HOME INTERESTS.

Otago Witness, Issue 2288, 6 January 1898, Page 44

HOME INTERESTS.

Mutton in Browned Saitce. — Cut the meat from edd roast, mutt >n in nn?.ll flicas ; put a li'fcle fat iv tti« frjij-g-pao, end, wheu hot, slice into it a small onion, and bs.ke until ib is brown, and pour a. cupful of stock oyer your fried onion ; add salt m.d pepper, and a thickening of or.c even te-wipoouful of corn fl^ur ; wet wi'h cold wat'r When ifc has all boiled, rtmove the bits of ooion and pufc in si t*bleapoonful of piquant sauce, and euough caramel to make the gravy a good browa ; add the meat and lefa it heat tbroa^h only.

Chicken Patties. — Roll some good puff pa-ste our a*>out liv thick, and t»ith a plain round cv v .t« r (jtiSTi rinsed in hob water) the sizu yon wish your patties to be ca*, out as m»uy rounds as you ttquire patties ; brush thv'in over with be&ten-up r»w egi?, place th&m on a welted baking tin, and with auotber cutter a, size or two smaller th*n the first (also dip>-«d in hub w«-t«-r) make an inner ring ou each round, cuttin about half an inch into the pa*te. B*ke these cases io a quick oven for 25 to 30 noir.ufces, then t*ke them up, lift off the little top and f coop out alt the underdone paste in' the m»ide, leaviog just a, litt'e ca^c Fill these up with the following mixture : — Mince very finely 4*,z of cooked chicken, and mix ifc with a little tor.gue cut into dice, and if at hand some m> sbrooins, cut to match ; toss th's sll over the fire till quite hot in a good tablespoonful of crfam, pfasoning it with salt and pepper, and fiU up the p^Wics with if. Baked Egg in Corhx Sauce. — Cook one fcabltspcoufal of minced onion in one fcablespoonful of butter for five minutes. Be careful not to burn ifc. Theo mix one even tablespoouful of curry powder with two table<:poottfuls of flour, -*nd stir into the batter, adding one pint; of milk gradually. Pour the same into a deep plate, and drop in as many eggs as coi venient/. Put in the oven and hake fci!l the eggs begin to set. Serve immediately.

Cn«RfcY Jam. — Choose sound, ripe, Keafcish cherries; rt move the etonc, and boil the kernels in a little water to draw out the flavour ; thiß will impart a very agreeable flavour to the j*o). Weigh the fruit after Btoniog it, and allow lib of sug»r to lib of ftuis. Put the tugar into a preserving- pan with a cupful of the water in which the kernels were boiled to each 21b of fruifc, making up the measure with water or red curraufc juice. Boil to a sjrup, then add the fruit, and boil ifc very quickly until ifc is on the point of jellying. Pour ifc into jars, cover it with branded paper, and put over this paper dipped in gum. Soup Balls.— Boil five tgga until hard ; remove bhe shells and pound (he yolks until powdered. Add the whites of two uncooked egg?, with a little flour and salt. Mix into balls, boil and drop into the soup.

Pkessed Tongue — Cover * large beef tongue with cold water, and lef; it simmer four hours ; take up and cool ; boil l'qnor until reduced to a piut ; place tongue in bowl, and chop fine ; add on© teaspoonful of salt, pinch of cayenne pepper, one half te*spoonful of cinnamon, allspice, whit* pepper, and one- fourth teaspoonful of cloves and mace ; mix wel', and place in a rquare tin ; pour over the boiling liquor, to which has been Added three table»poonfuls oE vinegar. Set away for 10 hours. Slice thin when served. Cream Scones.— Sift together lib of flour,

Think it over, ladies ; do not buy miserable imitations when the genuine is procurable. No medicine introduced to the New Zealand public has ever deserved success bo much as Bonninston's Cahrageen Irish Moss. Ib does all that: is claimed for ifc, Mid gives satisfaction.

a little salt, and a teaspoonful of good baking powder — or use instead stlf-raising flour ; rub infco it 2oz of butter ; beat two whole eggs until they are light and frothy, and then add them to a gill of cream and work all this to a dough, adding a little more cream if required. Turn this dough out on to a floured board, and roll ifc oufc half an inch thick ; cub ifc into fancy shapes, and bake 15 minutes in a sharp oven. Butter, and nerve very hofc.

Turnips with Cheam Sauce — Prepare young turnips, and cut them into half-inch dice. Cook until tender. Meanwhile prepare a cream sauce by cookiog a tableepoonful of floor in a pint of thin cream until thickened. Season with salt, if desired. When the fcurnip3 are tender drain, turn the cream sauce over them, let them boil up once, and serve. * Cucumber Picklfs. — Cucumbers, and onethisd their quantity of ODions, oil, vinegar, pepper, salt. Slice the cucumber and onion, cover with salt, and kb sband all night. Drain them iv the morning, and dress w'.th the besb vinegar, oil, and pepper. Bottle, and tho pitkles, will be ready in a few days.

Spanish Ckeam — Gelatine loz, three pints of milk, six eggs, eight tablespoonfuls of sugar. Soak the gelatine one hour in the milk, then leb ib come to a boil ; beat the, yelk of the eggs with sugar, and stir in ; leb ib simmer, bake off the fire, and pour over ifc the whites of tbe eggs beaten to a frobh ; flivour with lemon or vanilla extract to taste.

Rhubarb Jelly. — Take 71b rhubarb. Wash and cut the rhubarb up in half-inch pieces ; pub into n preserving-pan, with one breakfastcupful of water^; pub ifc over a slow fire, and let ib remain till it is cooked ; pour into a j«lly bag, and let ifc drip all night ; then measure tbe juice, and to ei«cli large breakfa^tcupful add lib of sugar, and to the whole quantity two teaspoonfuls of powdered alum. Stir till ifc boils, aud let it boil for 10 miuuts. Put in pots for use.

Supper Dish of Saedines — Fry slices of Stale bread in boiling fat ; take them out, pub on a hot: dish ; scale aad trim the sardines, which should, be st lected of good size, and pnt them in the ovea to heat through ; theu cufc the fried bread into pieces rather larger than the sardines, and of the shape. Lay a sardine on each, and pour ovev them a sauce made as follows : — Beat the yolks of four egsjs and half an om.ee of butter, one teaspoon t'ul each of malt and tarragon vinegar and salt. Stir over fefce fire uutil the sauce thickens, but %st to quite boil.