HOME INTERESTS.

Otago Witness, Issue 2209, 2 July 1896, Page 44

HOME INTERESTS.

Dear Emmeune,— l enclose my recipe for oatmeal biscuits. They are beautifully crisp. Yours truly,

Oatmeal Biscuits.

Three cupa of flour, one cup of oatmeal, heaping cup of sugar, the size of a cup of dripping or butter, two eggs beaten, teaspoonful of soda* two of cream of tartar. Rub the dcv

ingredients well together before adding tfi« eggs, Mix with a little water, being careful to keep as dry as possible, as nothing spoils the biscuits so readily as " drowning the milW Bake in a moderate oven, leaving in as long as they clo not burn.

Dear Emmeline,— l Bead you a couple of. recipes for parkings, which differ somewhat from that given by you a week or to ago.-A lam, &0., M. P. B, Pabking No. 1. /. One pound of oatmeal, £oz of powdere^ ginger ; into oatmeal rub 41b of good beef drip' ping, then stir in lib of treacle. Some add one ' large teaepoonf ul of flour and * pinch of gait. 801 l oat very thin, and bake on battered tins, oat them round with the top of a tumbler, Parking No. 2, Two pounds of treaole, £lb of brown sugar; 4:lb of butter, and as muoh Yorkshire oatmeal as will make it pretty stiff. Pat in a little ginger cinnamon and nutmeg to yonr taste*. Rub the butter into the meal, and make into round cakes, and bake in rather a. slow oven.

Sea-foam Flotxr.— To make sea-foam flour, take 161b of coin flour, 31b of good common flour, 71b of loaf sugar, lib of arrowroot, 6oz of carbonate of soda, and 4oz of tartaric acid. Let the acid and soda be well dried before using, and see that the arrowroot is well bruised before adding it to the other ingr«dients; then mix all together and eif6 thoroughly three times through a small-sized sieve. A delicious snow cake can be made by taking lib of this flour and mixing up with it 4oz of butter, two eggs, and two tablespponfuls of milk. Mix thoroughly and bake in a good oven. Cheese Sandwiches.— These are very fine. Chop £lb o? cheeso, add one tablespoonfulof French mustard, and work this to a smooth paste, spread on bread, put the slices together, and cut into diamonds or long narrow strips. Parisian Steaks.— Take lib of the undercut of a sirloin of beef and out it into Qllets an inch thiok. Rub each over with a little butter and cook on a gridiron, sprinkling a little pepper and salt on each fillet. When cooked rub over each cullot wilh some glaze (made from boiling down stock), and dish them up on a flat oircle of mashed potatoes.- On each fillet place a ' thin slice of cooked fat and some grated horseradish. Fry some email onions in butter, arrange them in the centre of the potato, pour some good rioh brown gravy over, and serve very hot. This dish may be made with cutlets cut off the end of a leg of mutton. Fig Paste —Boil over .a bright fire lib fresh figs in a cup of water. When, the figs become soft strain and boil the liquor down one half. Stir in l£lb sugar, and boil slowly until a thick paste. Line a very shallow 4ieh with paper, put the paste on while hot, let it cool, lift the paper from the disb, cub the paste into little blocks, and roll in sugar. Tbihe Lyonnaisk —Cut up £lb of cold boiled tripe iuto ne&t squares. Put 2uz of _ butter and a tablespoonful of chopped onion in a fryingpan, and fry to a delicate brown ; add to the trips a tablespconf ul of chopped parsley and a little strong vinegar, salt, and cayenne ; stir the pan to prevent burning. Cover the bottom of a platter with tomato sauce,' add the contents of the pan and serve. ' Teeacle Pudding.— Half-pound of flour, loz of suet (finbly chopped), £lb treacle, pinch of salt, one teaspoohful of ginger, one teaspoonful of baking powder. • Mix, cover with greased paper, and steam three hours, taking cue that it never stops cooking. The pudding should be like sponge cake. White Oyster Sahce fob - Fowl.— Strain the liquor from a d' zsn oysters, and be oaref ul to preserve every drop of it. Put into a fltewpan the strained liquor, half a pint of milk, a thickening of butter and flour, a little lemon rind, a blade of mace pounded, and very little cayenne. Stir in three or four tableipoonfuls of cream, and continue to slir till the sauce it thick. Then pour it over the soalded oysters, and pub into a clean saucepan. Squeeze in the juice of a lemon, move the sauce round for a minute or two, then pour a littlo of this over the fowl, and seive the rest in a sauce tureen. Celery Cream Sandwiches.— Celery, thin brown bread and butter, thiok mayonnaise sauce. Chop the celery very finely, then pound it in a mortar, season to taste, and add sufficient mayonnaise to make into a paste. Spread the bread and butter with it, put another slice on top, and cat into fancy shapes. Maids op Honour.— For these little puffs you must comraeuce by making good puff paste, and with it line some patty pans. Fill hall full with this mixture, and bake in a good heat :— Beat 2oz of butter and 2ox of sugar to a fine cream ; add the yolks of two eggs and a small quantity of milk ; shake in a few currants and some finely-chopped candied peel. Beat all the ingredientß together before filliDg the puttj pans. Meat and Potato Puffs.— Out the meatcold roast or boiled beef— into small thin piecet, and well season them with pepper and salt; then mash lib of cooked potatoes, and mix with them one tablespoonful of flour. Then break one egg .upon the mashed potatoes, mix them well together, and make the whole into a ' paste of the same thickness as paste for pies, working it into a little more flonr, if necessary ; then roll it out, and cut it into two pai ts ; put the seasoned meat upon one-half of each of the pieces, and fold over the other half in the usual form of a puff ; pinch the edges together, and fry them slowly, first on one side and then on the other, till both sides are a fine brown. •

— The largesb sum paid for a single novel to said to bave been £50,000, paid to Alphonse Daudet for "Sapho," published in 1884. Twenty thousand pounds was received by Victor Hugo for " Les Mi6erables," which was published in 10 languages. •

— Lord Wolseley is greatly in favour of rais- I ing a regiment to be entirely composed ol the I cftudidateg vjho failed at the examinations for J Bandhurat and Woolwich. A

— Germanium, closely resembling tin, as it does, is nevertheless worth £19 per ounce, and is therefore one of the m,ost expensive meUll tbrt ia nod fa. &nj extend •. , .j