HOME INTERESTS.

Otago Witness, Issue 2504, 19 March 1902, Page 63

HOME INTERESTS.

EASTER CAKES. One pound of flour, 3oz butt"i, soz cunant=. soz white sugar, the yolk'- of thice :md whiter of two eggs, cinnamon aid luitmcg to flasour Bake as flpt biscuits in a modemte o\en. 7TOT CROSS BUNS. QuTifi oi i , n.i (i i bilker. '211) floiu, a teaspoon.! of '■.i ', '<" dtniiu'i y e unit and a half o! i:..i. I mi?, r »> t 01 i, half a liu'nic", f'U' 1 Hub the I u"u-r n the flour .nd adu li.c ~iUt , th»n ir \ ih" with the milk (warmed), and stu 11 t( t 1 .• ruddle of the fioiu till it foims a light battM Stand for one hour to use. work the sugar, curiants. ay.d spice into it, knead well into the dough, divide in buns and place dh buttered baking .tins, making a cross on them with the back of a knife. Brush altit le clanried butter oser the top, stand befoie the fir' 1 for a quarter of an hour, then bake for 'JU niini.tc^. BURGUNDY CUP Mix together a bottle cf Bi.i gundy, two bottles of soda water, the juice of one orange and one lemon, an inch ot cucumber sliced, a small wineglass 3f Chariicuse, and castor sugar to taste. If liked, t*o glasses of port wine may be pdded This must also be well iced before serving. BONED AND STUFFED TURKEY. A turkey, about 31b of sausages, 'alt and pepper, IMb law bacon, ham, or tongue or peme of each. Cut the s-kin down ihe backbone, and work all the flesh and skin carefully ay.-ay from .he bones with >oui knife till you reach the wing 3 arid thigh bones. Detach these, and bone right through the body, so that you can. spread it out flat on the table. Nov. bone the legs and wings, and pull the = c inside out, and draw out as many of the smews a = possible. Skm the raw .sausages, mix with them plenty of f-alt ard pepper Spread onehalf over the inside of the buJ. Cut up the bacon, ham, or tongue into '•tuns about twe inches long and ha.; an imcli Wide and deep Place tins e>enlv fiom hoaJ to tail of the bird, then spread o\ ci t ; i" ie=t of the causa«cc au5a«c mc-U. Roll up the Ij.id fiom -me to mclclik* a lo'y-po'.v. fold fla'is nf the <o»ip neatly over tiie ends, roll up tightly m a Duckling cloth, and tie the ends up firmly. Put it in the sock pot with all the bones, and simmer gently about ore hour and tlnee-quarteis, .ie ccrdmg to t'le '■ire of the bird Then untie it, and agajn tie it up tigl'ttv Put it between two flat tins, with e\en'y placed weights on the top, and let it be pressed til) quite coid Next day take it oiit oi the cloth, trim the ends, brush it well o\ ci with gla^c, and decorate it with aspic jelh . BREAD SAUCE FOX TURKEY. One pi.it of milk a large cuufvJ of stale bread, o - :e onion, a lit Men.ace.e n.ace. cayernt', •-alt. and loz buttei Peel aid «!ice the oi.ion, and .simmer it in the milk until it is qu.te tender, Ineak thr bread into small pieces, a rd nut it into a small =tewpan , strain the hot milk over it, covci it c'osely. and let it soak foi or.c hour, then b^at it urtil quite smooth with a ftik Add the jjowdcred mace, salt, and the butter, bou up, ahd ~ci%e m a hot Uueen. PLUM PUDDIXC: WniU/l'i BRANDY \Vc-!l mix lib f\>mr, l'b b.eadcmub., lib -•toiied .ii. d chopped rain,-. .Jib chduped -vet, •ib (f diai'ed curi.nits, 3f ■/ nn\ed pce 1 , two ttaspoonfu's oi alU^ice. and a little salt Beat up three cc o -g= w 'tli one gill of milk, or moie if required. Thoioughly mix, and boil loi six hour=. MINCEMEAT One pound of raisin? f=toned and chopped fine), lib sultanas, Mb currants, lib sugai. lib apples. Rind of one lemon (ciiopped \ er\ t.mall), i'lb suet (chopped fine), half a teaspooi.ful of =pire Mix all tos?ethe> v. i'.h a wooden spoon , add about half a small tumbler oi biandy. OLD VIRGINIA APPLE TODDY. Bake one oi two dozen apples, when done, sprinkle w.th brown sugar K. >oui taste, powdered cmi'amon, giated l'utmrg, and dned o'ange peel To this quantity add (lie pint of brai.dy and some Jamaica spu it Ha\e rea'U a kettle of boiling witter, pour ovpi tlie wlin'e and set it out to coo!. AN EXCELLENT M'AV OF COOKING A FOWL. Melt in a «t"wpa.i 2oz =alt butter, ard thicken with loz flour fctir v.oh to keen it =ruooth Then put in a chicken, and lease it to sminur for half an hour, tuir.ing i» o:ic<- At the ppd of thst time add to it one tumbVr rf b.-ef jeliv. and fill up the pan with mushrooms Put the pa-n hd oil and iinuuer for another half-horn

