HOME INTERESTS

Otago Witness, Issue 2368, 20 July 1899, Page 53

HOME INTERESTS

COQUETTE.

A DELICIOUS ORANGE SWEET.

Cook 3oz rice in sufficient water to cover until quite thick and tender, sweeten to taste and stir in loz butter ; when cool put it into a glass dish and cover with a layer of sliced orange, sprinkle with castor sugar; pour over all sbma custard, flavoured with orange, and if for a " company dish," pile on some whipped cream, with finely-shredded orango peel sprinkled on.

SHEEP'S TONGUES BRAISED

Three tongues, one teaspoonful of finelychopped parsley, one tablespoonful of cream, lemon juice, breadcrumbs, tomato sauce. Lay the tongues in salt and water for 12 hours, then blanch them, put a little sliced carrot, onion, and turnip at the bottom of a stewpan, with a little sweet herbs and the tongues ; put a slice of bacon over the tongues, pour a pint of stock over, and slew gently foi three hours ; skin the tongues, slice them lengthwise, put the slices back in a stewpan with the strained gravy till they are hot ; dish on a bed of mashed potatoes, and pour tomato sauce round.

ROSE APPLES

Make a syrup with a pint of watei, Jib sugar, and the rind of a lemon. Peel and core some apples, and stew them gently in the syrup. When soft, lift them into a glass dish. Colour the syrup with a few drops of cochineal, and stir to it Joz soaked gelatine. Cool in a plate, and when quite set garnish the apple with it, and with some whipped cream, orange, and cocoanut salad. Peel four oranges, slice them in rounds, removing pips and pith. Place alternate layers of orange and grated cocoanul, and sift sugar between each layer.

CURRY MINCE,

One ounce of butter, one tablespoonful of arrowroot, 21b cold mutton, one onion, four teaspoonfuls of curry powder, cue pint and a-half 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; have ready some rice well boiled, put this round the dish as a border, and pour the mince into the centre.

ORANGE SPONGE,

Rub off the rinds of six oranges on to loaf sugar, and then dissolve the sugar in the juice of the oranges, adding enough water to make up a pint. Stir in a good £ oz gelatine dissolved. When all thoroughly mixed, strain and sweeten to taste, and let it get cold, but not set. Add the whites of three eggs beaten stiff. Then whisk all well together until it forms a sponge of right consistency.

GINGERBREAD.

Beat Jib butter, Jib sugar, and lib golden syrup together; add one cup of milk. To 21b flour mix a packet of spice, a dessertspoonful of ground ginger, and a teaspoonful of soda and two of cream of tartar; mix all. together, pour into a well-greased tin, and bake two hours. Turn out on a cane-seated chair to prevent sweating.

STEWED STEAK.

Have tbo eteak exit rather thin, and of a suitable eihape for rolling. Make some well*

seasoned forcemeat, and spread a thick layer of it on the beef; roll up, and tie firmly with tape. Stew in good gravy, with seme vegetables (carrot, turnip, or onion) to flavour. Strain and thicken the "gravy before 'serving.

CELERY SOUP.

Wash and scrape a head of celery, and put it into a pint of boiling water with a little salt. Let it boil until soft, then mash it fine in the watei ; pass it through a soup strainer. Turn this into a pint of hot milk that has been thickened by having a tablespoonful of flour wet with cold milk cooked in it; add a teaspoonful of salt, the same amount of pepper, and 2oz butter. As soon as the butter is melted stir the soup quickly for a few minutes, and serve hot.

CROQUETTES DE NAPLES.

Stew some macaroni slowly in milk, and take its weight in tongue and chicken (boiled and chopped up). Alake a little smooth, white sauce, and to each Jib mixed macaroni, etc., add the beaten yolks of two large eggs, a little grated cheese, and seasoning Mik all in a saucepan with just enough white sauce to bind well. Shape into balls, brush over with beaten egg, cover with crumbs, and fry in boiling fat. Serve hot with some tomato sauce after drying on paper

BOILED COD.

The time required will be according to the thickness "of the fish. A piece weighing 4lb will usually take about three-quarters of an hour. If it is done, the flesh near the bone should be able to be easily raised with a knife. Put the fish into a kettle containing enough boiling water (previously salted) to cover it, draw it on one side, and let it cook slowly. When done, drain it carefully, and serve with parsley sauce 01- plain melted butter.

PARSNIP FEITTERS,

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

BOILED ICING.

(By request.)

Half a pound of icing sugai, one teaspoonful of cream of tartar, essence, cold water. Sift the icing sugar and cream of tartar to ensure its being free from lumps, and stir into it sufficient water to make a consistency that will spread lightly when poured on the cakes ; boil for six minutes; any essence or flavouring may be added. The iced cakes must bo ptit into a cool place to allow the icing to set.

ROYAL ICING-.

Put the v/hites of two eggs into a basiu, and add some fine svgar — as much as the eggs will absorb. Add the juice of one lemon, and beat it up with a wooden spoon until it is quite light and stiff.