HOME INTERESTS.

Otago Witness, Issue 2437, 28 November 1900, Page 61

HOME INTERESTS.

* ASPAEAG-US ON TOAST. Tie the stalks in small bunches, boil them in a little salted water about one half hour; toast ,as many slices of bread as "there are bunches of asparagus, lay a bunch on each slice, add butter to the water sufficient to make a rich gravy, thicken with a little flour, season •with pepper, and poux over the asparagus. - STEWED ASPABAG-TJS Cut the asparagus in half-inch pieces, put them in boiling water with a little salt, and cook about 10 minutes ; pour ofi the water, add zpilk, and finish cooking. Season well,, with butter, pepper, and salt. This is also an excellent method of cooking string beans, Linia beans, and green peas. POEK CAKES. Take half a pound of cold pork, two or three potatoes, Jib of onions, salt, pepper, powdered sage, 3oz of sausage meat. Chop fhe pork; mix it with the sausage meat and the potatoes, which shotild be first passed through a sieve, the onions (previously fried), and the seasoning; add the stiffly beaten white of an ' egg. Cover the pastry board with fine breadcrumbs, mould the meat into little cakes. Fry in very hot fat. SANDWICHES. When making sandwiches, mix the made mustard with the butter before spreading on the bread. This ensures complete evenness of mustard. OEANGES IN JELLY. Make a pint of jelly of any flavour desired, in a jug. After it is all dissolved, pour into a mould. Then peel and quarter four or six oranges, and put into the jelly. Put some sifted sugar over, then pour some cream over all. Set aside till cold, and s£rve with custard sauce. Any other kind of fruit may be used instead of ] oranges. ] RABBIT MOULD. Take two rabbits and cut them in pieces." Put the latter in a stewpan, jusx covered with water, with £lb ham. Stew all till tender, then take out the Bones, lay the pieces in a mould, put the liquor into a saucepan with about half ,a sixpenny packet of gelatine (previously soaked'for an hour), pepper and salt to taste. \ and one clove. Boil this for a few minutes, and strain it over the rabbits. Let this stand until it is cold. Boil two eggs hard, and put them between the layers of rabbit. This dish is good for breakfast, lunch, or supper. CASHMERE CHUTNEY. ' Two pounds "of green gooseberries or apples, 21b of moist sugar, lib of raisins, lib' of dates, ioz of garlic, Joz of red pepper, 4oz of ginger, 2oz of salt, vinegar. Have all the ingredients well chopped, except the dates. Pound the ginger well, and top and tail the gooseberries. On -no accoiint peel the apples, if stich are used. Have ready a saucepan, and boil the fruit in enough vinegar to cover it. When soft add everything else, the dates being cut is pieces. Boil for 10 minutes all together. AFTERNOON J?EA JTUNS. Take one cupful of self-rising flour, half a cup of castor sugar, two eggs, 2oz of butter. Beat well with, a fork. Bake in a moderate own. TWO DAINTY WAYS OF COOKING EGGS. Rub over with buttei a breakfast saucer, and put it as a lid over a saucepan of boiling water. Beat an egg with a tablespoonful of milk, season with salt and pepper ; pour into the saucer, and cover with a small plate. The egg will be sufficiently cooked in 10 minutes. This way of serving an egg is often acceptable to an Invalid, (2) Mix together three tablespoonfuls of grated cheese and one dessertspoonful of chopped parsley. Butter a plate and sprinkle with half ths mixture. Break thiee eggs on the top, and sprinkle the remainder of the cheese over these. Put into the oven to set lightly. Ser/e on hot toast. SHOULDER OF VEAL STUFFED AJND STEWED. Carefully remove the bone from a medium size shoulder of veal, and fill the cavity whence the bones came with forcemeat; roll and bind the veal' up tightly, put in a stewpan with three carrots', two onions, a bimoh. of herbs, and three •blades of mace; pour in just sufficient water to cover the meat ; allow it to stew very gently for three hours; strain and skim the gravy, thicken with flour, give one boil, and pour it round the meat. LEMON CHEESE CAKES. To a, fluarter p_f a pound of tatter put lib

of white sugar, six eggs (leaving out two whites), the rinds of thre? lemons grated, and the juice of three. Put' them all into a granite pan and let them simmer over the fire until the sugar is dissolved, and it begins to thicken like honey. To make " into cheesecakes, line your pattypans with pastry and fill with the mixture. EASILY MADE SPONGE. Take a. squaie of any fruit jelly. Put into a little pan with three quarters of a breakfastcup of cold water. Heat till melted (don't boil). Pour in a large basin, and t^iow to cool, but not to chill. Beat into a stiff froth _the whites of three eggs, put into jelly, and switch until getting spongy; then pom into a mould and leave for half an hour. LEMON AND KHUBARB JAM. Wipe the rhubarb very dry — if old, it must be skinned — cut it into small pieces and weigh it; allow lib sugar, the rind oi half a large lemon chopped small, and joz of bitter almonck to each ljib of -rhubarb: boil altogether very gently until the sugar is dissolved, and keep stirring to prsvent burning; the jam may then be allowed to boil more quickly; when done, put it into jars, cover, and store in a cool place. SUPPER DISH. Thinly pare the rind oS. 'two small cucumbers. Cut these into slices quite a quarter of an inch thick, and put them, for two nours, into about three tablespoonfuls of vinegar and a dust of salt. Melt 2oz of butter iv a stewpan, lay in the lices, and > add "a good 'dust each of pepper, salt, and nutmeg. Let the cv« cumbers stew slowly in this till tney are quite tender ; to ascertain this point, pierce them with a skewer. Then, lift out and keep hot the slices of cucumber, mix into the butter loz of flour, pour in half a pint of milk, let it boil, stirring it all the while. Now strain in the beaten yolks of two law eggs, and a tablespoonful of parsley, finely chopped, and a teaspoonful of lemon juice. Put back the cucumber, let well heat, but not boil. Season nicely, and serve on a hot dish with prettily cut sippets of fried bread or toast arranged round the edge of the sauce.