HOME INTERESTS.

Otago Witness, Issue 2236, 7 January 1897, Page 44

HOME INTERESTS.

Cherry Gateau.— One pound of ch»riic?, loz of gelatine, -^h of sugar, water. Soak the gelatine in half a pint of water. Stone the cherries, boil the sugar to & syrup in half a pint of water, then let the cherries boil for 10 minutes. Dissolve the gelatine in a little of the syrup, add it to the cherries, colour with cochineal, and put in a few cherry kernel*. Put iv a damp mould to seb. Serve withwhipped ctenm.

Savouby Rissoi.es. — One pound of cold mutton, pepper, salt, loz of bire&dcrumbs, one tablespoon tul of tomato sauce, one egg. Mince the mutton, soak tbe breadcrumbs in a little milk, mix them with meat, add pfpper, salt, and tt tiny bit of chopped onion, egg and breadcrumb, fry in hot fat, or stew in a good rich stock with half an ounco of butter.

Cantebbuhy Pudding —Melt 2< z of butte-, then stir into it. gradually two well-beaten eggs, add 2oz of sugar and 2oz of flour. At the last moment add a pinch of baking powder. Half fill buttered cups, and bake in* well-betted oven for 20 minutes. Wine sauce may be served if liked.

Savoury. Omelet.— Break thr«e eggs into a basin with a pinch of salt aud three desssrtppoonfuls of milk or crcain ; beat tht m fnr two minutes, and mix ia a small tes spoonful of green pan- ley, a shred of shalot minced as finely as possible. Put an ouuca of butter into a clean frying pan, and let it remain over the fire until it begins to brown ; pour in the omelet mixture, and hold the pan still over v moderate fire for half a minute, then with a fork keep stirciwg fa the mirtciJe or afc the e^ges until fcfce omdeb is beginning to sefc over tbe wh^lo surface, and is taking colour on the under side. Shake round and round until you Sad the omelet quite loose in the pan, aud a pale gold colour ;' then slide half of ib on to a dish, and with a slight jerk turn over the other half no as to have the omeleb of a neat oval shape. Take caro cot to cook the omelet too much ; ib ought to bo lightly fieh on the inner side.

Fkknch Tabtlets.— Liue Bonn tartlet tins •with puff pastry — any lefc over from another dish may be utilised in this way ; beab up two eggs with 4oz of sugar, add a dash of nutmeg. Cream 6oz of butter aud stir it into tho eggs. Fill the tartlets three parts full with the mixture and buke in, a moderate oven.

Flemish Picas -~Hs.!f a pound of bacon, %?% of butter, two lottuwc-B, one pint and a-balf of green peas, half a pint of stock. Cat the bacon into small squares, fry these in tho butter, remove them from the pan, and purp >ur iv the stock ; let this boil, add the shred lettuces, and wheu these are parboiled put iv the peaß. When the vegetable** are cooked thitkin the *tock, ftnd put iv the bacon. Sei vk vory hofc. Boir.Br> Cufbant Pudi>ino.— Snob otout, black or red currants, angar. Prepare an ordinary suet crust, ui.ide with fib flom 1 , 6cz of chopped suet, and sufficient milk or water to moisten the ingredients. Batter and line a pudding basin with the pastry, put in the curr&uts, having firat picked them from the stalks and sprinkled sugar over them. Cover over with more pasiry, attl fasten the edges tecurely. Tie down wita, a flourad cloth, and boil for two hours and a-hsOf. Fish Croquettes. — Mix over the fire a teaspoopful of floor, an ounce of butter, aod half it gill of cream. Add, off the fire, the yolk of au pgg. h little seasoning, and half a p.'urd of cold dressed fish beaten to a piece. Lbt the miit'ire cool, and form ifc into balls ; let fcbesn be pgtjed *»d breaded. Fry to a nice brown ia hot fat, and f,erve. Sultana Oakb. — H*lf a pound of flour, 6-z of sultanas, 3oz of butter, 3oz of nugar, one or two egg", about a gill of milk, a flab teaspoonful of baking powder, and a little flavouring. Bml the butter and «ugar together to a cream, add fbur, your sultanas oloaned and picked, the baking powder, and a little flavouring ; add enough of milk to form rftU^er » stiff mixtttr* ; place into a greased and floured cake tin ; bake in a moderate oven for an hour. Cold Mutton Rissoles in Pastry. — Cold mutton, one onion, pepper and salt, stock or gravy, 2oz dripping, £lb flour. Chop the meat and onion finely, season with pepper and salt, and moisten with gravy. Make the pastry by rubbing the dripping into the Hour and moistening with water. Roll it oufc very thin, and cub into squares. In the centre of each square place some of the mince, tarn up the pastry, and damp the edges bo that they will stick together. Fry in d§ep hot fat. For the brown sauce fry half an onion, cut in rings, in half an ounce of dripping. When the onion is brown remove it, and uy ft tablespoonful of flour till a light brown ; add half a pint of ntock made from the mutton bone, flavour with tomato ketchup, pepper, and salt, and serve with the rissoles. Strawberry Salad. — Pick gome strawberries and red and white currants, pile them on a dish in layers strewn thickly with castor sugar. When about to be served, pile some whipped cream in the centre.