HOME INTERESTS.

Otago Witness, Issue 2802, 27 November 1907, Page 71

HOME INTERESTS.

LAMB CUTLETS V/ITH SPINACH Have some nice cutlets from the bpst end of the neck of lamb, trim theai neatly, and broil over a clear fire, turning them frequently. When nearly cooked season with pepper and salt, rub each side oT the cutlets with chutney, put again over the fire, and bioil for two minutes. Make a n-ce puree of spinach and arrange in an entree di=h, stand the cutlets round this, and serve at or.cc. A DELICIOUS SALAD CREAM. Four tablespoonfuls of melted butter, ene of flour, one of sugar, one teaspoonful of dry mustard, one of salt, one cupful of cream, ono to two cupfuls of vincgai, three e^g yolks, a- pinch of cayenne-. Let the butter get hot, add the flour and stir till smooth. Add the cream (either sweet or sour), and let it boil up. then stand the saucepan m hot water Beat the e^gs, &alt, niustaid and eugar together, add the vinegar, and stir into the other mixture until it thicken". Bottle, and it can be kept for weeks, ready for use at any time. If too thick, can be thinned with cream or vinegar. FRENCH STEW. Put a- little butter into a frying pan, ar.d when it is hot add a sliced onion to blown Boil carrots and turnips, cut ,in fancy shapos, till tender. Take some' giavy from the meat joint, add the onion, etc., and cook for a. few minutes, then strain. Have slices of cold meat ready, lay in the gravy, simmer for ten minutes, add the carrots ard turnips. Pour all on to a hot dis-h, garnish with sippets of toast, and serve. CONCOM-BRE FAKCIE . Peel half a cucumber, and slice into rings about Balf-an-inch in thickness. Divide the remainder of the cucumber — unpeeled — into pieces of the same size. Lay these to soak for a short time in a marinade of oil, vinegar, pepper, and salt. Then remove the watery centre, and prepare a savoury farce of finelyminced chicken, mayonnaise sauce, hardboiled eggs — finely minced — cayenne, and salt. Fill the cavities with the mixUue, and decorate with the chopped white and flaked yolk of egg alternately. GOOSEBERRY CREAM. One quart of gooseberries. Place them over t'n-e fire in a saucepan without water; let them remain until they burst. Pass them through a hair sieve. Add half a. pound of sifted sugar, three whole eggs, two extra yolk?, a pinch of cinnamon; all to be well boiled. To avoid smoking or curdling the* mixture it is advisable to boil it in a ju{j placed in a saucepan of hot water. Stir over the fire until the mixture boils. Can be served in a glass dish or in custard glasses, powdered cinnamon sprinkled over. ORANGE PUDDING. Here is a delightful cold sweet, eminently suitable for children's parties. For the pudding take three ounces of butter, three ounces of castor sugar, two eggs, quarter of a pound of flour, half a teaspoonful of baking powder. For the filling mixture: Three ounces of castor sugar, the rind of two oi aii^es and the juice of three, the juice of halt a lemon, two large teaspoonfuls of corniloui, quarter of a pint of cold water. Grate the mid? of the two oranges on to the sugar, and strain on to it the juice of the threo oranges and lemon. Mix the cornflour smoothly with the water, put these into a small saucepan with the sugar, etc , and let them boil for two or three minutes Then turn the mixture into a basin to cool. Meanwhile, make ( the pudding. Cream together the butter and sugar till they are soft and white. Beat up the eggs and add theoi. Grate the lind of the orange on to ths flour and baking powder, then add these to the butter mixture. Now divide the mixtur? into three. Rub three plates oi tartlet tin? with butter. Put a third cf the mixture intc each, and bake them in a quick oven \ till they feed spongy and are a delicate brown. Let these cool. Then lay a cake on a glass dißh, spread on it half the filling I mixture, then lay on the second cake, then the rest of the mixture, and lastly the third cakp. Sprinkle a few chopped pistachio nuts and a little castor sugar over the top, and it is ready The pudding may. of cour=e, be eaten hot. GINGER-BREAD CAKE Required- One pound and a-haU of flour, one pound of syrup, half a pound oi butter 1 or dupping, quarter of a pound of peel, half a pound of brown sugar, one teaspoonful of carbonate of soda, one ounce and a-half of ground ginger, one gill of milk, thiee egg« Sieve together the flour and gmg->r, chop the pe.-l coarsely, and add it to tho- flour. Me.t tho butter in a saucepan, add the sjrup and sugar, and let them dissolve , be.it up the eggs; mix the treacle into the flour. Stir all well together; turn the mixture n-to a greased cake-tin, and bake it in a uiotkiate oven for about one and a-half hours. Watch it carefully, otherwise it may lurn. When dono put it on a t>ieve to coo!. CHOCOLATE CANDY. Required: Throe squares of chocolate, three cups of sugar, one cup of milk, one teaspoonful of vanilla flavouring, one teaspoonful of butter, quarter teaepoonful of cream of tartar. Boil the sugar nine minutes, add the melted 1 chocolate and butter, and ccnik one minute longer. Take off the fne, add the vanilla, beat hard for a minute, and pour into pans. When cold mark into EQuaie3. , A PLAIN CAKE. ■RequirecT- Two pounds of flour, four ounces of butter, half an ounce of caraway seeds, quarter of an ounce of pudding spice, eight ounce 3of moist siigar, eight ounces of eultanas, eight ounces of currants, one pint of milk, one ounce of compressed yeast. Line some cake-tins with a piece of greased paper, which should come six inches higher than the tin. Stalk and clean the currants and sultanas. Now rub the butter finely into the flour, then add the fiuit, ■sugar &j;ic» a,d caraway sec 4*.. ilis all well together Warm

the milk ; rnuc the yea=t ■with a teaspoonful of castor sugar until both are liquid; then. add the tepid rm;k. Strain this mixture into the flour, etc. Make the mixture into a light dough and knead it well. Put the dough into the prepared tins, put the tins in a warm place to r.se foi about an hour, or until the dough is twice the size it was when put in. Then put m a hot oven, ai.d bake for about two hours. BATE JELLY. Stone a pound of dates and stew in a littlf water together with the rind and juice of a lemon and a piece of cinnamon. Put an ounce of gelatine and three-quarteis of a pint of water into a saucepan, and st.r until dissolved Then add a wineglassful of Madeira. Bring to boiling point and adJ the stoned dates. Pour into a mould, and when, se-t turn out and servo with crearu.