HOME INTERESTS,

Otago Witness, Issue 2454, 27 March 1901, Page 61

HOME INTERESTS,

NURSERY PUDDING. Steep three ounces of tapioca in cold water over night, pare and cut into pieces four apples (as for apple tart); cover them with sugar, then add the tapioca. Bake in a modeiate PICKLED ONIONS. To pickle onions, put 61b onions into an earthenware jar after skinning them, on the top pour four teacupfuls of salt, cover with boiling water, and let stand 20 hours. Dram through a colander, fill jars, and cover them with boiling vinegar in which lioz peppercorns, loz .spice, loz bruised ginger, and 20 small cayenne pods to over thiee pints of vinegar have been boiled 15 minutes. Cove^ at STEAK, JUGGED. Cut a piece of beefsteak into slices, roll them, and arrange them in a stone jar. Add two onions stuck with cloves, a glass of wine, pepper and salt to taste, and cover closely. Place the jar in a pan of boiling water, and let it simmer till the meat is tender. The meat tastes very like jugged hare. Do not add any watei in cooking. HOME-MADE SAUSAGE. One-third of cold roast beef, two-thirds of corned ham or fresh, pork, roasted or boiled, a. little powdered sage, pepper and salt to taste. Chop all together fine, make into flat cakes, roll in flour, and fry in salted and peppered lard. This is" very tasty, and also a nice way to use up cold meat. STRASBURG FRITTERS. Make some thin sandwiches of highly-fla-voured Spotted meat cut into shape, then dip into well-flavoured stock, on one side only. Turning wet side up, place on plate, allow them to soak 10 minutes; then dip them one by one into batter, and as you dip them throw them into boiling fat, and fry till brown and crisp. Batter: Flour four ounces, one teacup cold water, one tablespoon oil or butter, salt, eae egg. Uii bu&e£ *a<l xoik o- egg together

with the vrater, beating well to a smooth battei. Lastly add white of egg, stiffly beaten. APPLE SUPPER DISH. Boil half a pint of milk with "lemon peel, beat the whites of two eggs to a stiff froth. When nice and firm niiX in a good tablespoonful of sugar and stir slowly. When the milk boils, place the white o! eggs m the imlk in spoonfuls at a time and poach it, turning it on both sides. Then remove the froth and strain the whites. Place this poached white of egg on a layer of apple marmalade in a glass dish, and potir some custard round ; or whipped cream may be used instead of the white of eggs. PUMPKIN SOUP. Prepare about two quarts of good stock with one pound of haricot beans, two carrots, two onions stuck with cloves, one turnip, and a stick of celery. Boil quickly about two hours. Strain the liquor off. Slice a large pumpkin ; then put on to boil m the clear stock. "When soft rub through a wire sieve, add seasoning to taste, and a little cream, and if liked thicker add a little wheatmeal. Boil up again and serve with toast dice. EMPRESS PUDDING-. Well wash and boil two ounces of rice, cooking it in one pint of milk till all the milk is absorbed and the mixture is thick and creamy ; stir into it one ounce of butter, two tabLespoonfnls of sugar, and a few drops of vanilla ; beat up two eggs, mix thoroughly in. Butter a piedish, line it with any pastry, put in a layer of the rice, on that a thin layer of jam or stewed fruit, next more rice, and so on till the dish is full. Bake in a moderate oven till the top layer of rice is nicelj browned. This may be eaten hot or cold, and with or without a boiled custard. HEATHER CAKE. One pound of flour, half a pound of sugar, a quarter of a pound of butter, two eggs well beaten. Mix all together with milk, a heaped tablespoonful of baking powder. Beat till quite smooth. Pour the mixture into a wellgreased dripping tin, sprinkle sugar on the top; bake in a moderate oven. LEMON AND APPLE JELLY. Peel and core four apples cut into quarters, cover with water and stew till soft. Prepare oii») pint packet of lemon jelly, place apples in a glass dish, pour jelly over, stand till set. GOOD SPONGE CAKE. Beat three eggs for 20 minutes, then add a cupful of castor sugar ; beat another 20 minutes, add a cupful of flour; beat again 20 minutas, and bake in a hot oven 20 minutes without opening the oven door. SPANISH ONION A LA CREME. Remove the outer skin of a large Spanish onion or several small ones, put into milk and water, or white stock, and boil quickly till tender, drain in a colander, and prick with a skewer to let all the moisture run away; melt an ounce and a-half of fresh butter in a small saucepan, take it off the fire, and stir into it one ounce of flour, add nearly half a. pint of white stock or milk, stir till it is well boiled, then flavour with salt, white pepper, cayenne, and a tiny pinch of powdered mace^ stir in . tw^tablespoonfuls of cream or the yolk of an egg well beaten with a little milk, stir sharply over the fire to make quite hot, but do not . bring to the boiling point ; dip a piece of toasted bread in the liquor in which the onion was cooked, place it on the dish with the onion on it; lay the sauce smoothly over it with a spoon, and serve very hot.