HOME INTERESTS

Otago Witness, Issue 2376, 14 September 1899, Page 53

HOME INTERESTS

ORANGE JELLY.

For a quart mould take one pint of water, ljoz to 2oz isinglass or gelatine, Alb loaf sugar. Seville orange, one lemon, about nine China oranges. Put the water into a saucepan with the isinglass or gelatine, sugar, and the rind of one orange and the same of half a lemon, and stir these over the fire until the isinglass or gelatine is dissolved, and remove the scum. Then add to this the juice of the Seville orange, the juice of the lemon, and sufficient juice of China oranges to make in all one pint. From eight to ten oranges will yield the desired quantity. Stir all together over the fire until it is just on the point of boiling, skim well ; then strain the jelly through a very fine sieve or jelly bag, and when nearly cold put it into a mould previously wetted; and when quite cold turn it out on a dish and garnish to taste. To ensure the jelly being clear, the orange and lemon juice should be well strained, and the isinglass or gelatine clarified. Before they are added to the other ingredients, and to heighten the colour, a few drops of cochineal may be added. (2) For a quart mould (moulded with slices of orange) take a pint and a-half of orange jelly, four oranges, half a pint of clarified syrup. Boil Alb loaf sugar with half a pint of water until there is no scum left (which must be carefully removed as fast as it rises), and carefully peel the oranges; divide them into thin slices without breaking the thin skin, and jiut these pieces of orange into the syrup, and let them remain for about five minutes, then take them out and use the syrup for the jelly. When the oranges are well drained and the jelly nearly cokl, pour a little of the latter into the bottom of the mould, then lay in a few pieces of orange; over the3e pour a little jolly ; and when this is set place another layer of orange, proceeding in this manner until the mould is full. Put it in a cool place, and be-

fore turning it out wrap a cloth round the mould foi a minute or two which has been wrung out in boilins water. STEWED KNUCKLE OF VEAI/. Dredge a knuckle of veal thickly with flour, dissolve 2oz best dripping in a stewpan, add the veal and cook till brown, turning constantly. Nearly cover the meat with stock, season with a blade of mace, an onion stuck with cloves, and the juice and rind of half a lemon. Cover the stewpan and simmer the contents for two hours and a-half. Strain the gravy, thicken it with browned flour and pour over the joint. CANTERBURY CAKE. Beat lib fresh butter to a cream; beat into it lib sugar, l^lb dry flour, eight eggs which have been thoroughly whisked, the whites and yolks separately, and a glass of brandy. Beat tho mixture for 20 minutes, and pour it into a tin which has been lined with buttered paper. Bake in a well-heated though not fierce oven, and if possible do not increase the heat until the cake is baked, which will be in about two hours. EVERTON TOFEE. Dissolve lib crushed loaf sugar in a pan over the fire in a gill of water, and when it is quite melted add to the mixture 4oz fresh butter, and stir this over the fire till, on dropping a piece into some cold water, it crisps directly : when you pour the mixture on to well-buttered plates, or flat tins, adding, as you do so, a few drops of essence of lemon to the mixture. Mark it out in squares before it gets quite hard, or it will not break readily. A NICE PUDDING-. Apple snow with sponge cakes: Put some cooking apples to bake, and while this process is gouig on cut up some stale sponge cakes into slices, and put them on the bottom of a dish and cover with custard, or for extra richness with whipped cream. Four or five sponge cakes want half a pint of custard and 12 apples. When the apples are done, scoop out all the pulp, take away the core and the pips and beat up the pulp with enough castor sugar to sweeten it, and the juice of a lemon, also the beaten whites of two eggs. Whisk again till thick and white, then pile the snow on the mixture in the pie dish and decorate with a few dried cherries and some angelica. The snow should not be put on too long before serving the pudding in case it falls. CURRY. Fry finely-shred onions in a frying pan until a nice brown. Then mix to a firm paste one teaspoonful curry powder and one teaspoonful of flour. Mix thoroughly, and place in the frying pan with the onions for ten minutes, and stir wellf Chop the meat finely, and place in a saucepan with just sufficient stock to moisten it. "Warm the mixture gently, and then add the cnions; stir well, and allow thp curry time to thicken and become quite hot before serving with garnish of well-boiled rice. SUET PUDDING. Well butter a pudding basin and sprinkle the sides with sugar, shred §lb suet very finely. Put it in a large mixing basin with 12oz flour, add one teaspoonful of baking powder, a pinch of salt, mix well, and make into a paste with a scant half pint of cold water, and the strained juice of a lemon. Put the mixture into the prepared basin, and over it tie a puddingcloth. Stand the basin in a saucepan of boiling water let it boil for three hours, adding a little more if required. Turn the pudding out on to a hot dish and serve hot with golden syrup. CRUMPETS. To a quart of warm milk and water add a , tablespoonful of light yeast, a saltspoon of salt, and two well-beaten eggs ; beat into thi3 by degrees as much flour as will form a thick, stiff batter ; let it rise a quarter of an hour ; heat a small frying pan, and rub it over with butter ; pour in a large spoonful of the batter, and shake the pan till it is equally spread over it; when lightly browned, turn and bake the other side. When wanted to serve, the crumpets must be lightly toasted and buttered over. • SOUP. Half a pound of haricot beans, one teacupful tomatoes, fresh or canned, one beetroot, loz butter, a piece of celery or parsnip, two quarts water or stock. Soak the beans in cold water for 24 hours, and put them on to boil with the water or stock, the butter, and a small pinch of carbonate of soda. When the soup comes to the boil, add tho tomatoes, the celery or parsnips, the onions — all cut in small pieces — and the beetroot, peeled and sliced thinly. Allow it all to boil for two hours and a-half ; strain it, lubbing the beans through a wire sieve. Add pepper and salt, return to the pan to warm up, and then serve. All soups made of haricot beans are very nourishing.

— A camel has twice the carrying power of an ox. With an ordinary load of 4001b ho can travel 12 or 14 clays without water, going 40 miles a day.