Home Interests.

Otago Witness, Issue 2396, 1 February 1900, Page 57

Home Interests.

STUFFED VEGETABLE MARROW. Bequired: One small marrow, quarter of a pound of any cooked meat, 2oz of breadcrumbs, 2oz of butter, two teaspoonfuls of chopped parsley one teaspoonful of mixed herbs, salt and pepper, two tablespoonfuls of thick brown or white sauce. Peel the marrow and cut it m half lengthways. Scoop out all the seeda and soft part. Chop the meat very finely after removing skin, etc. Mix it with crumbs, parsley, herbs, and butter, which must be first gently warmed in a pan. Next beat an egg and bind the other ingredients with it. If it seems too day, add the thick sauce, and, failing that, stock or milk. Season and mix carefully. Fill the halves with this mixture. -Put the marrow together again and xol\ it up in a piece of buttered paper. Tie it together firmly, like a parcel, with some tape. Place in a saucepan, with only enough water to come about threequarters way up the marrow. Boil gently till a skewer easily pierces it. It will take about 20 minutes as a rule. Lift out very carefully on to a hot dish. Take off the tape and paper. Pour tomato or brown sauce over and round.

TRIFLE

Take a stale sponge cake, cut it into pieces about lin in thickness, cover with a thin layer of jam, and lay at the bottom of a glass dish. Then add Jib ratafias and fib macaroons, spread with jam, and cover all over the sponge cakes. Mix two glasses of sherry, one of brandy, one of rum, and one of noyeau ; pomover the cakes, and let them stand till they are soaked through, make a custard of three-quar-ters of a pint of milk, sweetened and "flavoured, an 1 three eggs, and pour over the trifle. Then take one pine oj^cream (or a half-pint and the ■whites of two eggs), a little sifted sugar, lemon juice, and sherry; whip thoroughly, and pile high on the trifle. This can be colotired pink if liked. Blanch and cut some almonds, and decorate the trifle with them.

BEATRICE PUDDING,

Three eggs, their weight in sugar and flour, half their weight in butter, marmalade, half a teaspoonful of carbonate of soda, a tablespoonful of milk. Beat the sugar aud butter till white, beat in the eggs, add the flour, marmalade, and the soda dissolved in the jnilk. Mix thoroughly, put into a greased basin; steam for two hours.

CREAM CHEESE SANDWICHES

Some people prefer sandwiches to cakes with theii afternoon tea. Cream cheese sandwiches are delicious. Cut into thin strips the young leaves of a lettuce and sprinkle with salt and a little pepper. Have ready brown bread cut thin, lay the lettuce between, and add a teaspoonful of fresh cheese to each sandwich. Then there are sardine sandwiches. They are made with the fish cleaned from bones and skin, chopped fine, mixed with lemon juice, and spread between buttered slices of bread.

DEVONSHIRE JUNKET,

Mix half a teaspoonful of powdered cinnamon with a heaped tablespoonful of pounded sugar. Pour over these a wineglassful of brandy, and stir until the sugar is dissolved.

Add one quart of milk, with a dessertspoonful of rennet. Hei.it \\nX\\ new-milk warm. Stir it well, and let it lemain until it is set, tken spread some clotted cream on the top, and strew sifted sugar over it.

APEICOT CREAM.

Take a dozen and a-half apricots, pare, stone, ajid halve them, and plnce them in a saucepan with a cupful oi sugar, dissolved in a cupful of water. Let tbeni simmer until Vlxey arc reduced to & pulp, when they must be pressed through a fine sieve, and put aside to cool. Boil a pint and a-half of new milk or cream, with, tlnee tablesponfuls of sugar. Let it cool after boiling, then put to it the yolks of eight' eggs, well beaten. Pour this into a jug, which must be placed iv a saticepan of boiling water, and stirred one way until it thickens. Add ljloz of isinglass which has been boiled in a little water, and when the cream is cold mix the apricot with it; pour the mixture into a welloiled mould, and keep it in a cool place.

BOILED AI^EICOT PUDDINGS

Use an ordinary siiefc paste, 101 l it thinly and make in cups, so that one little pudding is served to each person. Apricots or peaches answer well. Boil lip the syiup with a little sugar, and serve poured round the pudchags.

EGG- AND CHEESE SALAD,

Hard boil half-a-dozen eggs, and put them into cold water before peeling. Cut into slices, an 1 put a layer of them in a salad dish ; over them grate a thin layer of cheese. Now eggs again, and then more cheese. Over the to L ) scatter a little chopped capers and gherkins. Garnish round the dish with finely cut salad, and over the whole pour a rich mayonnaise sauce, or salad dressing

BOAST LEG OF PORE!.

Four ounces breadcrumbs, two onions, loz butter, pepper, salt, loz chopped parsley, one egg. Take out the bone, leaving only the piece from the knuckle to the first joint; fill up the paifc where the bone was taken from with a stuffing made as follows. Boil the onions in water with a small piece of carboaate of soda for 25 minutes; drain and chop them finely, mix with th-* breadcrumbs, salt, pepper, parsley, and bind with one egg well beaten. Score the skin of the pork across in narrow strips with a sharp knife, and roast for two hours and a-half, basting constantly.

APPLE SAUCE

Five large apples, two dessertspoonfuls of sugar, a squeeze of lemon juice, loz butter. Pare, core, and slice the apples ; put them in a stewpao with a tablespoonful of water, and let them simmer gently till reduced to pulp; beat them with a fork, add trie sugar, lemon juice, and butter, put into a tureen, and serve.

BOSTON CREAM.

Take three quarts of water, l^lb sugar, 2oz tartaric acid, a tablespoonful of essence of lemon, and the whites of two eggs. Melt the sugar in half the water, and add the tartaric acid. When melted, add the other half of the water. When cold, edd the essence of lemon, ami' the whites of the eggs beaten to a stiff froth; then bottle it. Use a wineglassful, with a pinch of baking soda, to a tumbler of water

APRICOT CHARLOTTE.

Well butter a plain, round mould. Cut pieces of stale bread — a round for the bottom, and fingers for the sides. Fry them in butter, and arrange them in a mould, each piece oveilapping another, so that the fruit may not escape. Pour in while hot apricofs prepared in the following manner. Allow ibout Hlb of fruit and ljlb of sugar; boil until the fruit is soft. Blanch a few of the kernels, and add them to the apricots to boil, Put pieces of buttered bread over the top, and bake in a moderate oven. Turn out carefully, and serve with boiled custard.

BOILED COD

Two pounds cod, anchovy sauce. Wash and clean the fish, put it into plenty of cold water in which a handful of salt has been thrown; bring iL to the boil ; skim it ; let it boil gently, and when nearly done draw it to the side, and let it remain till quite done it will take about 20 minutes; dish, and serve with anchovy sauce.

ANCHOVY SAUCE,

Two tablespconfuls anchovy sauce, half-pint melted butter, a few drops lemon juice. Mix two tablespoonfuls of flour with a little cold water, and stir in a pint of milk ; add a pinch of salt, and sth the sauce over the fire till it thickens; then add loz butter, the anchovy sauce and the lemon juice; simmer for two or three minutes, and serve in a sauce boat.

UTILISING WASTE FRUIT.

Al writes

The juice from, say, 121b of inferior plums, windfall apples, or inferior gooseberries, with, say, 21b raspberries, makes superb jelly; or if the rasps are really clean and good, put them into the juice whole, and make rasp jam !