HOME INTERESTS.

Otago Witness, Issue 2310, 9 June 1898, Page 45

HOME INTERESTS.

Fjried Cauliflower. — Take two cauliflowers, or less if necessary. 'Trim and cleanse in the usual way and half boil them in salt and water, using a tableapoonful of salt to two quarts of water. Melt 2oz butter with a little hot water, and mil .with it sit dessertspoonfuls" of flour and & little salt, making a batter which will run from the spoon, ; mix lightly vrith it the whites of two eggs well beaten' and the yolk of one. Drain the cauliflower thoroughly, -divide into branches', shake eaoh piece in vinegar seasoned with salt and peppar, drain, and then turn in the batter ; fry ia plenty of boiling laid. Serve piled on a dish with a pusomit of fried parsley.

Fish in Cases. — Take the remains of any white fish, divide into flakes, removing all skin and bones, and pufc it into a n&ucepan with a little well-made white sauce, and pepper and salt to taste ; stir gently together, and turn out into small china cases ; next morning strew on the surface of each some crust r&spi&gs, pus the cases in the oven, and serve ?,& soyu as thoroughly hot.

Stewed Rabbit. — One good-sized c&bbit, tivo large onions, sis cloveß, & few forcemeat balls, thickening of butter and flour, a little mushroom ketchup. Cut the rabbit into small joints, put them into a stewpan ; add the onions sliced, the cloves. Pour in sufficient water to cover the meat;, and when the rabbit is nearly done put; in the forcemeat balls, in which the liver has been put, finely chopped ; thicken the gravy with flour and butter, put in the ketchup, let it boil once, and serve.

Seasoning fob Mutton.— Take a cup of breadcrumbs, one onion minced, a good bunch of parsley ; alsominoed, with a couple of rashers

of bacon minced ; mix all together, season with pepper and salt and a pinch of cayenne, bind with an ounce of butter, a well-beaten egg. Ginger Biscuits. —One pound of flour, £ii>o£ butter, £lb of sngar, one nutmeg, 3oz of ginger, one teaspoonful of baking powder, half & teß,capful of warm milk. Kab all the dry ingredients -well together, mix wUh the milk, j-gH onl: thin, and bake in a quick o?en ; aboui- 10 minutes should bake ibeaj. They may be oat with a pastry-cutter any shape.

Cutlets en Aspic— Cold chicken, ganie t veal, or lobster m&y be used for this (lisa, To £lb cf any of the above meats minced add one egg, mince half si dozen mushrooms, a little salt &od pepper. Decorate some cutlet moulds wirh a email sprig of pa.r*tey. Put ia each a little of the mixture, 6)1 up with jelly when cold t turn out, arrange cutlets hi a, ring round the dish, garnish with a*pice and entve.

Pukeb of Bktjssbls Spkoots. — Pafc on lib of Brussels sprouts in boilicg wat6r, with a Hhtlft soda ; ]eb them boil wihh the cover off the pan till tender, drain, and pass through a wire sieve. Put this puree into a pan with a pint of boi'.iog while stock, add a small te&cupf nl of cream, season with pepper and salt ; let it get quite hot, bub do not let it boil. Great care must be taken not to let this soup boil, as by so doing it vriU lose the colour, and be unfit to send to t&bla.

Quenelles of Game. — Pound the meab oi cold same, freed from skin and gristle, in a mortar. 'Add a little fat; pozk or cooked bacon, seasoning herbs, and a little nutmeg, with some gravy if too dry. Make into tiny sausages, dip each into a beaten egg ; ro]l in brown raspings, and fry in boiling fat. Serve in pyramid form on a dish with fried parsley.

Oxtail Soup. — Two ox tails, five pints stock, 2oz flour, 3oz butter, one onion, half a carrot, half a turnip, 20 peppercorns, a blnde of mace, two, bay leaves. Separate 'tho tails at the joints and dusfc wHh flour ; melt the butter ia a saucepan, and brown the' onion cvi in thiu slices and the' tails with it; pour the stock over and boil ; skim thoroughly, add the vegetables, and let the soup boil until the meat is tender, which will be in about two hours. Strain the soup, removing the pieces of tail ; akitn the fat from the soup, boil for 10 minutes ; add the pieces of tail, and servo.

A Quickly made Pease Pudding, without previously soaking the peas over night, and quite as nice, can be made by putting the deaired quantity in a saucepan with a piece of soda about the size of a nut. Pour over boiling water, stir frequently, and add more water, as the peas absorb a lot. They will be beautifully done iv an hour. Turn them oufc in «, big basin and mush ; add butter, pepper, and salt;, and serve.

Tomaio Salad. — A delightful salad is made by putting alternate layers of sliced tomato and . chopped onion and parsley iv a glass dish, and putting' salt, pepper, oil, and vinegar between each layer, finishing with & thick foyer of chopped parsley on top. Whbaten Scone. —Half a pound of wheaten flour, flour, half a teaspoonfal of bicarbonate of soda, one teaspoonful of cream of tartar, half a teaspoonful of salt, 2fz dripping. Hub the dripping into the four, add the other ingredients, and make a stiff dough with buttermilk. Shape into a round cake, score it across, and bake ia a good oven for about half an hour.

Veoetable Cubby — Take any variety of j 'well-boiled vegetables. Seb them in a pan j with sufficient curry sauce to cover, as for the j ordinary brown curry ; simmer for 20 minutes, " arid serve with or without rice.

Ohangb Fbitters are made thus with little trouble, and ace delicious. Feel three oranges, plica and remove pips, sprinkle with a little lemon juice and castor sugw, if they ase uofc sweet and rreed it ; dip them fai frying; batter made as below. Fry In hot fab, drain on paper, arrange on hot dish, sift over castor sugar, arid serve quickly.

Apple Fbittbhs are delicious made in the same way.

The JPiiYiNG Battbb for these fritters should be made tbvss : — Miz a pinch of salt in fine flour. Melt loz butter, adding to it one gill of lukewarm water. Pour this very slowly into the flour, and beat all well together. Whip the whites of two egge to a stiff froth and B'oir lightly into the batter.