HOME INTERESTS.

Otago Witness, Issue 2525, 6 August 1902, Page 63

HOME INTERESTS.

SCRAMBLED EGGS,

Melt lox butter m a huecl saucepan, bieak four eggs into a basin, and beat them lightly, then poui them into the butter and stir till set, adding ""asoniiiq of pepper a^.d salt to ta=te. II ivp foar shce« o[ buttered toa^t rcadv and hot, spread 0,1 the mixture, <ii:d scive quick y.

WHIPPED CREAM PEARS

This makes a i<-n - prcttv ch=h. After Heivir.<r the pears till tender, v.-.th sugar ni,d a httlo waiter, place on tl>e top of each, a heaped spoonful of whipped ccaru. T'n. whipped cream i= rol ouly gool, but m-ikcs the di^li more attractne, a.:id wh«n I>o'!i fni't and cream are thorough'".- chilku, t:ie co.h'j ra'.on is^ almost equal to ice-cream.

LEMOX CARAMEL PUDDIXC

M<ike a custard with three egg-i, 2oz of ca-tor sugar, half a pint of milk, half a pint of cream, six drops lemon e3aorice. liito a mould put the juice of a lemou and 2oz rsstor sugar Stand mould ou stove till a goiden brown . then turn the ruou'd round and round, so a=> *o cover the sides with the caramel. Stand outside of the mould in cold watsr till the caramel is set Pour in the custard, and steam 310v.1v for 20 minutes. This can be served either hot or cold.

VEGETABLE HARROW JAM

Cut the m-arrow into thin slices, ond a id powdered pugar to it, then cover it with, water (cold), mul alow it to stand for 12 hours. The nest do\- let it boil gently till the syrup Lecomes thick. An hour, or an hour and a-luif, ou^ht to be 10-ig enough.

SCOTCH O A! HEAL CAKES

Into a quart of oatmeal rub lard the size of an egg. Add water enough to make a dough that can be rolled <ut as thin as possible without breaking. Bake on a girdle without turning until neuvlv doi c, t!-»n place in a wire toaster, and toast to a very light brown.

POTATO RIBBONS

Great care and £om.e patience are required

then cut them round and round, as you would peel an apple. Have two pans of fat on the fire, throw some of the r.bbons into one as soon as 3 - on see th? bluish smoke, and fry till they are jrtst beginning to colour , thor>, with a fish-slice, take them out. put them into the secord pan. and fry till a pretty golden brown; sprinkle over them a htt'e salt, and berve very hot.

SCALLOPED LAilB

Into a deep di=h put a layer of chopped ccld lamb, a layer of torratoes (tinned tomatoes can b? used) sliced thin, and a layer of stale breadcrumbs. Season with pepper and salt. Put small pieces of butter over all and enough milk to moisten we I ]. Bake until brown, which lakes about 20 minutes.

HAEICOT SOUP

Wash one pint of haricot baans and soak them for 24 hours ; then strain thc-m and put them into a pan with two quarts cf water, a teaspoonfu! of 3a!l. and an onion. Let them boil nearly thiee hours, till quite tender, rub them through a wire sieve, usi' % the liquor to moiste.i tiitrni. Return whst' hs-s passed thruugu the sieve to the saucepan, add a pint of m.]l', la?, but'.er, pepper a : id salt to taste, boil uo and serve.

SPAXISH SALAD

Lettuce, tvo Spanish onions, equal parts of vinegar and water, a t-easpoonful of salt and pepper mixed, four t.<b'.e=pocnfn!s of oil, Fard:ne=, and oh\ e<=. Wash the let'uee and dry thoroughly, chop the omens finely. Put the vinegar and water into -a oov.-l with the =ait, peuper, and oil. ihx well together, and put 111 the onions and iettuL3 broken 111 pieces. Garnish with paidxnes and olives.

iIADSIRA CAKE.

Beat Goz butter until quite creamy, then add Soz castor sugar, and beat until tho butter and sugar look v/hrte and creamy, mix a little essence o! 'eiuoa TC.th thorn, or n. little. frc?h'v-gwt-ed lemon und; lastly rdd three rggs ard Jib siftsd flour, stirring the flour as lightly a, possible to mix it with Mie other ingredients. Bake in a moderately hot oven for about ail hour and a-half.

DEVILLED LOBSTER

Either a fresh fish or tinned one of a good brand vili do for this. If tinned, pour away the liquor and cut the fish m pieces : add an equal quantity of breadcrumbs cr mashed potato, or both mixed, moisten w.th milk, and season -with pepper or cayenne. Grease some scallop shells or small saucers, sprinkle with breadcrumbs, half fill with mixture, some bits of butter on the top, after having covered the mixture v.-ith breadcrumbs, and bake in a quick oven. Send the shells to table on a. folded jiapkin, placing a tmy piece of parsley 0:1 cen tie of each. Lobster cutlets caoi be made of the same mixture if moulded in form, dipped in f>gg a.ad breadciumb=, and fried m boiling laid.