HOME INTERESTS.

Otago Witness, Volume 25, Issue 2321, 25 August 1898, Page 53

HOME INTERESTS.

HOT BUTTERED SCONES

Half a pound of flour, Uoz dripping, half a dessertspoonful of cream of tartar, half a tcaspoonful of carbonate of soda, a pinch of salt, milk to mix. Rub tho butter iuto the flour ; add soda, salt, and cream of tartar ; mix to a soft dough. Handle very lightly, roll mt into gin in thickness. Divide into four parts, bake for 20 minutes. Butter and serve hot.

CLEAR GRAVY SOUP.

Four pounds of c-hin beef, three quarts of water, one knuckle of ham, two onions, one small turni-D one carrot, three stalk 3of celery, pepper, salt, and season to taste; cut all up into nniall pieces and stew for five hours. Strain; skim every bit of fat off by using blotting paper and the soup will be a bright brown. Serve with small pieces of toasted bread cut in pieces.

PARSNIP FRITTERS

These may be made by scraping and boiling parsnips until tender; then, having mashed and seasoned thorn with salt, pepper, and butter, make a pint of batter, add the parsnips, and fry a tablespoonful ab a time in boiling lard.

CURRY MINCE.

Ono ounce of butter, one table spoonful of arrowroot, 2lb cold mutton, one onion, four teaspoonfuls of curry powder, one pint and ahalf of stock. Mince up the onion and fry in the butter, sprinkle over the curry powder, pour in the stock, and let it boil up. Thicken with, the arrowroot mixed to a. paste with a little gravy, pour in, and let it simmer for half an hour, season with salt; put the meat through a sausage machine, stir in the gravy, and let it simmer for half an hour; havo ready some rice well boiled, put this round the dish as a bolder, and pour the mince into the centre.

EMPRESS PUDDING.

Half a pound of rice, 2oz butter, three eggs, some jam, sufficient niiik to soften the rice, pufi paste. Boil the rice in milk until soft, then add the butter, and boil for a few minutes; then set by to cool. \Vcii beat tiie eggs, stir them in, then line a dish with puff paste ; put over this a layer of rice, then a thin layer of jam, then another of rice, and proceed iv this manner until the dish is full. Bake in a moderate oven for three-quarters of an hour.

HORSE RADISH SAUCE.

Soak a good stick for an hour in cold water, and scrape it very finely with a sharp knife. Mix two tabJe&poonfuls of it With half a teaspooaful of salt and a tea spoonful of powdered mustard. Add very gradually, aftsr well mixing above, a quarter-pint of cream (or, instead, the yolk of an egg mixed with three tablespoonfuls of olive oil),and afterwards throe tablespooafuls of vinegar. Stir in briskly, but gradually. Mix well, and serve in a boat.

„ BRAISED BEEF. A piece of the top side 13 best for the purpose. Place it in a covered stewpan with sliced vegetables around it and a little bacon or dripping. Cover closely, and cook gently for two or three hoiars. Lift the meat out on to a dkh, and strain the gravy over it, having removed all the fat.

SCOTCH BROTH,

Take about ljlb shin of beet, cut it small, ari/l piece it in a saucepan with half a teacupful of well-washed pearl bailey. Add two q-aans of water, ond bring to the boil, then add two carrots, two turnips, on onion, a leek, and a little celery, all cut into small pieces. Simmer all for two hours. Skim ofi the soup all the fat that you are able to take tip. Remove tne bones and larger pieces of meat, and serve.

PINEAPPLE JAM,

Pare the pineapples and take out the eyes; cut them into slices a third of an inch thick. For every lib of fruit weighed after being pared take lib sugar and a small toacupful ot water. Dissolve the sugar in the water, and boil until it forms a clear syrup. Put in tne slices ot pine, and boil gently until they look bngin and clear. Put tho preserve into jars, cover closely, and store in a cool place.

SCALLOPED POTATO,

Take slices of boiled* potato and some good thick brown gravy. Grease a pie dish, line it with browned breadcrumbs, set on these a lsyer of potato, cover with the gravy, and so o;i until tho dish is full. Scatter browned breadcrumbs over the top, and bake as usual.

GROUND EICE BISCUITS

One cup each ground rice, flour, ana sugar, 3oz butter, two eggs, teaspooniul powder. Beat butter and sugar, add eggs and beat, then the remaining ingredients ; roll out thin, ana cut. Bake a light brown.

POTATO FMTTEKS

Take slices of parboiled potato Sin thick. Season with pepper and salt, dip into batter, fry in. deep fat, drain very dry, scatter over dried salt and grated cheese, and seive.

LEMON JELLY.

Slice three lemons, removing the pips ; soak in fresh cold water for three days, changing the water twice daily. Strain. Add one piut of cold water, and simmer very gently for two hours (after it begins to boil), then add 2ib white sugar, and simmer for 20 jui.uucn. I J nt into four tumblers.

MEAT PUFFS

Two hard-boiled eggs, Jib cold meat, half a gill of gravy, Jib pastry. Pepper, salt, and parsley to taste. Take some etiiierent kinds of meat, such as bacon, fresh meat, and tongue, and put through a mincing machine ; mix with the gravy and seasoning. The pastry must be very light and flaky, and rolled out into very thin squares. Put in each some of the meat, and a slice of egg, close over, brush with raw egg, and bake in a quick oven; arrange on a dish and serve hot.

GINGER NUTS (By request).

One pound of flour, {.lb butter, lib treacle, 3oz sugar, dessertspoonful of ginger, do spice, nearly a teacupful boiling water, quarter teaspoonful soda, half teaspooniul cream of tartar. Melt the treacle with the hot water, add to it the butter and sugar, then the flour, spice, &c. ; roll out, and out into small cakes. I>ake elov/ly.