Home Interests.

Otago Witness, Issue 2401, 8 March 1900, Page 57

Home Interests.

(By request — Tottie.)

FORCEMEAT BALLS,

Quarter pound breadciumbs, a table^poonful parsley, a teaspoonful sweet herbs, 2oz butter, 2oz bacon or ham, two eggs, pepper and salt. Cliop the parsley very fine, mix with the seasoning and finely minced ham, bind ail together with the eggs, make into balls about an inch in diameter, and fry a pale brown. To be eaten with cold fowl. VEAL OLIVES. Cut half a dozen slices Jin thick, 7in long, and 4in broad from an undressed fillet of veal. Flatten these with a chopper, and brush them ■over with beaten yolk of egg. Lay upon each a thin slice of fat bacon, the same size as the veal; brush this also with yolk of egg, and spread a layer of good veal forcemeat over it. Eoll each piece up tightly, and"" bind it with twine. Flour the olives, or if preferred brush them with egg, and roll them in breadcrumbs. Place them closely side by side in a saucepan just large enough to hold tliem. Pour over them as much boiling gravy as will cover them, and let them simmer very gently till done enough. Lift them on a dish, strain the gravy over, and garnish with slices of lemon.

SCALLOPED PARSNIPS

Peel and boil until tender, mash (while hot) sufficient to make one pint, beat into this two tablespoon fills of butter, two of cream, a beaten egg, one heaping teaspoonful of salt, a little pepper. Butter a dish and put in a layer of crumbs, pour in a good layer of the parsnips, then a layer of crumbs, until the dish is full, using a layer of crumbs last. Sprinkle a very little salt and pepper over the last layer, add a tablespoonful each of melted butter, milk, and hot water, and brown rapidly in the oven.

SUPPEE Oil LUNCH DISH,

Take lib of Swiss roll or sponge biscuit, and Jib of macaroons. Cut the roll into slices, and place these and the macaroons lightly at the bottom of a deep dish. Put half a pint of red •currant jelly, half a pint of skerry, half a pint of raisin wine, and two tablespoonfuls of sifted sugar into a saucepan, and when boiling pour it over the biscuits. Let it soak for some time, then pour over it a thick custard. Ornament with almonds blanched and quartered, stuck thickly into the custard. This dish is also very good without the custard. Time to soak, one and a-half hours.

SCxVLLOPED POTATOES,

Peel and wash the potatoes," and cut them lengthwise into slices Jin thick. Put a layer into a pudding dish, add bits of butter, pepper, and salt to taste. Add another layer of potatoes, and so on till the dish is full. Pour over a little water, and bake slowly, serving in tho dish in which they are baked.

MIROTON OF BEEP,

A few slices of cold roast beef, 3oz butter, salt and pepper, three onions, lialf-pint srravy. Slice the oraons, and put them in a fryingpan, with the beef and butter, place over the fire, and keep turning and stirring the ingredients to prevent them from burning; when of a pale brown add Ihe gravy and seasoning; simmer a few minutes, and serve very hot.

SPANISH MUTTON,

Take the entire skin off a leg of mutton, rub it with freshly cut onions, and thiow them away. Then put it in a picklirg pan with a pint of malt vinegar, a pint and P-lialf of w?ter, a good handful of thyme, maijoram, -parsley, an-t three bay leaves, ioz salt, 21 coarsely crushed peppercorns, three small cloves of garlic; rub the meat with the pickle twice a day for* two days, then take it out, rub if;

with freshly cut onions as before, turn it several tiinea in the pan for two days more, then tal" it out, wipe it diy, and hang it till next day. Then v*rap it with flour and greased paper, and roast it like venison. Serve red currant j<?lly with it.

FISH SCALLOPS

One pound of cold fi=h, one egg, one gill of milk, one Lablespoonful of flour, one teaspoonful essence of anchovy, pepper, salt, breadcrumbs. Pick the fish fiom the boned and moisten with the milk and egg and the other ingredients, and put in scallop fliplls, cover with bieadcrumbs, put biitier on the lop, and brown in the oven ior five minutes ; serve.

PICKLED ONIONS

Choose small, round onions; remove the slcins, steep them in strong brine for -IS hours. pour off the brine, and heat till ii; boils, then pour it on the onions boiling hot. Alter 2i hours, drpin in a sieve, then put them in bottles ; fill up with ptio.igly spiced vincgai boiling hot; cork down immediately, and v. ax ovej the cork. In a pimilur manner, crailifloweis, peps, beans, walnuts, and red cabbage are picLlccl.

TO PICKLE RED CAEBAG-E.

Slice cpbbige into a. colander, and sprinkle with salt. Let it din in two chys Cover with boiling vinegar, in which mixed spice has boiled. Tie down with 1/le< dvler. A CAPITAL WAY OF COOKING FRENCH

: BEAXg

Boil 1-Jlb of French beans aftsr stringing and slicing them in the oidiiifiry manner in salted water. TV hen done, clrnm carefully and place in a clean saucepan, together with a d\i3t of white pepper, a piece oi butter about the size of a walnut, and cream ; toss in this until very hoi, by which time most of the cream will be absorbed ; then add jusi* a squeeze of lemon juice, toss again, and serve piled high in the centre of a hot dish ; garnish with fuiger cnutons.