HOME INTERESTS.

Otago Witness, Issue 2493, 25 December 1901, Page 67

HOME INTERESTS.

TOMATO SOUP

This soup may be varied greatly by the- addition of different vegetable^, as expensive as you like, with cream and yolks of eggs, and moie troublesome tkij. most -enjoy, by fiev \ iug and pounding. Whatever vegetables — carrots, turnips, leeis, onions, celery, pai snips — are used must be sliced and slewed m ;i Jittlo butler for half an hour ; then the tomatoes and stock aie sddad, and the whole boiW till vegetables and fruit are quite soft. Seabcn to taste, and thicken with rice flour. APPLE SAUCE. A very tasly sauce to accompaav pork is made by stewing apples m. strong brown gravy; just sufficient of the latter uo be used as is necessary to make the sauce of the desired consistency. Season with pppptr. KOLY POLY. Black cuirant loly-poly should be ma do bj rolling out some si'2o crust . cry thiu.y into a long strip, spreading it with black currant jam, then rolling it up, tying it in a soaided cloth, and boiling for two liouis. PLUM CAKE. One pound and a-h.alf of flour, into whi^h sift three large teespoonfuls of baking powder. Rub into the flour Mb butter ; then mix m 6oz sugar, Jib stoned raisins pulled in two, 41b currants, 2oz citron cut up, 2on almond" blanched and cut. Beat up three eggs, mix with them half a teaoupful of milk, and mix well with the other things. Bake hi a buttered tin in a moderate oven for two hours. CHICKEN A LA DIABLE. Having carefuljy drawn and singed a chicken, split it from the breast to the back without quite dividing it in two. Sprinkle it well with sail and pepper, especially with the latter. See jour fire is nice and "bright. Rub your grid over with » piece of suet, put on the chicken and grill carefully. Serve with poivrade sauce. POIVKADE SAUCE. Cut an into small dice loz of lean ham, half !> small turnip, half a small cairot, a stick of celery, two small onions. Meifc an ounce of butter m a pan, put in the vegetables, nl.«o a bunch of herbs, and fry from 15 to 20 minutes ; then add the juice of a lemon, four anchovies, which have fitst been washed an..' boned, 0 pint of good brown sauce. Brir° this slowly to the boil ; let it boil for about 20 minutes, keeping it well skimmed all the time. Then rub it through a hair sieve. Add a dust of salt and pepper, end it is ready for use, and will merely require reheating. It is an excellent accompaniment to baef, hare, rabbit, etc. CHEESE CUSTARD. One pint of milk, three eggs, 3oz of grated cheese, 2oz of breadciuaib3, Aoz of butter, salt and pepper. Butter a picdish. Beat up the eggs till frothy. Mix the cheese and ciumbs, and put them in the piedish. Pour in the custard of eggs and milk. Season well, bearing 111 mind that some cheese is very salt. Put a few small bits of butter here and theie on the top. Bake about three-quarters of an hour m a moderate oven. Serve immediately. ICING FOR CAKES. Whip the white of an egg, add to it a tit 11-*-spoonful of water and half a tcaspoor.ful of lenaoE-juice. Stir in a breakfast-cup ol jcin° sugar. Beat until it is firm and very smooth , and then spiead on tlie cake. Put it back in the oven for a few minutes. HUNTER'S PUDDING. Tfa ounces of flour, 2oz of breadciumt>«. io? of suet, 4oz of raisins, 2oz of Deroerara fcugni. one teaspoonful of baking-powder, and a pit.'-h of salt, water, or fresh or sour milk, enough to make all into a rather moist paste. Put .1 saucepan of waW on to boil. Mix the flour, crumbs, salt, baking-powder, and sugar. Shred, chop, and add the suet. Stone, halve, and aad the raisins. Mix well. Add enough water, fresh or sour milk to mix all into a rather moist paste. Weil grease a pudding basin, press the mixture well into it. Tig a scalded and floured clr.th over tho top. Plunge the puddling into << j,nn of boiling watei, aiid boil for thiee hours. Tmn citt, and servs plain, or with pweet sauco. COMPOTE OF PRUNES. Half a pint of prunes, quarter of a pint of water, quarter of a pint of wine, Ine rsnd cf hilf a lemon, two cloves, 2oz of sugar. Put 111 a, stewpan the prunes, water, wine CMarsala will do), the thinly-pared rind of a half l< uicr., the cloves aiid sugar. Let all simn-c very gently until the fnut is quite tender Let :t gci cold; then take out the cloves a.ici ltnnnrind, and acid a few diamond-shaped pieces of tti£elic». It is then reK^X ic >rust.r ust.