HOME INTERESTS.

Otago Witness, Issue 2782, 10 July 1907, Page 74

HOME INTERESTS.

. Einrueline has much pleasure in giving the _list sent in by Jewel and Mrs W. J. M'Kenzie in the recent competition for the best list of "Six Winter Breakfasts and Six Summer Breakfasts." The prize-winner in this competition was Lavender, whose list was published in the Witness of June 526. Tyro other excellent lists — by Mrs C. O. P. and Starlight respectively — will be published on a future date, as I think these" suggestions cannot fail to be of both inter^gt and practical help to many of my readers. - SIX SUMMER BREAKFASTS FOR A * SMAI/L FAMILY. (Sent in by Jewel.) 1. Stuffed Tomatoes. — Take six large firm and juicy tomatoes; ecoop out, not going too deep ; strain this through , a . small sieve into a mixture of three tablespoonfuls ] of cooked meat, two tablespoonfuls of breadi crumbs, loz of butter, one shallot, pepper and salt. Cook air~ together for a few minutes till the breadcrumbs swell. Then fill carefully into the scooped-out tomatoes, sprinkle ' finely-minced parsley over, and cook 10 or 15 minutes in a moderate oven. ' Serve each tomato on a crouton of bread. ' 2. Mushroom Toast.— Put soz of butter into a pan; when hot add Jib of mushrooms (minced); fry three minutes; then add two eggs, pepper, salt, and cayenne; stir over a gentle fire till set ; then- pile a small heap on a piece of buttered toast until you have used all the mixture; garnish, with paisley or cress. . 3. Walnut Cutlets.— Shell *°z of walnuts, pass through a mincer with 4oz of breadcrumbs; then mix in a basin with one teaspoonful of butter and one teaspoonful of grated onionr; melt a large teaspoonful «f milk in a pan with half a teaspoonfuT of butter; then add gradually the rest of a teacup of milk; when this, boils add the other ingredients, some pepper, and the white of an egg; when removed from the fire add the lemon juice (one teaspoonful); stir well; when cool shape into cutlets, dip in white of egg and breadcrumbs, and fry; serve with tomato sauce. 4. Croutes of Marrow. — Cut a marrow into inch lengths and blanch for a minute or two in boiling water flavoured with herbs. Take fingers of fried bread, and put pieces of marrow on each. Sprinkle with finelychopped parsley and a little lemon juice; bake 10 minutes. 5. Tomato Fritters.— Take tomatoes as small as possible; dip in boiling water, and remove skin; then dip in a batter made from Jib of flour, tablespoonful salad oil and a gill of warm, water, with the whites of two eggs whipped io a stiff froth ; fry in hot oil. | 6. Omelette of Herbs.— Beat up four eggs, add a little minced herbs, and pepper and salt. Have ready an ounce of butter in an omelette pan; pour in the eggs, and keep shaking till set. SIX WINTER BREAKFASTS. 1. Ham Toast. — Cut some thin slices of stale bread; with, a cutter )r small tumbler j cut out five rounds; toast them lightly, and butter sparingly on both sides; mince very ! finely Jib of lean cooked ham ; put it in. a i small pan with the yolks of two eggs and one gill of thick cream; stir over the fire ' till thick. Be careful not to let it boil, or 1 it will curdle the egg; on each piece of toast , spread a thick kyer of the mixture. 2. Kidney Omelette. — Partially cook * sheep's kidney by frying in butter, having first cut it in small pieces. Beat two eggs well, and when the kidney is cool add it, ' and season with pepper and salt. Melt one ounce of butter in an omelette pan, pour the i mixture into it, and shake over the fire till set. j 3. Curry Balls. — Mince Jib of cooked meat ; mix with Jib of boiled rice, an apple and onion finely minced, a little salt, sugar, and curry, and an egg. Form into small balls egg and breadcrumb, and fry; serve very hot. 4. Scotch Eggs. — Take |lb of sausage out of the skin ; put in a bowl with Jib of i breadcrumbs ; add seasoning if needed, and wet the mixture with a beaten egg; boil four eggs for a-quarter of an hour; take off the shells; divide the mixture into four, and cover each egg with it; then egg and breadcrumb, and fry a light brown ; halve lengthwise ; garnish with parsley, and serve with J tomato sauce. 5. "Angels on Horseback." — Take a slice j of bacon, roll it up; take an oyster and ' skewer it on the roll of bacon ; make as many as you require, and bake in the oven. 6. Fish Cutlets. — Break up one cupful of cooked fish, and free from bones. Put ljoz of butter and one tablespoonful of flour into •a pan ; add a small teacupful of fish stock ! or milk, seasoning, and an egg. keeping back I a little of the egg; add half a teaspoonful i anchovy paste, a pinch of cayenne, and a little lemon juice; lay out on a flat plate to cool; cut into five or seven pieces; flour a little, and form into cutlets; brush over I ! with the remains of the egg; toss in breadcrumbs, and fry in boiling fat; put a little , fish bone at the end of each cutlet when cooked, and garnish with parsley. SIX WINTER BREAKFAST DISHES. (Sent in by Mrs W. J. M'Keszie.) 1. Ham and eggs. 2. Grilled chops. 3. Fillets of fish. 4. Rissoles of cold mutton or beef. 5. Crumb sausages (dipped in egg, then breadcrumbs, and fried). 6. Steak and onions. SIX SUMMER BREAKFAST DISHES. 1. Baked Stuffed Tomatoes.— Select large tcnialoes, make an opening yi aide, remove

