Home INTERESTS

Otago Witness, Issue 2387, 30 November 1899, Page 57

Home INTERESTS

When the fruit is soft rob it through a sieve. Add to this nulp the sugar and water and the etiffiy-whipp.ed whita of the egg. Now whisk all this together till very frothy. Have the cake prepared in this manner: Cut ofi the ton, and neatly hollow out the inside till it forms a sort of case. Soak this nicely (but not till sodden, or it will break) -with either custard or wine. Heat> the "huff-cap" in the middle. Stick all over'quickly with the almonds cut in long shreds, and serve. STEWED GOOSEBERBIES. One quart of gooseberries, one pint of water, water, and lib sugar. Top and tail the gooseberries, which are best not too ripe, Wash them. Put the water and sugar on tho fire in a pan, let it boil fast without the lid for about 10 minutes, and take off any scum that rises to the top. This makes a syrup in which to cook the fruit. After that time put in the gooseberries, and stand the $§n over a, very gentle fire to cook till the fruit is quite soft, but not smashed. Then lift them gently into a glass dish. Boil tho syrup fast again for about five minutes, let it cool a little, and pour over. This should be served as a. cold sweet, with custard or cream, if liked. ; GOOSEBERRY AMBER. ' One pound of gooseberries, ilb castor sugar, 2oz butter, three eggs, loz cake or breadcrumbs. "Top, tail," pick over, and wash the fruit. j Melt the butter in a clean saucepan ; when oiled, add the fruit and sugar. Let this mixture cook gently till the gooseberries have become a thick, soft mass. Stir in the cake or breadciumbs. These, by tho bye, should be rubbed through a wire sieve, or, if tho cako !is very hard, it may be grated. Separate the ! yolks and -whites of the eggs. Beat the yolks j well into the gooseberry mixture, which is then j ready to be turned into a. slightly-greased pie- . dieh. Put the piedish in a moderately hot oven, and let it bake about half an hour, or till it seems set. To finish it off, beat the I whites of the eggs to a very stiff froth ; add lightly to them three small spoonfuls of castor sugar and a few drops of essence of vanilla. Heap this meringue roughly all over the top of the baked mixture, and sprinkle with castor sugar all over. Put back in the "coolest part i of your oven till crisp on ■ the outside and a j palo brown. Serve at once with a piedish I frill round it. j NEW POTATOES. ! New potatoes require 9, different treatment to old ones. They are placed in boiling water, salted in the usual proportion, with a sprig of mint in it also to flavour the potatoes. To prepare them, scrape or rub off the skins^with a cloth, wash them well, and leave in' cold 1 water a sort time before cooking. They will take from a quarter to half an hour, according to size. Drain off the water, and let the saucepan stand by the fire to dry up all moisture, but it should not be covered. Tumi them into a hot vegetable dish, remove the mint. They are best sent to table uncovered. A NEW POTATO SALAD. One qiiart of chopped boiled potatoes, one small onion; dressing, two eggs well beaten, six tablespoonfuls of cream, one teaspoonfu of salt, six teaspoonfuls of vinegar, and a small piece of butter. -Put on the fire and cook, stirring constantly until quite thick. Add' to ' the dressing, when cool, two tablespoonfuls of \ cream, one half teaspoonful of mustard, and a teaspoonful of celery seed. More vinegar needed if the potatoes are dry. GREEN GOOSEBERRY CHUTNEY. " Two pints of unripe gooseberries, 2oz mustard seed and powdered ginger, soz coarse sugar, lOoz raisins, 3oz salt, two pints vinegar, 3oz garlic and onions. Chop all fine and boil till thick. MENU FOR LUNCHEON PICNIC FOR TWELVE PERSONS. Cold Salmon. Tartare Sauce (in jar or bottle). Cucumber. Cold Roast Fowl (cut in joints). Pressed Beef. Salad. Jelly (in china mould). Genoese Pastry (iced and ornamented). Chocolates and Bonbons. Bread, bread and butter sandwiches (in tin), salt, pepper, mustard, and sugar; claret, whisky, sodawater, home-made or stone-bottle gingerbeer.

TO-DAY'S DINNER.

Clear soup. Whitebait. Stewed pigeons with mushrooms. Lamb cutlets. Potatoes. Asparagus. Railway pudding. Savoury eggs, Fruit. Black coffee.

Railway Pudding.— This is very quickly prepared, and cooked as well, hence the name. Take one teacup of flour, one teacup of sugar, the rind of one lemon, an egg, and a little milk (about a teacupful). Just at the last add one teaspoonful of baking powder. Mix the ingredients together and bake in a flat tin in a hot oven. While it is hot spread the pudding with jam, roll it over, and serve it on a hot dish. A little cream served with it is a great improvement. 'gooseberry trifle. Two pints of gooseberries, Jib castor sugar, half a pint of custard, three penny spongecakes, half a pint of cream, Joz of "hundreds-and-thousands " or chopped pistachio nuts. " Top and tail," pick over, and wash the fruit. Take a clean, empty jar, such as hare is jugged in; put in 1 the fruit and sugar, and either cook on the top of the stove or in the oven till the fruit is eoft. Notice that no water is required. Arrange the cakes in a glass dish. i Put all the pulp on the top, and pour over the custard — the recipe for which I give a ; little lower down. Leave this till cold. Then whip tho cream gently till it will just hang on the whisk. Flavour as you like with castor i sugar and vanilla, and heap roughly as high ! as possible all over the top. Shake all over it either tiny, many-hued sweets known as "hundreds and thousands " or finely-chopped pistachio nuts. If the latter are used, they will need first of all to be thrown into fastboiling water for about three minutes, and then skinned in the same way as almonds are treated, CUSTARD FOR THE. ABOVE. One pint of milk, four eggs, castor sugar, flavouring to taste. Put the milk, sugar, and flavouring into a ! pan; put it on the fire, and bring it to tho i boil. Whisk the eggs well, and when the i milk has slightly cooled, stir them in; then j strain the mixture into a jug or jar, and place in a pan of boiling water on the fire. <Keeg | stirring*tho custard one way till it' thickens; i but take great care it does not boil, or it will curdle. It is then ready. If more convenient, fewer eggs may be used; but then, of course, ! tho custard will not be so good. GOOSEBERRY HUFF-CAP. This is a, recipe beloved of our grandmothers, and worth a trial. One quart of green gooseberries, three whites of eggs, loz sweet almonds, a sixpenny stale Madeira or sponge cake, Jib castor sugar, quarter of a pint of water, home-made wine or custard. Prepare the fruit as usual, and cook in a jar -with juat a little of the sugar, as directed in gooseberry trifle. Boil the rest of the sugar jtitk itm water till it looks thick and roj?x.