HOME INTERESTS.

Otago Witness, Issue 2649, 21 December 1904, Page 74

HOME INTERESTS.

— Lemon Curdl for Taits. — To mak«, mix together the ]\uce of six lemons, the grated rind of four, lib of loat sugar, tlie yolks o-f six eggs, and ilb of butter. Stir over the fire till the sugar is dissolved and it begins to thicken. — Jelly a la Suisse. — i'Jake some blanc mange, sweeten and flavour it to taste, and pour it on three different dishes to cool, colouring each portion u-merently. "When cold, cut it into dice, diamonds, crescents, etc. Melt a. wine jelly square, or make a quart of clear jelly, pour some into a wetted mould, let it partially cool, arrange in it some of the blano mange shapes*, pour over this more jelly, and add other shapes, continuing till the mould is full. When the jelly is set, turn it out in a glass dish, surround it with whipped cream, over which is scaUeiecl chopped pistachio nut, and serve. — Fig Pudding. — A quarter of a pound of bread, -Jib suet, Jib figs, 2oz sugai^ one egg, a teaeuplvtf $i milk.

1 and a little nutmeg. Chop figs and suet fine, butter a mould, mix ail aud put into mould, and boil two hours. — Shortbread. — Half a pound of flour, one yolk of egg, loz of crushed almonds or a little lemon rind, Jib castor sugar, 4oz butter. Mix the sugar, almonds, and flour together, rub in the butter, I and add the yolk to moisten ; roll in rounds, cut in scone shapes, and pinch the edges. Bake ! in a slow oven until set. —Fish Salads.— [ Fish salads are good supper dishes, and take the place of coid meat. Use any kind of good white fish, whiting, cod, or butterfish. Flake it with a silver lork and mix with an equal quantity of chopped celery or whit© cabbage. Place on lettuce leaves and pour over it a, thick mayonnaise. — Koast Duck. — The duck shovild be well plucked and singed, the pinions cut oft to fiist joint, the feet left on aaid scalded and skinned; pass a skewer through, tile pinions, also the top part* of the legs. Draw the bottom part of the legs over the back and tie ; roast three-quarters to one hour, basting thoroughly; serve with a brown gravy, and sage and onion stuffing may be used if liked. —Stuffed Roast Fowl. — Quarter of a teaspoonful of grated lemon rind, one-third do pepper, half do salt, half do sweet nerbs, one do parsley, one egg, lour tablespoonfuls breadcrumbs, a few grains cayenne, a .little minced hum. Mix the whole with the egg, which should be slightly beaten, and place m the fowl. If a chicken, leave on the feet, which should be scalded and skinned ; if an older bird, cut off the legs half-way to the first joint, turn back the pinions, run a skewer through them, oatclung the top part of the legs; tie the bottom part of the legs together. Set in a hot oven, from three-quarters to an hour and a-quarter, according to size; baste well with dripping, and about a- quarter of an hour before it is finished dredge with, flour, and brown nicely. To make gravy, pour from the tin the fat, 3prinkle in a good teaspoonful of browned flour, then add half a pint of boiling water, a little salt and pepper; allow this to boil three minutes, strain over tha fowl, or serve in separate tureen. — Victoria Sandwiches Cream 2oz butter, and gradually add 2o& flour and 2oz castor sugar, with a pinch of baking powder. -.Beat two eggs, and add gradually to the mixture till it becomes the consistency of th^ck cream. Divide the mixture m two and place in two well-greased flat tins or plates, and; bake for a quarter of an hour. lurn cut, spread raspberry jam over one, place the other cake on the top, and cut into pieces. —Hani Salad.— Half a pound of cold lean ham, two hardboiled eggs, two teaspoonfuls of chopped r>arsley, two lettuces, tw.o tomatoes, quarter "of a pint of white sauce, a, dust of pepper, some made mustard. Cut the ham into very small dice, using tme lean only, ;hop the eggs coarsely and the parsley nnely. Put the ham, eggs, and parsley into a dish, add salt, pepper, and mustard to taste. Mrs all these ingredients together then add enough -white sauce to bind them in a soft paste. "Wash and look over the lettuce ptiil it into convenient-sized pieces, arrange these in a salad-bowl, heap the ham mixture" m the centre, and decorate with, the tomatoes cut m slices, and a few fresh sprigs of parsley Serve with it some good salad-dressing. — Fricasseed Turkey. — This is an excellent way of using up the remains, of a cold turkey, and the ingredients required are very simple and inexpensive. Cut; the turkey into neat little slices ; then put the bones and trimmings into a, stew jar with a. small onion, the peel of half a^lenion, a small ouncn of herbs, and half a, pint of stock or water. Season with pepper and salt. Stew ior one hour, then strain the gravy, and put in the slices of turkey, heat them thoroughly and then add two tablespoonfuls of milk antf the well-beaten yolk of an egg. S"tir until it thickens nicely, then place on a hot dish, and! if there should be any of the turkey stuffing: left make it into little balls, which should oe dipped into beaten white of e°-g and fri°o! a nice brown, and put round the dish alternately with little sippets of toast. —Custard (to Put in Glasses). To make with or without eggs. Without eggs: One pint of new milk, 2oz su^ar. and one packet of Bird's custard. Out of the pint ofmilk take just sufficient to make the conxents of the packet into a thin, smooth pastewhen mixed in a basin. Boil the remainder wrth the sugar, and, while still boiling, pour it all at once into the basin. Give two or three stirs ancl, when cold, fill custard glasses. Second recipe, with eggs: Boil the pint of milk, stir m 2oz sugar or sufficient to make the custard s^-eet. Have ready yolks of three eggs (beaten up), pour the boiling milk o-n. mem. Pvft stewpan containing custard over a slow fire, stir with a wooden spoon briskly for 20 minutes, then set aside on coolest part; of the range, so that the custard cannot sdminer. Let stand for 15 minutes, stirring occasionally till cool. Flavour with vanilla, almond, lemon, or brandy.