HOME INTERESTS.

Otago Witness, Issue 2630, 10 August 1904, Page 67

HOME INTERESTS.

CHOCOLATE PUDDING,

Cut up small any pieces of stale bread, cover vitn cold milk, and set the basin containing all on the stove, with a plate over it. When soft, beat finely with a fork, add sugar to taste ore or two beaten c-g^s, according to the quantity of bread. Stir in grated chocolate to flavour, and beat lightly. Line the edges of a piedish with short paste, pour in the mixture, and bake in a sharp oven till the puddin°- is set Sift sugar over, ana send to table at once.

FISH PUDIjIA t G,

Boil n medium-sized haddock, and when ecoked remove tho meat from the bones in nice flaky pieces Boil about six potatoes, and when cooked rub them through a wire aie^e: mix the haddock and potatoes together, add &ait, pepper, and cayenne, ljoz butler' one beaten egg, and a tablespoonful of milk or cream; stir together. Butter a piedish, r»ut m the mixture with a little more butler on tin? top, <?nd bake until quite brown.

BAKED RABBIT.

"Wash p rabbit thoroughly, cut it up into convenient pieces, ar.d drain; then well cover the bottom of a baking dish with thin slices of bacon, and lay in the pieces of rabbit, dusted lightly with pepper; on the top of them put more slices of bacon, and bake in a moderate oven, till it is quite done. Arrange the rabbit and bacon on hot dish, and pour a gravy slightly thickened over them, and serve hot with mashed potatoes.

SAVOURY MINCED BEEF,

One pound of cold roast meat, 2oz butter, one small onion, 2oz flour, one pint of white stock or water, half a cupful of tinned tomatoes, half a dozen mushrooms, one teaspoonful of salt, popper. Cut the meat into very thin slices, and fry with the butter and onion minced until quite brown; strr in the flour, and add) the stock or water, also the tomatoes and mushrooms, salt and pepper; b'ea.t all well together, and serve.

SAUSAGE AND EGGS.

Take lib of sausages, place in a piedish with half a pint of milk. Put in a fairly hob oven for 15 minutes. Then take out; break in a cup separately two or thr.ee eggs, and place on top of the sausages Add a little pepper and salt ; place in the oven for fivte minutes ; then serve. Sprinkle a httle finely-chopped psisiey over the eggs. APPLES 12s" RINGS.

Peel, oore, aaid cut lib apples in rings. Put lib sugar in an enamelled gaucapan with a gill of water." Boil for 15 minutes. Skim, and lay the apple rings carefully in the syrup with a little lemon jiucs and peel. Bring to a boil, and then leave at the side of the range to ccok very slowly for four hours. Put the rings in a dish, strain tha syrup over, and serve cold.

STUFFED VEAIr.

* Fcur pounds of best end of the neck of veal, fat ba-con Remove the bones from the veal, lay it flat, and sprinkle it thickly with chopped paisley, sweet herbs, pepper," salt; lay over this shoes of fa.l bacon, roll up the meat, and tie it securely; rub a. little dripping or cookiu.% butter over the outsid-5, and bate quickly for an hour and a-half, basting frequently; put on a hot dish, thicken the gravy, and 1 serve in a hot tureen. STEWED SHEEP'S TONGUES.

Bcil the tongues, skin and sprinkle them with flour, pepper, and salt; put into a stewpan with a small onion sliced and a gill of stcck; let it simmer five minutes; serve, and garnish with sippets of toast. APRICOT EGGS.

Take Three or four penny spongecakes, cut them in ha.lf, lay them in a glass dish ; stew some tinned apricots, pi ice one on each of tha cakes, pour a little syrup over that the fruit was stewed in, place round the apricots a little whipped cream, grate a little nutmeg on top to represent pepper, then they v. ill look like posched eggs.

SPANISH PUFFS

Beat the yolk of three eggs well, add 2oz of flcur and a-quarter of a pint of milk; t-hen be?' in ,2oz of rastor sugar and 2oz butter. V> T iien tnes^ a~e well mixed, gradually add another quarter of a pint o£ milk till the whole is a smooth batter. Whip the whites of three eggs till firm, lightly stir them in, pour into buttered saucers, and bake abo-ut 20 minutes. Turn them out, fold in two, and sprinkle with sugar. Serve hot. FRENCH BEEAD. Put 31-b of flour freo from lumps, into a good'- ' sized basin in front of the fire ; add a teaspconful of fine salt, then crumble and rub jnto the flour 2oz German yeast. Put 2oz of butter into a clean pan. with one pint of milk, and warm it up to new milk heat. Meanwhile : beat the -whites of two egg 3to a stiff froth oa i

II hit I II I II i-i mi. mi - a plate. Make a lio't in the centre of the floM ; four in the milk and white of eggs , woik ib sioughly into an elastic tiough Add a little flour or lukewarm water or mi 1 !:, if the sreinge be too moist or too stiff, it must, be easy to work, and yet leave the sides cf tlis n»ju^r; I " T in ; eii«v- miii in imi miilii it"-*- "gsjats

hn^ia quite -lean. Dnst with flour cover 'vitlx a, clejn c'oth. and iiear the die lo ; is% lev ?n hour and a-h"i!f or two houis Divids ]..{o pin-Ui loaves; set to piove in U'e I'S'.i'l w\ ii _: ti 1 they arc rison almost to iv... si'/c : then l)."ke m a quick oven.