HOME INTERESTS.

Otago Witness, Issue 2735, 15 August 1906, Page 65

HOME INTERESTS.

j PLUM PUDDING FBITTEES. ' Cut neatly out of dices of cold plum pudding a number of oblongs (about 2Aia across;. Make a batter as follows: — Put- 3 jo* of flour in a bowl, make a hollow in its centre, va<& break the yolks (only) of two eggs into it. Mix well, then stir in by degrees enough milk | to make the batter the consistency of thick cream, coating the spoon, when lifted from it, with a smooth film. Set the baiter aside (not in a cold place) for two hours, covering it with ; a cloth. When it is to be used, sweeten it ' with loz of powdered sugar, with the squeeze of a lemon. Finish off the batter with whipped white of one egg, dip the pieces in it. ancf then put into boiling fat. Drain well, and serve with powdered sugar sprinkled over. A. nice sauce may be served with these fritters.

BAKLEY SOUP.

Put into a stewpan 2lb shin of beef, Jib beat pearl bailey, a large bunch of onions, parsley, four or six potatoes, Bait and pepper, and four quarts of water, and simmer gently for four or five hours.

KEDJEKEE.

Boiled fish chopped fine, two or three hard* boiled eggs, half * teacuphll of rice boiled in milk, 3oe of butter; salt and pepper to taste. Serve very hot.

JKIDNET SHAPE.

Four or five sheep's kidneys, Jib lean meat, 3oz suet, teacupful of oatmeal and ealt to taste, one egg, half a pint of brown gravy, pepper, mustard, and salt. Skin and chop the kidneys finely with the lean beef and 3oz suet. Then mix in the oatmeal, a small minced onion, with pepper, mustard, and salt to taste. Beat the egg and stir into thti mixture, then place all in a well-buttered mould. Steam for two hours, turn out and serve with a good brown gravy poured round.

BROWN GRAVY.

Two ounces of butter and loz flour. Melt the butter in a frying pan. Add the flour, stirring it till of a brown colour. Add as much boiling water as will make the thickness of cream, «nd season with pepper and Ealt.

MEAT ROLL.

One pound of raw beefsteak, lib taw ham, Jib breadcrumbs, a little pepper and salt, two eggs well beaten. Mince the steak and ham, and mix in a basin with the breads crumbs, and bind together with the eggs. Make it into a roly-poly shape, put it into a> pudding cloth, tie the ends securely, and sew along the middle, put into a pan of boiling' water, and boil for three hours. "When cold serve garnished with parsley.

OYSTER SOUP.

One quart oysters, four cup* milk, one slic* onion, two stalks celery, two blades mice, sprig oi partley, bit of bay leaf, one-third cup butter, one-third cup of flour, Bait, and pepper. i3ean and pick over oysters «s for oyst** etew; Teeerv© liquor, add oysters slightly chopped, and he*t slowly to boiling point Strain through cheese cloth, re-heat liquor and thicken with butter and flout cooked together. Scald milk with onions, celery, mace, parsley, and bay leaf; remove seasoning, and add to oyster liquor. Season withjsaJt and pepper.

COMPOTE OF PRUNES. Half a pint of plums or prunes, quarter of a pint of water, quarter of a pint of wine, th« rind of half * lemon, two cloves, 3oz sugar. Put in a stewpan the prunes, water, wine, the thinly-pared rind of half a lemon, the cloves, and sugar. Let all simmer very cently till the fruit i» quite tender. Let it get cold; then take out the cloven and lemon rind, and add ft few diamond-shaped pieces of Angelica. It is then ready for use.

BICE AND APPLE GATEAU.

Boil the rice in milk, flavoured with vanilla., and sugar. Have the mixture rather thick; when sufficiently cooked take from the fire «uad put a layer of rice in the bottom of a dish, place ro it some small apples which have been cooked separately in syrup, and * little lemon peel. Fill the centre of each apple with some gooseberry or apricot jam. Cover with another layer of rice, and bake in the oven for 10 minutes. Before garnishing 1 the dish the whites of eggs well beaten are added to the rice.

A PRETTY SWEET.

Stew gently half a dozen tinned apricots, with a little sugar. Lay each apricot on a. square of sponge cake, surround it by whipped cretm, being careful to keep the cream on tha square of cake:- The white* of two* eggs with half a teacupful of castor sugar and the juice of half a lemon, beaten to a. stiff froth, may be substituted for cream. Place cawfully the little squares with their Durden OB a glass dish.