HOME INTERESTS

Otago Witness, Issue 2812, 5 February 1908, Page 75

HOME INTERESTS

SPANISH BACON ON TOAST.

Toast some bread; keep hot. Fry bacon, and put one piece on toast, two slices of •tomato, salt, pepper, another slice of toast. Fry an onion in the bacon dripping, and: pour in a pint or more milk; thicken, pour over the toast, . and serve not. "ORANGE CA'KB,, Seat, to cream' the yolks- of_seven eggs and two cupfuls of casfcr sugar. Then add the juice of two oranges, having grated the rind for icing; add the whites, well beaten, two cupfuls of flour, into which one* teaspoonful of baking-powder has Been stirred; beat until light, and bake in three layers. Make a boiled icing, adding the grated rind of two oranges. STEWED TOMATOES. Peel the tomatoes, cut them in half, and put them in a saucepan without any water. Add to them pepper and salt, some finely grated crumbs, a little minced onion, and, if liked, a tiny pinch of powdered mace; •stew them slowly until quite cooked. -COD ATT GRATIN. Ingredients: One pound of cold boiled 1 cod, m-ashed potatoes, one egg, grated cheese and breadcrumbs, loz of butter, salt, pepper, ana a pinch of nutmeg/ This is an excellent way of using up and making the most of cold boiled fish and potatoes. Fiee the fish carefully from skin and bone, and break up into fkkes. .Arrange these neatly in the centre of a fireproof dish or shallow pie-dish. Now take the potatoes, mash, wed, if not already done, mix with the beaten egg, the butter and seasoning. Heap all this roughly roxmd the fish. Pour lialf in> pint of tVJblte sauce over the fish, making it up with a little milk if less than the quantity; grate a, little cheese and breadcrumbs over, and bake in a hot oven. 20 minutes. Serve very brown and hot - >" » APPLE MEBING-Tm Pare and stew enough> apples 1 to make one pint. Beet and add the beaten yolks- of three eggs- and the white of one, one-half cupful of sugar, and 1 one good tablespoonful of butter. Cook two minutes. - Line a pieulate. -with, good paste,' gash it here and there, and then bake. Fill the shell with the . apple, and cover with a meringue made from the -whites of two eggs beaten with a good tablespoonful of powdered- sugar, and set in the oven to brown lightly. CREAM OF CHICKEN. Mince finely a slice of the breast of a boiled chicken, season with, pepper, salt, and a dash of nutmeg. Add' a. dessertspoonful of thick cream. Make very hot and serve. SNOW TARTLETS. Line patty-pans with puff-paste, fill them with orange marmalade. When baked, cover them with icing made thus: Beat the white of an egg to a. frofh with a tablespoonful of cold water, and strain it; then stir gradually into it «s much icing sugar to make it rather thicker than cream. Coyer the centre of the tartlets with this; let it harden in a cool oven for 10 minutes. APPLE CREAM. Peel, core, and^ quarter six large cooking apples, put them, in a stewpan with half a pint of water and nearly a Jib of sugar. Stew to a pulp, and then turn into & piedish. Mix loz of ground rice into « paste with cold milk until a pint has been used, then add, to it two well-beaten eggs and a little more sugar. Stir o.v.er the fire till nearly boiling, then pour over the apples, and bake in a moderate oven. ; GERMAN PASTRY. Take, two eggs well beaten, mix them wi!h the^r weight in flour and sugar. Beat well together with a fork. Lay half the paste on a tin, «nd put it into a quick oven. When a little set, spread over.it any jam liked; then add the remainder of the paste,* and bake; again until quite set. When cold, cut into fingers and sprinkle a little sugar over them. BANANA. TRIFLE. - Six ripe-, firm bananas, half a pint of claret, 4oz of castor sugar; some whipped cream. Peel ancl halve the bananas, and put them' into an enamelled saucepan, with the claret and sugar, and stew slowly for 15 or 20 minutes. Take them of! the fire, and when quite cold arrange the fruit neatly on a glass dish, and pour the claret over them. Pile the whipped cream lightly jmd high over them before sending to table". BAKED STUFFED ONIONS. Select large onions of uniform size, peel, and cover with boiling suited water. Cook 10 minutes, drain, and scoop out the centre of each onion. Fill the onions with cold cooked meat that is minced, seasoned high, and moistened with a beaten egg and « little xnelted-butter. Set the onions closely 1 together in a baking-pan, basfo with a little melted-butter, *nd bake until , tender and browned. For half a dozen onions make half a cupful of brown «auc@, add the portion of the onions scooped out after cooking and mincing fine, and pour round. POTATO PUFF. Take two cupfuls of cold "mashed 1 potatoes and* stir into them one tabiespoonfttT of melted butter, beating to. ft white, c/eant before adding anything else. ' Then put with these two, eggs beaten extremely light, one cupful of." cream, an* salt to- taste* Beat all well -and pour into & deep- dish, and take in » quick oven until it is nice »nd brown. If properly mixed it will come out of the oven lighti puffy, and delectable. DOUGHNUTS. Ingredients: Three-quarters of a pound" of flour, ljoz each of castor sugar and butter, a. teaspoonful of baking powder, an egg, and a little milk. Method: -Dry the flour, pass it several times through a sieve, together with the baking powder, and then rub in the butter and sugar. Make a hole in the saddle and add the eggs, and' iust enough

milk to bring it up to the consistency of paste. Flour the board, turn the paste out on to it, roll into a thin sheet, and cut out with a plain round cutter. "Wash each round over with a very little cold water, place _a • spoonful of jam in the centre of half the - rounds, cover them up with the other half. Pinch the edges lightly all round and stand j on a. floured board for about 20 minutes. 1

Have^ready a saucepan of boiling lard, drop? in -the doughnuts in couples or in threes if the . saucepan is large enough to acoommor date them. Let them fry far seven minuted on one side, then turn them over and fry the other side for the' same period of time. Bcmove with a drainer, free from all adherin.' grease, dust, aver _mth. powdered sugar, an( . serve.