HOME INTERESTS.

Otago Witness, Issue 2302, 14 April 1898, Page 45

HOME INTERESTS.

Deae Emmeline, — In the Witness of Thursday, March 24, you gave & list of things for a ball cupper. If it is not putting you to too much trouble, would you kindly give me the recipes of ham-and-veal patties, lobster salad, trifles, fancy pastry, claret jelly, and pressed beef ? Thanking you in anticipation, — I am, &c, Dunediu, March 26. Vera.

[Not having recipes for the whole of the items in the menu, I have delayed replying for a week or two until iv a position to supply the whole menu. I now do so below.— Emmeline.]

MENU FOR A BALL SUPPER. Veal-aod-ham Paftits. Lobster Salad. Pressed Beef. Tongue, Cold 'Fowl. Sacdsvicbes. Trifles. FaDcy Pastry. Claret Jelly. Coffee. Tea. - Lemonade. VEAL-A^ND-HAM, PATTIES. Shred sufficient veal and 'ham in equal proportions, season with pepper, salt, a little ocion. Make a plain paste, roll it thin, and cut it into shape like an apple puff ; fill it with the mince, pinch the edges, and fry them a nice brown. The paste should be made with a small quantity of bui ter, egg. and milk.

rOBSTEK SALAD

Open a tin of lobster, place the contents on a disb, and cover with the following mayonnaise : — Break the yoke of one egg into a basin ; add to it half a teaspoonful of mustard, a little salt and pepper, and a few drops of oil, slimDg all the time ; add a tablespoonful of vinegar and more oil until you have as much tauce as you require. Cover the lobster and sauce with lettuces cut very fine and ornamented with hard-boiled eggs cut into shape?, and slices of fresh tomatoes and beetroots.

PRESSED BEEF.

Thick brisket 101b or 121b, 2cz salt, a carrot and a turnip, some peppercorns, bunch of herbs ; put into a saucepan sufficient water to cover the meat, slice in vegetables, add the salt, herb?, and peppercorns ; let ib boil, put in the beef, and simmer slowly for six hours ; take it out, cut out the bones, place a board on top, and place 'under heavy weights until next day ; remove the weights, trim, and glaze. Serve with a salad.

GLACE FOR COLD MEAT.

. . Glace is merely strong clear gravy or stock jelly boiled quickly down to the constituency of cream. It must be kept well stirred at the last to prevent burning. It is ready when it will jelly when dropped from a spoon. When required for use, melt as glue by placing the jar in a pan of water. Have the meat perfectly dry, then lay the glue on with a brush, three layers if needed, always allowing the preceding one to cool.

TONGUE.

Soak for Several hours, put it into cold water, with a bunch of savoury herbs, bring it to the boil, and simmer for two or three hours until quite tender, peel and straighten it. When cold glaze it and put a paper frill round the root.

COLD FOWL.

Place the fowl, picked and ready, on its breast, break the back, fold the skin over the opening of the neck on to the back and turn the wings round, push back the legs close to the side, passing a skewer through leg and pinion to keep firm, the liver and gizzard being placed each in a wing if desired. Roast, and allow to get cold.

SANDWICHES.

Sandwiches must, of course, ba cut the morning they are wanted. Meat is better minced for sandwiches tban sliced, if a mince is available. A little salad is nice in all cold meat sandwiches. Hard-boiled egga cut in thin slices and a few watercress leaves laid over them are also good. Cheese cut in thin slices, and spread with a little mustard makes a variety.

TBIFLE,

Take sponge cake and fraifc cake, cut in neat pieces, Boak in any fruit syrup, pineapple or orange juice, line a glass dish with it, dropping jam or jelly in between so as to look pretty from the outside, then pour custard over it ; add another layer of cake, than the custard again, and continue thus until the dish is full, having a layer of cake last. Juat before serving cover the top with whipped cream and sprinkle with blanched almonds. Quickly-made Trifle.— Slice six sponge cakes, spread them with jam, lay them in a glass diab, pub over a few ratafias, and pour over two glasses of cherry and one glass of brandy. "While they are soaking whip the whitts of three eggs to a froth with a tablespoonlal of pouoded »«£«& aw* fi)s lig%& -°» ttW ty|? l»ttl» a PJ

garnish that may be afc lie.nc?. It will take a quarter of an hour to make.

Trifle Suitable for Children's Pc.rty. — Taka 20 Savoy biscuits, split; fcbern, and sjireiui with ra.'pberry jsm, pufi together ag&i.t!, pile thick on a glass dish. Mix some friiil syrup with the juice of one or two ierr.onc, and pour over ; co»t biscuits with a thick custard, and cover all ovei* with stiff whipped cream, decorate with cherries or other crystallised fruit.

FANCY PASTRY.

Roll out a piece of puff paste, brush it oveT with egg, sprinkle over it some chopped almonds and. sugar, cut into fancy shapes, and bake in a moderate oven. Variety ljsaj be given by substituting different kinds of fiuit for the almonds.

CLABJET JKLLY.

Put Into'a saucepan a giU'of water and of lump sugar ; bring the water to c boil, and then dißeolve in ib £oz of best gelatine. Remove the pan from the fire and let the mixture cool, but it must not .let. Than mix it with % wineglassfull of brandy r.nd three-quarters of a pint of claret and a litt'.e carmine; pour through a strainer into a mould which has a pipe in it, and put the jelly away until set. Turn it out and ornament it with whipped cream, sweetened and flavoured. Lemon jelly you make by putting into a stewpan the rind and juice of four lemons, £lb castor sugar, a little cinnamon, a few cloves, the whites and shells of two eggs, a quart of water, and l£oz of leaf gelatine. With a wire whisk all the ingredients together, then place the pan on the stove and bring to boiling point ; from time to time whip the jelly while it is coming to the boil. Draw the pan to the side of the stove, and let it remain for a few minutes, when it will be ready to pour through the jelly bag, which should have been well warmed previously with boUing water. After the jelly has been strained it should be set aside until cool, and the wine 9 or whatever flavouring you may be going to use, should then be added.

HOME-SIADB LEMONADE.

One ounce of tartaric acid, lib of sugar, and three lemons. Pare off the rind of the lemons thin as possible and let-ve aside; squeeze the lemons into a quarfe jug, being careiul to throw away the while part of the rind left, as it would make the lemonade bitter ; add the tartaric acid and sogar. Pour on a quart of boiling water, stir, and when cold strain and bottle. To improve the colour a little saffron squeezed through a muslin may be added. When usiDg put water to taste.