HOME INTERESTS.

Otago Witness, Issue 2241, 11 February 1897, Page 44

HOME INTERESTS.

Colonial Goose.— A leg or shoulder of mutton, 2oz ham or lean bacon, suefc, one teaspoonful of minced parsley, one teaspoonful of mixed herbs, half teaspoonful of salt and cayenne, 6oz breadcrumbs, two eggs, and two onions. Make a forcemeat of the ingredients ; bone a leg of mutton without spoiling the skin, »od Aofcofl a «se*fc deal of tha £a.ti fiU the hale

where the bone was taken out with the force- ] meat, and new up to prevent it falling out. If a shoulder is used remove the bone, fill the place with forcemeat, roll it and sew it up, ofterwards tying tape or strings round the ends and middle of the roll. Bake in a good hot j oven tor about two and a-Ualf hours. Kend to i the table with gravy. Cakes for Afternoon Tea. — Four ounces of butter, 4oz sifted sugar, 6oz flour, four eggs, 2oz currants. Beat the butter and sugar to a cream ; add alternately the yolks of four eggs and the flour till they are well mixed ; beafe the whites to a solid froth, and itir them lightly in. Have ready small tins well buttered, and with a few currants at the bottom of ench ; pour in the mixture and bake about 10 minutes in a moderate oven. A Delicatb Pudding.— Cream butter and sugar, add four well-beaten eggs, flavour the mixture with nutmeg. Line a pudding dish with thin puff paste, pour in the pudding, and set in a very hot oven for 30 minutes. Serve without sauce. Stewed Tripe with Rice. — Sfcewed tripe with rice forma a nice dish foe those who like tripe. First cut the tripe into pieces 2ia long and lin broad, and throw them into a pan of cold water and just let boil up, then strain away the water. Cut up two onions finely and fry in a stewpan with 2oz of fat till soft. Then place the pieces of tripe in the saucepan and add one quart of milk or broth. Have l£oz of rice washed, add it to the tripe, and season all with pepper and salt. Simmer for one hour ; this must not boil, or it will curdle and be quickly spoilt. Apple Charlotte. — Peel, core, and stew eight apples in an enamelled stewpan with a little wate-, 3oz of sugar, and the jujee of half a lemon. When the apples are almpst done add two tablespo.wtuls of apricot j*na and a little more sugar. Butter a plain cake tin, cut two rounds of stale bread exactly the size of the bottom of the tin, and also some small slices the height of the tin and about l£in wide ; put one of the rounds at the bottom ot the tin, line the sides with the small pieoes, allowing them to overlap each other, fill the centre with the apple mixture, cover with the second round of bread, put a plate with a weight on it over all, j and bake in a quick oven for about an hour. Turn out carefully and serve hot. Vegetable Marrow Preserved. — Peel, the marrow, take away the seeds, aud cut the vegetable into email pieces. To every pound of marrow add £lb sugar, the rind and juice of a lemon, and half an ounce of grated ginger. Put the whole into a basin and let it stand all J night ; next cUy pour the juice into a pan and let it boil ; then add the vegetable. Boil all together for au hour and a-half, or until it becomes thick and transparent. Swedish Minced Veal. — Mince some cold veal with a little finely chopped ham or tongue, Flavour the mince with cayenne pepper, add a pinch of salt and a small piece of bntter^rolled in flour. Be»t up the yolks of two eggs with a teacupful of gf&vy, sad add to the miffce. Place the mixture ia a piedish, cover witn thin slices of cold boiled potato, scatter pieces of butter over, and bake. . ' Beef Croquettes. — One cupful chopped cold beef, one cupful breadorumbi, an egg well beaten, a pinch of salt, pepper, and a tiny bit of sage. Moisten the breadcrumbs with a little gravy or stock, then mix thoroughly ; form in cake« and dip m egg and breadcrumbs, and fry in boiling lard. Apricot Souffle. — Put one 'pint bread in a half pint milk over the fire, and stir until boiling hot. Press 12 pieces of apricots or peaches through a colander ; stir into the bread and milk. Add a teaspoouful lemon juice, two tableapoenful* sugar, and the be&teu whites of four eggs. Put this mixture into greasod custard cups, stand the cupa in a baking pan of hot water, and cook in a moderately quick oven for 20 minutes, and serve with a liquid pudding sauce. Velvet Cake. — Beat the yolks of six eggs until trothy. Add two cupful s of sugar and beat for 15 minutes. Add the well-be iteu whites of three egg-*, leaving the other three for the frosting. Stir into one cupful of boiling water two and a-h»lf cupfnls of flour, with onn teaspoonful of baking powder mixed dry. Flavour with one tablespoonful of lemon extract. Bake in three layers, and put between them an icing made thus : — The whites of three eggs well beaten, six dessertspoonfuls of icing sugar to each tgg. Beat stiff, and flavour with lemon. Peaches Preserved in Brandy. — Gather the peaches when they are perfectly sound, but fully ripe. Make as much syrup as will cover them, boiliug lOoz of sugar with every threequarters of a pint of water until the sugar is dissolved. Pare the peaches, put them into syrup, and simmer gently until they are so tender that a needle c»n be easily passed through them. As they reach this condition lift them out one by one with a skimmer, and put them carefully into the jar intended for them, which they must only half fill. Pour the syrup over them, and within two inches of the top; add a few of the blanched kernels, and when the syrup is cold fill up the jar with brandy. Cork closely, and cover the corks with bladder. It is well to examine the jmrs occasionally, and as the fruit absorbs the brandy to add more.