HOME INTERESTS.

Otago Witness, Issue 2623, 22 June 1904, Page 67

HOME INTERESTS.

TOMATOES A LA BEA.RXAISE. ' One pound of firm tomatoes lib of potatoes, one teaspoonful each of chopped parsley and , [ onion, salt and pepper, quarter of a pint of ■ ' thick white sauce. Remote thj stalks, and ; , cut each, tomato in half. Lay these halves . ! on a slightly-buttered baking tin, sprinkle each l [ 'vv.th a little chopped parsley, onion, salt, and i pepper, and lay on each a tiny bit of butter. Bake till they are just tender. While they I are cooking, peel and cut the potatoes into ' ' rounds about a quarter of an inch thick, and : ', fry them a golden-brown in plenty of boiling ! fat. Arrange a neat bad of mashed potatoes j on a hot dish, wit hi the 1 tomatoes in two p s-tiaigkt lines on this. Place a ring of the ( fried potatoes round, and between the lines of tomatoes pour the thick white sauce. Serve 1 ! yoiy hot. | EXCELLENT HOME-MADE CHUTNEY. ' i One and a-half pounds of brown sugar, 2Jlb of apples (minceel), lib of sultanas (minced), V.b of sweet almonds, J!b of onions, 2^oz ot ■ salt. Joz of ground ginger, one and a-lialf : quarts of vinegar, and a little cayenne pepper. Mix all together, and boil for three honrs. FRUIT EGGS. Pome =tale Madeira or sj>oHgo cake cut into rounds, a few tinned apricots, one pint of milk, two tablespoonfuls of cornflour, rind of half a lemon, and IJoz of sugar. Place the slices of cake, cut slightly larger than the apricots, on a glass dish, and soak them with apricot syrup , ihen place half an apricot on each slice. Make a blanc mange with milk and cornflour, sugar and lemon. Renaove the rind, I then pour bioiic mange carefully over the ! apricots, to make them resemble poached eggs. Sprinkle a little cocoa or chocolate on each, and serve ; or place some whipped cream round '■ the apricots, and sprinkle cugar and nutmeg i over to resemble i=alt and pepper. j HARD BISCUITS. j These biscuits are delicicais eaten with butter or cheese. Two pounds of flour, 1-oz of butter, one pint of skimmed milk. Put butter and milk into a saucepan on the stove. When the butter is dissolved, mix with the flour into a stiff paste, adding more flour if necessary Beat the dough until perfectly smooth, then I roll it oirb thin, cut into round" biscuits, prick them well, and bake for about ten minutes. CAULIFLOWER SALAD is delicious. Boil, let: get cold, sprinkle finely- , , chopped capers over, and Ferve with rnnyon- i naise dTessing. ■ CHOCOLATE CREAM One quart of sweet milk, jib of chocolate, lib of sugar, a sixpenny packet of gelatine, vanilla flavouring. Grate chocolate, mix all ingredients bub the flavouring, and pour m gcod-sized jug. Stand in saucepan of cold water, stir occasionally, and' when water toils 15 minutes, cream is leady. Stir now and then tiil nearly cold. Add flavouring, and pour into mould. To make mould turn out, dip one minute in boiling water. • BAKED AND STUFFED HADDOCK. One large haddock, one egg, breadcrumbs, , Icz of dripping. .For the stuffing. One ounce of breadcrumbs, two tea3poonsfuls of chopped pajrsley, oncj teaspoonful of chopped mixed Lerbs, 2oz of suefc, salt and pepper. Mix together the crumbs, parsley, hc-rbs. and chopped suet. Season the3e to taste. Wash and dry the fish, and trim it neatly ; then stuff it with the abovo mixture, and °ew it up with cotton. Brush it over with benten egg and cover it with breadcrumbs, then truss it. Put it in baking tin with the dripping, keep it well basted, and cook till the boi^es in the ridge of the back can be drawn out easily. It will probably take half an hour Remove the cotton, put the fish on a hot dish. Serve sauce with it.