HOME INTERESTS.

Otago Witness, Issue 2318, 4 August 1898, Page 45

HOME INTERESTS.

Drop Scones. — Take two teacupfuls of flour, two tablespoonsful of sugar, two eggs beaten, one tea3poonful of cream of tartar, half a teaspoouful of carbonato of soda, and enough milk to make a smooth batter. Mix the flour, cream of tartar, and soda together, llion add the sugar; now mix in tbo egga and milk. Drop from a spoon into a greased pan, and when slightly brown on ono side turn on to tho other.

Oyster Soup.— Put three pints of white stock and tho lipuor from two dozen of oysters on the fire; mix a tablespoonful of cornflour into a smooth batter with a pint of milk, and when the stock boils pour this in, and let it boil for a few minutes, stirring all the time. Draw it back, put iv t'lo oysters, and leave it covered ■ whore it will not boil— thid last injunction is most r.occs'-.ary — for 5 minutes. Strain in a teaspoonful of lemon juice, add salt to tasto, and pour into a hot tureen. Short Broad. — [ngredionts : 21b flour, lib bultor, -\Vo sugar, caraway seeds, loz sweet almonds, a few strips of candied M-snge pctl. Beat tho butter 16 a cream, gradually dredge in the flour, and add the sugar, camway seeds, and sweet almonds, which phould be blanched and cut into small pieces. Work the paste mitil it is quite smooth, and divide it into six pieces. Put ca/jh cake on a separate piece of paper, roll the pabtc out. squaro to tho thickness of about an inch, and pinch it upon all sides. Prick it well, and ornament with one or two strips of candied orange peel. Put tho cakes into a good oven, ana bake them 25 to 30 minutes.

Brown Soup (with Forcemeat Bulb). — Jib of lean beef, one good-sized carrot, two onions, one teaspoonful of peppercorns, one teaspoonful of salt, a few sprigs of parsley, a stalk of celery, three pints of water, one amall turnip, ono tablespoonful of mushroom ketchup, one bunch of sweet herbs, |oz butter, l£oz flour. Put the butter into a saucepan, lot it brown, then brown in it the onions, cut in rings. Remove from pan, brown the flour in the bultor, add the water, stir till smooth. Allow this to boil, put bat It the onions, add all tho above ingredients, cutting the vegetables into small squares, al-jn the meat. Simmer very slowly V 2V 2 hours, remove the meat, and nib as much of the vegetables through the sieve as possible. Put tho soup baok into the saucepan with the meat and forcemeat balls. Simmer again 10 minutes, skim off the fat if necessary, and dish.

Boilod Loinon Inroad Pudding. — Sla-ed .ib beof suet, very finely, add n pinch of salt, 60/, finely-grated bread ennubs. a Inble&poonful of flour, three fcablospooii&ful sugar, tlie fuielyraixed rind and strained juice ol a lemon, half a pint of milk, and two eg£>^, well beaten ; mix thoroughly. Butler a plain pudding-mould rather thickly, ornament the insido with raising, candied fruit, or sliced lemon-rind, pour in the pudding, cover it with a floured cloth, plunge- it into boiling water, and Jet it boil quickly until done enough. Turn it out on a dish, send to table with a sauce made as follows, poured round it:— Put the thin

rind and juice of a lemon in half a pint of water, add two tablespoonsful of sugar, an.l simmer over the fire for 20 minutes; add two or three drops of cochineal, and it is ready to serve. Time to boil the pudding, thrao hours.

Genoese Pastry.— -Cream together £lb butter and j-lb sugar, add to this four well-beaten eggs ; gradually mix in jtlb flour. Spread <. n a flat tin about thick, and bake in slow oven. Very nice cut in fingers and iced, or with jam between.

Mashed Turnips. ... Boil the turnips until soft, drain them, and mash them, with a fork. Add a little salt, pepper, and mix thoroughly and dish.

Stuffed Onions. — Take three moderate-sized Spanish onions. Peel and trim them neatly, but do not cut the tops too much, for fear the onions fall to pieces. Scoop out the hearts of the onions, mincp them finely, and mix with them 4oz lean beof or pork and loz of fat bacon (chopped small), a tablespoonful of chopped parsley, three tablespoonsful uf gratod breadcrumbs, 2oz butter, a little salt and cayenne, and the yolk of an egg well beaten. Stuff the onions with the meat, and put them into a saucepan side by side, and with them half a pint of good gravy, two apples, pared and cored and chopped small. Stew the onions until they are perfectly tender, and turn them over once or twice, so that they may bo thoroughly cooked all through. Thicken the sauce, with a little flour and butter, add pepper and salt, and serve the onions on a hot dish, with the gva\y poured round them.

Pas&ion Fruit Cake. — One dozen passi >n fruit, alb butter, >Ub flour, sugar, bvo eggs, one teaspoonful of baking powder. Open the passion fruit, put the pulp on a hair sieve, with a little sugar, and rub it through ; beat tho butter and sugar to a cream, drop in the eggs, and when well mixed pour in the juice of the passion fruit ; beat the flour and baking powder in with a spoon ; line two Victoria sapdwich tins with buttered paper, divide the mixture, and pour it in, bake in a moderate oven for about half an hour. When cold, spread the following mixture in between tho layers: — Make a jelly by beating the white of one egg to a froth, and adding it to gib of powdered sugar and the juice of two passion fruit. Spread the jelly on the cakes, and lay one above another. .Spread tho top of the cake either with whipped cream or white icing.

Swedish M ince. — Ingredients : lib mince meat, a teacup breadcrumbs, one egg, pepper, and salt. Mix mineo, crumbs, pepper, salt together with a fork ; beat tho egg and pour it over the ingredients : mix all well together, and make into a round ; dust with flour, and put it in a hot saucepan ; when brown, turn, put the lid on the pan, aud let it cook slowly for one and a half hours.

Poato Ribbons. — Wash and peel half a dozen large potatoes, and let them lie in cold water for a few minutes. Out them into ribbons, round and round, like an apple, and keep tho strips as nearly as possible of one width. They must rot be too thin or they will break. Fry them in plenty of hot fat until they are lightly browned. Drain them on a paper, and sprinkle a little pepper and salt over them.

Cheese Patties.— Pound ilb cheese with {\h f;-esh butter till smooth. Thqn beat up the yolks of five eggs and the v/h itcs cf two ; mix all till rmooth. Line some tartlet tins with puff paste, and fill with Lhe mixture. Bake till of a nice brown colour.

Savoury Indian Dish. — The joints of a parboiled fowl are generally used for this dish ; but, if necessary, the remains of chicken or fo-wlo that have been served hefore, and even rabbit, veal, or lamb, may be warmed xip in the haiiee, for which the following is the recipe: — Peel and chop very finely four shallots and an onion. Put them into a stewpan with a small cup of good stock, a tablespoonful of essence of anchovies, a little cayenne, and loz butter rolled in flour. Stir over tho fire iintil the sauce is ready to boil, then put i* aside to simmer till the onions are done, adding a Pinall cupful of Indian pickles, cut into less than iin pieces, a tablespoonful of chilli vinegar, and one or two glasses of wine, Maderia or sherry. Simmer tho sauce to makes the pickles tender, and pour in tho wine when the fowl is ready to be stewed. Skin and lay the fowl in noat pieces into a stewpan with tho sauce, and if the fowl lias been parboiled, stew gently for 15 or 20 minutes; but for a thoroughly cooked fowl serve ad soon as it is ready to boil.