HOME INTERESTS.

Otago Witness, Issue 2220, 17 September 1896, Page 44

HOME INTERESTS.

Wedding Cake (By request). — Half a pound of pe«l, -^!b almonds, lib enrrnnts, lib sultanai, lib Valencia rtisins, lib sugar, one dozeu eggs, lib butler, l£lb flour, a Übleipoonful of golden syrup. Boat the butter and sugar to a cream ; add the eggs two at a time not betten ; mix altogether and bake slow for several hours.

Icing fob Above. — Powdered sugar and whites of eggs ; to the white of an egg beaten to a stiff froth add 4oz iciog sugar and » pinch of tar tut ie scid. Spread on the enkn, and place in a cool oven for a minute or two to dry.'

Bhawn.— To a pig's head weighing 61b allow l£!b of lean beef, two tublespoonfuls of calt, two teaspoonfuls of pepper, a little cayenne, cix pounded cloves. Cut eft the cheeks and - salt them, unless the head be iniall, when all may bo ueed. After carefully cleaning the heed, pat it on in sufficient cold water to cover it with the beef, and <*lcim it just before* it boils. A head M'cighing 6!b will require boiling from two to three hourt. When sufficiently boiled to come off the bones easily 'put ib into a hot pan, remove ihe bones, and chop the meat with ft sharp knife before the fire together with the beef. It in neceissxy to. do this as quickly as possible to prevent the fat settling -in it. Sprinkle in the seasoning, which should have bacji previously mixed. IStir it well, and put it " quickly iato a brawn tin if yon have one ; if not, a cake tin or mould will answer the purpose if the meat is well pressed with weights, 'which must net be removed for ssveral hours. • When quite cold, dip tbe tin into boiling water for a second or two, and then turn out the brawn.

Excellent Makmalade.— To each lemon allosv lib of sugar and one pint of water. Cut the lemons in thin slices,- removing the pips. Add the water, and let the whole soak all night. Put into the stewpan and boil till 6oft. Then add the sugar, and further boil for 20 minutes, or parbaps a little longer. OraDge marmalade can be made in the tame way, with one leuiou to six Seville oranges.

Curried Beef.— Required : Cold beef, lcz of bu'.ter, one onion, a d&sscrtapoonful of flour, half a pint of stock, one tcaspoonful of curry powder, and a dessertspoonful of tomato sauce. Method : Cut the cold meat into t>mall squares. Cut the onion in rings, aud fry in tbe butter ; add tbe flour aud curry powder. When it is brown pour in the stock. Let this anuce come to a boil, then put in the beef, tomato s&uee, and simmer gently for two hoatn. Serve with a border -of rice cooked in isst-boiling water for exactly 1* minutes. . . Dkop Macahoons.— One pound of sugar, blanched and pounded almonds, whites of three eggs ; mix a&d sprinkle sugar on paper, then drop the mixture on, and bake quickly. Roly-poly Pudding. — Shred soz or 6?z of beef suet very finely ; mix with it lib of, flour, add a pinch cf s*lt and half a tcaspoonful of baking powder. Make it up into a firm pa»te with cold water ; then roll it out to the thickness of a quarter of an mob, web the edges all round, and spread $lb of jam over the pastry. Roll it to the shape of a bohter, fasten the edges securely, and put the pudding into a floured cloth. Tie it at both ends, put into boiling water without bindin?, »nd let it boil quickly for about two hours. Steak, Jugged. — Cat a piece of beefsteak into slices, roll them and arrange them in & stone jar. Add two onions stuck with cloves, a glass of wine, pepper and salt to taste, and cover closely. Pkoe the jar iv a pan of boiling water, and let it simmer till tbe meat is tender. The meat tastes very like jugged hare. Do not add any water in cooking.

Potato Chips. — Wash and peel some potatoes and cut them into thin slices. As they are sliced throw them into cold water, and keep them there until wanted. When they are to bo dres'ed, dry them carefully in a table napkin* and throw them — a few at a time— into as much fat as will cover them entirely. The fat may be known to be boiling when it ceases to hiss and is still. Move the potatoes abeut in the fat that they may be equally cooked, and when they are brightly browned on both sides and crisp put them on a cloth or on brown paper before the fire to drain the grease from them ; sprinkle a little salt over them, and serve very hot.

. Desdemonas and Othbllos.— Take lib bu'ter, 21b self-raising flour, £lb powdered sugar, four eggs, and two small cupfuls of milk. Melt aud stir the butter to a cream, put in the sugar, and mix thoroughly for a few minutes, then add your eggs one at a time, stirring well between whiles ; thep add the flour with the milk and mix up again. Four the mixture into small, round, buttered shapes, and bake in a moderate oven for about 25 to 30 minutes. When cold sooop a little out of the middle, ans place ona on another, with whipped cream in between each. Ice them over half with, chocolate icina and hall with claim whits icina.