HOME INTERESTS.

Otago Witness, Issue 2252, 29 April 1897, Page 45

HOME INTERESTS.

Sabdine Salad. — Take several absolutely unbroken sardines from their Lin and lay them on a plate. With a sharp thin knife dexterously split each from neck to tail and lay it open so that the bone is quite exposed. Remove the bone without breaking the ti-h, and place all the halres df fish close together— side by side, and with the split side up. Now dredge them rather thickly with grated fresh lemon peel which has been highly seasoned with pepper. Slightly sprinkle over them a very few atoms of finely-minced parsley, and with a clean, quick cut divide each half of sardine into four. Then make a well-chopped salad of fine white hearts of lettuce, some minced paisley and lemon, from which the peel, pith, and pips have been removed. Slightly dust this with cayenne, and add a tablespoonful each of lemon juice and the oil of the sardines. Mix, mix again, and then again till all the salad is perfectly blended, aad tbeu lay it on a dish. Border with thin circular slices of hard-boiled eggi, then nicely Uy the Diets of sardines all over the top of the salad, and serve without any other dressing whatever. Pineapple Charlotte.— Get » small bottle of plain lemon jelly and a tin of pineapple. Take a plain cake mould and . line it with sponge finger biscuits! the edges of • whioh must "he lightly brushed with white of egg, being ' careful no 6to Ist any ran through on to the mould, or the "fingers" will stick and break > when turned out. Cut ■ them to fit exactly. Meanwhile, stand the bottle of jelly in » basin - of hot water till just liquid, and pour a little ■ into the bottom of the mould. On this lay a neatly-trimmed slice of pineapple, aud eet this with a little moro jelly. Now whip some cream with a tiny pinch of salt, sugar, and the pineapple cut into dice ; add to this, if you like, about one-third of an ounce of gelatine dissolved in a little of the pineapple syrup, fill up the mould with this mixture, and put it aside till set Custahd Sauce. — One yolk of an egg, half a pint of milk, one teaspoonful of cornflour, one teaspoonful of sugar. Break the cornflovrer With a little of the cold milk, stir the yolk in smoothly. Bring the milk almost to the boil, pour it into the cornflour aud egg, stirring constantly. The mixture may be returned to the pan for a few minutes to let it thicker), but on no account allow it to boil, as the yolk will curdle. Serve hot or cold. Escahoped Eaos. — Some anchovy, a sprig of parsley, a slice of onion, several eggs, 2oz of breadcrumbs. Chop ■ the anchovy with the parsley and onion, mix with the breadcrumbs, snd put the mixture into a flat dish ; break a sufficient number of eggs to fill the disb, cover the breadcrumbs, season and bake for 10 minutes. Serve very hot. Scotch Beoth. — Take about l£lb shin of beef, cut it small, and place it in & saucepan with half a cupful of well-washed pearl barley. Add to the meat two quarts of water and bring to the boil. Skim well, add two carrots, two turnips, an onion, a leek, and a little celery, all -cnt into small pieces suitable for serving in ths soup. Simmer all for twahour*. Skim off the oonp all the fat. Remove the pieces of meat, and serve. CrEiVsi Cookies. — One egg, one cup sugar, one cup sour cream, one-halt nutmeg, one teaspoonful sodn, flour sufficient to roll. 4 Sprinkle with Rugar ; bake quick. A Sunday Pudding. — Two eggs, their weight in butter, flour, and sugar. Beat tbe butter and augar to a cream, add tbe eggs, and, lnstly, the flour, which has had half a teaspoonful of baking powder mixed in it. Butter a shallow pie dish, spread with a layer of stowed fige, cut finely, poor the batter mixture over, and bake for half an hour. Steamed Apples. — Take as many tart apples as will fill -as large a plate as will set in a steamer ; peel and take cores out ; place the apples right Bide up on the plate, and have only one layer ; place in the steamer over- a kettle of hot water, and cover closely until done. When partly cool, sift fine sugar over them, then cover with a frosting of the whites of two eggs and £lb white sugar. Flavour if desired with lemon extract. After frosting, set in the oYcn a few minutes to brown. This makes a pretty dish for dessert. Jellied Fowl.— An excellent way to utilise an old hen is to pick and draw it in tbe usual way, then cut it up, and place the pieces in a stewpan, well seasoning with pepper and salt ; cover with cold water, and stew gently for three or four hours, or until the meat can be easily removed from the bones ; mix the meat with the gravy, and turn into a mould till quite cold. It will then turn a delicious jelly, and if garnished with parsely makes an exceedingly pretty dish.

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