HOME INTERESTS.

Otago Witness, Issue 2652, 11 January 1905, Page 66

HOME INTERESTS.

PLAIN CAKE.

Eight tablespoonfuls of flour, four tablespoonfuls of sugar, six tablespoonfuls of sultanas, one teaspoonful oi baking powder one piece' of candied peel, 2oz butter, one eg"-' and one cup of milk. Mix all dry ingredients' and then tike butter, add egg and milk, beat well together, nob too stiff, and bake in a good oven, for about an hour. FRIED RABBIT. Choose a young one, cut it into small joints, and fry slowly in butter a nice brown. When done, pour over the following sauce: Dissolve a little butter in a saucepan, add pepper, salt, and a little scalded and chopped parsley. Let it get hot, but on no account allow it to boil. PARKIN. Jwo pounds of oatmeal, Jib butter, 21b treacle, iqz pepper, |oz carraway seeds,' on© teaspoonful of carbonate of soda, and half a cupful of milk. Rub the butter into the oatmeal, warm the treacle, and add it. Add all other ingredients, and 1 mix well together. Grease a large tin, and put in mixture, and cut into squares when cold, or use small separate tins. FIG OR ALMOND CANDY. Boil lib siigar and one pint of vAiter over a slow fire, and when done add a small piece of butter, and then turn it. over split figs or almonds. Do not boii it quite as hard as for common or treacle candy. GINGERBREAD BISCUITS. , Quarter pound of flour, 2oz sugar, one teaspoonful of ginger or cinnamon, 2oz butter, half teaspoonful of baking powder, and a. little beaten egg. Shape with a nickel cutter and prick over. Bake till brown and firm to the touch. BROILED HERRINGS. This is a delicious way of doing them: Split open the fish, remove bones, and layflat. Sprinkle with^pepper and salt, and place on the grid. Broil quickly, first on one side, then the other. Lay on a hot dish, and pour over ttis sauce: Dne ounce of butter (digsolved), one teaspoonful of vinegar, one tablespoonful minced parsley, and a pinch of salt and pepper. DELICIOUS ARTICHOKE SOUP. One pound of artichokes, one pint of milk, and water. Pare the artichokes, and put them, into the milk and water at once, or they will turn black. Boil till soft, then pass through, a wire sieve. Put the pulp back in the pan, add a little more milk, and a little sajt and a. small piece of butter. Stir with a wooden spoon till boiling, and boil for seven minutes. STUFFED VEGETABLE MA^KOW. One large marrow, two large onions, one teaspoonful of sage, one handful of soaked bread, with water squeezed out, loz butter, one egg, pepper, and salt to taste. Trim themarrow, halves lengthwise, take out seeds ; paiboil onion and chop it fine, mix ifc with the bread, sage, butter, pepper, and salt. Fill marrow with the mixture, and put halves together. Brush butter over them, and bake half an hour. HUMBLE PIE. Mince finely lllb of the fillet of veal, adding one dozen oysters, lib beef suet, parsley, thyme, pepper, and salt, a teaspoonful of sherry, and the yolks of two eggs, also one cup of breadcrumbs. Beat and stir to a smooth mixture ; line a dish with pastry dough, and wh6n it has browned slightly, fijl with the mixture, cover with strips of pastry, .and bnke m a slow oven two hours. Serve with brown, sauce. MACARONI OMELET. Quarter of a pound of macaroni, Jib o? onions (fried), three eggs, one tablespoonful of sage, pepper, salt, and a little milk if required. Boil th. niacatoni in as much water as i will absorb. Onions to be fried in a little water; then add the other ingredients, aud bake one &out. Serve with lirowa sauce. BREAKFAST ROLLS. One pound of flour, two teaspoonfuls of baking powder', one teaspoonful of salt, 2oz butter. Mix all with about one pint of sweet milk, and make up into twists, pleats, or rings. Brush over with egg, and bake in a hot oven_ for 10 minutes* " 1