HOME INTERESTS.

Otago Witness, Issue 2690, 4 October 1905, Page 75

HOME INTERESTS.

PUFF PASTE,

For puff paste tako lib of flour, lib cf butler, and half a pint of water. Mix the flour and water into a light paste, and roll out on a floured board. Take the butter, divide into three, and cut into very thin slices. Place one-third of tho slices on ihe paste, fold over and roll out. Leave for a few nuinutes, and repeat the process. Do it the third time, and the paste is ready. Be sure that the edges are pressed together before lolling, as this keeps in the air.

SAGE-AND-ONION SAUCE

Chop very fine loz of onion and £oz of green sago leaves; put them into a. stewpan with four spoonfuls of water. Simmer gently for 10 minutes, then put in one teaspoonful of pepper and salt and loz of fine breadcrumbs. Mix well together, then add to it a quarter of a pint of broth, gravy, or melted butter. Stir well togetner and simmer it a few minutes longar. This is a, very relishing sauce for roast pork, poultry, geese, or ducks.

RICE MERINGUE,

Boil half a teacupful of rice in milk. When done, put it into a pie-dish. Spread a layer of jam over it; beat the white of an -egg to a stiff froth, put it over the 3am, sift a tablespoonful of powdered sugar over it, and put it in the oven to set. Serve hot or cold.

A COLD SUPPER DISH.

One pound of beef minced, lib of haul minced, two eggs, Jib of breadcrumbs, the grated rind of a lemon and juice; salt, pepper, and nutmeg grated. » Put firmly into a plain mould, cover with a cloth, and steam for three hours. Turn out when cold. This is a delicious supper dish, and also makes nice sandwiches.

LEMON SYRUP

Three large lemons, 3lb of sugar, six breakfastcupfuls of cold water, and loz of citric acid. Paro the rind off the lemons, put it in a pan with the water, and boil gently for a quarter of an hour. Add the juice of ih& lemons, and boil another quarter of an hou~ with the lid on. Strain. Boil gently with the sugar and acid for five minutes. When cold bottle for use.

FRUIT SALAD,

Use any kind of fruit, place it in layers, sprinkling each with sugar. Bananas-, apples, etc., must be sliced. A glass of liqueur is a delicious addition. ~

MARZIPAN.

For this you require lib of ground almonds, lib of fine sugar, the whites of two fresh eggs, and a few drops of essence of almonds. Mix the sugar and almonds, then add little by little the whites until the mixture gets tho appearance of paste. A little less than the two whites may be used xf the eggs are large. The paste must be quite firm. Form it into blocks, and dry slowly in a moderate oven.

BUTTER BISCUITS

One pound of flour, oii€ egg, Jib of butter, small teaspoonful of baking powder, and a little salt. Mis the baking powder, flour, and salt. Rub in the butter. Add the egg (well beaten) and as much water as will make a stiff paste. Roll three times, "then once more very thin. Prick, cut, and bake in a quick oven.

LEMON SNOW,

Half an ounce of leaf-gelatine, the rind of two lemonc, half a pint of water, and 2oz of fine sugai. Put in a pan, and stir till the gelatine is dissolved. Put the juice of a lemon in a basin with the whites of two eggs. Strain the mixture over this, and whisk till stiff. Put half in one basin and odour it pink, and keep the other half white. Put in a glass dish, first white, then pink. Sugar may be sprinkled over.

ASPIC JELLY.

One quart of stock, whites and shells of thvpe eggs, one onion (sliced), carrot, one Iflblespoonful of vinegar, one teaspconful of salt, half a teaspoonful of pepper, 2oz of leaf-gelatine, juice and ihid of one lemon, four cloves. Put all the ingredients into a saucepan, slightly beating the eggs with a little of the stock. Stir with whisk until it boils. .Remove the whisk, and let the froth boil up to the top of the saucepan. Cover, and let it stand for 30 mirmt&s to clear. Then pour through the jelly-bag, first pouring boiling water to warm the bag.