HOME INTERESTS.

Otago Witness, 5 December 1900, Page 61

HOME INTERESTS.

ANCHOVY EG-GS. Shell three hard-boiled eggs and cut them in halves. Pound the yolks, and add one teaspoonful of oiled butter, one teaspoojiul of anchovy sauce, some salt, pepper, 'and cayenne. Cut oft a small piece from the point of each white to make it stand firm, fill the whites with the mixture, and arrange on a dish ct salad 01 en a anall round of toast. BUTTER CAKES. One pound of flour, three-quarters of a pound of brown sugar, three-quarters of a pound of butter, one egg, half a. teaspoonful cinnamon, a very little allspice. Mix, and bake in quick WHIPPED SAUCE. Place in a pan the yolks of four and whites of two eggs, Jib of sugar, juice of a lemon, one glass of sherry and one of brandy; place the pan in a. larger one contain water, plu. c over the fire, and whip until the ingredients resemble foam. Serve at once. SWEET SAttOE. Put a pint of water into a pan with thei peeled rind of a lemon, same of orange, Sin of cinnamon, one bay leaf; simmer for a few minutes, strain; add Jib of sugar, loz of ariowroot mixed with a little sherry, the juice of half the lemon and orange; stir ovei the fire until it thickens, strain, antl add a little brandy and a few drops of carmine and serve. GOOSEBERRY FOOL. Two pounds of gooseberries, sugar, pint of vater, custard. Pick the gooseberries, and boil with a little sugai in a pint of water ; as soon as the fruit is quite soft, strain it through a colandea, and stir into the pulp either some rich cream 01 a custard. Rhubard fool is prepared in the same way, but is verj inferior as regards the flavour. BOILED RABBIT. Put the prepared' rabbit into a pan of boiling watei, just sufficiently deep to cover it. Add an onion ot two, a sliced carrot, slices of turnip, and any other vegetable whose flavour is liked. When the rabbit is tender, remove it to a hot dish and make some sauce with part of the liquoi in which it was boiled by_ stirring in balls .of flaw »nd butter

and the yolk of an egg. When o£ the requisite thickness, cover the whole rabbit with the sauce. This may be served surrounded by a border of boiled rice. | STEWED APRICOTS. j Take Jib of dried apricots, sugar to taste, ! water. Wash the apricots in cold water, : and leave them to soak all night. Stew | gently for about half an hour ; there should be enough liqiiid to cover them, and sugar to taste. Serve cold with cornflour mould. EHUBAEB JELLY. Take 41b rhubarb, wash, and cut into pieces without peeling ; put into a jelly pan with one breakfastcupful of water; put on the fire and let boil until quite soft. Put in a jellj bag, and let drip all night; then measure the juice, and to eadh pint add lib sugar, and to the whole add one teaspoonful alum. Put on the fire and boil half an hour, and put in jars ready for use. MADEIRA CAKE. Half-pound floui, 6oz castor sugar, lib butter, 2 eggs, half-teacupful milk, teaspoonful of baking powdei. Beat butter and sugar to a, cream. Add eggs well beaten, sift in"floui in which the baking powder has been mixed, and then the milk. Pour into a well-buttered tin and bake three-quarters of an hour 111 a moderate oven. PIGEON PIE. Make a raised pie case, cut up three pigeons into small pieces, removing all the large bones ; blanch and free from skin two sweetbreads; boil hard five eggs and quarter them. Take a small bottle each of mushrooms and truffles, and cut thooi up ; also make ljlb of forcemeat, and place it all round the inside of the case, then put in the pigeons, sweetbreads, truffles, and mushrooms, and fill the case full; put on the lid, and bake in a moderate oven for two or three hours. When done, remove the top and fill up with a rich gravy in which a- little gelatine has been dissolved. Let it get cold.