HOME INTERESTS.

Otago Witness, Issue 2203, 21 May 1896, Page 44

HOME INTERESTS.

Surprise Buns.— Three cups of flour, half a cup each of sugar and ,butter, one Urge teaspoouful of cream of t&rtar, balf a teaspoonful of carbonate of soda, one egg, half a cup oS sweet milk. Rub the butter in the flour till very fine, add tho mgar, beat the egg well, then add tbe other ingredients. If too moiot to form into buns, add a little more flour. When formed into buns, make a hole in the centre of each, put in a little raspberry jam, draw tho dough over, brush over with milk, dnbt a little sugar on top, and bake them in a quick oven.

Jellied Fowl. — An excellent way to utilise an old heu is to pick and draw it in the usual way, then oat it up, *td place, the pieces in a stawpan, well seasoning with pepper and salt. Cover with cold water, and Btew gently foe three or four hours, or until the meat can bo easily removed from the bjnes. Mix the moat with the gravy, and turn into & mould till quite cold. It wijl then turn a dclicioui jelly, and if garnished with parsley makes an exceedingly preity dish. Fig Podding.— Half a pund of floor, #b breadcrumbs, |lb suet, £lb sugar, £lb figs out small, one teaspoonful of baking powder, one egg, one breakfastcupfol of milk. Boil two hours and a-half . Scotch Broth. — Take about l£'b thin of beef, cub it small, and place it io '& ss,ncupan with balf a cupful of well-washed pearl barley. Add to the meat two quarts of water, and bring to the boil. Skim well, add two carrots, two turnips, an onion, a leek, and a little celery, all out into »ra*U pieces suitable for serving in the soup. Simmer all for two hours. Skim off the coup all the fat. Remove the pieces of meat, »nd ssrve. Baked Lemon Podding —Five ounr«3 of etale sponge cake, half piut> of nrillr, 2 z butter, two large lemons, 3oz castor bugar, a little pastry, two eggs. Break the cake (which m*y be substituted by b:esu if desired) into email pieces, boil the milk and pour ib over, cover end let it stand for 20 minutes. Beat up the jolks of the eggs with the sugar, squeeze ths lemon juice into them, and grata the yellow pirt of the lemon rind. Mix with the cako. Line a dish with very thin pastry, put the ingredients into this, and bake for half an hour. Beat the whites of tho eggs to a fruth with . a little Bugar, spread over tho top of ths pu-iding, and roWitn to the oven to sit. Sprinkla over with sugar, and »erve. Croutjeites. — Four ounces of any cold meat, Zoz ham or cooked b&cou, minced parsley, pepper and salt;, loz each butt^ r and flour, a winoglaiisful of milk or stock, egg, and br<-a,d-crnmb. Finely mince the meat and ham, and add the flavouring. Blend the fl^ur in the butter over the &cc, and when smooth moiaten with the milk or sto^k, and cojk for five i micutes or so, then atir in the minced meat. 801 l small quantities of the meat into any t-hapa be: we -n the hands (floured), roll in breadcrumb and egg, and fry in plenty of boiling fafc. Drain on paper, and sarve garnished with parelty. To Make Apple Chablotte. — Butter, then flour lightly, your pudding dwh. Line it with thin dices of bread, battered on both sides ; put a thick layer ef apples cut in thin slice*, sugar, and a little cinnamon ; another layer of bread and butter, apples, sugar, ciunnmon. Bake slowly for two hoar*, keeping the dish covered until half an hour before serving ; thsn add a wineglass of sherry, and let the apples oa top brown. Nice Fhitters.— PuK paste, raspberry jam, hot batter. Roll tho paste ia & long strip about thick, and cub into rounds ; spread some j»m over half (he round*, laj the other half on top, pr*B3 the edgoa clcsely together, and fry in hot butter till nicely browned; strew sifted sugar over, and serve at once. I^larmalade or stewed applea may be used instead of jam. To Makb Rakbit Pie.— Bone the rabbit and boil the bones aud livers in stock ; arrange the rabbit in a piediah with Uyera of ham oc bacon, puur ovei: it the gravy from the bones (let is be cold), eeason with pepper and salt;, and cover with puff pa»te en.l bake on« hoar. Pieces of cooked rabbit may ba amnged in a piedish with ham or bacon, peasoniog, stock (or gravy made from extract of meat), and on« or tw« hard-boiled eggi. Cover with paste end bake. Flum Cake.— One pound and a-half of flour, into which sift three largo teaapaoafuls 08 baking powder. Rub into tho flour £lb butter, then mix in 6oz moi«t augar, £'b stoned raisins pulled in two, £Vo currants, 2 z citron cut up, 2oz almonds blanched and cut. Beat np three egga, mix with them half a teaenpful cf milk, and mix well with the other thJng«. Bake in a buttered tin in a moderate oven for two hours.