HOME INTERESTS.

Otago Witness, Issue 2669, 10 May 1905, Page 67

HOME INTERESTS.

EGG SA"ND-WICH.

Egg sandwich is nourishing and tasty. Pound the yolks of hard-boiled eggs into a _paste, season with salt and pepper, add a little salad dressing and a little cream. Chop the white of the egg fine, spread the yolk paste on thin slices of bread and butter, put a leaf of lettuce on top of the paste, sprinkle the whits over the lettuce, add the other slioe of bread, cut in two, and serve.

BROWN PUDDING

Take 6oz of suet, fib of flour, 6oz of treacle, one egg, a little milk, one teaspconful of carbonate of soda. Chop the suet very fine and mix it wuth the flour. Next stir in the treacle. Beat up the egg, and add it and the milk to make a stiff batter. Lastly, add the carbonate of soda dissolved in a little milk. Steam in a well-buttered basin for three hours. Serve wilth sweet white sauce.

LIVER AND' BACON:

Cut th.» liver into slices, and dip them into flour. Fry the rashers of bacon slowly in a-frying-pan. Remove them and fry the liver in the bacon fat, adding a little dripping if necessary. Place the I'ver and bacon on a very hot dish. Dredge* about "ioz of flour on the pan., fry it brown, pour half a. pint of boiling water on it, stir, a.nd bo-'l for a minute or two ; add salt and pepper ; pour round the liver. "ICED" ORANG-ES.

For this purpose choose the round, thinskinned fruit, all as nearly as may be of the same size. Peel and remove as much of the white path as possible without actually breaking the fruit. "Whisk well the white of an egg; add to it Jib of castor sugar. Beat th« mixture until very smooth" (this will take some little tilme, not less tban 10 minutes) ; string the oranges on a piece of stout thread, roll them in the icing, mixture until thoroughly coated, and then hang them in the open door of the oven for about half an hour until the icing i 3 dry.

HORSERADISH SAUCE

Grate the horseradish, add half a teaspoonful of salt, one teaspoonful of castor sugar, and mix all well with a tablespoonful of cream ; then add a tablespoonful of m> Ik to a dessertspoonful of vinegar, and make to the consistency of thick cream.

SPICE CAKES.

Mix a upful of sugar, a cupful of butter, and one cupful of molasses ; add a teaspoonftc- of -clover, a tab'.espoonful of cdnnainon, a, whole nutmeg grated, and a teaspoonful of baking powder. Mix vr'Hh floitr^ff zriake a sof dough, roll out and cut in' "'round T -«akef Spread each ca^e with chopprd almonds, raise ■with sugar, and bike 20 minutes.

STEWED CALF'S FOOT.

Here :s a recipe which is cxceedlr-gly suitable for invalids, and especially for those whose life is a burden through the miseries of 'indigestion. Scale and clean well the foot, and put it into a. saucepan with a pint of waier, a pint of miik, a little celery or the seed, and salt aaid pepper to tasts. Stew gently for quite four hours, then thicken the sauce- with rice flour. If 1 ked, half a teacupful of cream may be added just before serving.

PORK CUTLETS.

Cut off the chine bone of the best end of a neck of small pork, take off some thin ctitlets, trim- them neatly, season with pepper, salt, and, if liked, a very finely chopped) onion, and a few leaves of green sage, and broil them over a clear fire, turning them several times. Pork requires long cooking, and these cutlets should be allowed about 16 to 18 ' minutes to boil. Serve- with apple sauce.

PTG'S PETTITOES

Boil the liver, the heart, and a set of fett in water, taking care that they cook very gently. Take out the meat, cut it fine, and simmer it with a little water, and the feet split, till the fest are quite tender. Thicken with a little flour and milk, adding salt and pepper to taste. Pour the mince over srppets of bread, arrange the feet on the top, in the centre of the dish, aud serve hot.