HOME INTERESTS.

Otago Witness, Issue 2840, 19 August 1908, Page 78

HOME INTERESTS.

LEEK SOUP,

I Required: Six to eight leeks, cix laic« potatoes, loz of butter, celery seed seasonings, one quart of milk. Remove the outer skin of the leeks and potatoes, slice them melt the butter in a saucepan, put in th® vegetables, cover -lightly, and Jet tihem fry , without discolouring or burning, shake the ' pot frequently, add a little- water, and let all cook until tender, flavouring with pepper salt, a small bunch of herbs (or .celery seed tied m muslin). R. u b the vegetable!, through^' ' a , wtre> sieve, return to the saucepsm, and; ' add sufficient boiling milk to hiing the soup" to the required consistency, .s-tir till boiling ' then' serve. Hand fried dice of bread witb this soup. - . - . VEAL RISSOLES. , Mix and pound some cold veal, an<i grate, into it ;-fhe remains of- some ' cold - cooked ' ,ham, seasoned .with pepper, sail, and minced ' -parsley.- Mix -well. together with white sauce. lioll into" balls,--enolose: fin 'pastry, -and fry in butter- to a golden-brown., - ' CUTLETS IN BROWN SAUCE. _ Required: A small- neck of lamb threequarters ;of a pint of aspic jelly, quarter of «' pint of -tomato vsauce, half a glass of sherry - soz of meat glaze, a. few drops of carminesalt and pepper 5 , salad. ■ Roast the -lamb 1 and"let it remain till cold, then cut into'nea* cutlets. Fox th© sauce take the aspic jelly tomato sauce, a few drops of carmine; half a glass of ©herry and the glaze; let all cook tall reduced to a quarter' of the original quanttfy, skim well while boiling. Then rub through a sieve or tannis cloth and, whet' cooled a little, carefully mask the cutlets'. ' Garnish with frills and serve on a pile of nice crisp lettuce and tomatoes. SAVOURY KIDNEYS. Procure as" "many sheep's kidneys «a needed, cut neatly in half, but do not skim them, lay m a pie dish wHih- plenty of cold" water, place in a slow oven, and stew gently for two hours, the dish being covered with a plate or tin to keep in the steam. - When nearly done, sprinkle in some pepper, salt, mixed mustard,' half a feaspoonful of vinegar about- two teaspoonfuls " of shopped parsley, and Yorkshire relish. - Mix enough, flour with, water to thicken the gravy nicely. ' . ? ur ,. a S ood br own ""i** 1 Indian soy. Serve wiih ehcea of fried bacon. " , POTATO SURPRISES. Half a pound of sausages, 12oz of cooked potatoes, loz of butter, a little salt and: pepper, two eggs, and breadcrumbs. Mash'the potatoesj add the salt, pepper,- and melted 1 butter.. Cook the sausages, cut in two and cover each 'piece ,vrith the potato. Brushl ' •with egg and roll in breadcrumbs then fry m -boiling fat till nicely browh-ed I .' I A SANDWICH FOR AN- INVALID.. A sandwich, .frequently recommended by - doctors for invalids who require me*<t nourishment, _ but whose digestive powers liave T>een weakened, is made by finely chopping a ,pieoe of tender, uncooked steak, seasoning- it" with! pepper and salt, and placing it between thin slices of scantily-buttered bread. To make the sandwich dainty -and appetising-, trim off -- the crusts and cut into neat shapes. EGG DARIOLES. Required : Four eggs, loz of ham, two tablespoonfuls of chopped parsley,- four "rounds of hot, buttered toast, loz of butter. WeU butter four dariole moulds or small cups. Chop th & ham and parsley finely;- then coat" the inside of each mould thickly with the mixture. Break an egg car&fully into each mould, and put a small piece of butter on each egg. Put x the moulds in a stewpan with boiling water to come half-way up (hem. Lay a piece of buttered paper across the top of th© tins, put the lid on the pan, and cook gently until the eggs are just set. Turn the eggs out of the tins carefully, and place one on each round of buttered toast. STUFFED AND BAKED COD. ' Required: A -small cod of 31b to 41b, 2oz, of fat bacon, 2oz of suet, a tsacupful of' " breadcrumbs, one egg, chopped parsley, it little onion and thyme, half a lemon, pepper and salt. For this you must have a smalt fish, which should not weigh over 41b, have it cleaned, and then fill with the stuffing. Roib the suet into the breadcrumbs, add the chopped bacon, herbs, onion-, and seasoning 1 ' wit^ plenty of black pepper and salt. When the fish is tightly stuffed, sew up, and 'bake it, basting it constantly with clarified- diippring. Garnish the fish with slices of lemon and sprigs, of parsley. Serve with egg sauce. N.B.— lf a small cod is not to be had, a headpiece of a large cod ,may b« - used. CURRIED". SAVOURY- TOAST. Required : One- ounce of .butter, one saltspoonful of curry powder, two eggs, three tabkspooniuls of milk, fried fer&suj. Jffeat the butter in a stewpan. When this boils add a aaltspoonful of curry powder and a. little milk. * Break two eggs into a basin, beat them a little, add to the ingredients in the pan, stir aill together, add' three tablespoonfuls of milk, and salt to taste. Directly the mixture is thick, pile it on to squares of fried bread. Garnish with small dice of beetroot and serve.