HOME INTERESTS.

Otago Witness, Issue 2289, 13 January 1898, Page 45

HOME INTERESTS.

Seasonable Pudding.— Put lib raspberries, •£lb red currants, and £!b sugar into an enamelled saueeptn and briDg to the boil. Line a bowl complttily with thin slices cf stale broad, tbea fill ib layer about with hot fruit and bread. Put a plafce and weight on the top to press it, and leave t>ll next day. Tu*n out on to a blase dish and pour custard vound ifc.

Stewed Rhubarb with Lemon Cheam. — Over some sfcewtd rhubarb pour the following : Mix -well together 6oz sugar and the grated rind and juice of two lemoiis, then add one pint of sweet thick cream and whisk it to a frcth. This is also nice over strawberries, raspberries, or almost any fresh, ripe fruit.

Pine-apple Salad. — Slice a pine and drain eff the juice ; f-queeze the juice of a lemon and grato florae cf the riad over i1;.i 1 ;. Make a syrup hy boiliDg two cups of s-ugar to one of wf.ttr. When cool add the juice from the lemon and trco glasfe^ of sherry. G-rafce some nutmeg into ifc, and when cold pour over the pine.

Salmon Salad. — Take one piufc of cold boiled Salmon and pick ib free from bones and skin ; pour over half a jrint of mayonnaise dressing and mix well. Lice the bottom acd styles of a salad bcwl with fresb, crisp lettuce leaves, turn the salad on these, and serve very colt 1 .

Mayonnaise Sauce — The principal point to be attended to ib the mode of mixirg. Break the yolk of an egg into a bowl with a saltsoooni'ulof prpj-er and salt mixed. Beat till thick, then add from time to time two or three drop? of the b^sft Lucca oil vi.til about 4.z have bet n added acd the mixture is thick and yellow. When eight teaspoonfuls of oil have been used, stir in oi;e teaspooiifnl of white vinrgar, and continue adding oil and vinegar es desired. The yolk of one egg would be sufficient for a pinfccf oil, and vinegar in proportion, A few drops of Tarragon vinegar and lemou juice aß3ist the flavour.

Scones —Put l£lb flour into a bowl, end mix thoroughly with it a pinch cf salt, a large teaepoon!ul of cream of tartar and the half of carbonate of soda. Stir in a pint of sour milk to make a light paste ; kne&d the dough a little ; roll the pa*te till half an inch thick, and cut it into three-cornered pieces. Bake on a floured tin in a quick oven.

Cleah Gravy Soup.— Four pounds of shin beef, three quarts of water, one knuckle of ham, two onions, one small turnip, one carrot, three stalks of celery, peppercorcs, salt and season to taste ; cut all up into fmtll pieces and sfcew for five hours ; strain, and ekim every bit of fat off by using blotting paper, and the soup will then be a bright Brown. Serve with grated cheese and small pieces of toasted bread cub in pieces.

Welsh Rabbit. — Toast four thin slices of bread to a fine golden colour. Lay the toast on four hot; plates and keep warm. Place a saucepan with finely cut American cheese, four tableepoontulu ale, and -£oz butter over the fire ; stir until it forms into a creamy mixture ; then pour it over the hob toasfc, and serve immediately. In place of ale, cream or water may be used. A little mustard should be added and a sprinkle of cayenne pepper.

Advice to Mothers !— Are you broken In your rest by a sick child suffering with the pain of cutting teeth ? Go at once to a chemigt and get a bottle of Mrs Winslow's Soothing Syrup. It will relieve the poor sufferer immediately. It is perfectly harmless, and pleasant to the taste ; it produces natural quiet sleep by relieving the child from pain, and the little cherub awakes "as bright as a button." It soothes the child, it softens the gums, allays all pain, relieves wind, regulates the bowels, and_ is the best known remedy for dysentery and diarrhoea whether arising from teething or other causes. Mrs Winßlow's soothing Syrup is sold by medicine dealers every wliare at la lid aer bottle,— [AdytJ