HOME INTERESTS.

Otago Witness, Issue 2675, 21 June 1905, Page 75

HOME INTERESTS.

FRUIT SALAD. Boil lib of sugar with one and a-half pints of water till reduced to half, strain through muslin, and flavour. Skin and seed some grapes, take seed from passion fruit, slice bananas and oranges, peel and slice gome peaches, pe3l a pineapple, cut into small pieces; tos3 .ill into the syrup, then pile on a glass dish, arrange tastefully, then pour over the syrup. JS'ow pcur ovsr the whole half a pint of sweetened cream, in -which two tablespoonfuls of brandy have bean mixed, oiftirg a little sugar over. The greater variety or fruit used the better the sulf.d. CELEKY AND .MACARONI SALAD. Boil 2oz oi macaroni in stock or water till tender, and drain well when done; than cut it into short lengths, pdd to it about half the quantity of hnely-shredded whits celery. Mix in s, salad bowl just enough French dressing (oil, vinegar, salt, pepper, and mustard) to season the macaroni and celery. Arrange the prepared .-salad in a. salad bowl or lound vegetable dish; cover just before serving with a thin layer of mayonnaise sauce, and garnish with thin slices bf peeled tomatoas in tlie form of a border. Serve with thinly-cut slices of buttered brown bread. BANANA TRIFLE. Various are the ways in which bananas may be served vp — among them, as a trifle, of which the following is a recipe: — Take six bananas, one orange, six sponge cakes, half a pint of good ciislpivi, half a pint of cream, and Joz of pistachio nuts. Peel the bananas, cut them into quarters, lengthwise, slice the sponge cakes, and spread each slice with a thin layer of strawberry jam. Peel the orange snd cut it into small dice, removing the pips. Put a layer of eak-s into a glass dish, cover the cake with custard, then add a layer of bananas and some pieces of orange, and repeat the process until the dish is filled. Whip the cream and heap it over the top of the trifle, and decorate it with split almonds. ALMOND PASTRIES. Make some square thin pieces of puff paste, pound sweet and a few bitter almonds very small, mix them with the white of an egg and a Jittle sugar, spread this upon the pieces of pastry, and bake them in an oven till they are crisp as possible. GATEAU DE POMMES. One pound of sugar boiled to a syrup, lib of apples cored and peeled, some lemon peel, and the juice of one lemon, or more if necessary, to be boiled over a slow fire in a ■saucepan without- a lid on it till the apv>Les fall and become smooth and of a proper consistency; then put the mixture in a mould and serve cold with the following: — Make a rich custard of cream and eegs, boiling lemon peel in "it, but no sugar. When cold pour it ever the gateau de pommes, sift a good deal of su^ar over, and brown the top. FRITTER BATTER. (No. 1.) Mix together a cupful of flour, a teaspooniul ol sugar. Beai well the yolks of two eggs, add ' half a cupful of milk, and stir gradually in flour. Beat thoroughly before all the liquid ia" added, as it is difficult to beat a thin batter smooth. Beat well, and stand aside for an hour or longer. When ready to use fold in the whites of the eggs beaten to a stiff froth. The batter should be sufficiently thick to coat completely the articles it is intended to cover. (No. 2.) Mix togelitsr a rupful of flour, a tablespoonful of sugar, and a rounding teaspoonful of baking powder. Beat the yolk of an egg with half a cupful of milk, stir gradually into the dry ingredients, and, lastly, fold in the stifflybeaten white of the egg. APPLE FRITTERS. Core, pare, and cut some ap»les crosswise into slices one-third of an inch thick. Sprinkle them with powdered sugar and a little lemon iuice ; cover, and let them stand half an hour, then drain. Dip each slice into fritter batter No. 1, using care to coat them completely, then drop them into hot fat. Fry to a golden brown, lift out with a skimmer, and dry on paper in an open oven until all are fried. Sprinkle with powdered sugar, arrange on a folded napkin, and serve plain or with a wine or lemon sauce. BANANA FRITTERS. Remove the skins from four "oananas, slice into thin rounds. Sprinkle lemon iuice, cover, snd let stand while making fritter batter No. 2. Add the bananas, drop by the spoonful, and fry in deep fat. Drain on brown paper, and serve with ciirrant jelly sauce. For this suuee boil a cupful of sugar and one-third of a cupful of water to a thick syrup, add onethird of a glass of currant ]elly, and boil up -well. Take from the fire, add the juice of a. lemonj strain through a fine sieve, and MULLIGATAWNY SOUP. One pound of mutton, loz of butter, two turnips, carrots, onions, one tablespoonful of curry powder, two quarts of water, 2oz of flQur. Peel and slice the vegetables. Melt the dripping in a saucepan, add the vegetables, fry them for a few minutes, next add the curry powder, and stir all over the fire for a few minutes. Then put in about lib of lean mutton, cut in small pieces. Put the flour in a basin, mix into it enough coli water to make it into a smooth batter, then when the contents of the saucepan are boiling, pour in this — ■ ' INFLUENZA Can be cureJ by commencing at the first symptoms to use Chamberlain's Cough Remedy. Thousands have used this remedy during the oast year, and we have to learn of a single case where they were not pleased. For sale by all dealer*

batter, and kesp stirring it for a few minutes ! as finely as possible, and let it come to lhto prevent it get. ing lump]', ihen put ihe hd boi 1 . Season to taste vntn s?lt. Sane ma on the pan. and let it Simmer gently for I hot iureen, and. hand vvitli it scma Jiico viwc horns. Next mash up all ths vegetables 1 boiled rice.