HOME INTEREST

Otago Witness, Issue 2402, 15 March 1900, Page 57

HOME INTEREST

LENTIL SOUP,

One cup of lentils, soaked for sc\eral|hours. Put them on to boil in three pints of cold water; simmer. Wh^n soft, rub through a strainer. Thicken with one tablespoonful of butler and one tablespoonful of flouc cooked together; add one teaspocmiul of salt and a sr.Hspoonful of pepper. Add water, milk, or stock to make of the consistence you wish.

EGG SANDWICHES

Take hard-boiled eggs, and chop them finely with some watercress, lettuce, and mustard; season with salt and pepper, and spread between thin slices of bread and butter.

FRIED FLOUNDERS

Two flounders, egg and breadcrumbs, boiling lard. Cleanse the fish, and two hours before they are wanted rub them inside and out with salt to make them firm; wipe very dry, dip in egg, sprinkle breadcrumbs over, and fry in boiling dripping, dish on fish paper, and garnish with parsley.

PISH CAKES

These can be made with any fish. «idd mashed potatoes or breadcrumbs to the fish, season with pepper, salt, and chopped parsley, and moisten with half a well-aeaten u,jg mixed with a little milk Brush the cakes over with the rest of the egg, dip in breadcrumbs and fry in hot fat.

VEGETABLE SOUP

Take four or five turnips of medium size, one medium-sized potato, and threo ripe darkred tomatoes. Take one onion, chop this very fine, and put into a saucepan with 2oz of butter; put on the lid, and let the onion and butter cook for about ten minutes, shaking the pan occasionally to prevent the onion burning. Then pour in a quart of hot water — or stock; add the vegetables, with pepper and salt, and let them simmer gently until quite soft. Pass the whole through a sieve or fine colander. Add loz of butter and put all back into the saucepan until it boils ; then serve in a soup tureen very hot.

DUTCH SWEETBREADS

Half a pound of lean veal, 2oz beef suet, 2os breadcrumbs, the rind of half a lerrfon grated, pepper and salt, a little nutmeg, and one egg. Grind the veal and suet together : add the broadcii.mbs, soaked in a little cream, next the seascning and egg, divide into three. Make up into sweetbreads, poach them in white stock or water, to which, has been added salt and pepper, blada of mace, and a little celery. Cook 20 minutes, dish up with good white sauce poured over them, and garnish with chopped truffles.

OEANGE CAKE

Quarter of a pound of sugar, Jib butter, -Jib flour, three eggs, rind of two oranges, juice 01 one and a-half oranges, half a teaspoonful of baking powder. Rub ihe butter into the flour. Add sugar and baking powder. Beat the eg^s well, add the orange juice and the rind, chopped very fine. Stir into the dry ingredients and bake in a well-gieased tin about an hour. The same mixture can be made into buns.

BANANA SPONGE CAKE PUDDING

One cxipful of sugar, two eggs, one cupful of flour, one teaspoonful of "baking powder, onethird of a cupful of boiling water added last. Bake in a flat-bottomed pudding dish. 'When cut in the requisite number of pieces, split, and spread with bananas mashed fine and sweetened slightly, then again place back into the dish. Make a good rich custard and poui: over the cake, returning all to the oven for half an hour.

STEAMED BACON.

This is considered a superior method to boiling it, as it does not wasto, nor doe 3 the quality deteriorate. "Wash and scrape over the piece you intend cooking. Put it on the fire in a steamer over boiling water and steam till quite tender.. Allow about 40 minutes to each pound, and if very large, give it an extra halfhour. "When cooked peel off the thick outside slcin, and sprinkle thickly with raspins of crumbs.

CUCUMBER CATSUP

Choose large, partly ripe cucumbers, pare, remove the aeed3 and grate the pulp. Put this into a colander to drain; when thoroughly drained measure and to each pint allow half a pint of cider vinegar, quarter teaspoonful cayenno pepper, one teaspoonful of salt, wo heaping tcaspoonfuls of grated horseradish ; mix all ingredients together, bottle and seal.

LEMON CAKES.

Take three cupiuls pi sugax and oao of batter,

anil beat them up together ; add six eggs beaten separately; hslf a teaspoonful «f lemon flmouiing, and flour enough to make a stiff dough. Roll the mixture out, out into round cakes and bake in a quick oven. Sprinkle white .sugar over them.

SNOW EGGS

These are made with a pint and a-half of milk put into a lined stewpan with the rind of a lemon and sufficient s-ugar lo sweeten. Let this stand in a moderate heat for aboiit half an hour, when remove the peel. Take the whites of eight eggs, and whisk to a very stiff fioth until it is a perfectly solid mass. Bring the milk to boiling point, and then proceed to drop in the egg froth in tablespoonfuls, turning them round genlly until they seem cooked. Then carefully remove and place in a glass dish. Meanwhile beat up the yolks of the eggs, add to them the milk, and stir one way carefully until the custard is made. Pour this over the egg-i, and put aside until perfectly cold. A little flivouring of vanilla may be used instead of lemon peel. It is a most delicious supper dish.