HOME INTERESTS.

Otago Witness, Issue 2210, 9 July 1896, Page 44

HOME INTERESTS.

Bread Pudding (By request).— Pour boiling water over the required quantity of bretd. When soft strain off the water, and bent the 'bread free from lumps, Beat up two eggs with two tablespoonfuls of sugar and a seasoning of nutmeg ; pour into a greased piedisb. and bake. Bread and Mabmalade Podding,— Take some slices of bread and butter without crusb ; place a layer of marmalade in the bottom of a buttered piedisb, then slices of bread and butter, then marmalade, repeating until, the disu is full.- Beab up three eggs in '» pint and a-half of milk, sugar to taste, anil a grating- of nutmeg ; pour over ib, and bake for half an hour.

Potato Cboquets ,(By request;.— Ono pinb mashed potatoes, yolks of two eggs, a tablespoonful of butter and one of nri<k ; salt and pepper to taste. Stir over the fire two minutes ; remove, add yolk 3of the eggs, also the whites beaten stiff it liked ; turn oub to cool, dust the board with crumbs or flour, make into little balls, dip each into beaten egg, then roll in crumbs, and fry in boiling fab. Salmon Cakes.— Take a tin of salmon, remove the bones and chop flue ; add one cap of breadcrumbs, one cop mashed potatoes, pepper, salt, and an egg; mix well; make into cakes, flour them, and fry in boiling fab. Short Cakes.— Rub into lib flour 4ez bubter, 4-cz powdered sugar, oneogg, and a tablespoonful or two of cream so as to make ib into a paste. When mixed add currants bo half and carraway seeds to tho rest ; roll thin, cut, and b&ke on tins.

White Soup.— JSemove the iteah from the remnants of a couple of roast or boiled fowls, taking care to exclude all tho skin ; add half the quantity of breadcrumbs soaked in stock, free from grease, and pound thoroughly in a mortar ; season with peppar and salt, and pass through a link sieve. Add. as niudli stock as you want soup, warm it without letting it boil, and stir into it off the fire a couple of yolks of eggs strained and beaten up with half a cup of cream. Serve with dice of bread fried in butter, or with peas, or carrots cut in tho shape of pea\ both previously boiled.

Blilk Roll*. — One pound flour, teaspoonf ul of baking powder, pinch of sslF, 2oz dripping rubbed in flour ; mix with milk, end knead into a bmooth paste ; divide into 12 piece s, and roil each piece with edge of the hand until quite high, then brush over milk and put them in a hob oven.

Boiled Golden Pudding —Take bread, crumbs, -^bsuet, maimalade, sugar, and 4 eggs. .Put the breadcrumbs into a bisin, mix with them the suet, which should be finely minced, the marmalade, and the sugar; stir these ingredients well together, heat the eggs to a frotb, moisten the pudding with these, and nlien well mixed put itito a' buttered mould or basin ; tie down with a floured cloth, and boil for two hours.

Mutton Cutleis.— The«e should be out from the best end of a neck of mutton ; trim them neatly, with a due proportion of fat and lean ; egg and bread-crumb them, and have ready a very hot fryingpan, in which a bit of bu'.ter has been melted. Fry of a golden brown, and as each cutlet takes colour lay them gently in a stewpan ; put in the fryingpan a piucb. of flouv, salt, and pepper ; add a cupful of hot water, and bail up ; strain through a wire gauze sieve, pour into the stewpan, and simmer for at least an hour ; lay the cntleti on a hot dish, skim the gravy,. and pour round.

Roll GiNGEaBUEAD.— Rub together £lb flour, ilb each of butter and sugar, a teaspoonFul each of ginger, allspice, &ud oinnamou, the gr&ted rind of a lemon, and syrup to make it into a paste. Spread very thin on the tins and bake in a slow oven. When done out in rquares, and while still warm roll over a st ; ck till cold. Vegetable Mahrow Soup.— Peel and slice two large vegetable marrows and two oniom. Boil for three hourt with l£lb shin of beef in fire pints of water. After the marrow has boiled an hour take out two slices, egg and breadcrumb them and then fry in hot fat. When the meat has boiled for two hours take it oub and cat up small) pulp the soup through a sieve, and flivour. When the soup boils up pub the meat, a cupful of cooked peas, and the fried marrow into a tureen and cover with the soup.

Plaik Cabinet Podding:.— Butter a plain rouud mould, then fill it with Alternate layers of raisins, bread and butter without orusb, and a little grated nutmeg. Make a pint of new milk hot, nnd mix with ib two well-beaten eggs. Sweeten and flavour it to taste, and pour it over the bread and raisins in the mould. Let it soak for half an hour, then put a plate on top of the mould, and stsam the pudding for an hour. Serve with or without sauce as liked.