HOME INTERESTS.

Otago Witness, Issue 2429, 3 October 1900, Page 61

HOME INTERESTS.

SULTANA CAKE

One pound flour, mix in one teaspoonful baking powder, and one teaspoonful of mixed spice. Add Alb butter, and rub it well into the flora-. Next, Mb sugar, sultanas, and citron. Beat lip thiee eggs, to which mix one pint of milk, and stir into the dough. Butter a tin, and put round the inside a piece of white paper and a piece over the top. Bake in a hot oven for two houis. CHOCOLATE CAKE. Mix lib flour, two teaspoonfuls baking powder, and Sib chocolate powder. Hub m ilb butter, and add Jib castor sugar, and citron to taste. Beat up three eggs, to which add from quarter to half a pint oi milk; poi>r it into the dough, and mi>:. Bake s>s the suitana | cake in a tin similarly prepared and lined. MALYERN PUDDING. One pound of apples, 2ib currants, three or | four lar^e spoonfuls oi sugar, four or fi\ c eggs, the grated peel of half a lemon, and lib giated bread. Chop the apples very small indeed, pud mix with Sib currants or red currant lam, add the sugar (and some people pttx a dessertspoonful oi brandy), the grated lemon peel, and the eggs well beaten. Labt, mix the breadcrumbs well in, tie up tigntiy m a floured cloth, and boil. BAKED BANANA.S. Peel six large bananas, cut them in halves, place in a basin, and sprinkle them with a little brandy or rum and a little chopped lemon peel. Sprinkle castor sugar over them -and let remain for an hour, then clip each piece into j frying bacter and fry them till they are a golden colour. Dram th&m and dust them over with icing sugar; put them m the oven to glaze, and serve them hot. CHOCOLATE CHARLOTTE T^USSE. Soak ]oz gelatine in a little a 1 * water for two hours. Make a pint and a quarter of custaicl, sweeten it to taste, and add the dissolved gelatine, strained. Let this cool, and stir in gradually as much grated and warmed chocolate as will make the whole a rich colour, and then stir steadily over the fire for a few minutes. Let the mixture agpin cool a little, then stir into it half a pint oi whipped cream. Line a flat mould with spongecake and chocolate macaroons, fill in with the nearly cold custard, and set aside in a cool place. Turn out to serve, and pile a little whipped cream on the APRICOT CREAM. Drain the juice from a tin of preserved apricots • add to it an equal quantity of water. ! Make a syrup by boiling with this Vib sugar vnlil it begins to thicken, then put m the apri- ! cots and simmer gently for ten minutes. Dram away the sviup and put both it and the fruit i separate. "Dissolve a p ackefc of blanc mange powder in a pint and a-half of boiling milk, and when on the point of setting put a teacupiul of it gently into the mould, then put a layer of apricots. When a little cool put m another cup of the cream and fill up the mould with alternate layers of cream and fruit. STEWED RABBIT. Take a couple of young rabbits and divide them into neat pieces. Have ready a dozen mushrooms finely chopped, with parsley and shallots. Put a small lump of butter into a stewpan with a little rasped bacon, and stew the mushroom mixture with salt, pepper, and allspice for a short time over ■ a slow nre. When sufficiently fried, put m the rabbats, and cook them till done. Take out, skim off the fat, and put in a spoonful of &auce, which is made with a teaspoonful of flour, moistened with two spoonfuls of good gravy. Let it boil for two minutes, and make a thickening of the yolks of three eggs, and a little cayenne pepper; stir well. If it is too thick, thin with a spoonful of broth Keep it hot, and place in the rabbit limbs again. OMELETTES. When eggs are cheap, omelettes are extremely useful for giving variety to the breakfast and supper tables, as they may be prepared with almost endless variation of ingredients. A simple omelette is made by beating the eggs v/ell with a little cold water (about half a teaspoonful to each egg); add pepper and salt; melt a piece of butter in a very clean frying pan, and, when hot, pour m the beaten eggs, stirring until they piesent a lumpy appearance, then allow them to cook gently till just set; fold over, and serve at once. The fire should not be too brisk, as an omelette is easily burnt. It should not be cooked till leathery, but should be quite soft in the centre. Almost anything in the way of meat and vegetables can be stirred into an omelette, and it is superfluous to give a separate recipe for each. These must be previously cooked (except perhaps parsley and spring onions), and cither stiried m after the eggs are beaten or spread on the top after the omelette is cooked, and then folded over sandwich fashion. In this way odd pieces of cold meat, ham, fish, remaina of tinned .salmon, sardines, lobster, etc., may be used up. These should be, of course, previously minced or pounded. Grated cheese, fried kidney, minced onion, mushrooms, fried tomatoes — all make excellent seasonings for an omelette. Another tasty variety is made thus: — Soak a thick slice of stale bread m half a pint of milk ; when soft, beat it to a pulp, and stir it into four or six beaten eggs ; season with pepper ! and salt, or sugai if preferred. Fry as di- ; rected.

E'ihel E. Pexjamin, Barrister and Solicitor, Albert Buildings, Princes street, Dunedin (oiJ^csito C.P.0.), -has trust ittp»eyß to ]#}&$. Q.i approved, security. — A3vs