HOME INTERESTS.

Otago Witness, Issue 2240, 4 February 1897, Page 44

HOME INTERESTS.

Ktonev and Tomato Purbk. — A nice breakfast dish in kidney with tomato puree. One large veal kidDey, about six or seven rashers of bacon out very thin, lib tomatoes, £os butter, half a te&apoonful of tarragon vinegar, one egg, and & few breadorumbs. Cut the veal kidney into neat slices, dip eaoh piece into tho beaten' egg, cover thiokly with breadorumbs, and fey gently a golden brown ; plaoe on paper to drain, and then fry the baoon ho that eaoh slice ourls round. Cook the tomatoes with a teacupful of stook, a blade of maoe, vinegar or lemon juice ; plaoe the kidney outlets in the oeatre of » hot diih with the curls of bacon all round, then pour in gently the tomato puree ; garnish with parsley and serve. Pickled Pkaches, Pbars, Plums, &c. — Pat one peok of common peaches in a large bowl ; do not peel them. Take one quart white wive vinegar, 41b white sugar, loz stick cinnamon, loz cloves. Simmer all together for half an hour and pour hot on the peaches ; keep them submerged in this for three days. Oa the fourth day pour all iuto the preserving pan and boil until soft. Lift th*m carefully with a spoon into jws; boil the syrup rapidly; when thick enough pour over the fruit and paper the jars. Keeps well. Desdemonas and Otheixos. — Take lib butter, 2ib self-raising flour, £lb powdered sugar, foui- eggs, and two small cupfuls milk. Melt; aud stir the butter to a cream, put in the sugar, and mix thoroughly for a few mioutes, then add your eggs one at a time, stirring wsii between whiles; then add tha flour with the milk and mix up again. Pour the mixture into small, round, buttered shape*, and bake iv a moderate oven for about 25 to 30 minutes. When cold scoop a little out of the middle and place one on another ' with whipped cream iv between each. Ice them over half with chocolate iciug aud half with plain white ioing. Salad Dressing for Cold Meat.— Boil an egg vary hard, mash the yoke, aud chop fine the whit* ; put into a bowl the mashed yoke, oue teaspoonful white sugar, one half te&spoonful salt, one teu spoonful mustard, onn teaspoonful cre»m, two or three tablenpoonfulß viuonar. Mix well. Chop very fine about lib of any co!d cooked meat. Plaoe in a pan and pour tho dressing over ib. A little lettuce or watercress will improve this preparation. Suitable as tea or supper di»h. Lfmon Marmalade. — To each lemon allow lib sugar and oue pint of water. Cut the lemons ia thin slices, removing the pips. A^d the water, aud let the whole souk all uighfc. Put into a stewpan and boil till soft. Thau add the sugar and further boil for 20 minutes, or perhapu a little longer. ' Oraugo marmalade can be made in the same way, with one lemon to six Seville oranges, Mock TuhKeV. — Take off the outer skin from a leg of pork nnd remore tho booe ; then roll out a thin piecrust, and envelop the leg withiu its folds as snugly hidden as an apple in a dumpling. Place it in an oven — not too hob — and " bake Before serving knock away the crust, and a savoury roast is exposed, with all the juices intact, white aud tender, and tasting like a well-hiuift turkey. Lamb Sweetbreads Fbih>.— Soak three sweetbreads in water for two or throe hours to draw out the blood, then boil them for 10 minutes to set them firm, aud throw them into cold water for 10 minutes more. Dry them in a soft cloth and press them between two dishes. Dredge a little flour on them, brush them over with beaten egg, and sprinkle fiiely-gratcd breadcrumbs upon them, and fry iv lard (which must ba boiling) until the sweetbreads are browned all over. Have ready half a pint of good brown gravy. Stir a glass of sherry into it to flivour it, aud pour this round, not upon, the swedtbrends. Fish on ToAST.~Separate the meat from the bones of- any fish that may be left from dinner and place aside. Break into m bowl one or two eggs, according to the amount of fish ; add salt, pepper, and one teaspoonf ul of flour ; mix thoroughly. Pour into a fryingp&n in which is a little hot batter, stir until very hot, spread on toast, and serve. Chocolath Pie With Apricots or Peaches. — Rasp an ounce of good chocolate into a ba»m with the grated rind of a lemon, a very little cinnamon, and sugar to taste. Now mix together two desierttpaonfuls of flour t»ud tbe yolks of three well-beaten eggs with a piufc of milk ; pour tbe whole into a clean stewpm and set it over a fire till just heated, and then hit it off the fire. When cold pour it into a piedish previously lined with light puff pute, cover the mixture with the whites of the three eggs whipped to a stiff froth, and bake fer 20 minutes ia a. slow oven. Strew ib over with castor sugar and arrange over it a dozen apricot* or peaches. Cucumber Picklks. — Cucumbers, and onethird their quantity of onions, oil, vinegar, pepper, salt. Slice the cucumber and onion, cover with salt, and let stand all night. Drain them in the morniog and dre*s with the beat vinegar, oil, and pepper. Bottle, aud the pickles will be ready in a few days. Cheese Sandwiches — Mix the hajd-boiltd yolks of tbrco egg* with a little melted butter (about a tableipoonful or more) ; then work in grated cheese (not too new) ; butter some nioely-out ulices of bread— browu bread is preferable, but white will do — aud lay the mixture between the slices. This makes a dainty supper dish. Costabd in Cops — Required : One pint of milk, four dessert spoonfuls of castor sugar, four eggs, vanilla or other flavouring. Beat the egg*, strain them into the milk, add the sugar, heat in enamelled saucepan till the custard thicken*, but do not allow ib to boil. Flavour with a few drops of vanilla ; when cool, pour into the custard cups. Salmon Salad. — Take one pint of cold boiled •r canned aulmon and pick it free from bones aud skin, pour orer half a pint of mayoanaiie* dressing, and mix well. Line the bottom and sides of a aalad bowl with fresh, criup lettuce leaves, turu the salad on these, and serve very cold. Plum and Applb Jam. — Equal weights of the two kiuds of fruit and >ugar, lib for each pound of fruit. Ptel and divide the apples into small pieces, and cook them for 20 mioutei or more until they are soft. Cook the plums in another pan until they burst open. Mix the two fruit*, add the sugar, and boil the whole for three- ' quarters of an hour, wheu the j&m is ready for : pottiug. Fhdit Salad. — Bcil lib lugar with one pint and a-balf water till reduced to half ; strain ib through muslin, flavour to t»ste with essence, and a few drops of colouring if you like. Slice pears, banana*, peache*, &c, and toss all the fruit well in the syrup, and stand in a cool place till required. The more kinds of fruit yon me the better will be the salad.