HOME INTERESTS.

Otago Witness, Issue 2202, 14 May 1896, Page 44

HOME INTERESTS.

Pi.UmPuddins (By request). — Qaa-t r pound rftHn<i, $\b currants, sugar, -^Ib flour, brea<lcr»mbfi, euet, 2oz chopped peel, half a nutmeg grated, a little cinnamon and allspice ; mix with two eggs, a little brandy if liked, wine or milk if preferred, and boil three hours. Napolkons (B7 request}.— Roll some puff .pasta oub thin ; pub half of it oa a baking sheet or tin, and spread equally over i* nsphorry, apricot, or any preservo that miy ba preferred. Lay ovfcr tbis preserve auoMier thin layer of paste, press the edges together nil round, and mark the paste in lines with a knifo on the surf -ice to show where to cub ib when baked. Bake for 20 minutes to htilf sn hour, aud a sliorfc lime before bring d^ne take the p*.Bie out of the oven, bru*h it over wich Uw following' icing, and put back in the v< n to e^lou- : — Tlu, icit g : Whites of four eggs, fib icing sugar, jiiif e of half a lemon ; beat the whitea of the egg« lill very stiff and light ; beat in the sugar gn-dually, then tbe juice of the Union, spread over the pa»try, and skew almonds pg&iu over this. Neck of Veal —The neck, but for the trifling trouble of preparing ifc, would be the most desirable piece in the forr quarter. Ib is raised with bones and fat that; uefd to be removed, but the meat has tie finer flavour for this. Ib is also tender when piope'ly ro. k^d. Purchase for it small family- 31b of neck ; trim off all the fab you can and remove the bones. Tske the pieces of lean, dredge flour orer them, and season with salt and ptpper, using pepper and salt dredges. Put a lwge tabloapoonful of butter iv a saucepan, end when it melts put in the meat and let it brown well. It must be stirred most; of the time lest it become ccorched. When it is nicely browned add about a pint of boiling water and cover it clouely for one hour, setting it where ib will merely simmer. Meantime, set the bones to cook in just enough water to cover then), and l&t them simmer while the meat is cooking. When the vc&l ig bander, strain the l'"q for off the bones ovor it. There should be j'isb enough to cover the meat; well ; if there is more, let it boil down rapidly for a few moments. Plain dumpling should be served with this dish. Apple Teiflb. — Lay some sices of spongecake ip a glats dish, and soak them with lemon and (■ yi'up. Huve lib of appla pulp, sweeten and flavour nicely, add a bib of butter and the yolk of an egg. Spread tbis over ihe ypooge cako. Now make a littl* custard with one egg, one teacupful of milk, and a spoonful of sugtr. Pour this over the apples. Now beat half a piat of thick cretin very stiffly, and lay on the top of bhe euiibard. Thi) may be decorated with strips of red currant jelly or a little pink sugar. Sheep's Tongues (a la jlamande).—Teke two or three onious, cub ia slicus, pub on the fire with some butter until they commence to colour. Add a dust of flour and some stock, put in tome j mu'-hroonis and pawley minced very fine, salt, whole pepper, and a touch of vinegar. Boil altogel hec for eight minutes. Have ready bhrea boifed sbeep'a tongues cut in two without separating, pub into the sauce, and let simmer until well flavoured. Serve. Ox heart Pie. — Take »n ox heart, cut off the | fat, which will do to keep foi 1 dumplings ; cut \ the heart into piece 3 aboub an inch fquare and j half an inch thick. Take lib be6t pork and cut the sanao as the heurb ; then geb a large pie di*h and line with paste as for beafrteak pie ; j fill in alternate layeis of the b.°?irl< and pork, j making the layers of he&tb tbe HjickfHi-, as there \ is most of ib. Season with pepp- r and salt, add a li' Ale water, &nd cover. Macaroni and Ham —A nice little supper dish is macaroni said bam done in German fashion. Boil fib large pipe macaroni in salt and water till soft (put in boiling water), which should take half au hour. Drain it, and let it gat cold, and cut into inch-long pieces. Take the same quantity of boiled ham, cub very small indeed, and place alternate layers of etch, beginn'ng with macaroni, in a well-buttered mould. Powr over all a little milk nr.d two or three well-beaten eeg«, and a little butter melted. Bake about three-quarters of an hour, •when turn oat and serve hot. If Parmesan cheese be liked, a few layers of ib grated may be added in making. Dropped Scones.— One egg, lib flour, half a teaspoonful of baking fo3», a teagpoonfnl of cream of tartar, a little silt, sugar if liked, one ' pinb of milk. Mix the dry ingredients, add the egg beaten, wd enough buttermilk to make $,

' smooth, rather it iff batter, so tbat it drops from a spoon ; grease a hot girdle or frytagpan. drop on the batter one spoonful at a time till the girdle is full. When the scones are brown underneath, and covered with bubbles at (be top, Inm with & knif« and brown the other fide, S?rve hot, and eat with batter or jam. Stowkd Fiixst op Mtjtton.— Fcr this the thick end of ft leg of mutton will be required. The bone mast be removed, the parity filled with good force-meat which has » little onion in it. The fillet should bo trimmed neatly, well ekevrered, and bound with tape into shape. Boast it thoroughly, and serve with red ourranfc jelly.