HOME INTERESTS.

Otago Witness, Issue 2842, 2 September 1908, Page 74

HOME INTERESTS.

SHEPHERD'S PIE. Take the Temain3 of any cold meat and gravy that may be left. Chop up the meat, and lay at the bottom of a pie-dish; pour the gravy over, and add pepper pud salt to taste. Boil and mash some potatoes, vnd fill up the pie-di-h with them. Prick over with a, fork, and lake in the oven until a nice brown. HALF LEG OF MUTTON BOILED IN PASTE. Required • Thick end of leg of mutton, veal, forcemeat, lib of flour, pepper, salt, and onion. Procure a fillet from the leg of mutton, have it boned, fill the cavity with a veal forcemeat, and cut off aaiy angles or sharp corners that would be likely to break through the pa^te. Make a pas-te of flour and water with a little baking powder ; roll it out and wrap the- mutton inside, being sure- that the meat is completely covered, and no hole left whereby the juice- of the meat could escape. Wet the edg.es of the paste where they lap over. Tie in a large pudding cloth dipped into boiling water and floured all over. Put into a pot of fastboiling water, cook fast for two or three minutes, and then set Hie pot where the contents will simmer steadily- Cool fox about three hours, and sand to tab!e in the paste. This will be found a moat delicious dish, wita plenty of rich, juicy gravy MUTTON AND LAMB CUTLETS. These are taken from the beat end of a neck of mutton and lamb, and cut so that th« cutlet bone- may be left about 3in long. Remove all skin, from the inside of the bones, flatten the cutlets after removing the chine bone* Take off any superfluous fat with the skin, keeping the fleshy part of the cutlet round. Eggcrumb and fry in a littl« butter or clarified fat, turning them to set both sides with a sharp heat. Then let them cook slowly, that the insides may be don*. Then lay them' on a cloth to absorb the grease. Season with pepper anil salt, and serve with a little good gravy separately. MUTTON BEOTH. Two pounds neck of mutton. =alt arxl pepper, one qiuirt water, loz rice or barley, <u» teaspooreful chopped pa,raley. Modie — Chop up the mutton into small pieces, put it in a stewpan with a quart of wa-ter and a little fait, stan-d on the fire, and allow it to com* to the boil slowly, skimming it all the time >as the scum rises. "When nicely skimmed, cover closely, and simmer for two or three hours. Strain and put it back into the- stewpan with the rice or barley (well washed), and boil until they aie sufficiently cooked ; put in parsley, if required, just before serving. O RANGE EOLY POLY. Two cups of flour one cup and a-half of niilk, one tableapconl'ul of butter, one table-

