Biscuits. — Place grated Parmeß&n cheese and flour iv a bowl. Add a little 6alt and a seasoning of Cayenne. Bub into it 2oz butter, and make into a stiff dough with the yolk of an egg. Hull ' the pastry out thinly, cut into shape with a pattry outtar, prick with a fork and bake in a cool oven. Shortbread.— lngredient* : lib floar, Jib butter, £lb, good white sugar, a little candied pesl. Mode.— Mix the sugar aud batter together (with the bands is best), and gradually add tbe flour, kneading nell and keeping the lump firm. Wii«n all this is worked into a stiff paste, cut it into two or thr«e pieces ; nuko each pieoe round or oval as domed, asd about half an ia chtbiok ; pinch the edges, prick them over with a fork, put some slips of CAodied peel on top, and bake in a slow oven tiil a- nice brown.

Chicken Balad.— Take the breasts of two . chekens, two large bnnohes of celery, and four - hard boiled eggs ; chop these separately and fine, put together, and mix thoroughly. Then nukw a dressing of one tabltupoocfal of mustard, two tableepoonfulfl of sugar, o»e capfol of vinegar, and one-half cup of butter ; pour hob ov«r the calad.

Shrewsbury Cakes.— Biffc lib of powdered •ngar into 21 b of flour, add a grated' nutmfg or a liWe powdered ci&n»xxuu, »ud lor of caraway - seeds. Mix all thoroughly, then beat in two ~ eggs, the whites and yolks separately, and as much dissolved butter as will form a stiff paste. About Boz of butter will be enoogh. Roll the pastry out to the thickness of an eighth of an inch, cut it into round cakes, prick these, and bake on floored tins ia a quick oven. If liked, a few currants can be used instead of the seeds; bake the cakes about 15 minutes.

Rechauffe of Mutton. — Necessary ingre* dients : lib of cold mutton, l'.z of flour, 4os of breadcrumbs, one egg, one onion. Pi>el and chop the onion fiocly. Melt ths batter in a frying-p&B, and brown the onion in it. Stir the flour in thoroughly, and slowly add a gill of water ; then boil the sauce for three minutes. Grease a baking tin, cut the mutton in slices, and spread over cne side a little of the mixture from the saucepan, and lay the slices on : the greased tin. Spread over each layer of meat a little of the sauce, and then another layer of meat, and so on, till all is used. Place the, tin in the ov«n, and let all heat through, aud then eeb on one side to grow cold. Beat the egg up in a plate, aad arrange th« breadcrumbs on a sheet of paper. Be*son them wish pepper, salt, and parsley. Lift tha slices of mutton carefully, dip into (he beaten egg, then in breadcrumbs, and chop one by one into deep hot fat, and fiy till & golden brown. Drain for a few moments on paper, and servo very hot arranged ou a napkin. BILIOUSNESS, LOSS OV APPETITE, AND general debility.—" In testifying to the value of ' ISNO'S FRUIT SALT,' I have great pleasure in pron; uncing it to be a irost efficacious remedy ia cases of biliousness, low of appetite, and general debility. I have tried all kinds of Saline atdifferent times, but none of thorn have afforded me that speedy and lasting relief which makes luoh a feature in your ' FRUIT SALT.' You are free to use this letter in any way you m»y think most convenient It comet quite unsolicited, and many of my friends are Trilling to en done the remarks made therein. S. G. S., Eppine, JSnex." Caution. — Examine each bottl«, and see th« capsule is marked "ENO'B FRUIT SALT." Without it you have been imposed on by ft worthless faniUtion. Sold tor all Chemists mml Stow*

' — Hand : " How that fellow's hair Btioks op ; all over his head like a cockatoo's." Bthd : M Yes, I tnow "him ; and he's .such an awTnlly truthful fellow that even his hair won't lie."

— Swellington (afc the Boiree) : " I wonder if *h»t plain woman over there Is really trying to flirt with me V Cooler (politely} : *'I can easily iia& oat, «ir, by asking her. ShY« my wife."

— 1h.3 man who is looking for trouble doesn't need a search-light. .

— Speaking of the scarcity of game, Fogg remarks that even partridges are among tne things that whirr.

— When we are children we brag about our parents ; when we get to be young men and young woman we brag about ourselves when we become older we brag about our childrefl.