HOME INTERESTS.

Otago Witness, Issue 2685, 30 August 1905, Page 67

HOME INTERESTS.

SMTF.TS. COMPOTE OF ORANGE. Peel oranjjts caremlly, rcnovi.io all the white fekia. Cut them into ha!\es ctg=sywsc and with o pair of scis^ois or a sharp knife j lemove the ccre=. Put one cupful of «-n«*ar I ' and a cupful of water over the Hie, boil and I skim. Add the juice of half a Itnwn. , Anaiigp the or^ ages flesh sidp up m a lound i finit-dish, bast a them carefu.lv with the I boiled sjrnp, fill the centres with carefuHv I boiled rice, and send at onco to the tab! * The di«h may be °;arni?hed with chopped almond*, candied cherries, or chopped candied pineapple. COMPOTE OF PEARS. j This is one of the daintiest of all the sweet I entrees. Cut thm slices cf bread into pear- j | shaped pieces. Toast them in the oven until I a golden brown. Pare, cut the pears into j halves and reino 1 " c the coies. Put half a ! j cupful of «ugar and a cupful of witer over j j the fire, with the juice of a lemon; buns; to I boiling point and skim. Put the peais into j the syrup and cook slowly for five minutes. I Arrange the toa^t in a round dish and put half of a pear, flat side down, on each slice of toast. Throw a quairer of a pound of candied cherries into the symp, bung to j boiling point, heap the cherries into the centra of the dish, and basto the syrup over j the whole. * j ORANGE FILLING- TOR CAKES. Put into a. double boiler, over the fire, half a pint of milk. Moisten a level tal-'e-spoonful of cornstarch and add it tc ths milk , stir and cook for at lea=t five minutes. Beat together the yelks of three eggs and three tablespoonfuls of sugar. Add the mixture to the milk; cook a moment longertake from th<s fire and add the grated mid of one orange "When the mixture is coir 1 , and quite thick add the juice of half an orange, and it is ready for iise. Put this in between layers of sponge cake. JELLY SAUCE. This sauce may be made from jelly that lias not sufficiently solidified. Stir half a glassful of jelly until it is lather thin and smooth , stand it over the file with four tablespoonfuls of water; let it reach the boil- I ing point ; pour it dowry into the well-beaten I whites of two eggs. Serve the sama as hard sauce. SWEET PANCAKES. Beat six eggs, without separating, until \ery light. Drain them through a pieve into one pint of good cieam; add a quarter of a pound of granulated sugar, half a teaspconful of grated nutmeg, and about two and p-half cupfuls of pastry flour. The battei must be the same consistency as for ordinpiy pancakes. Rub an omelet or a sheet-iron t-aute-paa with salt until clean and bright; then rub it quickly with a piece of uncooked suet tied, tightly m a small cloth. Make the l^n hot, and pour in sufficient batter to covpr the bottom to .1 thickness of a quarter of an inch. Cook until brown on one side, turn qunkiy and brown on the other. Dish on a heated piste, piling one above the other, and s trowing siitel sugar between them. Seno only three or four in a pile, and as quickly as possible after they are baked. MARBLED MEATS. Ciiop fino cod cooked salt beet tongue, also Jib r.f cold cooked veal or chicken and lib of roasted or boiled beef; season the veil and baef with salt, pepper, and s suspicion of rutmeg. Pack this in layers with a dustms of chopped parsley and thin slices of hardboiled eggs between the layers; whsn yni have the last layer in the mould press the whole n-ell together with a broad-bladed knife. Co\er half a box of geiatine~with half a cupful of cold water and allow it to soak for half an hour; add a pint of hot water, half a teaspoonful of beef extract, a palatable seasoning of salt, pepper, and the juice of a lemon. Baste this over the top of the niett wLilo it is still in the mould. If it does not penetrate easily pierce the meat here ni-d there with a skewer or larding needle. When the meat has absorbed the pint of gelatine stand it aside overnight. To serve, dip the mould quickly into hot water ; turn out the meat; garnish wifh cress or lettuce, and pr.=s with it sauce tartpre, tomato ketchup, or mayonnaise dressing. MACARONI, ITALIAN FASHION. Bieak macaroni into pieces 2m long. Throw these into boiling water and ~brul rapidly for 20 minutes. "Drain, cover with good, rich stock, and cook 20 minutes longer. By that tune the stock will have evaporated. To each quarter-pound of macaroni add two tab'ospoonfuls of butter, half a pint of thic-L, strained tomato, a clove of garlic, mashed, half a grated onion, and half a tca&poonful of beef extract. Cover and simmer gently foi 10 minutes. Turn into a heated platter, and pass with it grated paimesan cheese. KOUMYSS. This is a preparation of fermented milk. The object is to make the milk more di°eslibie and increase its palatabihty. It is used in cases of fever 33 a change where milk feeding becomes a necessity. To make it. heat two quarts of milk to lOOdeg Fahrenheit; add one-third of a compressed yeast cake, dissolved. Boii together two tablespoonfuls of sugar and two of water ; add to the milk; stir carefully and put at once into bottles. Cork, tying down the corks, and stand in a warm place, about 65deg Fahrenheit, overnight or for 12 hours. Then turn the bottles carefully on their sides in a cold place, about 50deg Fahrenheit; let them remain for 24 hours, and the koumyss is ready for use. Open with a champagne tap. Do not attemnt to draw the cork, d.s koumyss is heavily charged with carbon dioxide. The nioment the cork is loosened the contents of the bottle will shoot to the ceiling. The formation of gas, caused by the yeast feimentation, breaks apart the curd and makes uhe milk moie digestible. ■ — The professor of deportment, who lias of late years been supevceded by the teacher of calisthenics and the dancing mistress, is once more to superintend an imj portant department in the curriculum of the Society '"bud." The airl of to-dny is a healthy, energetic, cheerful young thing, "who is as popular as she deserves to be; but her most ardent admirers have regretted her awkward habits, her jerky carriage, and roagh-and-readv methods ' generally 'The craze for athleticism lias I developed liev muscles and improved her stamina, and hfr keen interest in sport? and gomes, which entail her spending many hours in the open air, has brightened her " eyes and complexion; but, partly owing to Lick of inclination anil partly to lack of time, she lias neglected to s'.uclv the arc of being graceful. ;