HOME INTERESTS.

Otago Witness, Issue 2299, 24 March 1898, Page 53

HOME INTERESTS.

A BALL SUPPES. Vcal-and-ham Patties. Lobster salad. Pressed Beef. Tongue. Cold Fowl. Sandwiches. Trifles. Fancy Pastry. Claret Jelly. C'.ffee. Tea. Lemonade: Codfish Omelet.—One cup of shredded salt codfeh boijed until tender end allowed ro get cold. One cup of milk, one t&blespoonful of butter lubbed in one of flour, five eggs beaten light, % dash of pepper, one tea&poontul of minced parsley, and five rounds of craetless toast dipped in boiling water, then buttered. Heat the milk, stir in the floured bufcfcer, add pepper, parsley, and minced fish. Take from the fire after 10 minutes' cooking ; add the eggs quickly, and pour into an omelet pob in which is hhsiag a tablespoonful of butter ; shake atnd stir until the mixture begins to foam at the j edges, when heap on the buttered toasted bread, ' placed on a hot platter. Serve immediately. j Veal and Tomato Scallop.—Slice enough cooked culd veal, rathtr course, fco make three cupt'uls. Also slice one-fourth of «tn inch tbick lib of skinned fresh tomatoes. Batter a bakicg di»h, and spread alternate layers of fine br- a'Jcrumbs (one cup is required), veal, then tomatoes, seasoning ■with one heaping teaspoonful of salt end one ssltspoon ot pepper in all. Finish the top with breadcrumbs, and pour over one cup ot Italian sauce. Bake for 30 minai-.es. j Apple Charlotte.—Pare, core, and sire i 31b good cooking apples, and stew them gently j to a pulp with a little sugar and the yellow part of the~rind of a lemon. Butter a mould, | and line it with thin slices of stale bread, dipped into melted butter. Let there be no vacancies in the lining, or the apple runs through and spoil* your pudding. Cjver over wibh a thin lid of bread, pub a plate oa this, and a weight on it to keep it in place ; bake in a quick o\en, turn our, and serve hot covered with sifted sugar. Some people bake a charlotte a long time; bufc if your oven is brisk, an hour should do ifc nicely. CUCDMBERS IN CREAM SAUCE —Cob foill' cucumbers in thin slice?, cover with boiling water, add a half teaspoon salt, and simmer 20 iniuuses. Lifb cub on a strainer, then lay on slices of toast;, and pour over them a sauce made by rubbing smooth a tablespoonful of butter and one of flonr, adding gradually half : pint of water in which cucumbers were boiled, one saltspoon salt, dash of pepper, and table- | spoon lemon-juice. j JFried Cutlets akd Potato Chips.—Trim some cutlets off the besc end of <he neck of mutton, egg and crumb them, and fry in a Htbie bntter or dripping:; prepare the potatoes as for boiliDg, cub them into chips, dry them well, and fry in deep fat; let them drain thoroughly, sprinkle pepper and gait over, and serve in the centre of the dish of cutlets. Swiss Eggs.—Line a deep plate with thin slices of cheese. Mix one cup of milk and one i teaspoonful of rnusbard and a dust of red pfp- I per. Pour half of this mixture over the cheese, j break in as many eggs as are needed, pour the j remaining mixture over them, and bake 10 ! minutes. Sea Pie.—One pound of lean beef, one carrot, one email turnip, one small onion, suet, flour, half a beaspoonful of baking powder, pepper, salt, and flour. Cut the meat in small pieces, and dip in mixtures of. pepper, salt, and fl ur; scrape and dice the carrof;; peel the turnip rather thickly and cut into thick pieces. Pub the meat and vegetables into a medium-sized saucepan, and add enough cold ■water to cover them ; place it on the fire and allow it to come to the boll. Make a crust with the flour, suet (finely chopped), baking powder, and a pioeh of salt; moisten to a good, firm consistency with cold water; roll it out to the size of the top of the saucepan. When the meat is boiling place the crust on the top of iG ; put on the lid if the saucepan and stew gently for an hour and a-half ; now and then,* when ib is cooking, loosen the crust from the side of the pan.- For serving, remove the crust with a fish knife, neatly place the meat snd vegetables on a flab dish, and lay the crusfc on the top. Scha2i£led Eggs.—Break three eggs into a sbewpan and add four tablespoonfuls of milk, I^-t z bntter, a little chopped parsley, half an eschalot, a pinch of salt and white pepper, «.ud a dust of nutmeg". Stir ail together over the fire with a wooden spoon till the mixture begins to thick d, then turn on to some toast and serve at once. Liver and Bacon.—Cut the liver into slices, and dip them into flour. Fry the bacon slowly in a frying pan. Remove it, and fry the liver in the bacon fat. Place the liver snd bacoD on a very hot dish. Dredge about £'z flour in the pan, fry it brown, pour half a pint of boiling water or stock on it, stir, and boil for a minute ot two ; add ealfc and pepper ; pour round the liver. Potted Turkey.—Half-pound cold turkey, 2oz tongue, £lb butter, seasoning. Cufc the turkey in pieces, removing all skin and gristle, and pass ifc through a mincing machine with the tongue; then pound in a mortar with the butber to a smooth paste; add seasoning to taste. Potato Salad.—Boiled potatoes, salt, pepper, parsley, one small onion, oil, vinegar. Boil bhe potatoes in their jackets. When cold, peel and slice very thin. Lay them on a plate or diah, season with salt and pepper, sprinkle with finely-chopped parsley, and pour on oil and vinegar in the proportions of four spoonfuls of oil to three of vinegar. Slice the onion very fine, and scatter ib between the slices of potato. Obauge Salad.—Peel and slice some oranges and one lemon, and grate a little of the lemonpeel over the whole. Pour in one glass of brandy, and grate sr autmeg over ifc. Make a syrup, and pour over. Stand on ice or in a ccol place for an hour, and then sarve with whipped cream. j Ethel R. Benjamin, Barrister and Solicitor, -ibe#r^ lll ldings > p«nces street, Dunedin (opposite UP. O.), has trust moneys to lend an, anm-oved aecuritv.—Advtp