HOME INTERESTS.

Otago Witness, Issue 2650, 28 December 1904, Page 67

HOME INTERESTS.

STUFFED HADDOCK. Take a ■good-3ized haddock, remove tail and ' fins, leaving head on. and thoroughly dry the fish. Prepare a stuffing of 2oz of chopped suet, two tablespoonfuls of breadcrumbs, one dressertspconful of parsley (or mixed herbs), one egg, salt and pepper. Mix this well together, and jpack it into the fish, -sew up slit with «iesdle and thread, and place in wellgreased baking tin. Biush over with egg or ! milk, sprinkle on a tablespotsnful of breadcrumbs, amS. feake xhree-giiaTtßrE of an hour in moQerate oven, basting it occasionally. , 1 TRIFLES. Eight sponge-cakes, four sj.oonfuls of raspbarry jam, three ox five eggs, two cupfuls of | milk, sugar, essence of lemon, macaroon bis- ' cuits. Cut oakes in slices, and place in a glass dish with jam spread over. .Make a thin custaa-d of 'the yolk* and ■on© white and

the milk, sweetened and flavoured. Pour it over the cakes, and set aside to soak. Whip the rest of the whites of eggs witti a pinch of tartaric acid and essence of lemon to taste. Spread this over the custaard and cakes, and sprinkle pink castor sugar (keeping whites higher in centre). Place macaroons round edge. A RELISH. Parsley and anchovy sandwiches are very good. Chop parsley very finely, add it to anchovy sauce to make it in a paste ;*" spread tills on very thin brown bread and butter and servs. CLARET CUP. This is delicious for evening parties. To a bottle of claret add half a pint of cold water, one tablespooniul of finely-powdered sugar, - and a teaspoonful of cinnamon, cloves, and allspice, finely powdered and mixed together. Mix ail well together, then add half the thin rind of a small lemon. Alter leaving it to stand for some time, strain into decanters cr glass jugs. j OYSTER FRITTERS. These are excellent as a lunch or supper dish. The required number 'of oysters, ■& very thin slice oi bacon for each oyster, a little lemon juice, cayenne, frying batter. Beard -the oysters, season them with lemon juice and cayenne, cut the bacon very thin, and ro.l up each oyster in a slice. JSicxt make the frying batter. Mix together Jib flour and a quarter of a teaspoonful of salt. Add quarter of a pint of water stir smoothly into the J flour. Beat very stiffly the white of one e«<* ; and just at the last add it lightly to the batter. Dip each oyster into the batter, then fry them in boiling fat till 'they are a goiden brown. Drain them weS: on kitchen-paper, • and serve them very hot, piled up on paper. j GAME SALAD: 1 Cold game (about Jib, or less), four hardI boiled eggs, lettuce, one small teaspoonful of chopped shallot, one" smah teaspoouful of chopped parsley, one small teaspoonful of chopped tarragon, three tablespoonfuls of saiad oi;, one tablespoonful each of malt and chilli vinegar and "Worcester sauce, half a gill !?l salt, pepper. Shell the eggs, rub tiie yolk of one through * wire sieve. Cut the rest in halves, and each half into four Pieces. Make a circle of these in the salad i Tr-, ,L, La -y som . e of carefully-washed and I pulled lettuce in the middle. Put the raw yolk of egg in a basin, work into it the shallot P fu- ? 7 '^ tarra S on > oL, vinegar, and sauce! i whisk the _ cream stiffly, and add it ligntly to t this dressing. Lay so . me of the Rougher pieces oi game on the salad, lie sure and Te- ; move all bones. Pour on a little of the dressing, arrange more salad on the top as prettily as possible, and add the better pieies of game Pour over the rest of the dressing, coating all the game with some of it. LasULy/ sprinkle over the powdered yolfc of egg. | KIDNEY CAKES. ! Equal parts of sheep's or veal kidney and white breadcrumbs, salt and pepper, chopped parsley, a .teaspoonful to every Alb of the mixture, two, eggs. Hrst 'weigh the amount of kidney, you mean to .use. Then Tvash and dry •«.!?* 0J? ** fc * cl * ana P u * it in a basin with the same quantityxof white crumbs, a fZwf n f °i sal * Pepper, and half .a teaspoonful of chopped parsley to each *lb of *the mixture. Aow, beat up one egg, and add SS h ° f * *° the mixture to Ijind it all together After well mixing it, turn it on to a, plate smooth it evenly over to ensure . its being of one thickness, then mar k it out into eyen divisions. Shape each division into a neat, round, flat cake. Brush each over ™i, w eggl th ? n ' cover ]t wilh crumbs. !£ ave xead a W^en a bWi smoke rises from it put in the kidney oakes two or three at a' time, and iry them a pretty golden Drown. Serve them on a lace paper and garnish with fried parsley Beef kidney may be used for this dish, but the flavour is not quite so delicate. Tomato cakei 1S exeeLeni accompaniment to kidney SOUFFLES OF SALMON. Half a pound of tinned, cooked, fresh or raw salmon, loz butter, 2oz fiour, one gill of cold water, three raw eggs, salt, pepper, one gill of cream three-quarters of a pint of white < sauce. Butter some small dariole mould= Chop and pound the fish. Me t the butter "i .* sf!^epan, stir in the flour, add the water Stir th« over the fire till it boils ana can be rolled round the pan without it sticking. Do ' not cook it fast. "Let this "panada," as it is oaUed, cool, then add it to the fish in themortar, pound both well, beating in the raw eggs one at a time. Rub this mixture throuch -a hair sieve. Beat the cream till stiff, add it i h S™> ?t° the sieved mixture and season it • well. Fill the moulds three parts full n* the ; ?"x* ure - Stand them in a F^eepan with ' boiling water to come barely hau way up the tins. Lay a piece of greased over the top. -Steam them gently, and 'then turn the ' souffles out carefully on to a he* dish. Heat, and strain over the white-^auce. If possible , decorate each with -chopped truffie or lobster ooraJ. | . A PRETTY GAKNISH. I How often a dish is "made or marred" by | the -garnishing. JSow many cooks think that . | if a liberal' supply .of parsley is stuck round a dish they have done all that can be expected. A sprig or two of nice fresh parsley is often all that Is needed, but sometimes more .elaboI rate decoration is suitato c, and the ioli lowing one of cucumber very dainty and , effective. It may be used for 'dishes of coM I fish, chaudfroids, galatines, etc. Cut a cuoum- j ber into blocks about l§in thick, then with a I ' sharp knife notch -out strips of the green peel 'so that the .outside of the cucumber is striped in green and white.- Then cut the block into thin slices, cut these in half and fold them lightly together; place these doubled -s. icea j round the dish to be "garnished, when they represent delicate, cool-looking green and white scallops. . c

I — Mortality among bachelors fr;>m the age of 30 to 45 is 27 per cent., while among married men of the same age it is 18 per cent. For 41 bachelors who attain the age of 40 years there are 78 married men who attain the same age. The difference is still more striking in persons of advanced age. At 60 years of age there remain but 22 bachelors for 48 married men, at 70, 11 bachelors for 27 married men ; and at 80 three bachelors for njuue married men.-

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