HOME INTERESTS.

Otago Witness, Issue 2201, 7 May 1896, Page 44

HOME INTERESTS.

Tba Cakes (By request).— Two cups of flour, two tablespoonfuls of sugar, one teaspoonful of soda, two teaapootifuls of cream of tjurtar, one egg,' one cap of milk ; bsafc ths tsgg and eugar, add the milk, flour, soda, &o. Bake in greased patty pans in a quick oven for about 15 minutes. Tea Buns.— One cup of flour, mall half teaspconfnl of soda and a teaspoonfol of cream of tartar, butter the size of an egg, one cup of raisins or currants, apiece of chopped peel, half a cup of sugar, two eggs, three t&blespoonfuls of milk ; rub the batter into the floor, and mix with the beaten eggs and milk. Bake iv greastd patty pans in a qniok oven. Puff Paste (By request).— To lib sifted flour rub gently in with the band £lb fresh butter ; mix up with half pisfc of spring water, knead it well, and tat ifc by for a-qaarter of an hour ; then roll ifc out thin, l»y ou ib in small pieces fib more butter, throw on ifc a little flour, double it op in folds, and roll it out thin three timea, and net it by for an hour in a cold place. Light Short Cbost fob Fbtjit Tarts (By request).— To erecy pound o? flour allow Boz butter, the yolks of two egc», 2oz sugar, quarter pint of milk. (If the eggs are large rather less milk will be sufficient, if they are small a little more may be' needed.) Rub the butter into the flour, add the sugar, beat the yolks of the eggs well, and stir the milk iuto them, mix'the whole together as lightly as possible into a smooth paste. Roll ifc out two or three times, folding the paste over' each time, and it will be ready for use.

Brawn.— Take three pigs' heads and two cheeks of salted pork, two sheep's toDgueo, a piece or the whole of a bullock's tongue. Boil fclfcogetb.ee until the meat will separate from the bones. Put the meat on a pasteboard, cut it into small bits, and, while catting, throw the following spices, well pounded, over it: — l£oz white pepper, Joz alUpice, eight cloves, and two blades of mace. The bullock's tongue should be skinned, sliced, and distributed in thin layers between the meat in a mould. Boil a cow heel in one pint of water tili reduced to half, throw this over and cover, putting a heavy weight on the top. Let ifc stay all night, and the next morning it will be firm in the mould.

Flat Plum Cakes should be warm when eaten. Work 2cz butter into lib dough, add loz su'gafr and 2oz currants. Knead all well together, and form into a fiat cake on a tin plate. Score acrots the top in diamonds, and bake for three-quarters of an hour. Ten minutes before the cake is done brush it over with milk, and scatter brewn sugar over ifc.

Curried Rabbit.— lngredients : Ono rabbit, three deiserfcspconfuls of curry powder, six large onions, five cloves of garlic, half a lemon, four Urge apple*, one dessertspoonful of so gar, £lb butter, one pint of milk, half a teaspoonful of salt. Mode t Empty, skin, and wash the rabbit, and out it up neatly ; mince the garlio, and out the onions in fine slices, also the apples j fry these in £lb batter nntil of a light brown colour ; tub the curry powder woll into the rabbit, and fry 16 ia the other batter till it has attained a bright gold colour. Then place aU to ft star-

pan with boiling milk and sugar and salt ; 13ft ft stew slowly until tho liquid is reduced to a third, of the quantity. Half an hour before eervicg add the cloves and the juice of a lemon. Light Qixa—Oae pound of flour, £Ib ongar, £lb butter, fix eggs, one teagpoonfnl of baking powder, a few currants. Mode » Lightly warm the batter, then beat to » cream, add the eggs, one or two at & time, bead well till perfectly light, put into quick oven. Pressed Chickek.— Boil two chickens until the meat leaves tbe bones easily, then pull to pieces and chop fine, letting the liquor in which they were cooked boil down until only a oupful remains. Add about half as much chopped hamag chicken, roll two biscuit*, pour the stock over, peatontog highly. Mix well together, put in a deep, long pan, pressing doxro bard with the hand. Fold a cloth several timer, put over the top, and pot on a weight. It will slice nicely if prepared the day before it is required. To prepare "beef olives," cut sons slices about -£in thick from a joint of cold roast-beef ; place a i mall quantity of veal stuffing on each piece of meat ; roll up nefctly and tie round. Fry; then remove the string, and semi with a little good gravy. Cocoantjt Deops.— Whites iof two eggs, ona letcupful of castor sugar, ou* teacup<ul of desiccated cocoanut, and one teaspoonful of fine flour. Beat the white of an egg solid. Stir in very lightly with a knife fir«b the sugar, then ths coocanut, and then the flour ; drop on to buttered paper, or wafer paper if preferred. Bake in a moderate oven.

Ricb Mould.— Six ounces of rice, two pints of milk, two tenpoenfule of sifted sugar, a little rind of lemon, some vanilla or wine flavouring, the whites of two eggs, tome preserve. Let the rice gosk in a pint and a-half of the milk for an tioox.- Thtnboil slowly with the kmon peal for half an hour, trirring conufcantly, and as ifc thickens add more milk, allowing tbe rice to be well cooked without being broken up. Remove from the fire, take out the lemon peel, put in the flavouring ; beat up the whites of the eggs to a stiff froth and stir well into the rice. Dip » mould in cold water, turn in the rice and let it get cold. When set turn on to a glass dish nnd serve with preaerte nsada into s sanoa mlh ft little Bjtup. •