HOME INTERESTS.

Otago Witness, Issue 1851, 30 March 1904, Page 67

HOME INTERESTS.

HOT CKOSS BUNS. Take 3ib flour, Jib butter, Jib sngrr, and 2oz yeast dissolved m a cup of cold water, j Add to it 11 pints of milk, in which the fritter . h?s been made waim and dissolved. Make a hole in the flour, v.liich should be in a pan, thpn pcur in the milk, butter, and yeast. Cover it and let ifc stand wheie waun ; dc not Jet it work too much; mix it into a dciigh; when quite smooth, stand' it again, where waim, and when it hus usan up work 111 Ub o? plums and -loz of chopped candied peel. Farm into buns, make a cross, place on a greasec'i baking sheet, and bake in a good oven °for 32 miiiutcs. When baked have a, j little sugar and milk mixed, and briu.li Vhis quickly over the buns to produce a glaze. EASTER CAKE. One pound of flour, of brown sugar, Jib of butter, 6cz of currants, quarter-teaspoonful allspice. Dissolve the butter. Mix all together with the dissolved butter. Boil out half an inch thick, cut in rounds, and bako 30 minutes in not too hot an oven. Serve with castor sugar du^tc-d over the top. These will keep nice for soniu time. FOWL SALUTE AND GREEN PEAS. Cut into pieces the remains of a cold roast fowl, and place with 2oz butter in a stewpan. Fry the fowl a moo brown, and. spnnkie wiUh pepxuei aaid ■salt. Dieclge In a dessertspoonful of flour, ai.cll add about half a pint of stock and i\ pint of peas. Stew for 25 minutes. Airango on a dish, and serve hot. PLUM PUDDING. Chop finely lib beef suet, mixing it while chopping with about Jib of bieadciurnbs and £ib flour; lib currants aaid lib laisms; stone and cut in. halves Jib of muscatels ; ohop in fanly large pieces Jib mixed peel aii'J 2oz c.hon. Put all the ingredients into a laige basin with lib sugar, the grated rind of two lemons, one grated nutmeg, 3oz shelled and slncdd-ed sweet a'monfe; mix well. Beat six eggs well; add to them a qu"iter of a pint of milk and a quarter of a pint of biandy; then add these to tihe dry ingredients and mix w ell. Me.t. 2oz butter, pour it c-n to the other ingredients, and stir it in tb.oiougb.ly. The nurture must then be pressed into greased mould's or basins, v, hich must be coveted with floured cloths. Tie securely down, put into fast-boiling water, and boil steadily for eight hours. TO MAKE MINCE. PIES. Puff paste (fib butter or lard to lib flour), mircemeat. To make, eny, one dozen pies proceed ag follows- — Roll out paste to the deFired thickness, cu + it into two dozen rounds, the size of your patty-pans, and with a dozen, of these rounds cover the tins. Lay some mincemeat m centre of each, wet edges of pastry, and cover with lemainmg rounds, pressing edges lightly together. Bake in brisk oven for about 20 nimutes. MINCEMEAT FOR ABOVE. One pound of raisins, l^lb currants, IJlb beef suet, ore lemon, lib Demerara sug«r, lib apples, 6oz peel, one small nuimeg, and a httle brandy. Stone and chop raisins, wash, and diy curiants. mince sue I very fine/y, also aviplea ; slice peoi, grate the nutmeg, grate rind off the lemo^i. When all ingredients are mixed together, add lemon juice and brandy, stir a few times, press the whole closely into a jar, winch cover down veiy tightly and keep in a cool place. SHORTBREAD. One pound of bu'ter, adci lf'.b flour, 4oz rice flour, Sib oasior sugar. Work all together into a smooth dough; divide into number of cjkes required ; pinch round edges and prick them o.i the top; ornament with a few pieces of oraoige peel , paper a tin, put cakes in, and bake in a moderate ovei for 20 minutes. APPLE PORCUPINE. Peel and core 10 large apples, and put them en to simmer m & pint and a-half of cold water, :nade into a syrup with one cupful of st.gai. When they are cooked through leniove them whole from the syrup, and put into it s.x apples which have bsen steamcdi and mashed. Add the juice and grated raid of a lemon, and simmer until a smooth marmalade is formed. Whea tiie apples aie quite cool heap them m a mound, placing a little apple jelly between the layers, and stick blanched aud halved almonds firmly all over it. Fill up the sp-aceo with apple marmalade. Beat tha whites ot four eggs to a stiff froth., and add. a ieacupful of vamllarflavoured icing sugar if the flavour is appreciated. Cover the apple? Lightly with tip is icing. SAUCE FOR COD AND OTHER, FISH. One ounce of flour cooked for five minutes in loz buttei ; add gradually halt ,a pint of lGi^k. A parsnip, exit into dice, may also be added. A DAINTY APPLE, DISH. Peel and core as ninny large apples as are required; make a. nice syrup, throwing m a few himps of whole ginger, and simmer gently for an hour or two in an enamelled stewpan ; put in the ayples, whole, taking care that they do not touch tach other, and st&w them, gently until tender; Lift them out wth a fish slice and put th.em on a. flat dish until cool ; then remove them to a glass or silver dish, and rill the space m each apple left by lie core with whipped cream. APPLE. SHORTCAKE. Mak& a rich, biscuit orusb and bake it in a shallow pan. When it is done, split it open, butter oaoh piece and on one airange & layer of apples cooked slowly in syrup until they are tender. Put on the other half, bottom HI ward, a,nd cover it with the fruit. Eat with cieam and sugar. SALAD. Cut in dice a cupful of cold veal or chicken, and place on a bed of letxuee oi cress. Take about a pint c? peas, and oo^er tht meat with tksni. Season a Ficnch dressing with prepared mustard and mint leaves, and pour over the whole. Tins is- one of the simplest and most delicious aalads served in oi out of doors. MUSHROOM SOUP. Peel about two dozen mushrooms, and fry them 10 fresb buttei , pound them finely in a mortar; add li pints mill:, and warm all; strain thiough a ban sieve. Meanwhile stew scroe buttoi: mushi corns m milk, add half a pint of cream to the s-oup, flavour wilh caypiine, add the button niv. K hioom=, m?kc all veiy hot, and serve.