HOME INTERESTS.

Otago Witness, Issue 2287, 30 December 1897, Page 45

HOME INTERESTS.

Sponge Pudding.— Thoroughly beat the yolks and whitea separately of five eggs, then mix a good half cupful of sifted flour with, two tablespooDfuls of powdered sugar. Have in readiness a sufficient number of puff cups or a shallow pudding dish well buttered. Stir a little cold milk into the flour and sugar ; when the paste is smooth stir into it a cupful of boiling mi'k ; cook it three minutes and remove from the fire, then *dd half a cupful of melted batter, and then the yolks of the eggs ; etir briskly and beat in the whites of the eggs. Now pour the mixture into the cups or pudding basin until they are half full, set them in a dish of boiling water to half their depth, and bake for half an hour in a very hot oven. Serve very hot with a sauce made by beating a cupful of sugar in'o half a cupful of butter and a teacupful of boiling hot wine beateu to -a foam, and flavoured with cinuamon or nutmeg, j Potato Salad. — Choose some small, jcound potatoes, wash them and cook them in their skins ; peel and slice them while hot. Have ready a dressing of one part of oil, one part of cremn, one of vinegar, a few drops of lemonjuice, pepper, salt, chopped parsley, and chives to taste Mix carefully with the potatoes while they are still warm, di=h up, garnish with some sliced or chopped gherkins and x few anchovy fillets, and send to table the moment the salad is ready. Stuffed Cucumbers. — Peel a large cucumber, remove a narrow piece from the side, and scoop out the seeds with a teaspoon. Fill the cavity with nicely-flavoured forcemeat, replace the piece, and bind it round with strong white . thread. Line the bottom of the saucepan with slices of meat ami bacoD, pub the cucumber upon it, and then two or three more slices. Cover the whole with nicely-flavoured stock, and if more vegetables are desired, two or three sliced carrots, turnips, and onions may be added. Season with ealt and pepper, and simmer genfely until cucumber, meat-, and vegetables are sufficiently cooked. If the cucumber is tender before the rest, it should be taken out and kfpb hob. Thicken the gravy with a little flour, and pour ib over the cucumber. Scalloped Tomatoes— Butter a dish and sprinkle it rather thickly with breadcrumbs seasoned with pr-pper, salb, grated cheese, and a little minced par&lsy ; cover this again with sliced tomatoes seasoned with pepper, salb, and grated cheese, and repeat these layers until the dish is full, finishing -with the breadcrumbs ; pour three or four spoonfuls of cream over the whole, and bake for 20 minutes. Cauliflowers, pota'oes, and celery are all good cooked thus. Flemish Peas. — Half a pound of bacon, of butter, two lettuces, one pint and a-halt of green peas,' halt a pint; of Btock. Cub the bacon into small ? qunres, fry these in Jthe butter, remove them from the pan, and pour in the stock. Let this boil, add the shred lettuce?, and when these are parboiled put in €he pets When the vegetables are cooked thicken the j stock, and put in the bacon. Servo very hot". j Boiled Currant Pudding. — Suet crusb, black ct red currants, sugar. Prepare* aa ordinary suet crust, mace with Jib fljur, 6 z chopped Euet, ard sufficient milk or water to j moisten, the ingredients. Put in the gurrants, j having first picked them from ihe stalks and sprinkled f-ugar over them. Cuver over .with pastry and -fasten the edges recuL'ely. Tie down with a fkured cloth and boil for' two hours and a-half. ' Jugged Steak.— Cub a piece of beef. -teak j ' iufcof Hces, Loll them and pub them ia a stove jar. Add two onions stuck with doves, a glass cf wine, pepper and st>lb to taste, and cover closely. Place the jar in a pan of boiling water and ht it simmer till the meat is tender. The meat tastes very like jugged hare. Do not add any water in co'okiug. Wheaten Scone — Half a pcund of wheaten flour, £\b flour, half ateaspooufulof bicarbonate of soda, one teaspoonful of cream of tartar, half a teaspoon Ful of ealfc, 2oz dripping. Rub the dripping into the flour, add the other ingredients, and make a stiff dough with buttermilk. Shapo into a round cake, score ib acro:s, and bake it in a good oven for about half an hour. Eggs in Mabinade. — Put two tablespoonfuls of water, four of good gravy, aud a teaBpoonful of vinegar over< the fire, and when ib boils stir in the well-beaten yolks of two eggs. When the sauce thickens pour it around hair a dozen poached eggs garnished with sippets of toast. Debby Cakes. — Mix lib butter beiten to a cream with lib sugar into l^lb fl ur and lib ' well-washed and dried currants ; mix to a paste with one whole erig ; roll ib ; cub it out in little cakes and bake. Minced Stewed Kidneys, placed on toast and ►prinkhd with grated cheese, can be commended es a substitute for Welah ran bib. Vegetable Cubrv — Take any variety of well-bailed vegetublts. Set them in a pan with sufficient currjreauce to cover as for the ordinary brown curry ; simmer for 20 minutes, £tid eerve with or withoub rice. Best Recipe fok Lemon - Jelly,— Slice carefully. three medium-&ized lemons, removing .the pips ; soak in fresh cold water for three days, changing the water twice daily. Strain. Add one piut of cold water, and simmer very gently for two hcurs (after it begins to boil), then add 21b fine white sugar, and simmer for 20 minutes. Pub into g'asses. This is delixious, and make 3 four tumb'.ers of preserve, beautifully clear, with no bother of straining as in most other jellies. j