HOME INTERESTS.

Otago Witness, Issue 2651, 4 January 1905, Page 67

HOME INTERESTS.

J CrDStRIE-D E&G-S. - : j These make either a good entree or ,break- • Jaat dish. They -are first -boiled hard, and 'then, either whole «or in slices, re-warmed in -a .good curry sauce. BRAZILIAN STE.W. 'Two pounds of shin of beef, three onions, ' iraro"«urrots, lib tomatoes, lib potatoes, and =a little -Worcester -sauce, pepper, salt, and ■vrnegaar. v Gut the beef up small, dip each ipiece in vinegar, Prepaije and slice the veget- ' ables, -snd"<put .all into -a saucepan with the . seasoning, "bufr no -water. Simmer gently for " four .hours. , ~ A SIMPLE- WHITE SOUP. "THs ds,-v«ry «ood, md 'easily made. Take the -stock in which jt, fowl has been boiled, . add -tw,o--ta,i3lespoonfuls of -flour, a ~'ful-of fcream or "milk, salt, and , a.' blade - -of mace.- Strain stock through, mnsI lin j N then ,put' in enamelled pan, ,and Taring -to '- I 'the iiboil, -first, putting, in the mace. .Mix the j^flpux ;wi£h the -cream 'or milk, and add the ' j silt,' pepper, " an3~ when the flour has well ' ] boiled .and the soup -is thickened, it is .ready. [ | MARROW PRESERVE. • is made "thus : One pound of araw marro^, Jib ' ■; apples, one 'teaspoonful of ground ginger, juice , j of one lemon, one teaspofonful of cinnamon, < , 21b sugar. Boil all for quarter of an hour. j , .SOUR. MILK CAKES. I ' . One pound- of flour, .one teaspoonful of salt, ' small <piece -of dripping, -half pint of sour ' milk. Rub the 'dripping into the flour and I salt, and -make into -a dough with the milk. • .Roll out, cut .into small cakes. Bake a light . brown, .and when done, cut open and butter while hot. 1/EMON PRESERVE. Pott in "a stewpan Jib butter, lib sugar, 1 grated rind of two lemons, andi juice of three. ! Keep Stirling the mixture till the sugar disj solves, .add six well-beaten eggs. Continue j stirring until it begins to thicken, but do not ' I Ist it "boil. When it- is of th© consistency of , | honey it is ready. This is delicious for "-filling," or for eating as a jam.. One lemon is about equal to ten -drops of essence of lemon, or to half a'drachm of citric acid.^ If essence of lemon is used instead of lemon, it should be mixed when it is lukewarm. DELICIOUS RUSSIAN TOFFY. Take one and a-half teacups of cream, lib sugar,, and a pinch of cream of tartar. Boil - all without stirring until' it hardens in cold water; then flavour witli essence of vanilla. Pour into a buttered dish. Cut neatly into long narrow pieces. SCRAMBLED EG-GS. This is quits an, easily made breakfast dish. Beat the yolks and whites of two or three eggs thoroughly, and season with pepper and salt. Allow loz of butter to two eggs, melt it in a saucepan, pour in the beaten eggs, and hold the pan over the fire till the mixture sets. Stir round the sides and bottom with a wooden spoon to cook it evenly, and when the eggs ar© just set, serve on buttered toast. <

CHEESE. PUDDING-. For this you require cheese crusts, half the quantity of breadcrumbs, one egg, a little milk, and about loz butter. G-rate the cheese, put ■with it the crumbs, egg (beaten), a little seasoning, and max with milk. Pour into a, buttered pie dish, and bake for three-quarters of an hour. VEGETABLE MARKOW 'AND GINGER MARMALADE. Take 6lb marrow, 6lb crystallised sugar, six lemons, 2oz root ginger, one tea Spoonful of cayenne. Pare the marrows and remove all seeds, etc. Cut the marrow into large squares. Peel lemons, and cut rind into shreds. Put marrows, lemon juice, and shreds into a large pan with the sugar and ginger. Let it stand 24 hours till the juice covers it. Boil two or three hours till marrow is quite clear. TRIPE This may be boiled, stewed, fried, or curried ; but for any of these ways tiipe must first be boiled until tender. I shall give you a recipe for stewed tripe. Simmer till tender in a little veal stock, thicken with flour, and, wuen cooked, throw in some boiled onions. To brown it, thicken with flour, and add mushroom ketchup and a little sauce. This is j> very tasty dish. . YORKSHIRE PUDDING-. Six ounces of flour, one pint of milk, a pinch ' of salt, and two -eggs. Mix-flour and salt and milk gradually, then the yolks and whites beaten separately. '-Pour into baking tin a .good supply of hot , dripping "from the roast, and bake in a quick oven "from '20 to 30 ■ minutes. Second way: Quarter -of ,a pound of ■flour, half a pint of "milk, one e_gg, quarter of -a teaspoonful" of baking powder, and same of , sal*. ' - FRUIT CANDY. Take lib loaf BUgax, half a pint of water, . and one teaspoonful of -cream -of tartar. Boii till r it nearly candies ; then "take th«r fruit — pieces of orange, gr-apes, etc. — and dip into the candy while very hot. Set aside to become hard.