HOME INTERESTS,

Otago Witness, Issue 2779, 19 June 1907, Page 75

HOME INTERESTS,

TO PREPARE OYSTER TOAST. Twelve oysters, 12 small Bhceß of bacon, I 'ernon juice, &alt, pepper, toast, and frying I fat Season fine plump oysters wi-th lemon I juke ar.d pepper, roll each in a slice of 1 baton, fasten with a small skewer, and fry I cusp n boiling fat Have ready some j wiecea cf hot buttered toast, season the toast . with lemon ,uue and pepper, and dish the rolls separately on each piece of toast. RHUBARB OMELETTE. Cut into small pie<_e3 about Jib of rhubard and stew for a few minutes "with a little I s "g ar - Beat to a smooth pulp with a fork. 1 You will require enough to fill a teacup. • Add to it two large tablespoon fuls of sugar, a 1 l.ttle powdered oinnan:on, and a. little lemon \ 1 peel grated. When cool stir into it the j beaten yolks of three eggs, and mix well, j and then add the whisked whi'es cf the eggs. Heat your fi-yingpun. butter it well, 1 pour in -the mixture, and cook for about i three minutes; fold it over in the usual omelelte fashion, shake the pan for a ' minute longer over the firo. and turn' the omelette out into a sugared paper. Turn it ever, then serve on a, hot diah. BAKED BANANAS. Cut the bananas into quarters, and arrange in a baking-dish. Prepare a n:\ture of cn<?-third of a cupful 0} Pillar two table- ' tpooufu's of lemonjuice. Uwlf c[ ihi3 pcur I over the banaji^s, and set in the gvca to

' bake for 20 minutes. While baking, the fruit should be frequently basrted with the rest' of the sauce. They are delicious, and may be served at any meal, hot or cold. lemon; pie. Two eggs, loz of butter, juice of two lemons, and gTa-ted rind of one, 2oz of bread crumbs, one teacupful of water, three psrts of a teacupful of sugar. Soak crumbs in water ; add sugar, lemon, yolks of egga slightly beaten, and butter, warmed a little. Mix well. Line a piedish with pastry, and fill with the mixture. Bake in a moderate oven. Beat whites, and pile roughly on the top, and return to oven till slightly brown. SCOTCH BROTH. Remove the fat and skin from 21b of mutton. Cnt the meat- from the bones and into small cubes. Put the bon&s into a pint of cold water, and simmer two hours. Put the meat into three pints of cold water and bring to the boiling, point quickly. Skint well, add half a cupful of barley tha,t has been soaked in cold water several hours, and 1 when the broth boils up skim carefuilyagain. Chop enough carrot, turnip, onion; and celery to measure half a cupful each, ' and add to the broth. Simmer three hours, add the stock from the bones, then a rounding tablespoonful of flour rolled in the same amount of butter, 'and cook five minutes. Add salt and pepper to season, and a tablespoonful of minced parsley. FOR FISH SAVOURY. Take }lb of cold fish, Jib of boiled rice. Melt l£oz of butter itt a saucepan ; add, rice; mis well, add fish shredded, and half boiled egg; cut into dice, mix, season, and serve hot. BEEF COI/LOPS PIQTTAKTE. Cut lib of tender rump steak into thin collops. Beat these a little to break the fibre, brush with vinegar, and dip into flour. Fry in 2oz of butter — or good roast dripping — till brown. Lift out the meat. Fry a finely-chopped shalot, then pour in half a pint of gravy, and let it boil up. Thicken with browned flour, then add one or two chopped pickled walnuts, a dessertspoonful of the vinegar, the same of ketchup, and pepper and salt. When this boils, put in the meat (which reduces the temperature), and let it simmer (not boil by any means) for 10 minutes. 'Garnish with slices of carrot. FOR SCRAMBLED EGGS. Allow for each egg two tablespoonfuls of sweet milk, warm it, add a. bit of butter the size of a walnut and a little salt and pepper. W.hen nearly to, th» bcilmg point, drop in the eggs, broken one at a time in a saucer. With a thin-b'.aded knif» gently cut the eggs, and careful'y E-cra-p» up tho mixture from the bottom of the cooking vessel. Watch closely thot it does not harden. Rsmove from the fire before quite done, turn up from the bottom of the dish a moment longer , serve at ones in a liot dish. When properly cooked the mixture will be in large flakes of yellow and) white, and as delicate as baked custard. 1 f ;

MINCE MEAT FOB TWO PIES.

Chop fine Jib cold roasted beef. Add to it 2os suet (chopped), lib seeded raisins, Jib shredded ciiron and orange peel mixed, Jib clean currants, lib apples (peeled, quartered, and chopped), a level teaspionful of ground cinnamon, half a teaspoonful of cloves, same of allspice, and four tablespooufuls of sugar. Mix thoroughly, and add sufficient orangq jui33 cr cider or grape juice to rnaute the.desired consistency. The mixture is improved by adding half a cupful of cracker-enrumbs at baking time, before you add the liquid.

CREAMED CHICKEN.

Put four tablespoonfuls of butter and four of flour in a saucepan. Warn* and mix; adcl a pint of cold milk. Stir continually until it reaches the boiling point. Take from the fire and add a level teaspconful of salt and -the ebicken blocks Cover, and sta.nd either over a pot of hot water ot on the back part of the stove for 10 ot 15 minutes.

CHEESE FONDTJ,

Melt one tab!o3poonful of butter in a. saucepan, add to it half a cupful of breadcrumbs, one gill of milk, one cupful of grated ckeess, the yolks of two eggg. Cook barely a miuute. .Remove from the fire, and stir in the whites of the tv/o eggs, well beaten Season with red pepper and salt. Pour into paper cases or patty shells, and bake till puffed up and a little brown