HOME INTERESTS.

Otago Witness, Issue 2823, 22 April 1908, Page 75

HOME INTERESTS.

POTATO SOUP. Peel, wash, and cut up one pound of potatoes, a head of celery, and two onions ; pui tiem into a large saucepan with * qrvu-ter of a, pound of butter, some pepper, ss/t, fend grated nutraeg, Riid cook Ihem slow'.y till the vegetables are half-cooked, but not discoloured. Then add one quart of T?li_i.3 ctock, boil up, and sinirner for lizuf m hour; put it through a hair sieve, bod! up again and remove «ny scum. Have read 7 boiling hali a pint of milk, add this to the aoup ju»t before serving, and send fried sippets of bread to table with it. GAME OR POULTRY SOUP. Dissolve two ounces of butter m a stewpan, *nd p*«*t into it two sliced onions, a carrot, a. stick of celery, and a> bunch of herbs ; on these place the remains and bones of any kind of game or poultry, cooked or fresh, cover up the pan, and let them cook for half an hour, but do not let them burn ; then pour over enough" stock to cover ihem ; add pepper and sail, and simmer for two or three hours. When done strain it and remove the fat when cold, then clarify with the white of an egg, add a few dropa of browning, and eerve very hot with small pieces of game sut up m it. TOMATO SOUP. Required: 11 pints strained tomatoes, one pint milk, three tables/pconfula rolled biscuit crumbs, half teaspoonful salt. Heat the milk and tomatoes m separate saucepans. When the latter has reached boiling-point add quarter-teajßpoonful soda, (as it eHearT'eiS'Ces), add the hot milk, then the biscuit crumbs. Serve at once. 3AKED HARE. CbooEe » young hare, and trues it se for rcasttng, stuffing it with a good forcemeat. Rub it over with some salt, pepper, ground cloves, snd grated nutmeg {all well mixed together), and then flour it well, wrap it m veal caul, and bske it for one hour. Then take it out of the oven, remove the caul, and dredge and baste it well, putting it back into the o-vea till it is cooked thoroughly, when it will 'be nicely browned and frothed. Serve with a garnish of forcemeat balls and a /ood brown gravy. DEVILLED DUCK. Put into a saucepan two tablespoonfuls^ of butter, two tablespoonfuls of chopped parsley, one of mixed English mustard, two chopped onions, and two tablespoonfuls of vinegar. When the butteT is melted cook two minutes, stirring ail the time. Add a tableapoonful ol Worcestershire eauce, a pinch of salt, some black and cayenne pepper. Cut up a cold boiled tame duck, and put the pieces into) the sauce, and cook about five minutes, or until thoroughly heated, being careful not to burn. ROAST DUCKS. Choose ducks with plump breasts and with thick and yellowish feet. They should be trussed with the feet on, which should be scalded and the akin peeled off and then turned up close to the legs. Run a skewer through the middle of each leg, after having drawn them as close as possible to the body to plurmp up the breast, passing the skewer quite through the body. Cut off the heads and necks, and the pinions at the first joint ; bring these close to the sides, twist the feet round and truss them at the back of the bird. After the duck is stuffed, both ends should be secured with string so as to keep m the seasoning. Make a stuffing of cage and onion sufficient for one duck and leave the other unseasoned, ss tbe flavour ia not ,

