HOME INTERESTS

Otago Witness, Issue 2375, 7 September 1899, Page 53

HOME INTERESTS

HONEY CAKES. (By request — Mrs Pluraplum.) Three-quarters of a pound of flour, £lb honey, one lemon, one teaspoonful of baking powder, 2oz butter, one egg. Rub the butter and flour j together, add the grated rind of the lemon and I the baking powder, make into a dough with the honey and egg, put into small bun tins, brush i over with milk, sprinkle with sugar, bake in j a moderate oven until firm. j APPLE SHORT CAKE. Bub into lib flour Boz butter, one table- j spoonful of sugar, one dessertspoonful of baking powder, beat two eggs, add one dessert- j spoonful of milk, mix all into a stiff paste, j line a well-greased tin with paste, cut into i very thin slices cooking apples, spread over the paste, with sugar to sweeten, cover with paste, I wet and stamp the edges, leaving no hole for j juice to escape; bake a light brown, strew j white sugar over, and serve hot or cold. | STUFFED LEG OF LAME. Remove the bonesj except the small one at j the knuckle end, from a leg of lamb, saw off the | end of the knuckle, and trim the bcue. Make j a forcemeat with equal parts of shredded Buet j and breadcrumbs ; season with salt, pepper, j a spoonful of chopped parsley, a pinch of j chopped thyme; moisten with an egg, fill the j cavity, and sew up the end. Roast; serve with , gravy and mint sauce in a boat. j VIENNA BISCUITS. Rub Jib butter and Jib sugar, a small teaspoonful of baking soda and two of cream of tartar and two of cinrainon into lib flour; make it into a stiff dough with two well-beaten eggs and a little milk ; roll out thin ; cut into small biscuits, and bake ; when cold, spread over one raspberry jam and put another on top, then ice the top, and sprinkle with cocoanut. PUDDING "FOR CHILDREN. Take some stewed apples, and rub them through a sieve, sweeten and lay in the bottom of a dish. Mix two dessertspoonfuls of cornflour smoothly in a little cold milk, and then stir it into a pint of boiling milk. Stir and keep boiling for six or eight minutes. Pour over the fruit and bake in a moderate oven for a quarter of an hour. PINEAPPLE JELLY. Pare a ripe pineapple, and cut it into slices. Lay these on a dish, cover them with powered sugar, and leave them for six or seven hours. Pour off the syrup, and strain it. Dissolve and clarify loz isinglass in half a pint of water. Mbr with it a pint of the strained juice, and simnipr gently for five minutes. Add a ; glassful of curacoa; pour three tablespoonfuls of the jelly into a mould. Let the jelly stiffen, then lay neatly on it two or three slices of the pineapple, and a little more jelly. Let this also stiffen, and repeat until the mould is iull. Turn the jelly out very carefully when it is wanted for use. JEWISH CAKE. Ingredients: Jib butter, beaten to a cream, add three eggs, Jib sugar, one teaspoonful ground cinnamon, a few sultanas, one and a-half cups of flour, one tablespoonful of baking powder, two tablespoonfuls of milk ; add flour and baking powder last. Bake in a pretty quick oven, ice top and sprinkle with chopped almonds. TARTARE SAUCE. Put the yolks of two raw eggs into a basin with half a saltspoonful of salt, a little pepper, ana half a teaspoonful each of French and English made mustard. Then add about half a pint of salad oil, drop by drop, stirring the sauce one way all the time. "When it is very stiff, add one teaspoonful each of tarragon, chillies, and malt vinegar, and eight or ten drops of lemon juice. Stir in half a tablespoonful of mixed chopped capers and gherkins, and one tablespoonful of chopped tarragon, chervil, and parsley. The sauce should be made very stiff. WELSH RAREBIT. One pound of cheese, one tablespoonful of butter, one teaspoonful of mustard, half a teaspoonful of paprica. quarter of a teaspoonful of salt, one cup of hot cream, one tablespoonful of tarragon vinegar if desired. Melt the butter, add the grated cheese. Stir thoroughly until the cheese is melted, then add the seasoning (which has been well mixed), and gradually the hot cream; stir until the mass is the consistency of a batter. Add the vinegar (if used) and toast or crisp crackers. Garnish with water cress and serve immediately. Moat important point is the constant stirring. PINEAPPLE FRITTERS. Pare a pineapple. Cut it into thick slices, and place these in a shallow dish. Sprinkle 2oz powdered sugar over them; pour a wineglassful of brandy, curacoa, or maraschino over them, and let them soak for five hours. Make a frying batter ns follows: — Mix a saltspoonful of salt with gib flour; add the well-whisked yolks of two eggs and 2oz batter, and pour in very gradually a little more than half a pint of luke-warm water, beer. Beat the mixture thoroughly while the water is being added, so that it may be quite smooth. This batter should be sufficiently thick to drop from the spoon. It should be made at the time that the slices are put into the liqueur, and then put aside, as it is best when made two or three hours before it is wanted. Ten minutes "before it is'to l>e used add the whites of three eggs, whisked to a firm froth. Dip the pieces of pineapple into the batter, and drop them into boiling lard. Turn them lightly in this until they are crisp and light brown on both sides, then drain free from fat. and serve. THE EMPEROR'S PUDDING. Take » gill of sweet jelly, a pint of milk, Joz isinglass, two Bpongecakes, 2oz ratafias, five yolks and one white of egg, 2oz sugar flavouring. Dissolve the isinglass in a little cold milk; boil the rest with sugar, beat up the eggs, and strain them to the milk. Heat up, and stir till the custard thickens. Add the dissolved gelatine, mix well, and pour over the broken-up spongecakes and ratafias. Pour some sweet jelly, coloured with cochineal, into a cake tin, When set, place a jam pot in the centre, and pour more jelly round the sides. Remove the jam pot as soon as the jelly is cold. To do this fill it i (the jam potJt with hot water and remove it

quickly. Fill the centre with the cake and custard, to which flavouring has been added, and which should be cold, and not. set. Leave all on ice till set; turn out and servo. RABBIT EN CASSEROLE. This is merely a rabbit cooked in a covered ! fireproof dish, in which, after cooking, it is I sent to table^ s People are apt to use the dish right enougli for the cooking, but then turn out the contents for serving; this is incorrect. Required: One rabbit. One onion. Four ounces of raw bacon. Bunch of thyme, parsley, marjoram, and bayleaf. Small blade of mace. Thin strip of lemon rind. Three-quarters of a pint of boiling stock or water. A few mushrooms, if possible.

J Wash the rabbif in topid salted water, la • free it from o-ny blood. Cut it into neat, small joints; dry each joint, and dip it all over in flour. Cut the bacon up into large dice, and put them in a frying pan. Fry these a very pale brown. Next add the onion, cut in thin rings, and the pieces of rabbit. These also are fried, but not a very dark colour. Now put all these into your casserole, ado! the bunch of herbs, flavourings, and stock. Cover tightly, bring to the boil, and then Ipsset the heat and let it all simmer gently for about one hour. Then, or in a short time, if it seems quits tender, take out" the herbs, mace, and lerron rind, skim off all grease very carefully, th'cken the gravy with a little flour (about two teaspoonfuls), season, and serve very hot in liiß casserole.