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Otago Witness, Issue 2397, 8 February 1900, Page 57

Home Interest.

ROSE APPLES. Make a syrup with a pint of water, Jib sugar, and the rind of a lemon. Pep] and core some apples, an,d slew them gently m the syiup. iWhen soft, lift them .into a glass dish. Colour the syrup with a few drops of cochineal, and siir to it loz soaked gelatine. Cool m a plate, and when quite set garnish the apple rath it, and with some whipped cream, orange, jtnd cocoanut salad. Pee! four oranges, slice them in rounds, removing pips and pith. Place alternate layers oi oiange and giated cocoanut, and sift sugar between each layer. COLCHESTER ] 'UDDING. 9?ake a clean bowl and place in. it 3os oi fresh

1 butter ond *lb sugar. Whisk vigorously until they become oi the consistency of thick cream; then pdd by degrees ooz flour aud the yolks of hvo eggs, together •nilli jusa sufficient milk to mix to a ■imooth batter, add a quarter of a teaspoonful of essence of vanilla, and finally the two whites of the two eggs, whisked to a firm fioth. Grease a mould and spread the bctlom with a thick layer of stimuli jam ; then pour the batter m, tie down tightly, and steam for an hour and a-half. Turn out carefully, pour some custard sauce over and around the jjudding, and serve at once. Use selfraising flour when baking this pudding. For the sauce, a single egg to the half pint of milk should prove sufficient. Flavour with either essence of vanilla oi a liqueur glassful of brandy or rum. SHEEP'S TONGUES BEAISED. Three tongues, one teaspoonful of finolj'chopped parsley, one tablespoonfnl of cream, lemon juice, breadciumbs, tomato sauce. 3Jay the tongues in salt and water for 12 hours, then blanch them, put a little sliced carrot, onion, and turnip at the bottom of a slewpan, with a little sweet herbs and the tongues, put a slice of bacon over the tongues, pour a pint of stock over, and stew gently lor three hours ; skm the tongues, slice thorn lengthwise; put tho slices back m a stewpan wnh the strained gi^y till they aio hot; dish on a bed of mashed potatoes, aiicl pour tomato sauce round. S Ali ADS. Nearly every kind of gi owing leaf or iruit can be made into salad. Asparagus makes a delicious one, also artichokes, boiled beetroot, celciy, cucumber, broad beans, tomatoes, cauliflower, dandelion, mustaid and cress. Nevei forget the tiniest moisel of onion, and remember the old saying that a spendthrift should throw in the oil, a miser the vinegar, a. lawyer judiciously administer the seasoning, and a. madman stir the whole together. GROUND KICE CAKE. Take 4oz ground rice, 4oz flour, 4oz castor sugar, two teaspoomuis of baking powder, and the rind of half a lemon. Pass all these ingredients through a wire siove, keeping back the lemon peel, which is only to give it a flavour. Rub in lightly 3oz butter, mix in the well-beaten yolks of two eggs, then the whites beaten to a stiff froth, and a little lemon juice. Beat the mixture till quite smooth, and bake in a quick oven. CHEESE SOUFFLE. First a thickened white sauce is made of a tablespoonful of butter, one of flour, and half a cupful of milk; when thick, two tablespoonfuls of the grated cheese are added with a little salt. The mixture is then taken from the fire, and the yolks ot two eggs well beaten are added; then the whites beaten to a stiff froth are stirred lightly into the mixture. The whole is now turned into a buttered pudding dish and set in a hot oven to brown thoioughry, when iv is served at once. SWEET CHUTNEY. Take 12 green sour apples, two green peppers, six green tomatoes, fpur small onions, one cupful of raisins, one quart of vinegar, two tablespoonfuls of mustard seed, two of salt, and two cupfuls of brown sugar. jßernove the seeds from the raisins and pepper; add the tomatoes and onions, and chop all fine. Put the vinegar, sugor, and spices in a saucepan to boil; add the chopped mixture, and let it all simmer for one hour. Then add the apples, pared and cored; cook slowly until soft. Keep m small botcles well corked. PRIED VEGETABLE MARROW. Pare and cut ihe mariows as for ordinary boiling. Let them cook until tender, but not ; quite- done, or they will break; let them get cold, and brush them over with egg; dip them into fine breadcrumbs, and fry tmtil they are a pale brown. EOLL JELLY CAKE. Two eggs, two cups of flour, one cup of sugar, four teaspoonfuls of baking powder, one cup of sweet milk, two arid a-hali tablespoonfuls of butter; bake in hot oven for six minutes — in long bread-tin; spiead jelly when hot, roll up cake m clean thin cloth to keep it in shape. MADRID CREAMS. Soak Joz gelatine in one pint of milk, let it stand for an hour, then place it on the stove, and stir till all is dissolved, sweeten and flavour to taste wiih vanilla essence. While still very hot, stir in the beaten yolks of three eggs, and, when a little cooler, add the whites ot eggs beaten to a stiff froth.' Pour into small wetted moulds, turn out to serve, and scatter over white granulated sugar rubbed into cochineal ; over and on top of each mould place a few split blanched almonds. CREAM SCONES. Sift together two cups of flour, three teaspoonfuls of baking powder, aud one teaspoonful of suit; work m two tablespoonfuls of butter. Add two well-beaten eggs and about one-third of a cup of thin cream, and mix to a. dough. Turn on to a floured board, and roll out into a sheet three-fourths of an inch thick. Cut with a knife into diamondshaped pieces, prick with a fork, bruch with white of egg, sprinkle with sugar, then bake in a hot oven for 15 minutes. SALMON ON TOAST. A delicious breakfast dish may be made by heating a cupful of thm cream to which has been added a dessertspoonful of butter and a pinch of salt. Stir, into this a can of salmon which has been picked t'p fine, and pour this over rounds of crisp toast. Milk thickened with a little flour, with more butter, may be substituted for tho cream. PRESSED FOWL. Take the fowl, after cleaning and singeing, and boil very slowly in juit enough water to cover, till the bones slip from the meat. Place the meat on a dish and cut into pieces, removing all superfluous skin. Let the liquor get a little cold, then take off all fat, and in a pint o£ it dissolve Joz gelatine. Season to taste. Wet a round tin, arrange slices of hard-boiled egg round it, fill in the centre with the fowl and pieces of tender boiled tongue, scattering herbs amongst it. Pour the stock aud gelatine amongst the meat, etc., and set aside to cool. Turn out. The meat and tongue should be warm when put into the mould. JELLY-JAM. J. H. E. contributes the following •• — Boil either windfall apples, or inferior plums, or gooseberries — strain tluough chcesncloth or open canvas (a flannel bag is too close), and add 21b to 41b of raspberries to 101b or 121b juice, and boil up with say 21b less the same weight of sugar. Another useful flavouring for the abovo is tha rind and core of two pineapples to the same quantity of juice. The best part can be eaten foi dessert, as the flavour is so strong.