HOME INTERESTS.

Otago Witness, Issue 2319, 11 August 1898, Page 53

HOME INTERESTS.

Up-to-date Bill of Fare for Supper for 50 Couples— loo people. — Two turkeys, one galantine of turkey, three pair of fowl? (roast), two paii fowls, with Bechamel sauce garnished with beetroot and parsley, three pair ducks, two tongues set in aspic jelly, one 101b piece of spiced beef, one galantine of veal, one ham, garnished, two dishes cutlets, in aspice garnished with macedoine of vegetables, two dishes sheep's tongues, in aspic garnished with eggs and beetroot, two dishes lobster mayonnaise, four dozen oyster patties (hot), salads, potatoes, lettuce, cucumber, and beetroot. Sweets: Three Charlotte Rupse, four jellies (two white and two red), three trifles, in high dishes, four small dishes fancy pastry and cakes, two nougat baskets filled with cream, two orange baskets filled with cream, four small dishes meringues and cream, two strawberry creams, two dozen chocolate eclairs. Little additions: Olives, devilled almonds, sweets, fruit in season, dried fruits, and hot soup. Do not forget bread rolls, flowers, and a good centre floral decoration, as the latter always helps to add io the first impression of the guests. Scrambled Eggs.— Break three eggs into a stewpan and add four table«spoonfuls of milk, Uot. butter, a little chopped parsley, half an eschalot, a pinch of salt and white pepper, Stir all together over the fire with a wooden spoon till the mixture begins to thicken, then turn go to 60iB§ toast mi. gene at eug§»

Fried Cutlets.— Trim some cutlets off the best end of the neck of mutton, egg and crumb them, and fry in a little butter oi dripping; prepare the potatoes as for boiling, cut them into chips, dry them well, and fry in deep fat ; let them drain thoroughly, sprinkle pepper and salt over, anel serve in the centre of the dish of cutlet?.

Swiss Eggs.— Line a deep plate with thin slices of cheese. Mix one cup of milk and one teaspoonful of mustard and a dust of red pepper. Pour half of this mixture over the cheese, break in as many eggs as are needed, pour the remaining mixture over them, and bake ten minuter. Tongue.— Soak for several hours, put it into cold water, with a bunch of savoury herb 3, bring it to the boil, and simmer foi two or three hours until quite tender, peel and straighten it. When cold, glazo it and put a paper frill vouud the root. Veal and Hani Pattie.s.— Shred =\:fficieni veal and ham in equal proportions', season with pepper, salt, o little onion. Make a plain paste, roll it thin, and cut it wlo shape like an apple puff : fill it with the mince, pinch the edges, and fry to a nice brown. The paste should be made with a small quantity of butler, egg, and milk. Cold Fowl.-- -Place the fowl, picked and ready, on its breast, break the back, fold the sicin over the opening of the neck on to the back, and turn the wings round, push back the loos clone to the side, passing a skewer through leg and pinion to keep iirm, the liver and gizzard being placed each in a wing if desired. Roast, and allow to get cold. Glace for Cold Meat.— Glace is merely strong, clear gravy, or slock jelly, boiled quickly down to the consistency of cream. It must be kept well stirred to 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 cooY. Lobster Salad.— Open a tin of lobster, place the contents on a di?h. and cover with the fol lowing mayonnaise : —Break the yoke of one egg into a basin ; add to it half a, teaspoonful of mustard, a little salt, and pepper, ond a few drops of oil, stirring all the time ; add a tablespoonful of vinegar and more oil untu you have as much sauce as you require. Covei the lobster and sauce with lettuces cut very fine, and ornament with hard-boiled eggs cut into shapes, and slices of fresh tomatoes and beetroots. Brotvn Meal Scones.— Mix together thoroughly in a basin 4oz each of flour and fine oatmeal, quarter teaspoonful of carbonate of soda, half teaspoonful of cream or tartar, and the same of salt; now work mto it enough buttermilk (it will take about half a pint) to make a stiff paste. Then roll it out not too thick, and cut it in rounds with a cutter, or a tumbler. Make a girdle hot, and place the scone 3 upon it, and cook until the cakes have risen and the surface is quite smooth; then turn them, and cook till the other side is equally done. They should only be a very pale colour. If you have not a girdle, bake the cakes in a baking tin in a hot ; oven, turning them as above. _ I Banana Fritters.— Peel and slice the fruit ; sprinkle these slices with a little castor sugar, : and either rum, wine, or liqueur, and let them stand a little. Have ready some nice frying batter, dip each piece into this, fry a golden brown in plenty of boiling fat, dram, and serve. , Oocoanufc Ice.--Tv/o cups ot sugar, threequarters of a cup ot milk, three-quarters of a cup of cocoanut, boil together for 11 or 12 minutes, pour into a basin, beat until getting stiff. Put on a buttered plate, colour one ; half with cochineal, and put on top of white. Do not let it get too stiff, or it will not spread. Chocolate Icing : Half sugar, 3oz chocolate, one small tea -cup of water, melt it i over a slow fire ; spread the cakes and dry in the oven.