HOME INTERESTS.

Otago Witness, Issue 2811, 26 August 1908, Page 74

HOME INTERESTS.

KIDNEY SOTJP. One ox kidney, one carrot, half a. turnip, one onion, tlvrse potatoes, one tablespoon-ful of flour, small piece of -elery, 2oz butter or dripping, one teaspoonful oi vinegar, one teaspoonful of sal-t, half » teaspoonful of pepper, one ta-blesponful of ketchup, five pints of cold water. Wash the kidney and cut it into small pieces, ivash and slice the vegetables. Dry the pjecss of "ricbiey and rub them with flour; heat the butter in a pan and, when quite hot, ldd the onion and brown it well ; lift it out ; brown the kidney half at a time, tlien add. the other ingredients, und. let simmer for three hernia. Slirair> the xnvp. Return it to the pan with the pieces of kidney Put the flour in a basin, mis il smoothly with a little cold water, add it to the strained soup, boil five minutes, season and serve. STEWED OXTAILS. S-kin the tails, Dirt into inch pieces, and brown in butter with one onion-, one ;arrot, md one turnip* sliced; after a lich- brown has been secured, pour over enough Water to cover, and: simmer for three hours, then add ttree medium-sized 1 potatoes :ut into cubes, and simmer for half an hour, or until the potatoes are done. Di=h, spraining from the broth with a. ekimmer, _nd adding flour to make the- gravy. BEEF WITH ONIONS. Slice lib of boiled beef quit/© fine, and place it in a baking-dish. Slice six onions, and let therm cook ir a s-tewpaii, with one "■nil a-half tablespoonluls oi buttei, until ft

