HOME INTERESTS.

Otago Witness, Issue 2809, 15 January 1908, Page 75

HOME INTERESTS.

MINCE OF HAM AND EGGS. Chop the remnants of a ham which will no longer furnish slices for the table; put into a frying-pan a bablespoonful of butter j rolled in browned flour, a teaspoonful of vinegar, a little pepper, and c. quarter of a teaspoonful of mustard. Let it boil, and put !in the mince-d ham. Stir until very hot, put into a pie-dish, set in the oven- and break on the surface five or six raw eggs. Bake ! for five or six minutes, just long enough to "set" the eggs. Serve in the pie-dit>h. BEEF PATTIEfi. Mince cold cooked beef, fat and lean, very fine, seasoji with chopped onion, pepper, salt, and gravy. Half fill patty-pans with this, and then fill them with mashed potatoes. Put a bit of butter on each, and brown in a hot oven. MEAT CROQUETTE'S. Take remnants of roast meat or steak, onethird the quantity of bread, half an onion — more 31 Less, to suit the taste — put a.U through the mincing machine, moisten the whole with the meat gravy or hot water, season with salt and pepper to taste, form into small cakes, roll in bieadcrambs, fry in lard or butter. These will keep several days in cool weather, and are nice for Lunch. VEAL RISSOLES. Mince some cold meat finely with a little ham or bacon. Add one •tablespoonful of minced paisley and the same of savoury herbs, a blade of pounded mace, and a little [ grated 1 nutmeg. Season with pepper and salt. Mix into a paste with weL'-beaten egg, form into balls; dip into egg, and then into breadcrumbs, and fry a rich brown. Serve with thickened gravy and cut lemon. POTAGE A LA CRECY. Scrape and cut fine four large carrots, two potatoes, two onions, and. two sticks of celery, and fry brown in good beef dripping. Then put into a saucepan with a, quart of hot water, and cook until all the vege; tables aTe tender. Press through a sieve end return to ihe fire, with the addition of a tabt.espoonful of butter, a half teaspoonful each of salt and sugar, two oloves, pepper to taste, and a tablespoonful of minced parsley. Have ready a pint of milk, scalded and thickened *itk a teaspoonful of cornflour, add to the soup, and serve with croutons. GRILLED TOMATOES. This is especially nice when used as a-n accompaniment for cutlets, steaks, ham, or any meats served without gravy. Cut the tomatoes in slices; grill them over a sharp fire for 10 minutes or thereabouts. They should be coated with, a mixture of biscuit crumbs, Tnrtter, a seasoning of mustard, salt, pepper, and a pinch of sugar(proportions according to taste). Return them to the hcit^- gridiron, or, better, put into a hot oven to crisp. TOMATOES FRIED AND CREAM DRESSING. A most delicious way of preparing ■tomatoes is to have them fried, with a cream 'dressing ; done in this manner they make an excellent dish for Sunday, night slippers, or for luncheon. Cut large ripe tomatoes into round slices, dust with pepper and salt, and dredge flour over them on both sides. Put a large piece of butter in a fryingpan. When the butter is hot put in the tomatoes carefully, so as not to break them; 1 as soon -as brown on one side, turn and brown on the other; take out and place on a hot platter. Add half \ cupful of cream to the gravy in the pan, and cook for a few minutes; put in two te-aspoonfuls of chopped parsley, season with salt and pepper, and pour over the tomatoes. VELVET PUDDING. One quart and a-half of milk, three tablespoonfu.s of cornflour, yolks of six eggs, one cupful and a-half of sugar, beat well. Put on to boil as custard. After it becomes thick pour it off in a dish suitable for the table. Beat the whites of four eggs and one cupful of sugar to a stiff frothj put on top of pudding, and brown slightly in the oven. CANARY PUDDING, The weight of three eggs in sugar and butter, the weight of two eggs in flour, rind of one small lemon, and three eggs. Melt the butter, but it must not be allowed to boil. Add the sugar and the lemon-peel finely minced, and gradually dredge in the j flour. Keep the mixture weLl stirred. Whisk the eggs, and. add -these to the pudding. Beat all the ingredients until perfectly bended. and then put them into a buttered mould. Boil for two hours, and serve with sweet sauce. PFEFFERNUSSE (PEPPER-NUTS). One pound of flour, lib sugar, four eggs, 2oz candied lemon peel, one nutmeg, one ! tab espoonful of cinnamon (ground), one teaspoonful of cloves (ground), one teaspoonful of baking-powder. Bea-t eggs and sugar together. Add baking-powder and the spices and whip thoroughly. Add the flour and knead together on board Shape into small balls and bake in a slow oven on buttered tins. MINCE PIES. Ingredients': One and a-half pounds of flour, J:b each of lard and butter, threequarters of a pint of cold weter, and the juice of half a lemoji. These quantities should be sufficient for a dozen and a-half to two dozen pies, according to size. A quar- | ter of the fat is lubbed into the flour, and the remaining three-quart-era spread on the I top of three separate rollings. If required very fl«aky, it may be rolled four or five times, but when made the /night before it need not be put away between each roll I and fond. When required for ue© roll it 1 out iin in thickness, and cut into rounds the size of the patty-pans to be used. A tin cutter is best, bux the lid of a rouud tin or small saucepan would answer the purpose. In using mincemeat, the addition of a, little more sugar and brandy will be j found - an improvement. The pie 3 reouiro . baking for half an houx. )

SPRLNGERLE. j One pound of powdered sugar, four eggs, . one grated lemon-peel, lib flour. Beat the ! eggs and sugar together until feathery Add the gtat-ed lemon-peel and flour, sif^i. Mix all together and roll out on board urtil only one-eighth of an inch, thick. Have small square wooden forms. (These forms have designs of swans, etc., stamped upon them.) Cut the dough lii'o sai'KieF. dust the forms with flour, und put the dough-squares into them to permit the ue-

j eign to become imprinted on them. Kemova ' them from ohe forms carefully, and lay en ! clean cloth on a table for 12 hours (*:r 01 er . nigbt) to dry Then lay them on !iiitt>ved tins which have been strewn with aniseed. Bake in % moderate oven until tinout IL* 1 colour of a soda cracker. — The world has about 21,000,000 acres ol vineyards, of which fully 19,000.000 acr€6 ar« in Europe.