HOME INTERESTS.

Otago Witness, Issue 2785, 31 July 1907, Page 74

HOME INTERESTS.

MACARONI CHEESE. (By request.) Required: 4oz macaroni, ljoz butter, ljoz flour, one cup of milk, 2oz or 3oz grated 'cheese, - mustard, salt. Soak the. macaroni for one hour in cold water, then boil till tender. Melt the butter in a pan, dredge in the flour, stir .well. Add the milk and • a little salt. Stir till it boils; then add the macaroni and mix well. Put some of thia macaroni mixture into a piedish. Sprinkle over it a layer of the grated cheese and some dry mustard. Then place another layer of the macaroni mixture, and so on, finishing with a layer of grated cheese. Sprinkle a few bits of butter over the top layer. A border of pastry may be placed round the edge of the piedish. Bake till pastry is nicely done. Serve hot on another dish with a nicely-folded napkin on it. VEAL ANxj MAM PIE. For a small pie, procure lib veal cutlet«, Jib sausages, and two or three large slices of bacon. Cut away all bone .and fat from cutlets; cut in good-sized •pieceSj and roll' in flour; place in small piedish. Skin the sausages and halve; add these, and next the bacon. Place in layers. Add a little water or stock, and salt to taste. Fix ft ,pie cup in centre of dish. For the pastry — 12oz of flour, 4oz butter, 2oz luge, and one ' small teaspoonful itoy&l baking powder. Mix up with water or buttermilk. Rub butter well into flour and baking powder. Wet up and roll out once fairly Shin. Spread" over with warm lard, and sprinkle flour on top thickly. Fold over three-cornera ways, and repeat this process. When it is ready for baking, 'brush over with beaten egg. Bits of hard-boiled egg can be added to the pie. If baked in a very quick oven, a piece of greased paper must be placed over .- SWISS WHITE 'SOT7P. ' A sufficient ■ quantity "of broth for ■ six people, "boil -it, beat up ttnree eggs •weiV.-twf spoonfuls of flour, one cupful of milk; pour these gradually through a sieve* into th«boiling soup; salt and pepper. ' r FIG FILLING FOR LAYER CARE." Take lib figs and chop -fine, and -put into a stewpan , on, the stove ; pour over hem a teacupful of water, and «u»a « half cupful " of sugar. Cook all together- until y «Bft' .an* smooth. When co.d, spread between .ayers of cake. ORANGE JELLY. Grate the rind of one orange into a basin v squeeze on to it the juicer of five oranges . and one lemon; put this into a pan with 6oz of loaf sugar, the whites and shells of two eggs, and whisk it all lightly .ogether; add a pint and a-half of hot water and loz of leaf gelatine; let it boil up, then pass it through the jelly bag; pour into a mould that has been soaked in cold water. POTATO CROQUETTES. One pound of boiled potatoes, butter, breadcrumbs, salt, pepper, >one egg, milk. Mash the potatoes smoothly. Melt loz butter in a saucepan, put in th© potatoes, add salt and pepper. When thoroughly mixed and hot beat in the yolk of the egg and a little milk. Take the mixture out of the saucepan, let it cool, then form it into croquettes, brush them lightly over with white of egg and dip them in breadcrumbs; fry in Boiling dripping until » nice brown. Serve quickly. TASTY MINCE. Have a little stock in a stewpan and warm it thoroughly; ohop any co_d meat very finely; add to stock when hot> thicken jhe gravy with a little flour and butter; simmer for 10 or 15 minutes. Have ready some mashed potatoes, pile round a dish, leaving a apace in the centre, and stick sippets of fried bread upright in, it. -FRIED SWEETBREADS. After they are parboHed and cold, cut in pieces the size of large oysters. Wipe dry and dip in beaten egg, then in breadcrumbs. Fry in hot butter, seasoning with «alt. Serve hot, and garnish with parsley or watercress. NUT AND CHEESE SANDWICHES. Chop fine some walnuts, add twice the 'quantity of potted cheese; then stir in enough sweet cream or mayonnaise to make right for spreading. TO FRY OYSTERS. Choose large, plump oysters, boil them in their own liquor for about % minute, drain them and strain the liquor; fry them vn 2oz of butter, their own liquor, half a teaspoonful of chopped parsley, and a dessert* spoonful of catsup. Lay them on a dish, ' and garnish with parsley and touted sippets. AN EGG SOUFFLE. Scald a cup of milk, putting in a tiny pinch of soda. Beat the yolks of six eggs until light and creamy, and the whites nntjl stiff enough to stand alone. Add one-half teaspoonful of salt, a dash of pepper, and one rounded tablespoonful of butter to the milk and stir it into the yolks; then beat in the whites very quickly. Pour into a, deep buttered dish and bake in » moderate oven for 10 minutes, or to a delicate brown. Serve immediately in the bake-dish. HAVANA EGGS. Some neat pieces of hot buttered tout, four eggs, one finely-chopped shallot. Boz of sausage meaty loz of butter, salt, and pepper to taste. Put the butter into a atewptn, and when hot put in the sausage meat and shallot, and 1 cook for four or five minuter. Whisk up the eggs, add them to the sausage; meat, and season -to taste. Stir over » milder heat until the mixture gets thick an<3 creamy. Pour on to the pieces of buttered toast, and serve-.