when it will be ready for use. Salt and peppei are the only spices ueccbsary. ALPINE SOUP. This. i« very quickly mode. Put into a clean pan o-.e o'uirt of milk. Bring it to the boil, then throv. m two tablespooiifuls of vermicelli, Lioken sruall. Grate aa onion finely into the milk. lie up m a piece of muslin one clove and a bunch (• nm.ed heibs ai d parsley. Simmer for half Rn hour Just beTorer serving add two tablesponi f -,i'- of ihoopcd pais'c-y, a saltspoorful of white biigar, and strain m o::e beaten cs.2 Season we'! .. ud pour into a hot tuieen. Hand with it t' i . cut m neat dice. PLAIN CUSTARD U=e lonr esgs to a qiiart of milk, With four tables,poonfnls of sugar. Beat the eggs thoroughly, add tlic sugar, and st.r, th^n a little of the milk, stirrn g until the sugar is entnely dissolved. Mix thoroughly, flavour to taste, and b?ke. r lhe =a ne pioportions will ser\e for a boiled cr.-irrd. Put the milk ovei a double boiler. . del the tuqar ard eggs ju=t betoie'it ccucs to tb<= boiiui™ point, and stir I'litil d thiil-e.is APPLE SAUCE. Pee! r.'id qiaitei 1"o shaip cooki'" 1 !? apples, put them r.to a saucepan with half a pint ol boiling water, loz butter, and ioz sugar Boil till solt. Hub tkem through a wire or -hair sieve. Reheat, ta=te and sec if correctly seaso.ied, and serve m a hot tureen. FRESH OX TONGUE AND TOMATO SAUCE. Wa. a*e moie accustomed to salt ox tongues, but this dish is exceedingly good, and provides a hot dish for dinner which l* always appreciated by the young folk Take p fresh tongue, trim the loot, rub with salt and soak for au hour in cold watei, &o that it is thoroughly cleansed. Then place ir> a stewpan with a laige onion, three cloves a good sized bunch of herbs and bay leaves, ioz «ait, Joz peppercorns, and er.ough cold water to cover all. BiKig to the boil and skim well, let it simmer three hour=. Remove the skm, ailange the tongue on a dish, ar.d mask it with tomato sauce made from the ire-'i iiuit. PLUM PUDDING-VERY RICH. Mix together lUb fin"h chopned beef suet, Mb fiesh breadcrumbs, 'ib glace cheines cut in halve". Goz flour, lib stored and chopped laismb, lib each cleaned and stoned sultanas and currants, lib chopped peel, lib Demeraia sugar, Coz chopped almond=, lib finely-chopped apples, one giated nutniear, J ,lb corYiflour, the stra.ncd ji'itc and giated und of four le.nons, loz L'king powdei, 10 beaten eggi mixed with one gill ot milk and the «anie of brsndy. Mix aU well Put into mcu'ds oi basin", which should bs we!' greased. ±3oil ficm 10 to TJ houis APPLE SHAPE. Pom o.ie gil l ol warm watei over one ounce of gelatine, and leave it to clissohe, meanwhile paie and coie a pound of apple 0 , and stew them till soft, with sugar to tat = tc — the quantity varies \.-ith the acidity oi the fiuit, — and the juice and tlnn yellow und of a lemon. When quite =eft preb- thiough a lnir sieve, stir in the dissohed gelatine and pour the mixture iulo a wsttitl mou'd. Wher quite coid turn om and sei\c, biurour.ded by v hipped cream