HOME INTERESTS.

Otago Witness, Issue 2804, 11 December 1907, Page 74

HOME INTERESTS.

MARBLED VEAL. Gook gently until tender « pickled beef tongue. When done slice as thin as possible. Boil with the tongue about 4lb of lean veal, the leg isfbest. Chop this fine. Season the meat well with salt, pepper, and « liti\« grated nutmeg. Add to the veal gradually while making and pounding it to a paste Jib of butter melted to a cream. Put a layer of the veal in the bottom, of a mould or cup, then a slice of tongue, then another layer of veal, and so on until the cups are full, having the veal on top. Pack firmly in the cups and pour some melted butter over the tops. Cover with paper and keep in a coal dry place. TOMATO BEIG~N T ETS. Required : Four ripe tomatoes, one teaspoonful of chopped parsley, one tablespoonful of salad oil, half a lemon, pepper and salt, frying butter and fat. First remove the stalks from the tomatoes, -wipe them, and cut crossways into slices three-quarters of an inch thick. Put these into a deep piedish, season lightly with, pepper and salt, and sprinkle over the parsley, oil, \nd lemon juice. Prepare a batter with 4oz of flour, one tablespoonful of oil, a pinch of salt, one egg, and a little tepid water. Beat the white of an egg to a stiff froth, and add it last of all. Allow the batter to stand for at least aft hoar. Drain each piece -of tomato, dredge with, flour, and dip into the batter so as to coat it completely; take it out with a skewer ..or fork. Drop into fasVboiling fat, and fry to a golden colour. Drain on paper. Serve very hot, with grated cheese scattered over. SWISS MILK TABLET. Take lib of castor sugar, half a teacupful of witai, ball a tin of Swiss miik, 2ojs of butter (with salt washed out or fresh butter), and vanilla essence. Put the butter into a pan, and let it melt, then add the sugar, water, and milk. Allow all to boil for about 20 minutes, stirring it constantly. Then try a small quantity in cold ' water. If it turns hard immediately, add the essence of vanilla (about one teaspoonful), and pour it into a> buttered tin. Before it become? hard cut it into squares. A CHOCOLATE FRUIT PUDDING. A pleasant change from the usual apple pudding is provided by the following recipe, chocolate being added to the apples: — Stew half-a-dozen fair-sized apples with sugar to eweeten them and about loz of butter until they are quite soft, then beat them to a pulp and arrange them at the bottom of a buttered piedish. Weigh Sob of good chocolate, boil it in half a pint of new milk, and, when quite soft, work it into the milk" until all lumps are gone, and boil the mixture for five minutes. Beat up two eggs very stiffly and pour them into the chocolate-milk, mixing thoroughly, and finally pouring the liquid over the apples. Place the pudding in a fairly hot oven, and bake it for about 10 minutes. Serve it "tot or cold, with sifted sugar on the top. RHUBARB OHABLOTTE. Cut the rhubarb in inch pieces, and place in a dish with twice a» much sugar as rhubarb, one teaspoonful of minced ginger root and lemon peel, and bake until tender. Dissolve two tablespoonfuls of gelatine \n a little hot water for a quart "of .rhubarb, add the juice of a lemon, strain into the rhubarb, and pour into a mould. When chiTed and firm turn out in a dish and garniab with whipped cream. ASPARAGUS SALAD. Having tied up a bunch of asparagus, and boiled them for 10 minutes in boiling water, untie them, and when cold place on a plate, with the tips towards the centre and the stalks resting on the edge. Season with *alt, pepper, oi., and lemon juice (which is much more delicate than vinegar), and &erve »s a salad. FIGS FOR CAKE. Fig aake and fig fillings for cakes are too often only a partial success because the fig» are not properly prepared. The figs should be washed and cut in email pieces, then stewed in a little water to which a tablespoonful of sugar has been added If to be iired in cake the pieces should be rolled in flour before being stirred into the batter, and if to hz used for fil.ing should be fla\ cured with lemon juice before 'Ire sugar or eggs and sugar are added. SOUFFLED VEAL. This is a most delicious dish for using up the remnants of a veal roast. Blend together in a saucepan a tablespoonful each of flour and butter, adding salt and paprika. Stir into this half a pint of finely-chopped veal and let it get thoroughily heated. Remove from the stove and beat in the yolks of two eggs. Let it cool a little, and then add the beaten whites of the eggs. Turn into a, buttered baking dish and cook for half an hour in a moderate oven. Turn out on a p atter, pour around it a good white sauce, and garnish with parsley. {

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