HOME INTERESTS.

Otago Witness, Issue 2663, 29 March 1905, Page 66

HOME INTERESTS.

ORANGE CUSTARD.

Take the juice of six large sweet orangesstrain and aweetan to taste, stirring over°the fir j until the sugar is dissolved, skim carecold add the well-beaten yolks of six eggs and a pint of cold boiled milk. Return to fire and sur and cook until it thickens, then turn into glasses, and when cold heap the beaten whites, sweetened with powdered sugar, over the top of each.

NICE WAY TO FRY FISH.

Cover with raspings (bread browned in the oven and powdered), and fry in plenty of fat. lins makes the fish a nice colour, and takes away the disagreeable flavour of the fat which it has been fried in.

HOME-MADE SAUSAGE

Chop as fine as possible lib of lean baef and 2oz of suet ; mix well together one teaspoonful of salt, one teaspoonful of fine sage, ajid oiiii saltspoonful oi pepper. Add to the chopped meat; fown into little cakes and baka in the oven, or they may be fried.

BEEAKb'Arii: DISH

Make a batter by putting a tablespoonful of flour in a basin with half a teaspoonful of salt and a ( quarter of a teaspoonirul of pspper.-Add one egg, and beat it in smoothly, then thin it with two tablespooniuls of milk. Have leady some neatly cut shapes of bread. Dip them in warm water. Have plenty of hot fafc leady. Turn each piece of bread in the batter, fry in the fat a good brown on each side. Drain on paper, and serve very hot.

BEEF AND HARICOT OF VEGETABLES.

Ttto pounds oi oeef, Jib oi ial bacon, four onions, three carrots, two pints of stock, one tablespoonful of flour, one teaspoonful of browning, three teaspoonfuls of ketcnup, two tsaspoonfuls of vinegar, loz of dripping, four turnips, parsley, herbs, salt, and pepper. Melfc dripping in pan, sprinkle be-ef — rather lean, anil about ljin thick — with pepper and salt both sides; brown it on both sides in fat, adding bacon. Tvirn meat ■with, two spoons, not forks. Place on plate, and pour out fat. For sauce : Mix the flour, stock, browning, ketchup, vinegar, one teaspoonful dried herbs, salt, etc. Put all into stewpan, with carrots, onions, and turnips sliced. Add parsley and staw one hour.

CHEESE TARTS

Half a pound of flour, Sib butter, a pinch, of salt, and cold water to form a stiff dough. Turn out on well-floured board, cut out soma rounds for pastry tins, and bake a nice brown. Take out of oven and fill with cheese mixture as follows.: Half an ounce of butter, one gill or teacupful of milk, Joz of flour, two yolks of eggs and whites, salt and cayenne pepper to taste, 2oz of grated' cheese, and a pinch of carbonate of soda. Melt butter in pan, add dour, and cook for a few minutes ; add milk. Stir till it boils thick and smooth. Take off fire, and add yolks, salt, pepper, and cheese. Whip whites to stiff froth, and add last. When cases are baked crisp and dry, put a spoonful of mixture in each. Bake in oven till golden and hard to touch. Sprinkle a little dry cheese over each, and serve hot.

GSRMAN MACAROONS.

These are very useful for afternoon tea, an<3 will keep any length of time in a tin box. Half a pound of castor sugar, Sib of ground almonds, the whites of three eggs, the juice of half a lemon, a few sheets of wafer-paper. Put the whites of egg into a basin, add the sugar, slowly stirring it in smoothly with a wooden spoon. Next add the almonds, and strain m the lemon juice. Mix all together. Lay the sheets of wafer-paper on some flat baking-tins, and put little heaps of the mixture about 2in apart on the paper. Bake them, m a very slow oven till they are a pale brown.

STEWED PEARS WITH CREAM.

A very ordinary dish, no doubt, and one in. which you can't go wrong. Probably, but this is a dainty way of serving this sweet: Eight large stewing pears, cold water to cover them, lib of sugar to each quart oi water, six cloves, six allspice, lin of cinnamon, the rind of one lemon, cochineal, quarter of a pint of cream, vanilla and castor sugar to taste, angelica, and a few pistachio nuts. Peel th-s pears carefully, but do not cut them. Put them into a stewx>an with enough cold water to cover them, sugar in the given proportions, and on top of °them put their parings, add also the spices, thinly pared lemon rind, and a few drops of cochineal, enough to make the water a deep red. Put on the lid, and cook the pears slowly, till you can pierce them easily with a skewer. They will probably take about two hours and a-half, but it will depend on the size and kind of fruit. Lift them carefully out of the syrup and let them cool. Strain the syrup into another pan, and boil it quickly till it is as thick as cream. When the pears are cold, take a long vegetable cutter, putting it in. at the stalk end, and stamping it rights ■through. Place the pears upright in a glass dish, and strain the syrup over them. Whip the cream till it is stiff, and flavour it nicely, with vanilla and castor sugar. Fill the centra of the pears with this cream. To do this lisa either a forcing bag or a paper cornet, place the cream in it, then gently squeeze it into the pear. Next cut out long strips of angelica, and place them to represent stalks. Sprinkle a little chopped pistachio mits over eachj and. servo.