inside, mix with a. fine mince (meat, breach crumbs, seasoning); fill up tomato skins again, and bake. 2. Haricot Bean Sausage.— Boil beans till soft ; mash, add seasoning (breadcrumbs and mashed potatoes, if ' liked); moisten -with, egg, form into sausage, and fry. 3. Fish Salad.— Skin, bone, and shred cold fish; add shredded lettuce, also celery cut into shreds; pour over mayonnaise dressing,•*and garnish with sliced hard-bailed eggs. 4. Broiled mushrooms. 5. Curried eggs, with border of rice. 6. Bacon and tomatoes; bacon fried *A usual, tomatoes sliced and fried. •9" DrscriptUns of h*lU, £&, mutt t* enritrted *y either th* Witness correspondent f*r the iittrict *r iy, th.* ttcrttury t* th* hull eimnittee. TheMSofmtW c*rresp*n&ents toh* <f* ntt ctiipltf with thit rait wtct »« sent rt th* secretary ftr eiiitntement pritr ft uppemrinf.—BMMELliflS s'r enmre publication vn Vu ftrthcmrnnm.Utut Uttrrt shtuli retch tht Witness •flceif pmsttkU m% Sttutimy night, but #»» n**cc*unt Inter (A«n Jfoutefr nmht PSETTT WEDDING AT SABEOBA. A very pretty wedding was celebrated in the Wesleyan Church, Pareora, the bride being Miss Mary Jane Campbell^ eldest daughter of Mr J. Campbell, "Pairfield,'" Pareora, -and the bridegToom- Mr James Hutcheson Hutton, of West Melton, eldest) son at Mr R. Hutton, Beaeonsfreld. Th« . ceremony was performed by the Rev. J. H. GrChapple. The church was tastefully ,decc-ratecl by friends of the congregation. The service was partially choral. Mrs S. Gilchrist, of Timaru, presided at the organ, *nd played the. "Wedding March" x as the bride entered th« church on the arm of her father, who gave her away. She was attended by two bridesmaids. Mr A. C Hutton acted as best man and Mr W. Barrie, of Wellington, as groomsman. The bride looked charming in a c***™ chiffon merveilleux. The bodice was swathaa and 'tad transparent yoke of point-de-angle-terre lace, sleeves of bodice trimmed • with lace flounced, and chiffon roses corresponding with the panel of the skirt. The skirt; was handsomely trimmed with chiffon roses and ruchings worked in the new Grecian pattern. She wore & beautifully embroidered veil, surmounted with the cU&tomary orange blossom, and a handsome gold and pearl necklet (gift of the bridegroom), and carried! a lovely shower bouquet. Miss Campbell (sister of the bride), one of th« bridesmaids, -was daintily attired in a soft cream silk mouss'eline dress, having 1 groups of French folds and ruchings of ribbon ow the skirt, the bodice inclined somewhat to the cross-over, style ; transparent yoke of Edelweiss laca, embossed rose pattern, and «j* purple velvet hat. Miss Hutton (sister of Jio bridegroom), the other bridesmaid, wore a. handsome cream serge costume, made in the Eton style, trimmed with, cream velvet ana braid, and a pretty lace vest; green velve* hat. AfteT the ceremony the guests, about 120 , in number, proceeded to the residence of the bride's parents, where they were received by ; Mr and Mrs Campbell. The wedding breakfast was served in a. large marquee on the lawn. Mr Bad3,;of TimaTU, with numerous assistants, supplied good things to satisfy »even the taste of the most fastidious. 1 The usual toasts were proposed and responded to in good style. -During the. afternoon the party drove to Timaru to see the newly-wedded couple start on their hSßeymoon, .which uraa spent in the south. The bride's travelling dress was a purple check cloth, made in style, trimmed with velvet and buttons, with lace and chiffon vesit, and a green* hat to ' match. In the evening dancing was indulged! in until the small hours, the music being suih' plied by Mrs Mayo (piano), Mr Coombs (violin), and Mr Martin officiating as M.C. The presents received by the bride and bridegroom were both handsome and numeroua. Among them was a beautiful marble clock, suitably inscribed, prefented by friends and the cougrcgation of the Wesleyan Church, where the bride had been organist »r nine years. — Gtjest..