HOME INTERESTS.

Otago Witness, Issue 2231, 3 December 1896, Page 44

HOME INTERESTS.

Vehetaeun Pie.— Take a fresh lettuce, ft bundle of parsley, four or five radhhes, some •mustard and oressj and a good bunch of watercress. Wash them all well and drain them on a cloth. Wash the mustard and creas alone in a cullender, as if it is bruised you will find ifc - worthiest. Arrange the white leaves of the lettuo9 stalk downwards on the dish, then the ■ mustard and cre°s, around that the radishes, then the tufts, of watercress. Screen the pie with' boiled beetroot cut into cc it slices, make a chain of the whites of bard-boiled eggs cut into slices, and jnst before sending to table add the following majonnaiae sauce :— To the yolk of a raw egg add a teaspoonful of sugar, a " pinch of salt, a must&rdspootiful of made mustard, two tablespooufuls of salad oil, a teaspoonful of anchovy sauce, two t&bletpoonfuls of tarragon vinegar, aud half a gill of cream. Mix tho egg and svga/, then pour in the oil drop by drop ; add the anchovy aauce, then the viutgar very *lrwJy, and la-tly the cream. Beef Tea and Egg. — If b-.ef tea is used and egg is allowed the two can be combined nicely. Beat the eg^ in a cup and fill the cup with boiling beef tea Spanish Cream —Gelatine l"z, three pin's of milk, six eg<js, eight tahlespoonfuls of sugar. Soak the gelatine one hour in the milk, then let it come to a boil ; beat the yolk of the eggs ■wr.h the sugar, and stit in ; let it simmer, take off tho fire, and pour over ib the whites of the egg* beaten to a troth ; flavour with lemon or vauilla extract to taste. Stuffed Tomatoes. — Procure six large tomatoes, scrape oat the centres, and place them in a basin. Add to them an equtl quantity of fke'y-minced meat. Season with pepper, ialt, a lit tie muetatd, and a pinch of swe«-t' herbs. Make into a good consistency by adding, if necessary, a little creoui or batter. Fill the tomatoes, pl*»ce them on a tin, and let them bake in a moderate oven. Serve with ' gravy.Good Lemonade. — For a quart take the juice • of three lemons, using the rind cf one of them. Peel the rind very thin,, getting juet the yellpw - outside. > This cu,fc into pieces, and put ,with the juice end (sugar, of whioh u*e 2oz to the q-iart, in a jug or jar with a cover. When the water is just at* the boiHr-g .point pour it over the lemon and eogar, cover it at once, and let it get cold. Salmon and Cucumber Sandwiches. — Flake and pass througa a sieve some boiled salmon, mix with it some cream or mayonnaise sauce, cayenne, and salt ; lay this between two very thinly-cut si ces of cnc>imber, and form into . oatdwiches with bread aud butter. ," Trifle — Rtquired : 16 or 18 savoy biscuits, -> rind and juice of a lemon, custard,, cream, rasp- ■ berry jino, and fruit syrup. Split the bieouits, spread with the j«m, aud put them together again. Mix the syrup with the lemon rind and juice aud pour it over. Coat tbe biscuits' with a nice, rathec thick custard. Whip the cream till quite stiff and cmt the top with it. Decorate with cherries. Stewed Shoulder of MurroN— Choose a nice thick shoulder of mutton, trim it into a good shape, and pot it into ft saucepan with sufficient water to cover it ; peel and cut up a large onion and put with it, add pepper and salt, and Mcnmer gently for two and a-half or three hturs. When quite tender put the shoulder on the dish on which it is to be served, and spread over it white sauce* 'Chicken Broth. — Cat chicked in quarters and lay it in salt and water for about an hour. Put it in a soup kettle with four quarts of cold water and an onion cut in quarters, and bringing this gradually to a boil keep it cooking gently for the time it tak s to boil the liquid contained in the kettle to one-third its original . quantity and the meat is separated from the . bopes. Season tbe broth and set it back over the fire. Boil up and skim. Then add a cupful of rice previously soaked for half a day or overnight in a bowl of water. N " Cook slowly until tbe rice is tender. Stir ft cupful of hot milk into two* beaten eggs, then into the broth. Let all coma barely to a boil. Add afc the last a handful of finely-chopped parsley, pour into a l soup tureen, and serve with small squares of toasted bread. Mince Pies. — Take 41b raisins and 4-lb currants washed clean, 41b apples, 61b suet, half a candied orange peel, ditto lemon, and citron, all chopped ; the juice of three oraDges and three lemons, with the peel of two grated, £lb moist sugar, two glasses of brandy, two of sherry, one nutmeg grated, a spoonful of powdered cinnamon. Mix all these well together, put the whole into jars, and keep them tied over with bladder. A little of this mixture baked in . tart pans with puff paste forms mince pies. • - Deab Emmelinb, —Would you be io-"kind ts to publish the following recipe in the Home Interests . Column of the Otago Witness.— Thohnbury. egg porridge. Stir into two pints of boiling water one cup of oatmeal. - Boil gently for 15 minutes to avoid burning, -then stir in three eggs which have been previously beaten foj five minutes. Serve with cream and sugar.