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Otago Witness, Issue 2389, 14 December 1899, Page 53

HOME INTERESTS.

GALANTIXE OF CHICKEN OR TURKEY. Ingredients: A small turkey or large fowl, Jib fresh pork, Jib ham, Jib tongue, lOoz lean veal, 24 sw-ot almonds, ono or two truffles ar mushrooms (if possible), vegetables, herbs, and seasoning. Methcd: The tiukey must first be boned, then, seasoned a little inside with pepper and salt. It is then filled with the following forcemeat. Put the pork and veal through the mincing machine twice, and season it rather highly; lay it out on a slab or pastry-board about an inch in thickness; upon it lay the. ham and tongue in slices (these must be cooked), the almonds cut in shreds, and the. truffles or mushrooms are used in slices. Roll it up, place in the biw3, and, if it was cut down the back in order to be boned, sew it up again. Tie the turkey securely in a greased cloth, and ccok it in stock with plenty of vegetables, such as carrots, turnips, onions, celery, and a large bunch of herbs. Peppercorns and other spice may also be added. It will take from one and a-half to two and a-half hours, according to size. A turkey of 10lb will require the latter time or longer. done, remove tho cloth, and tie it up again to tighten it, then press under heavy weights. The next day brush it over with thick aspic jelly, and garnish with th.2 same and a little chopped truffle or mushroom. Plum Pudding. — Ono pound 'of raisins, stoned; lib suet chopped fine, %\h stale breadcrumbs, Jib sugar, grated rind of one lemon, Jib flour, lib currants cleaned and dried, half a nutmeg grated, five eggs, Jib minced candied r.range peel. Mix all the dry ingredients together. Beat the eggs, add ta them tho dry ingredients, and thoroughly mix. Pack in a small, greased mould (this will make aboutGib) at the time of making, and boil three hours when want ;d for use. HAlf BAKED AND STUFFED. Wash the ham well. Put it in a pot of hot water, and let it hoil Us. ihxaa.haara. wiien.

nearly cold take ofl the skin, md make a good stuffing of a small loaf made into crumbs, and mixed with three large onions chopped, one tablespconful of chopped celery, one" teaspoonful of powdered sage, and a teaspoonful of powdered thyme. Season well with pepper and salt. Melt and add one good ounce of butter. Mix well. Beat up two eggs, then mix them to the other ingredients. Make deep incisions in the ham 'and fill them with tho stuffing in such a way thai whan cut each slice will have some of the stuffing in it. Well beat two eggs, mix them with some breadcrumbs, ar>d spread this over the top. Sprinkle over a Lttle brown sugar. Bake slowly for two and a-half hours, basting frequently with the juice that runs from the ham.

CLARET CUP.

This is a dainty and popular drink. Pour into a, pitcher a half-pint of claret and one quarter-pint of water; add one teaspooufu! of sugar, two teaspoonfuls of brar^dy, two or three slices of orange, and thoroughly mix.

CHICKEN SALAD.

Take the breasts of two chickens, two large bunches of celery and four hard-boiled eggs ; chop these separately and fine, put together and mix thoroughly. Then make a dressing of one tablespoonful of mustard, two £ablespoonful3 of sugar, one cupful of vinegar and one half-cup of butter; pour hot over the salad.

MINCEMEAT.

Threo largo lemons, three apples, lib raisins, Jib currants, lib suet, 21b sugar, loz each of candied lemon, orange, and citron peel, third of a pint of brandy; if the latter is objected to, make the mince a short time oaly before it is wanted.

MINCE PIES,

Roll a piece of stuffed paste to the thickness of a, penny piece, then lightly butter a dozen tartlet pans and cover them with the paste, putting a piece of mincemeat into each; wet them round, cover with other pieces of paste, prick a hole in the centre, egg over lightly, and bake for 20 minutes in a moderate oven.

CUCUMBER SOUP.

Take about a quart of white stock and warm it. From two moderate-sized cucumbers remove tho rinds, cut some of the outer parts into thin strips, and throw them into cold water till required ; cut the remainder into large pieces and boil them till tender in tho stock with three green onions. Press all through a hair sieve, return to the pan, add the strips of cucumber, half a pint of green peas, with pepper and salt to taste. When the garnish is tender, move the pan to the side of the fire, carefully stir in a liaison of tv/o yolks of eggs mixed with a teacupful of new milk, stirring meanwhile. Poiir into the hot tureen, and serve with fried croutons of bread.

