HOME INTERESTS.

Otago Witness, Issue 2215, 13 August 1896, Page 44

HOME INTERESTS.

Hotch Potch.— Take 21b of the harrow half of the round of beef, cut it into pieces about 2in square, and put them into a sfcewpan with a few .scraps of "" fat be^f or veal andfive "pints of water. Let these boil up, then add two large carrots (sliced), two onions, two sticks of celery, two turnip?, and some pieces of cauliflower ; cover the saucepan closely, and simmer gently' for three hours. Met 2oz of butter in a saucepan, mix a tablespoonful cf flour smro l ;hly with it, let it brown, dilute it with a little of the broth,' season with ketchup, and add it to the rest of the stew. Let the broth boil up ouce more, and add pepper and salt to' tusfce. Ssrve in a large dish ; put tVe mab in the middle, the vegetables round, the gravy over all, and send to table as hot as possible. Hotou potoh may be made with beef, mutton, lamb, fowl, or pickled pork, and with vegetables varying according to the season. Jam Pudding.— Half-pound suet, £lb flour, a little nutmeg ; mix with milk, or milk and water ; boil four hours. When ready for table pour over -it £lb red ourrant jam, made very hot. This pudding does equally well with gravy instead of jam, to be eaten with roast meat. Italian Scones. — Two pounds of flour, ?cz white sugar, 4oz bultw, lrz cvaam of tartar, £oz carbonate of soda, one pint sour or butter milk. Rub butter in the flour, add the other ingredients, and make into soft dough with the milk. Cut in small cakes, and handle the dough »s little as possible. Bake in a quick oven for a quarter of an hour. Hashing Fowls.— Cut up your fowl as for eating, then put it into a stewpan with half a pint of gravy, a teaspoonful of lemon pickle, a little catsUp and a slice of lemon. Thicken it •with flour and butter ; and just before you dish it up put in a spoonful of good cream. Lay ■sippets in the dish, and pour the hash over them. Potato Croquettes.— Ingredients ! One pound and a-half potatoes, one egg, salt and pepper, loz butter, cue t*blc«poonful milk. Boil some potatoes and dry well, while still hot mash very smoothly ; put the butter, milk, pepper, and salt iato a saucepan, and when it is hot stir in the potatoes, drop in the egg, and mix well together ; turn on to a plate till cold, then make into balls and croquettes, cover well with egg and breadcrumb, and fry in very bob fat; put a small piece of paisley stalk into each croquette, dish in a circle, and servo hob. Eggle-s Cake. — Three breakfast cups of flour, one cup of soft sugar, half a cup of butter or lard, one teaspoonful of carbonate of sod», two teaepoonfuls of cream of tartar, one dessertspoonful of caraway seeds, one piece of orange peel cut fine. Beat butter and sugar together, add the other ingrediente, mix with enough sweet milk to make stiff batter. Bake in a a rather flow oven. Cauliflower Frittehs.— Parboil the cauliflower, but do not allow it to break ; cut it into small branches, and pub into cold water for five minutes ; have ready some nice light frying batter, season it with pepper and salt, dip the branches in till covered, drop into very hot fat, and fry till browff ; pile in a pyramid, and serve as Boon after they ate choked as possible. Oeangb Jelly.— Put the rind of twodespcoloured oranges, the peel of two lemons, 2oz of isinglass and a large lump of sugar in a quarb of water. Let them boil until the isinglass i« well dissolved, then strain the juice of 10 oranges and two lemons. When mixed, strain through a napkin, put into moulds and set in a cold place. Boiled Leg of Mutton.— Cut off the shank bone, wipe the joint with a dry cloth, put it in a stewpau with as much boiling water an will cover ; when brought to boiliug point, hkim the surface, staud the atewpan from tbe aide of the fire, and simmer gently till doce (a leg weighing 91b would take About two hours and a-half from the time it boils) ; garnish with carrot 9, turnips, and tufts of cauliflower; serve with caper sauce. Boiled Custakd.— Take eggs in proportion of onetohalfa pint of milk; separate the yolks from the whites (you oan easily pick the yolks oub by breaking the. egg« and altonim the white to

run through). Keep the white for icing. It is preferable to u«o the yolks only for custard, as there is less tendency to curdle (you oan use the whole egg if you wish). Beat the eggs well, add sugar, and stir into the milk, whioh should be hot ; let it simmer bu k , not boil, add essence of lemon or vanilla to txste Curried Roast Bee* I.—1 .— To prepare curried roast beef cut roast beef into small bits, put a large piece of butter into a saucepan, and lay the meat in it with two onions,- sliced very thin, a little -water, and one dessertspoonful of curry powder._ Let this simmer for 10 or 15 minutes. Line" an earthorn vegetable dish with boiled rice and pour the ourried beef into it. Ssrve hot. (tingeb Biscuits. — Flour, lib ; butter, 6oz ; pounded loaf sugar, 8oz ; ground ginger, $jss ; and two eggs. Rub the butter with the flour ; add the sugar, ginger, and eggs; mix thoroughly, roll out thin, divide into bisouits, and bake in a quick oven for five minutes.