HOME INTERESTS.

Otago Witness, Issue 2803, 4 December 1907, Page 75

HOME INTERESTS.

SEVEN NOVEL SANDWICHES." — Chocolate Sandwiches.— Grate unsweetened chocolate, then sweeten to taste with sugar. . Melt «. little batter in * stQ»ll saucepmn; add the chocolate to .it, i then take from the, fire and cool. Moisten with a very little cream, plain or whipped, and spread between thin slices of white bread. — Eussian Sandwiches. — Chop some olives fine and moisten with mayonnaise. S.'ice white bread m thin, narrow strips and spread one half with the chopped olives and the other half with caviare. Press- together. — Lettuce and Chicken Sandwiches. — Cut thin slices -of white bread and butter. Cover with finely-shredded, crisp lettuce, I then a thin slice of boiled or roasted chicken. Cover with another, thin slice of buttered bread, press with a knife, and cut in small 1 ob.ongs, diamonds, or other fancy shapes. — Chicken Salad Sandwiches. — Chop ;he white meat of chicken very fine, then pound to a smooth pulp in a mo^ar. Season to taste with salt, pepper, and a very little mayonnaise, and spread upon thin slices of ughtiy-buttered bread. The covers to these slices are spread with butter, into which are pressed almonds or walnuts, chopped very fine. Put together and press. — Ribbon Sandwiches. — These are made m different ways, varying both breads and filling according to fancy. For instance, take six thin slices of bread, and butter on both 3ides. Spread layers of devilled ham or chicken between, then press the entire sandwich. Slice crosswise, making thin ribbon-. ike sandwiches. Or use alternate slices — wafer thin — of -white and brown bread, with a filling of :ream cheese and chopped Mts or olives. — Fig Sandwiches. — Chop the figs very fine, add water to make a thin, smooth paste, and cook gently until of spreading consistency. Add chopped nuta, fla-voixxcd with orange, juice Spread. between thin slices of buttered brown bread cut in fanciful shapes or between thin slices of sponge cake. — Egg *nd Pickle Sandwiches. — Boil two eggs hard. Mash the yolks and chop the white of one, add a small quantity of mustard pickles, drained and finely chopped. Spread between thin slices of brown bread-and-butter. The addition of a little wellwashed cress is an improvement. , ALMOND TARTLETS. Required: Four ounces of ground almonds, 4oe ot castor-sugar, one white of egg, essence of almond and. lemon-juice to taste, raspberry jam. For the pastry: Half a pound of 'flour, 6oz of butter. 2oz of castor-sugar, one yolk of egg, a little water, loz of giace cherries. Mix together the flour and sugar, uext rub the butter in Jj;;hVy; tsat up the yoik of egg with two tab.espoonsful of cold water; add these to the flour, and mix the whole into a paste. Roil the pastry out, rather thinly, on a floured board; stamp it into rounds with a cutter a size larger than the patty tins; grease the tins, and put a round into each. Next mix together the ground almonds and sngnr. Whip the white of egg tc a stiff froth, and otir it into the almonds. Flavour it to taste with almond essence and lemon-juice. Put « little jam in e_ach pastry case, over this put some of the 'almond mixture, heaping" it iip slightly; smooth the surface with a knife dipped in hot water. Place half a cherry in the centre of each, and bake them in a moderate oven. . WATER ICING FOR SMALL CAKES. One pound of best icing- sugar, one tablespoonful of noyeau, one tablespoonful of lemon-juice. (N.B — If liqueur is objected to, the noyeau ru-ay be omitted and one tabiespoonful of lemon-juice used instead. or a few drops of vanilla or almond flavouring.) Method : Rub the icing sugar through a fine wire sieve into a bapin. Add the lemon-juice and flavouring. Then mix in very gradually sufficient boiling water to mako the mixture the consistency of thick batter. Add a few drops of any colouring preferred, and mix the whole till it is an even tint and not streaky. ' FRUIT SALAD. Cut up two bananas into thin slices and lay them in a glass dish, sifting & little castor sugar over; then stone six apricots, cut these into slices and lay them on the top of the bananas ; proceed in the same way with some plums, peaches and pears, till the> dish is filled up, sifting a little lugar over each layer of fruit. The fruit is not cooked, so quite ripe fruit must be selected, and any sort of fruit may be used. Pour over the whole one large wineglasaful of wine if not objected to ; home-made ginger wine answers the purpose. Let this stand for an hour ; some people put it on ice, but this is not necessary. It should be eaten with cream, and is moet delicious. It is an excellent way of using up various kinds of fruit. RAISIN PUDDING. One pound of muscatel raisins, weighed after they are stoned, half a penny package of mixed spice, 2oz of citron, Jib of brown sugar, two good-sized apple* chopped fine, 6oz of fine breadcrumbs, 6oz of flour, one tablespoonful of cornflour, Jib of finelychopped suet. Chop the raisins a little alter they are stoned, and cut up the citron very small. Mix all the ingredients thoroughly, and moisten with a little milk, only sufficient to make it hold together, as the batter should be very thick. Butter a quart mould. Steam the pudding for not less than four hours, and longer if convenient. The above recipe makes an excellent Christmas pudding, but for such 9. festive occasion the writer becomes extravagant and adds two eggs. Loose muscatel raisins , have a much finer flavour than the usual pudding raisins, and they are so much more juicy that they are easier to stone. It is always an economy to buy ■at least half a stone at a time; they are much dearer when bought in single pounds. If carefully utored they keep for a long time without getting dry. • Many delicate people who axe obliged to abstain from the ordinary Christina* pudding made with currant* can with impunity partake of one made with raisins, only. VELVET SPONGE DROPS. Three eggs; beat yolks and white separately, add to the yolks one cupful of sujar, two cupfuls of flour in whioh on© ttasponiul of soda of Urtax and one-half

teaspoonful of soda ate well mixed. Then put in the whites and-flavour. " Drop"with a teaspoon on buttered tins three inches apart und bake quickly. , . .... « ' ' _ „ ... „, _ , — The ordinary cordite cartridges fired in the 9.2 in gyps during-tihfij^xecent competit"ons at D<J»er £14 1885, |nd.,a eolfif mon shell fS^ed with ly«Jd|i» £12,8e1 Sdv ■& steel shell for simour pl&cingT filled vfjat lyddite costs'! £14' 12s 3d, ?thile each sand stell shot 'fee- armour- jfiercinst^eptfKrents a- value of £25 17s.

< — "No intoxicating drinks sold on ihc&e premises .to-day because of the visit <>f General Booth." Such was the sign i.^- , played on the closed doors of a publi3I house when General Bcoth arrived at Beverley (Yorkshire). —A midnight paper is to be started in JB»fEnV *Thif> i 3 only a naivrvJ^evelopfipent olj|he life of the Berl.nSPpwho Is •plsfc.Jiegittning to enioy himeelf about 12 o'clock £| night, and keeps his ";innumerable resOturants and beer-halls busy at all hours. ' '-a^ _