HOME INTERESTS.

Otago Witness, Issue 2849, 21 October 1908, Page 75

HOME INTERESTS.

POT BOAST OF LAMB. Kequired: Two pounds of loin of lamb, half an ounce of lard, half an ounce .. of butter, one onion, browned flour for tKickening, pepper and -Salt. This mod<e of xjookery is most useful for "those who have no means for roasting meat. An iron saucepan is best for this purpose, and any small stove is sufficient. Take a. nice solid piece of meat, wipe it carefully, remove all superfluous bone and f*t. Dissolve the lard and butter in the saucepan, and add the onion cut in slices. Fry the oeion, salt the meat, and put it in the pot. Cover the-, pan and let the meat cook till nicely browned, turning it over>,once. Then add half a pint of water, 3nd*turn the meat constantly, so that it* will brown and cook evenly. Keep the cover on during ths process, and do not have too strong a flame. Allow as much time as you would for roasting. Thicken and season tho gravy and pour over the meat. VICEROY RABBIT. Required: Two young rabbits, two ounces of clarified dripping, cauliflower, two large Spanish onions, two tablespoons of flour, one of tomato pulp and half a pint of stock, lemon-juice, pepper and salt. After soaking the rabbits in salted water, cut them up into neat joints, season with salt, pepper, and a little mace. Melt the dripping, and when quite hot put in the pieces of rabbit. Cut two large Spanish "onions into, small pieces and fry with the rabbit until a pale golden colour. Take out the meat and add the flour to the con-tents of the stewpan, and when quite smooth add half a tin of tomato pulp and half a pint of stock. Stir while all comes to the bodl; let the sauce cool * little, then add tho meat. Stew very gently for two hours. Dish the rabbit, skim off all fat from the- sauce, and add' a dessertspoonful of lemon-juice and pour over. Garnish with iufts of nicely-boiled cauliflower. FISH AND RICE. Required: One pound of cooked fish, two tablespocwifuls of rice, a little curry powder, two tablespoonfuls of butter, cayenne and salt, half a pound of short pastry. Roll out the pastry into a piece about fourteen inches long and eight wide, and cut one end like the flap of an envelope. Flake the fish, removing the skin and' bone. Boil the rice and drain till every grain is apart. Put the fish, etc.. on the middle of the paste, season with pepper and ea.lt, place the rice on the top, and scatter the curry powder over with the butter; cut into small pietfes. Wet the edges of the pastry, turn the square eT>d over on to the fish, then fold down the flap. Pinch the, edges together, when the whole shou'd have the appearance of a large pasty. Brush over with egg. -and bake in a quick oven for about twenty minutes Cut this into portions with a sharp knife (keeping the pie in its proper shape) before serving DEVILLED POACHED EGGS. Required : A teaoupfu? of f=tock, gravy, or beef tea, a little Worcester sauce, ketchup, and chutney, a fe«v drops of vuve^jr, cayenne and salt, a little flour, slices of toast Take some stock, a little "Worcester sauce, ketchup, a teflcp-.onful of chutney, and a few drops of vinegar. Thicken this with a little flour, and stir while it cooks in a small saucepan. Whsn the sauce has boiled it should be thick and smooth ; flavour with cayenne and salt, place the cover on the pan. and keep the sauce warm. Poach as many egg 1 * as you require ; when done fet each on a piece of toast and cover with the prepared sauce. APPLE CREAM. Required: Two large apples, one ounce, sugar, one gill of water, four tablespoonfu'-s of thick cream. Pare and core the apples, put them with the sugar and water into a clean pan,* and eimn:er till Foft. With a fork break up the anples till they are soft and pulpy. See that they are sufficiently sweetened. Whip the cream till it will just hang on the whisk, mix with the apples when nearly cold, hea<p in a pretty glass dish, and serve at once. If apples are not available, French p'ums can be ueed in the same way. but shou'd bo rubbed through a sieve after co^kirg INVALID JELLY Required- One ounce isiii<da«K. half a pint ccld water, one large lemon, six ounces lump sugor, one pint boiling water, half a pint of sherry, cie egg Let the king's 01 ! gt-eon in tho cold water for ten minutes, then add the pint of boiling wrter and wln'e the ismgbss i<s di=solvinw rub th-o" rind of tile lenini >n with the Jump su^-ar then add t'i-e sherry, the lemon ri?id pared thirTy, with tho mn-e ar.d the mgar to thl im'i g'as a . whi'-V the white ar.d she'l of the egg a."d -tir .t quickly into the T?holf> , let it boil uv> without stirri'ifr, ard star.d it in a coo! place for five minutes before passing through the jeily-bag. ICIXG FOR CAKES. Toko white of three <*<--gs. ore pound of suzar. flavouring of vanilla or lemon. Beat white of tbe eggs to a fioth. add quarter of a p-tir.d cf white -"Ugar, pounded and *ifted ; flavrm- it with vanilla or lemon, and boat it until it is light ar.d x - ery white, but not quite <=^ stiff as merirgue mixture. The longer it is beaten the n>ore firm it will become. Beat it until it may be spread firmly on a cake. EDINBURGH BISCUITS. j Required- H?lf a pound of flour, quarter of a pound of butter, quarter of a pound j of ca-stor sugar, one egg, iaro. one -teaspoenful of grated lemon rind. Beat the sugar and" I butter to a cream, then add the beaten eeg and lemon rind. Beat the mixture well, ! then add the flour and stir it in lightly. Turn the paste on to a slightly-floured pastry

board, .and roll it out to the thickness of an eighth of an inch, stamp it into* round b with a cutter about an inch and a-quart«r across. Place them on a greased baking tin, and hake them in a slow oven from ten to fifteen minutes, or until they are a delicate biscuit tint. Lift them carefully off the tin, spread one with a little jam. then press a second one on it. When all are done, place them on a sieve and leave until cold. VANILLA CUSTAED MOULD. Required : Three eggs, one pint of milk, ' two ounces oastor sugar, half an ounce of gelatine, vanilla essence, a few chopped glace cherries. This sweet may be made over night, or some hours before it is to be

served ; the' gelatine should be put to soai in a gill of milk directly th« milk is availi-f 1 ab!-e. -First beat up three yolks of eg§» with threequarters of a pint oi milk. an 3? strain inio an enamelled saucepan, add sug^r j to taste, and atir over gentle heat till tha I eggs thicken. Take the saucepan from the { stove, and when the custard has cooled stir j in the gelatine, which should be quite soft \ Stir over the fire for a few minutes — but on/ no account allow the mixture to boil — then; set aside: for a little while to cool. Add the., i •tiffly be\ten whites of the eggs, flavour aIE; j with vanilla essence, and pour into a wetted; ; mouM/ which has been decorated with chopped J preserved cherries. Stand the mould tilJ.; | quit* 'firm, and turn out just before serving^* :