HOME INTERESTS.

Otago Witness, Issue 2456, 17 April 1901, Page 61

HOME INTERESTS.

KIDNEY OMELETS. Mutton kidneys or calf's kidney, four eggs, herbs, flavouring. Mmcc the kidney, and fry it in a little butter, add a teaspoonful of brown flour, two tablespoonsful of brown stock, a teaspoonful of muscbroom ketchup, a few drops of Worcester sauce. Beat the eggs with some finely-chopped parsley, shallot, pepper, and sa-it. Melt Aoz of butter in the omelet pan, pour in the mixture. Stir till it begins to thicken, and slacken the beat somewhat. Slide it on to a very hot di3h, pour the kidney mixture into the centre and double the omelet over it. Serve with or without brown GENOA PvICE CEEAM. Boil 4oz of giound rice into a quart of milk, add 2oz of butter, 2oz of sugar, and a few diops of any flavouring essence. Boil the rice for 20 minutes, stirring till it forms a smooth surface, though not too thick. Place a layer of strawberry 3am in a sclass cli3h, colour the lice cream with cochineal till a good pink, and when sufficiently cooled pour it slowly over the 3am till the dish is full Scatter powdered sugar or desiccated cocoanut over, and serve. A RELIABLE MINCEMEAT. Required 21b of suet, 2£lb of raisins, lj'b of currants, 21b of apple 3, Jib of mixed peel, four cloves (powdered), rind and juice of three lemons, l^oz of sweet almonds, quarter of a pint of brandy, quarter of a pint of port or homemade wines. Chop the suet and peel, stone and chop the raisins, grate the apples. Clean and stalk the currants, and chop half of them ; shell and chop the almonds. Mix all these together, and add the spices aiic^ grated unds and strained juice of the lemons. Stir m the wine and brandy thoroughly, press the mixture in dry, clean jars, and keep 111 a cool, dry place till needed. SHEPHERD'S PIE. Cut the remains of cold beef or mutton into small piece 3. Slice half an onion for ea-ch 6oz of meat", put meat and onion into a dish, in alternate layers, and pour over a seasoning of catsup, salt, and pepper, and a little good gravy or stock. The pie dish should be full up to about Jin of the top. Now mash some potatoes with a good bit of butter or dripping. Fill up the dish with these, level the top firmly with a knife, then score with the prongs of a fork, and bake m a moderate o\en for about 45 minutes — less if a small pie. An egg benten up and added to the potatoes is an improvement. ONION SOUP. Skin, slice, and fry m hot fat some Spanish onions. When they begin to change colour, stir in some flour (about two onions) , cover gitix cold .£tock.ji Btjr till it boila 4 and sinjr

mer \intil the onions aie quite soft. Season to taste. The onions ma> be either ppssed through a sieve 01 sUired briskly with a iork Pour over them sufficient boihns; \cal stod<: to make v roup of the thickrc-s requited, add a cupful of cream (or according to quantity) and a sprmklirg 01 bread ciumbs, make all quite hot and ssrve. PICKLED ONIONS. Choose the tn.y 011101s, aid place them m salt and water ior pine cU>*. changing the water every day. Then pom them into jars, and throw fresh boiling silt and water over them. Allow them to remain covcied until cold, then pour o\ er moie boiling water and salt.' When cold, dra'n, put them into widemouthed bottles, filling them up with vinegar. 'Into each bottle place a slice cf t'vo of gingei, a blade of two of mace, a bay leaf, and as much salt as jou can put on a sixpence. Coik well so that no air can get to them, and store in a diy place. SPICED GINGER BEEAD. Takp lib of flour and work into it a teaspoonful each of nutmeg, cinnamon, ginger, and allspice. Cream Coz of brown sugar with 3oz of butter, and add it to a teacup'of treacle, the same of sour milk, and stir into the di\ ingredients. Beat all together for 10 minutes, and at the last moment dissolve a teaspooaful ot carbonate of soda in a. little warm water and stir it in rapidly, pour into a shallow baking-tin, and bake slowly. POTATO OMELET. Mix three lablespoonfuls of breadcrumbs, half tea-spoonful of mixed herbs, snd a little chopped -parsley together in a basm. Put a piece of butter on the top. Have reaay six ! large cooked potatoes, press through a potato machine on to the other ingredients. Stir well together and add two eggs and half a pint of milk well beaten together. Butter a piedish, put in the mixture, bake till of a pale brown colour. Ser\ c with onion or apple sauce.