HOME INTERESTS.

Otago Witness, Issue 2672, 31 May 1905, Page 67

HOME INTERESTS.

LEMON SPONaE. The rind and juice of two lemons, 2oz castor sugar, loz leaf gelatine, one-pint of hot water, the whites of two -eggs-. Dissolve the gelatine in the water. Then add the sugar and the rinds of the lemons. Put the whites* of eggin a basin, strain the juice on to it. Then strain the dissolved gelatine, etc., on to them. Whisk all to a stiff frotli, then colour part of it a, pretty deep pink. Then heap the two colours roughly on a pretty glass dish. Serve with vanilla wafers. ECONOMICAL PIE. One pound of lean beef, four minced onions, toz butter, pepper and salt. Cut the beef into dice, place it in a, stewpan with butter, onions, pepper and salt. Let all simmer in its own 3'uioes until perfectly tender- If not allowed to cook too fast there will be nearly half a* pint of gravy. (To cook thoroughly — nearly two hours.) Then, transfer meat and onions to a pie-dish, and cover with mashed potatoes, mixed with a little milk or butter. Mark the cover in squares by crossing it with a knife-. Bake for 20 minutes; the crust should be nicely browned. VIENNA CAKES. Beat well together £lb each of butter and sifted sugar, add the yolks of eight eggs and Jib flour in alternate spoonfuls, beating all the time. Beat tbe whites of the eggs, to a solid froth, stir them in and add another j JJb flour and half a teaspoonful of baking powder. Bake in shallow round tins. When cold, split open, spread with jam, cover with the top, and ornament with icing made with icing sugar and whits of egg well beaten together. STEWED CELERT AND EGG- SAUCE. This is a nice way of cooking this vegetable. A head of celery, water, a little salt, a piece of buttpred toast, good thick egg sauce, a little chopped parsley. Take the heart of a bunch of celery, trim and wash it -well, put it in a pan with milk and water in equal proportions and a little salt, boil gently till quite soft, then drain off the liquid. Make some long fingershaped pieces of Hot buttered toast, arrange some pieces of celery neatly on, and pour over some good egg sauce. Sprinkle over all a little chopped parsley. POTATOES A LA MAITRE D'HOTEL. Wash the potatoes clean and boil them in salt and water in their skins. When they are donej let them cool, trim them round and cut them into moderately thick slices and stew them a few minutes in ai maitre d'hotel sauce, made as follows: —Melt Jib butter in a saucepan with a good, pinch, of flour and a glass of milk. Let it heat, stirring it constantly; add some finely-chopped pansley, and squeeze in the juice of a lemon. STEWED CHEESE ON" TOAST. Melt loz- fresh butter in a. teacupful of cream, mix. with, it |oz cheese, finely grated, beat well together and. stew- till it is quite smooth,, stirring, all the time. Serve upon well-toasted bread, and. brown the top with a. salamander. OYSTER. SANDWICHES. Boil the oysters in their own juioe-, cut off their beards, pound, them, in a. morta-r with a little- fresh, butter ands lemon, juiceu. season with cayenne pegpei, and salt, and make into sandwiches with, thinly cut brown bread and butter. COX.D FISH? RECHAUFFE. Any white fish such as cod, haddock, or whiting i& nice waxmed. in this way: Remove all bone and' pieces of skin, then divide the fish into flakes.; take some good-sized scallop shells or china-scallop dishes-, sprinkle a. layer of fine breadcrumbs* on. frhenr, th'en put in the flaked fish with a.> little- cream, pepper, salt, ■some pieces of butter, and; cover- the- top with breadcrumbs; put bits of butter- on tbe topr, and: bake in a. moderate oven? for- about- 20 minutes, or until a nice golden brown on th©> top. STEWED HADDOCK. One- haxldock, two- eggs, and a, little milk. Flour, salt, ketchup, and. pepper- Glean and scrape the fiish. well, then cut in pieces, of about 2in long; put these in- a- stewpan wiifa. | sufficient milk to half oover them, add. a little, salt, *nd stew- forlll0 1 or lo minutes. Thicken with, flour, adding, ketchup and pepper to taste. Serve- with the eggs, boiled: hard and- cut in slices. An egg; beaten up and added" to thesauce will be found an improvement. BA-NANA TRIELE. Six bananas, six penny spongecakes, one orange, half a-lemon, strawberry jam, half a. pint of custard, hsrlf a pint- of cream, 2oz glace cherries. Peel the bananas and cut. them into halves- lengthways* Slice the cakes thinly and spread each slice with jam. Peel the orange, remove the- pigs *nd. as much skin as possible, and cut ther fruit* into- dice-. Grate the lemonrind. Put a- layer of" slices of' cake^ in a glass dish, pour on a spoonful or two of' custard, next put' a layer of bananas and lemon-rind, and' so on till all the cake is used up. Pour over all any custard that is left. Next whip the oreaan. Sweeten* it to taste and?~flavotir it with vanilla. Heap it all over the top. Decorate it with rows of. cherries. Serve it as co-Id a«t possible. If you wish to make a cheaper dish, use half the quantity of cream and the whites of two eggs. Beat the whites fir3t; add the creatn lightly to them, and beat till will jii3t hang on 5-0 ar whisk.