HOME INTERESTS.

Otago Witness, Issue 2211, 16 July 1896, Page 44

HOME INTERESTS.

Sheep's Kidniys.— Take eight kidneys, and^ after soaking and skinniug them, cub into small bits. <flix a, t&blespjoxiful of flour wibh them, and put into a ftcwpan with a good lump of butter, 1 ome sale ua'd pepper, and a little^ onion chopped very fine. Fry the kidneys in the butter and 'flour un'il of % rich oolour and nearly done. Ttei add a little gravy and wster. Toes the wiioto up without let ing it boil. Whenever it cum* to boiliDg point life the atewpan off for an instant. When the gravy is done aerva.

Ground Rice Cake.— Take hstf a pound of ground, ric-j, t&e same weight of sugar. Beat tour, .eggs thoroughly, then- add the sugar, still well beatiug, and lastly tbe rice. Continue to beat for 10 mintul;eß,*»nd put. into a well-but-tered cake tin and bake in a quick oven fpr an hour, or a moderate one for rather longer.

Scrambled Eggs.— Break cix or, more eggs into a b^sin, a,iad beab them with half a pint of milk. Put a large piece of butter into a frying or stew pin," melt it, but do not bfown ft, and stir in the eggs. Keep stirring all the time until sufficiently set. Send to table on slices of bu'tered toast.

To Boil a Ham.— Soak over night, if long hung ; pub it in cold water, and let ib simmer for cix or eight hours, according to weight ; a quarter of an hour for every pound is usual, 'i'ake off the skin carefully, and atrew over the ham raspings. G*rnuh with lemon, and fix round tbe knuckle a fringe of white paper. Welsh Rarebit.— Cub |lb of oheere into thin slices, or, better still, grate it. Put 1-^z of butter upon a plat?, and knead it before the fire with a t»aspoonful of unmixed mustard and a pinch of cayenne pepper till it looks like thick cream, Cut from A large loaf & round of bread iin thick, trim away the crust, toast the bread, and butter thickly. Put, the cheese into a saucepan, with, a tablespoonful of milk, a dessertspoonful of Worcester sauce, and the butter and mustard. When all is properly melted pour on to the slice of toast and out into flmal) pieces.

Ch'STEiT Patties.— Beard a dozen oysters, and cut them into small pieces. Pub the liquor from the oyttera and the beards into a saucepan with lin of lemon rind, £in of mace, a quar'erof a saltspoonful of grated nutmeg, a small pinch of cajeone, and a pinch 0? pepper, and boil for seven or eight minutes. Strain the liquid, and "thicken ib with a deeseitjpoonful of flour and £cz of butter,' mix with it two tablespoonfuls of thick cream and a dessertspoonful of lemon ju'ce, then add the oyttera, simmer all gently together for half a minute, fill Ihs patties, and serve.

Almond Cheese Cakes.— Take 4oz of sugar, one table6po3uful of cream, and tUe whitei of two eggs well beaten. Bla'noh and, pouud 4oz of sweefc almonds and two or three bitter oneß in a tablespoonful of water. Mix all these ingredients thoroughly •, line some little pattypans with a good, puff pa?te, and fill with tho above mixture. Bake in a moderate oven for 20 minutes. f <#4TO FuiTJEas.— Out lome veer thin elicaa

of potatoes, make some batter of the beaten white and yoik of one e^g and a small teaRpoocful of flour ; pour it into a flat dish, p^ufc the slices of potatoes in, cover them well with tbo batter, and fry in boiling bacon fat. Slices of onion can be cooked in the same way. Steamed Dates.— One pound of dates; cover with cold water; add two bay leaves, and soak them overnight. Next morniDg put them over the fire and bring slowlyto steaming point. Carefully lift the dates and reduce the syrup about one-half. Pour this ovpr the dates and stand away until cold. Serve with whipped cre»m or custard. Using vv Cold Fish.— lf a good-sized piece of fish be left it may be treated as follows :— Rub a flat dish that will etsnd the heat of the oven with batter and lay the piece of fish on it. Squecza over it the juice of halt a lemon, which will give piqu*noy to the fish and also prevent it from getting dark 10 colour duriDg reccokiug. Sprinkle a few browned breadecumba on the top to prevent the ma geltißg dry. Cover with a greased paper and bike In a quiok oven about 10 minutes, or until thoroughly heatad through; then take away the paper, and pout ever the fieh aome plain melted butter sauce; serve very hot. Small or odd piecss of fi& left over from a previous meal may be made up into appetising breakfast or supper djshes. The pieces of fish may bo mixed with cooked rice or potatoes and & Buspioion of grated cheese, wi'.h a little white t auce. Mere scraps of white fi'jb, boileJ, b?k.d, ,or fried, mired with a little oyster saace/sa'i, and pepper, make a breakfast dish with a cca'.ing of b: owned bieadcsumbs on the top and a few tiny piece 3of butter placed ovor alf, and baked in a hot oven for 10 minutes to g*f thoroughly hot.