1 spoonful of lard, two teaapoonfujs of baking! powder, one saltspoonfuJ of 'fealt, four fair-" sized sweet oranges, half a. cupful of. sugar.' Sift the baking powder and the salt with the flour; rub th e butter and laid into it; add the milk, an* roll out the dough into a sheet about half as wide as it is long. Spread this with the oranges, peeled, sliced, and seeded; sprinkle these with sugar; roll up the dough with the fruit inside" pincing the" ends togethet that ihe juioe ma, not run it ™™ * 6 pud f, ln g U P « « cloth, allowing it room to swell, drop it into » pot- of boiling water, and boil it steadily £ SttiJS! Wlth a sweet sauo * *«"«* CURRY SANDWICHES one teMpoonful of curry powder or pJtTidozen ahnonds, two tewpoonfnl, of ehuteey. 2oz of butter or dipping. Melt the Joz if butter m * saucepan, etir in, the flour and cuny powder When this is quite- smooth, add the stock gradually, and stir until it £ t N< y* " d 1 th * <***« and ham, the c £ ut ?«y chopped, ,* D df the almonds -cut in. Efcreds. M« ail together and season carefully. Let all simmer gently for abeut-five rmnut^, f or th c meat to be well flaToured Wd tW size of the top of * d*r*t' gW either fry them a* golden browii fa «5 dripping, or toast and butter thorn/ Put » good • layer of. the mixture between - W rounds of the bread,, pressing-, therm.. ligkOs. together. M*ke tiem, hot in tie- o7«n «nd serve on a lace paper garnished, with 'fried MOCK WHITEBAIT. Required .Raw whiting, pl«i<*, l«mon-soles, either, or some of each kind, or any other nsh. Xo each two tablespoonfuls of flour add one tablespoonful of salt, * small quarter of a, teaspoonful of pepper, egg an<i breadcrumbs, frying fat, ialf «. lemon. Free the fish from aAI bone. *nd cut it into strips about ljin long. Mix together the flour salt, and pepper. Dip the pieces of fish into this mixture. Have ready a beaten, egg, a paper of fresh crumbs, «nol the frying fat. Brush the fish with beaten, egg, oo»t it with crumbs, then fry a pretty golden brown, taking care to ®cc that a bluish smoke is rising from the fat before putting in the fish. This is one of the occasions when a frying-cask&t is » boon, but you can quite well manage without if you have » fish-slice. Drain th* fish well on paper. Pile it up on a hot dish, a-rd garnish i« with silioes of lemon. Brown bread aid butter should be handed with this dish. BRAIN CAKES. Wash the bx*in3 in vinegar and water, and then put them into- boiling -water, anil simmer fox 10 minutes. Drain, chop finely," and put into a basin with two" large ttbJespoonfuls of breadcrumbs, one tea spoonful of chopped parsley, pepper', and" salt. .Mix with an egg. Form inifco flat round- cakes, dip into beaten egg,' then into breadcrumbs, and fry a golden colour. ■ CHEESE SOUFFLE. Stir a gill of cream into a, cupful of grated cheese, and add' to this two egg», ttte wKites and yolks beaten separately «nd very light. Season with pepper, s*M.~ r in& a suspicion-- of tamsta-rd, tuam ' into «. buttered souffle-dish lined with band of buttered paper, and bake until lightly brown. Serve at once. . BAKED ONIONS. Choose some large Spanish onions, bake them In their skins, turning 1 occasionally, so that they are cooked tihi-ough. Before serving remove the outer skin, split them open, add- a piece of butter, pepper, salfy j and a little vinegar to each. CHOCOLATE PUDDING. Two ounces of plain chocolate. 6oz of breadcrumbs, 4oz of sugar, 3oz of butter, one gill of milk, two eggs. Dissolve chocolate in the milk warmed, beat butter "and sugar and* yolks of eggs well, then add t.ho warm milk. Next add the Ixreadcrumbe, whisk whites of eggs stiff, and: add very lightly to mixture, put in greased mould, and steam three hours. This is a very delicious pudding-, and easily made. FROSTED BREaD-AND-BUTTER PUDDING. Prepare a custard with on© pint of milk, two eggs, and 1 sugar to taste. Cut three tct four French rolls into thin slice*, and butter' them. „ Besprinkle a buttered' pie dish witfi cleaned currants, then line it with a layer of buttered slices of bread. Next add more currants, and' continue thus ur.'ti.l the dish is full- Between each layer of bread poua: a Htt'e of the custard Bake in a moderate oven for about 20 minute?. Whisk up stiffly th© whites of two eggs ; ndid to it loz of icing or castor supar. and wile thia roughly or* the surface ©if the pudding, so as to give it a rocky appearance. 'Stxrinkle over a few currants, and dre-cl^e with casifor s.ugar. Bake long enough to slighidv brown the egg mixture (called meringue), then send fo tabl« dished up on a folded napkin or dish-paper. FEATHER, PUDDING. Required: On« egg. 2oz of beef dripping, 2oz of castor sugar, 2oz of flour, two tablesnoonfuls of milk, one heaped teaspoonful of baking- powder, nutmeg* to taste. Beat the drippin" and sugar till a soft) cream. Separate .the yolk and white of the egg. Add' the yolk to the crpamied dripBing, and beat it well for about five minutesWhip the white of -the earg to a very stiff froth. Mix the flour -and baking- powder tosrether and- stir them very ligihtly into the dripping, etc. Next add tEe white of epg as gently as possible, and- the nutmeg. Well pwase a tin or basin, nail fill the basin witH the mixture, using a second one if there is too much mixture: Cover the top- with. « piece of greased .paper, and. steam the putfe ding gently for about three-quarters of art hour — or till, when triedi with -a skewer, tho centre is quite set. Turn "it out on_to a» hcf. dish, serve at once with jam »r stewed fruit. SAVORY PUDDING. Beat an egp and add tc it half * pint off milk, pour this ov.er 4oz of breadcrumbs, and leave -to soak for an. hour. Take lib ofl cold lean meat, mince it finely, and 1 season with pepper, salt, a Jittle chopped herbs, and lemon peel. Add! the mince to the crumbs and beat all together. Pour tho mixture into a greased pie-dish, p"ut some slices of cooked potato on the top, scatter little bits cf butter or dripping- over, and bake in a s-teady oven for half an hour. If preferred, the dish may be lined with pa"atr3l ar.d then filled with the mixture. ''To what do you attribute your Pre-erriincnce? " asked the interviewer Of Madam Melba lately. " What keeps your voice so clear and pure, The ton© so steady, firm, and 6ure, That charms the world so greatly?" " I kill a cold at once," said she, "With Woods' Gr a *li Peppermint Cure, yo« Met'!