CHRISTMAS ICED BISCUITS,

Put 4oz ground sweet almonds into a mortar with loz castor sugar; add a little orange flower water and sufficient yolks of eggs to form all into a stiff paste. Roll out very thin, cut in small cakes with a fancy cutter, and oinament with stiff icing on which chopped pistachio nut is scattered.

CHICKEN' BROTH.

A chicken, barley, and a good-sized Spanish onion. Put the chicken whole in sufficient water to cover it. Add two tablesprfonfuls of barley, and onions cut in slices. Bring gently to 'the boil, and sinrmer for one hour' and a-half or two hours. Serve soup in tureen, and chicken afterwards on hot dish.

SHRIMP SALAD.

Line a glass dish with crisp lettuce leaves. Mix together one plate prepared shrimps (boiled and picked), two stalks of celery, pinch of salt. Place among the lettuce leaves. Over this pour a dressing made as follows: One gill of vinegar, teaspoonful of mustaid, pinch of sugar, yolk of one hard-boiled egg well mashed. Bring to a boil, then coo!. Cut white of egg into rings, and arrange about the salad.

SCOTCH SHORTBREAD.

Mix 21b iiour with 4oz sugar, 2oz candied citron peel chopped small, and 2oz sweet almonds blanched and sliced.. Rub lib butter into the flcur; melt another Jib butter, and with this work up tho flour to a smooth paste. If a plainer "cake is wanted, leas butter may be used. Roll out the pastry to the thickness of an inch, and in a large oval shape; pinch the edges evenly ; prick the surface with a fork or skewer, and sprinkle comfits over the top. Bake in a moderate oven. When lightly browned it is done enough. It should be remembered that the less the bread is kneaded the shorter it will be.

BRAISED DUCK.

Stuff the duck with three large onions, three Bage leaves, both chopped very fine; mix with threo tablespooufuta of breadcrumbs, season with pepper and salt ; put beef autt into a stcw£an; when melted fry the duck a nice brown, then nearly cover it with stock browned ; cook very gently for an hour; next take it up and keep it hot; when the sauce is drained and skimmed of the fat, thicken with a little cornflour, boil fast for 10 minutes, stirring all the time, then return the duck to the stewpan, and simmer for n short timo; serve garnished with green peas.

TONGUE

Soak for several hours, put into cold water with a bunch of savoiuy herb 3, bring it gradually to tho boil, and then simmer for two or three- hours till quite tender. Peel and straighten it on a board ; when cold glaze it and put a paper frill round tho root.

A GOOD PLUM PUDDING WITHOUT EGGS.

Time to boil, four hours; lib raisins, Jib suet, lib flour, 4oz breadcrumbs, two tablespoonfuls of molasaes, one pint of milk, nutmeg and grated ginger. Chop the- suet very fine, and mix it with the flour. Add tho breadciumbs, ginger and nutmeg, and the raisins, stoned, and mix it all well together with the miik and molasses. Put it into a basin or floured cloth and boil it.

- " SWISS ROM/. Put three-quarters of a cupful of sugar in a basin, drop three, eggs in, add a cupful of flour, with a small toaspoonful of croam of tartar, balf a teaspoonful of soda; beat well, and bake When done turn on to a damp cloth, and spread jam on carefully, and roll up.

PATE-DE FOIE GRAS. Take the livers from three fat geese. Carefully remove any yellow spots there may be upon them, and lay the livers in milk for six or eight hours to whiten ; cut them in halves, soak, wash, and scrub, an.d peel Jib truffles. Slice them into narrow strips, and put them with the livers; sprinkle over them a little pepper, salt, and spice. Mince finely, first lib frosh bacon, then a third of the truffles and tho livers, two shallot 9, and eight or ten button mushrooms ; season tho mixture with plenty of pepper and salt, two or three grates of nutmeg, and half a saltspoonful of powdered marjoram, and keep chopping until it is quite smooth. Mis in the rest of the truffles, but do not chop tl-em. Bake all in a moderate oven for two hours or more.

Ethel R.- Pbnjauin, Barrister and Solisitor, Albert Buildings, Princes street, Dunedni (oprxsite C.P.0.), hag trust moneys to lend aa •unloved securits;.— Adrt