I light teoTm. Sprinkle over a taW«-. spoonful of flour, add » little stock, salt and. pepper to taste, and; let boil a while, then pour ovei. the beef «aid bake for oa» houi. LAME CHOPS, AFRICAN STYLE. . Required: Some dainty lamb chops-, 2lbof spinach, ioz of butter, a little ohirtney, pepper and> salt. Cut some chops daintily , an<3 broil over a. sharp fire, turning them _ ; constantly -when nearly cooked. Season with pepper and salt, rub each side of the meat , over with, chutney, put again on the gridiron, -and broil for another minute.' Have the spinach boiled, chop very finely, and reheat with, butter, pepper, and salt." Ar- - range the spinach in a pile in the centre of the dish, and serve the chops round it. N.B. — Before spreading the chutney, chopit finely and 1 work together till' it forms *~ thick paste. : 1 - - * . KROMSKIES OF LIVER.: ' This is a very savoury ddshi and. canals." served either for lunch or breakfast. Though-^ ir the recipe- wie deal witih uncooked ■ liver, ~ yet a ?ery tasty dish may be made from, the remains of a dish, of fried 1 "oi stewed- liver am-d bacon. Req-uired : Six ounces of "sheep's . live* (or "calf's), 3oz of Boiaps of. bacon' and- - . a few thin altoes- of -raw bacon, on© small onion, half" a .carrot, a smia.ll bunch of parsley' and herbs; salt, pepper, and* ntrbmteg, ~ - frying - batter,— one gill of. - stock. Fos * the ~ ba&ter;'/A quarfcair' of «.-, pound of --flour, a quarter 'of la pint of te-pid- water; "one tablespoonful' of melted dripping, tib© whites- of one of two eggs. Chop the liver finely, and", "the scraps of bacon coarsely. Fry the bacon ; a'">pale thrown', then put -in Ac; liver, the", chopped onion, sliced -carrot, ii-erbs, and. a ' seasoning of salt, peppier and grated nutmeg- Pour in the stock! and cook gently for about 10 minutes, keeping it well stirred. Next take out the herbs, and xub the other ingredients through a wire sieve. Have ready some x very thin slices of bacon, about two and a-hall inches square. Put a large teasponful of the liver mixture on each slice, wrapping it up neatly, taking car* -bo close up the ends. To prepare the batter mix a-quarter of a teasponful of salt with. ih& flour, siir th© -wwter -and melted - dripping slowly and smoothly in-fo it. Whisk — the white to a stiff froth, and just at the last stir it very lightly into the mixture. Have ready a -pan of frying fat. When, a faint bluish smoke rises 'from it, dip each, roll into the batter, drop it into the frying , fat. and fry it a golden brown. Drain it ■ well on paper, and keep H hot while the | others are beine^ fried. Serve -them piled up on a hot dish. These kromskies can be reheated gently in the oven. ALMOND PUDDINGS .' Required: Half a pint of milk, 2oz of ,' butter. 6oz of stale cake or breadcrumbs, loz of ground almonds, one teaspoonful of castor sugar, two eggs-, a few glace cherries, red currant jelly. Well butter some small moulds or cups. Put., half a. pint of milk in a clean saucer/ar*, with 2qz' of', butter. When it boils add the If cake is j used, it must contain no fruit. Add- th«_ ground almonds and sugar. If bread is used, I a little more sugar will- probably .be required. Mix all well together. Beat "up ■ the «ggs and add them. Fill the moulds ■ three-qtiarter? full of the ■mixture.' -Pu-6 . them- in a quick oven, and bake for hulf an - hiour. , Turn the puddings gently •_ on. io «> - feot-dieh. Press half a glace -cherry- on- the q : top of each. Melt ; the red currant jeUy carefully in » saucepan and: pour it round. EDEN-KTJCHLEIN (PARADISE- CAKES). Two -eggs, one cupful of sugar, Jib of almonds, Jib of chopped ' citron, ; of chopped candied. lemon r peel, two tablespoonfuls of _ strained honey, one- , half ta-blespoonful of baking, powder, "two cupfuls of flour. Bea-fc the eggs vn i til -verylight and dd the sugar; mix thoroughly. Pound the almonds to a paste after blanch- - • ing them. Add them and the citron and lemon peel chopped fine, to the egg mixture Then stir in the honey slowly and, add the flour and baking powder sifted together. Bake in- moderate oven. Most of these littla cabes a-re cut' out in the shape of animals, birds, etc., before they are baked. These •various-shaped tin cutters msty be secured; . at almost any department store, or, if they cannot hs found there, they may be mad» at home ivith but little trouble. cuxNS PUDDING (FOR CONSUMPTIVES). This is a very light, rich pudding, and therefore particularly suitable. Required: Four ounces of suet, 3oz of floui, three yolks of eggs, one- teaspoonful f salt, on© teaspoonful of baking powder, ' one teas-poonful of ground ginger, about one gill of milk. Mix together the flour, salt, baking powder, and ginger. Chop the suet finely and add it. Beat up the jolks of - the eggs with two tablespoonfuls of milk; add these to the flour, stir them* 1 in, - then - v add m-ilk to make the whale a rather soft • mixture. Scald and flour a pudding-cloth; " shape the mixture into a roly-poly, roll it v - up. rather loosely in the cloth, .tying th© " ends witb siring. Put it into a pan of:-fast-boiling water and. let it boil steadily ' for one And a-half hours. Turn it" on to a. * _ hot dish, and serve ' with it any nice sweet sauce. • ' FOR DIABETES, The chief point to remember is that all ■sugar and foods which supply sugar must •• be avoided. Starch and starchy foods aro changed into sugar during digestion., therefore tliey 4 tco must be abstained from. A, diabetic patieni, is allowed plenty <jf cream, butter, eggS; bacon, ham, meat, poultry, and all kinds of fish, cheese, nuts, and green vegetables he may also indulge in. Saccharin must bs used in the place of sugar, but this must be added with care, for too much of it gives quite a disagreeable flavour. Cream of chicken is a particularly suitable dish. Required: Four ounces of raw chicken meat, half a gill of cream, one raw egg, salt and pepper. Put the chicken through- a. mincing machine, then pound it in a mortar; while doing so, add to it the* egg and seftr . soning. Next rub the mixture through a . fine sieve. Whip the cream and stir it in, ' lightly. Thickly butter a plain mould, pour, in the mixture, cover th* fcoj with c, piece of buttered paper and ste&mi it gently until - it i just firm. It will probably take half " in hour. Turn it od to a hot dish, and pour .some cream sauce over md round it. Great .sauce : Required — One gill jf are am, me gill of white stock, twe eggs, salt and pepper. Boil the stock, then let it cool foz niinutx or two; Beat uj the eggs, mix iihuxa with the Tream, » then train both into the stock, Btirring it ' over the fire until it .s quite hot; but do ' not let it boil or it will curdle. Season' it carefully, and i' is ready.

{■■just 26, 1905.