HOME INTERESTS.

Otago Witness, Issue 2571, 24 June 1903, Page 62

HOME INTERESTS.

TO DRESS COLD FOWL. Cut a fowl n.to joints and skin it, beat up one or two egg?, gmte m a little nutmeg, add a lirtl-e sauce or gcod stock, some finely-chopped parsley, and a few breadcrumbs Beat this well together, dip the pieces into the mixture, nnd fry them of a nice light brown. Prepare a little rich gravy, thicken with flour, lay tho fried fowl m a d'sh and pour over it. It may be garnished with tomatoe3. PARADISE PTJDDIXG. Half a pound of apples, quarter of a pound of breadcrumbs, three ounces of sugar, three ounces of currarts three egg=, a Little lemon nnd, the juice of an orange, a little sa.lt and nutmeg. Orate or chop tho apples, add the breadcrumbs, currants, and sugar, tho egga, well beaten, and as much water to tho orange juice ?s will fill half a- teacup, brat all well together, and bnil in a buttered mould one and a-half hour 3. Serve with sweet sauce. THATCII PIE. Take 2'b of potatoes, mash thoroughly. Add lor. of butter ancl a quarter of a pint of milk. Mix well. Cut lib of cooked veal into sma.ll pieces, and put into a pie-dish with half the potatoes, seasoning, and a quarter of a pint of gravy. Place the remainder of the potatoes on the top, make smooth with a knife, and bake in a hot oven 30 minutes. TOMATO AKD CHEESE SAVOURY. Slice finely half a pound of tomatoes and two small onions, fry till brown. Then add a, dessertspoonful of Parmesan cheese, and finally pour into the mixture two egg 3» previously well whisked, stirring all the time till it is quite the consistency of a, smooth paste. Serve hot oa shaped rounds of toast. TO STEW A BEEFSTEAK. Partially fry a thick beefsteak with an onion; then rotl it up, put it in a covered jar or stewpan with a little stock of gravy, some slices of carrot, turnip and onion. Set it in the oven and cook gently for an hour and a-half; thicken. the gravy with a little flour ; season with salt and jaepper, and serve oil a very hot dish. VICTORIA BUNS. Two ounces of sugar, one egg, one and ahaif ounces of ground rice, two ounces of butter, one and a-half ounces of currants, a few thin slices of candied peel, flour. Whisk the egg, stir in the sugar, and beat well together. Beat the butter to a cream, stir in the ground rice, currants, and candied peel, and as much, flour as will allow it to be rolled into seven or (n^lit balls. Put these on to a buttered tin, place them into a brisk oven immediately, and bake-fron^-half to three-quarters of an hour. LAMB CUTLETS. Trim the cutlets nicely, season lightly with salt and pepper, dip into beaten egg, and then, into breadcrumbs flavoured with grated Parmesan cheese — about a half-teaspoonful to three teaspoonfuls of well-dried ciumbs. Shako off the loose crumbs, and let the cutlets stand awhile. Fry in hot fat, diain well, and arrange on a border of mashed potatoes; arrange a few we]l'-dra:ned Brussels sprouts high, in Uie centre, and pour a little hot, thickened gTavy round the dish. HOME-HADE SAUSAGE CAKES. Two pounds of lean pork, one tcaspoonful of powdered sage leaves, one teaspoonful of salt, one saltspoonful of black pepper. Chop the meat very finely; mix it well with tho other ingredients. Shape the mixture into small round cakes ; put one tablespoonful of dripping into a small frying pan. When a faint smoke is rising from it put in the cakes. When nicely browned on one side turn over and brown on the other. Serve on rounds of toast or fi:ed bread. RABBIT EX CASSEROLE. Dress the rabbit and cut into pieces for servlrg, £redge vith flour and fry in butter until browned, then put into the casserole. Melt two ta'olespoonfuU of butter in the frying pan, add an onion cut in slices, when well-browned add two tablespoonfu'.s of flour, slowly add two cupfu'.B of hot water , stir until smooth, tliian pour ov-er the rabbit, add enough uater to half cover, sait and pepper to taste. Cover, let cook in the oven sdowly for an hour or moro. When tender add one and a-half tablespooufuis of lemon juice, three tabkspooufuls of sherry. Cover and serve at once. If a thicker sauce 13 desired add another tablespoonfu! of flou^