HOME INTERESTS.

Otago Witness, Issue 2686, 6 September 1905, Page 75

HOME INTERESTS.

RICE BLANC-MANGE.

Put a teacupful of whole rice into half a pint of water, and put it on the fire. When swollen and stiff, add a pint of milk or thin cream, boil it till quite stiff and the rice tender, stir it to prevent burning, and addi sugar, leirion peel, and spice to your taste. Dip a mould in cold water, put in' the rice, and when cold it will easily turn, out.

QUICKLY-MADE TEACAKES,

One pound of flour, Jib butter, 6oz sugar, Jib currants, one egg, and a- dessertspoonful of baking powder, a. little milk, and lemon peel (if liked). Bake immediately they are made.

SWISS ROLL.

On© cup of sugar, one cup of flour, a small teaspoonful of linking' powder, and three eggs. Beat the eggs for 'about 10 minutes, add the sugar, and beat a little longer. Then put in the flour in -which th-e baking powder has been mixed. Flavour to taste, and beat well together. Turn the mixture into a baking dish, and bake in a quick oven for eight minutes. Have ready on the table, a clean cloth wrung out of cold water. Turn tho roll on to this, spread with raspberry jam, and roll up immediately. Dust with icing or coloured sugar.

FRUIT CAKES

On© cup sugar, two cups flour, two tablespoonfuls butter, two eggs, one cup milk, one teaspoonful baking powder, a few currants, and essence to taste. Rub the butter and sugar together, add the eggs and the rest of the ingredients. Ba-ks m patty tins for 10 minutes.

POTTED HAM.

This is an ■excellent way of using up the remains of cold ham. If you are not making rissoles or minco it is often a puzzle what to do with the untidy scraps from the bone, of a ?3oiled piece of ham. Here is the very thing. It is nice for breakfast or for sand j ■wiche^: lib of lean ham, |lb of fat ham, qtiarter of a saltspoon of cayenne, quarter of a nutmeg, a pinch of pounded mace. Pass the hsru through a mincmg machine, or chop it finely; mix with it the cayenne, grated rntmeg, and mace. When the ingredients are thoroughly mixed press tliem into a Irattered pie-dish, put a piece, of greased paper over the top, put the dish in the oven, bake for abotit 25 minutes, and leav§ till cold.

MELTED BUTTER SAUCE.

Two ounces of butter, loz of flour, threequarters of a pint of milk and water or n' ( nu Ik, six drops of lemon juice, salt a,, pepper to taste. Take an enamel or bri^i, steel saucepan which will hold one pint, \jv the butter into it, and in&lt it slowly; it mils. not boil, or the flavour will ba spoilt. Ner. add the flour, stir it "with "a wooden spool over tho fire till it is quite smooth and free from lumps Use a wooden spoon, as an iroa one would spoil the colour of a white sauos. When the mixture is quite- free from lurnv>s add the liquid gradually, stirring it all the time. Next stir th« sauce over the fire tiUy it boils well. Unless it really boils it will not thicken, and will taste tough and uncooked. Next add the lemon juice and a nice seasoning of salt ajid whits pepper, and ■strain the sauce into a hot sauce tureea. This sauce is the foundation of many other sauces, such as anchovy, parsley, caper.

shsrp knife cut out all the bones from thft \eal. They will do to make stock. Cut the > e-a-t into neat pieces about an inch square. Lett the drippm™ iv a stewpau. "When it is ot, put in the veal and fry it a nice brown , t>-i add the 3tock, the herbs (tied together), .\'l the spice in a piece of rmtslin, alsj the -:uon. Put the lid on the pan, and lei it ook slowly for about one hour and a-half. Xext melt loz of butter in a saucepan, add to it the flour, and let it brown slightly in the butter ; then add to it three-quartens of a pint of veal stock, the ketchup, and lemon , jui.ee.^.JSJir. it over the fire till it boils. Well t 'Veas"o'n'" 3 it,^'carefully. Arrange the veal on a. hot. dish. Pour the sauce over, and arrange rolla ot nicely-toasted bacon round, and. if liked, heaps of p&as, fresh or tinned.

STEWED BREAST OF VEAL.

STEWED PRUNES AND FIGS

Two pounds of breast of veal, loz of butter, 2oz of good dripping, a bunch of parsley and herb 3, a bay leaf, one small onion, two cloves and six allspice, one pint of stock or water, foz of floui, a teaspoonful of lemon juice, a tablespoonful of mushroom ketchup. With a

A favourite dish at his time of the year, and perhaps the beginner may not know that both those fruits are much more tender if they are soaked for several hours before they are cooked. They should be stewed slowly fo about an hour in the water in which they have been soaked, with sufficient sujar tj make ihe syrup of a nice consistency. A little lemon, peel improves the flavour of the prunes.