HOME INTERESTS.

Otago Witness, Issue 2661, 15 March 1905, Page 71

HOME INTERESTS.

APPLE SALAD. Pare, core, and slice six tart apples, and mix with them half a cupful of chopped walnuts. Cover with whipped cieam slightly sweetened, or if a swee f salad is not desired mayonnaise may be used. YORKSHIRE PUDDING. Half a pound of flour, one pint of miik, two

, ' eggs, half a teaspoonful of salt, baking powder. j ; Put into a basin th.c flour, salt, baking pov\- ' del, and mix well. Beat up the egg 1 -, pdd the milk to theni, mixing thoroughly , then pour all gradually into the /lour, stirring constantly to prevent the fioiu- going- into lumps. 1 When this is well mixed, pour the puddirg ; into a well-greascJ flit tin and bake for halt an hour. VEGETARIAN DISH. Throw into boiling water two or three ounces of macaroni, broken small. Simmer ' for twenty minutes, strain, and place a layer llofit in a pierhsh. Grate any pieces of stale 1 { cheese over it, and add some thin slices of > | o'lion, pepper and salt to ta=te, then another layer of macaroni, and repeat Oiiion and cheese. Beat an egg and mix with it a tencupful of milk, and pour it into the dish. Arrange on the top two or three tomatoes, i sliced or cut up into quarters, and bake m a hot oven for about 20 minutes. DELICIOUS CREAM SANDWICHES. i Slake short pastry, and roll out rather thin, | .uid then cut Sin long and llm wide, and j 1 bake in a sharp oven. When done a light | brown, brush over with the yolk of an egg. Cut lengthways, and spread raspberry jam to form a sandwich, and put whipped cream, flavoured with vanilla, and a teaspoonful of castor sugar and white of an egg beaten I to a froth on the top of the cream. j SHORT CRCJST. ! Half a pound of flour, 6oz butter, half a teaspoonful of baking powder, milk or water. , Mix the baking pov.'der and salt thoroughly i with the flour, then put in the butter, and j rub it well into the flour till it disappcais as butter, and the whole is well mixed. Add enough milk or water to make into a stiff paste, and roll out. CHICKEN JELLY. ; Skin the chicken and joint it ; wrap the pieces in a clean cloth, and break them up. Cut off the claws, and immerse the feet m boiling water, which will make the skin come off easily. As they contain a good deal of nourishment, put them with the rest of the chicken in a saucepan, and cover with two quarts of v;atsr. Let it siiamer slowly for two hours, strain through a sieve, and set aside to cool. When perfectly cold remove the fat from the top, and a very delicate and nutritious jelly will be found, which is greatly relished by invalids. Variety may be obtained by substituting a young rabbit for the chicken. MILE CAKES. | Take one and a-half cupfuls of flour and | work a piece of butler the size of an egg, i a teacupful of sugar, and a heaved teaspooni ful of baking powder into it. Flavour with lemon, and work all into a light dough with one cupful and a-half of sour milk. Make mto small cakes; roll out, and bake quickly. Eat hot, cut in half and buttered. DEVILLED LIVER. Three pounds of Irver uncooked, Jib un- i cooked salt pork, half a pint of breadcrumbs, ; teaspoonful of salt, a teaspoonful of pepper, half a tsaspoonful of cayenne pepper, half a teaspoonful of cloves and mace. Chot> the liver and pork very fine, and the other ingredients, mixing well ; put in a covered mould, and set in a saucepan of cold water, ! cover the saucepan, and place on the fire to I boil for two hours. Take out the mould, I uncover, and let it stand in an open oven to ; let the steam off. This is a cold dish, but i can be eaten hot. Time, two and a-half j hours. I HAM SALAD. j For ham salad, cold-boiled or baked, smoked ' ham is the best, although unsmoked may be used. Mix together and put into a fine dredger a .small quantity each of celery, salt, j cayenne, and black pepper, white sugar and ' allspice. Shave the lean of the ham, then lightly dredge with the above mixture. Shave up some white onions and celery, and put ' them in the salad bowl with a few white i lettuce hearts. Add the ham next, then pour several spoonfuls of oil over all, and a dash of vinegar. Serve quickly. In the country, where oil is not always procur- ' able, the gravy from the fried fat of the ! ham may be used while it is warm enough I to pour.