HOME INTERESTS.

Otago Witness, Issue 2561, 6 May 1903, Page 63

HOME INTERESTS.

BEEF TEA.

Half a pound of beefsteak; cut into small bits, remove every atom of fat, put into a s?ucepan with half a pint of cold water, soak for five minutes, stir constantly till it boils, pressing the meat against the sides of the pan. Simmer 15 minutes with lid on pan. Remove any fat there may be on the top with a piece of soft or blotting paper.

PLAIN BUN LOAF.

Four pounds of flour, Jib lard, Jib sugar, lib raisins, ljlb currants, £oz of carbonat9 of soda, mixed with buttermilk, a little sj-rup in the buttermilk, 607, of candied peel.

DUTCH SOUP.

This is quickly made, and very nourishing. Put a quarter of a pound grated cheese, with three pints of milk, in a saucepan ; let it come to the boil, and cook gently for a. few minutes. Take a saucepan of boiling watr, throw in Jib macaroni, broken into short lengths, and cook till tender. When the cheese is quite dissolved, season it with salt and pepper. Add the macaioni and three or four egg 3by degrees. Do not let the soup boil after adding the macaroni or eggs. Serve with fried dice of bread.

BOILED RABBIT.

"Wipe and truss the rabbit, put into a pan and cover with boiling water, simmer slowly one hour, and a-quarter, or longer, according to ago of rabbit ; serve v."ith onion sauce and boiled bacon or pickled pork. The water in which the rabbit has been boiled may, by the addition of vegetables, be used as a soup.

PRUNE PUDDING.

Half a pound of prunes, j!b chopped suet, Jib flour, Jib breadcrumbs, Jib sugar, two beaten eggs, half a teaspoonful of baking powder, half a gill of milk. Soak the prunes in boiling water for half an hour, stone them, and cut m pieces, not too small. Mix all ingredients together, turn into a, buttered basin, and boil three hours. Serve with boiled custard.

CHEESE PUDDING,

Grate 2oz of cheese, and warm it in a small cup of milk; add a well-beaten egg. Pour this info a greased piedish, and bake for 20 minutes in a moderate oven. This, like all custards, should cook slowly, or it will turn to whey.

REMAINS OF COLD JOINTS

Mince or chop finely the remains of joint, season with mixed herbs or sauce if preferred, mix well together with saH and water sufficient to form a stiff paste, roll into puff or pie ciust, same as sausage rolls, and bake in a quick oven; ham, beef, or veal, minced in this way will also be found a splendid mede oi making saudr wiches.

POTATO ROLLS,

Boil or steam mealy potatoes; mash with butter, milk, and salt, and rub through a colandsr. Mix the whole, while warm, with an equal weight of dried flour. To 31b of meal allow a quarter of a pint of solid yeast, which mis with a quarter of a pint or rather more of warm milk, or milk and water. Mix the whole thoroughly well together. Having kneaded the mass, cover it up, and set it before the fire for half an hour to rise. Thin make up into roll 3, and bake half an hour in a quick oven.

SWISS POTATOES,

Select potatoes of even shape and size. Scrub and then bake. Directly the potatoes are done slice off the top of each and scoop out the potato, taking care not to break the skin. Mash the pulp with a little milk, butter, and season very highly with grated cheese and cayenne. Stir in a little chopped parsley, and beat till light. Rttum the pulp to the skins, letting it rise a little over the top, and run a hltle butter over it. Then set in a hot oven and bake a light brown.

BEEF RISSOLES,

Take about lib of cold roast beef, which should be rather lean, and mix with it aboi.l jib of breadcrumbs, a few chopped savory heibs, salt and pepper to taste, and half a teaspoonful of minced lemon peel Make all into a thick paste with one or two eggs, divide into balls or cones, and fry a rich brown. Garnish tho dish with fried parsley, and pour over the rissoles some good browia' gravy.

MILK DUMPLINGS

For about nine dumplings — 3oz flour, Hoz sugar, a pinch of salt and dripping. Place equal quantities of dripping and water in a saucepan on the fire. When it coa;es to the boil mix gradually with flour, etc, and make the ■dumplings by rubbing them round m your hands. Cook them from five "to seven minutes in boiling milk, stirring about gently with a fcrk. Ihey will be ready when they rise to the top of the milk. Make a sauce of the xniLk they ihave bean boiled in by adding half an ounce of sugar and juice of half a lemon. Pour lound and serve quickly.