HOME INTERESTS.

Otago Witness, Issue 2456, 10 April 1901, Page 61

HOME INTERESTS.

CINNAMON BUNS

Rub 3oz of butter into half a pound of flour and 3oz of sugar. Beat two egr^s, and add to a gill of milk, knead all together thoroughly, roll out, cut into large rounds, and bake at once. Directly the buns are taken from the oven sprinkle with sugar and cinnamon.

APPLE GINGER.

Make a syrup of 41b of granulated sugar and a pint of watex, m which cook very slowly 41b of fine-chopped tart apples, peeled and cored, and 2oz of green ginger. Add the grated rind of four lemons. Take it off the stove when it looks clear.

APPLE MARMALADE

Cut apples (all ot the sams kind, and that will become clear m boiling) m long, thin slices; put them into cold water. Take them up, weigh them, and put them into the preserving pan with an equal quantity of sugar. To every 31b of apples add the peel of one lemon, chopped very fine, and two-thirds of an ounce of ginger, cut in pieces the size of a small nutmeg. Boil all on a slow but clear fire, keeping them stirred until the apples are quite clear.

PRESERVED FRUIT

Preserve apricots and all fruits by making a good syrup by boiling lib of sugar for eveiy pint of water. Pare the fruit, put it m jars, pour the syrup over it, boil in a bam mane. Fill the jars full of syrup, and close.

FRIED TOMATOES

Select ripe but firm tomatoes, and cut them into -slices half an inch in thickness. Dip in beaten etrg, then m rolled breadcrumbs, and fry in hot lard or sweet oil until a nice brown on both sides. Dish carefully to preserve the shape, and serve on a hot platter garnished with parsley.

BAKED APPLES AND PEARS

Cut m neat halves, and take out the cores of about six or seven pears and apples. Each adds to tho flavour of the other. Use a generous half-cup of sugar to sprinkle over when tli3 fruit becomes soft. Add enough water so there will be a rich syrup to pour over.

BANANA SPONGE CAKE PUDDING.

One cupful of sugar, two eggs, one cupful of Hour, one teaspoonful of baking powder, onethird of a cupful of boiling water added last. Bake in a fiat-bottomed pudding dish. When cut in the requisite number of pipces, split, and spread with bananas mashed fine and sweetened slightly, then again place back into the dish. Make a good rich custard and pour over tho cake, returning all to the oven for half a^i hour.

SWISS ROLL

Put three-quarters of a cupful of sugar in a basin, drop thiee eggs in, and add a cupful of flour, with a small teaspoonful of cream of tartar, half a teaspoonful of soda; beat well, and bake. When done turn on to a damp cloth, and spread jam on carefully, and roll up.

STEAMED B^CON.

This is considered a superior method to boiling it, as it does not waste, r^jj does the quality deteriorate. Wash and scrav>J over the piece you intend cooking. Put it on the fire in a steamer over boiling water, and steam till quite tencjer. Allow about 40 minutes to each pound, and if very large give it an extra half-ho\ir. "When cooked peel off the thick cmtside skin, and sprinkle thickly with raspins of crumbs.

GROUND EICE CHEESECAKES

Mix a tablespoonful of ground rice smoothly with two tablespoonfuls of milk, and pour m a quarter of a pml' of boiling milk. Stir the mixture over the fire for three or four minutes, till it thickens, adding first loz of butter and four large lumps of sugar which have been well rubbed on the rind'of a fresh lemon. When cold stir in the yolks of three eggs, w«< I beaten, and a dessertspoonful of lemon juicy Line some patty-pans with a good iruat, th.'ee-parta fill them with the mixture, and bake m a quick oven. The cheesecakes may be dusted over with powdered cinnamon or grated lemon rmd before being baked.