liked by everybody- Put tlem down to a brick, cear fire, and keep them well basted the whole of the lime they are cooking. Full-grown ducks take frcm three-quarters to one hour ; ducklings about 35 minutes. A lew minutes before serving dredge them ligVi.y with flour to make them froth and look plump, aad when the steam draws towards the fire send them io table hot and Quick. y. with a gocd brov/n grr.vy ' poured round, but. not over the ducks, and a litt'e of ii:* same m a tureen. TURKEY OLIVES. Cheese some neat slices of cold turkey, end spread each of ihem with a'mixture of fine breadcrumbs and chopped oysters, sprinkle over a little salt, pepper and minced celery to taste, and moisten with warmed butter and a little tomato ketchup dropped over. Roll up and tie securely, dust each roll with Sour (to which has been sdded a. little salt and pspper), aud fry m hot butter ia. til £. nice golden colour. BE2JGALESE HASH. Cvi Iclo slices any x>ld meat io be used, removing all skin, bone, md fat. Max a dessertspoonful of mixed rcue.ard with a dcsre-tapoonful of brown eugar, a teaspoonful of salt, and hs,lf * toa?pocnful of pepper. Cicp i:n caion, and "ct it cook till tender m a small eiacepw. with half a teacupful of ketchup £nd a thud cl a gill of vinegar When Jhe onion is tender, stir m the other lnixlure (mustard, iugar. etc.), a teacupful of claret and one of stock, ».rd a tezspooniul eech of chutn-ey and of red ccrosa-t jelly. Thicken with one ounce of browned flour. 'Put m the siioes of meat, and let them heat m the 2&uce. Se:ve very hot. STEWED COD. Cut up 2!b of freeh cc-d into neat pieces ; pist them into a etowpan with some chopped pars'«y, mixed herbs, pepper *nd salt, and cover tbem with a pint of water *nd a 'ablespoonful of vinegar. Simmer gently for a quarter of an hour, then add 2oz of butter rubbed into «, tabiespconfu.l of flour, a dessertspoonful of tuchovy s^auce, md the juic« of half a lemon ; lift out ihe cod on to a hei fc&h and j'.-jiin the sauce over .he asli. BOILED HAM. "Wash a ham, and put into a kettle of sold water to cover. Cook slowly for several hours or until tender to the bone. Do not te_t until you feel almost sure that it is done, or the juices will escape. Let the ham stand ih the water m which it was cooked until nearly cold, then strip off the skin and

cover with fine biscuit crumbs. Dust ove? with BUg&r and- stick a few ciove^ b&re i-.nd there. STUFFED BEE.. . Choore i niie piece of sir'oin Df bse', and etu2 it with ihe icilcwiug: - Mince v*: on»> pound of 'la-ion, m onion, some mixed heTb*. powdered cloves and celery, salt, adding .. lit/tie p"!;;pcr; mix p.JI together with m egg, and put carefully next 'to the i-.nder^ut. Skewer sad tie up the jotut, rub it ov6£ with dissolved bu;ter. and dust it wltL flour, and ;casi or bake it basting it c.ov.stanclj*. J. TER1 5 .' SAVOURY PUDDING. Ta.r« hi.fa pound of joid minced 'ice... two onions chopped fine, a quarter Df a pound, of flo-L-f, and «, q\i.a::tei of » pound of finely-chopped aust, come pepper and s«.lt, and a. well-baaien e.£g. Mix well toprftter, t:id add jufficient r.tock to iiioi-iton. 3iea_a fjr thro 3 aud a-iitt. 1 houis m a -we.'l g_ eased b_..!n, and serve with some hot brown CHEESE SOUFFC3. Dissolve two ounce, of buUcr n a smVi »s-i-oep*.u, work i^.o Vc two ounce? of flour, tdd baif i, pint o: ny!k # and i':lr iill it thicken*. Then cvxe ;. from the iiove, and add to is two ounc-s oi grated cheese, torn© pepper, s-i!t, and i.a bcf.ten yolks of two «Kps, ard ir hen well TiLied add. '-ite whites af th-* «gga beaten to a froth, pov-r iuto a b-_. tere_ *oufile . dish, md bake tor half an iio"i •. Ceive imrnediai'.elv. sa-:?3aux de ■_:Cu:s XT. Tt2 .oJlowing is ft ' favo-«Ve receipe m h» Dir.-.rh hcujebdc : — I^grediento: 4oa of buVif.-r, cne pint of mi.k, one pint of cream, one '.aaspoo&fvil of vanilla, sugar, 6ob of creme de ri:. Fut the bu»7*r into a etevipan, and when meuted add tke orcme de ri» fend uhe iugao:. -.-til the milk ted the cre.aii.into «, saucepan^ over ihe fire, and when V©'» Add these to the bui.tor, etc. Spresd ti«s mixture ova bettered baking sheet, i«id let; it set oold ; then roll into email b&lla sncl iVy m hot fat. When fried roll these m a. mixture if cinnamon and sugir and serv« hot. EASTER CAKES. Required : One pound of butter, two pound* of flour, three-quarters of a pound of sugar, four eggs, quarter if a pound of currants, one glass of brandy. Mix well together, and put by for four hours. Then roll into cakea m any desired shape and bake on tins m a quick oven.