HOME INTERESTS.

Otago Witness, Issue 2856, 9 December 1908, Page 74

HOME INTERESTS.

SOUP. Kequired : A bunch of young carrots, loz of butter, loz of ham. one quart of stock, sugar, pepper and salt, pounded tapioca, loz of macaroni, parsley. Scrape' the carrots and cut them into slices and fry in a- stewpan with butter and some chopped h»m. Cover with pale coloured stock, and when quite tender rub through a. sieve. Season carefully with a, little pepper, sugar, and salt. Make very hot, and when quite boiling stir in a little pounded tapioca ; cook for 10 minutes and serve. Garnish the soup with small pieces" of macaroni and chopped parsley. FILLETS GP TONGUE. Kequired : Remains of cold boiled tongue, a little meat glaze, a little tomato sauce, mashed potato, one gill stock. Take the remains of a cold boiled tongue and cut it into neat thick slices, as far as possible of equal size. Dissolve some glaze in a- teacup, adding to it a little tomato sauce. Dip each piece of tongue into this and. arrange on a hot dish in a circle, each fillet overlapping the last. Have ready some mashed potato, pressed into a plain mould, turn this out in the centre of the tongue, and set the dish in the oven. Just before serving add a gill of very clear stock to the glaze and tomato. Make all very hot and pour round the tongue. Serve this in a. fireproof dish. MEAT PATTIES. One pound of cold beef (minced), Jib of mashed potatoes, ilb of boiled onions, Jib of breadcrumbs ; add a pinch of nutmeg, pepper and salt to taste. Form into small round cakes, toss in flour, brjash over with egg, fry in boiling" fat, arrange neatly on a hot dish, garnish- with parsley. MAYONNAISE OF FISH. ; Required: Cold boiled fish, two tablespoonj fula of salad oil, one tablespoonful of vinegar, two eggs, lettuce, and radishes. Take any cold boiled fish, cut it into neat pieces, removing any skin and bone. Arrange a nice salad on a dish with the- fish laid on the top. Mak<> some sauce as follows: — Break a fresh egg into a. basin and stir qiuckly one way only with a wooden spoon while you mix in, drop by drop, the salad oil. "When this is mixed, the sauce should be as thick as butter. Thin this down by degrees with vinegar, flavouring with pepper, salt, and a dash of sugar. Just before sending to table coat each piece with the sauce and garnish the dish with » hard-boiled egg (cut into slices), radishes, and hopped parsley. SAVOURY OMELET. Ingredients: Two eg^s, one teaspoonful of chopped parsley, one tablespoonful of milk, pepper and salt, loz of butter. Method: Begin by breaking th& eggs into a- small basin, beat them well, add to them the parsley, pepper, salt, and milk; melt the butter in a, small frying-pan, pour in the i eggs, and stir till it looks like broken curd. then tilt the pan to one side and scrape all the omelet together. Let it set underneath, then loosen the edges with ft knife, and turn it over. It should not get at all hard. Turn out on a hot plate, and serve at once. Grated or minced beef, ham, or tongue may be used instead of parsley. TO BOIL RICE FOR SERVING WITH CURRY. Put two quarts of water into a saucepan with the juice of half a lemon, or the peel after the juice has been squeezed out. When the water is boiling sprinkle in a large teacupful of ih« b&st rice, and let it boil briskly for about 10 minutes, stirring occasionally ; then lay a sieve in a basin, pour the contents of the saucepan into this, and when the water has mn through, pour warm water over the rice to wa=h away the sticky parts, and separate the grains. Then put it on a warm dish, and stand in the oven to dry Prepared in this way. each grain will be tender, dry. and separate, noi all boiled m a pasty nia-h TO MAKE DELICIOUS RUSKS. Cut stale bread into small pieces, dip each in slightly salted milk, and bake in a moderate oven til l a golden brown. Keep in a tin box. OATMEAL BISCUITS. Mix well together two tablespoonfuls of oatmeal, four tablespoonfuls of flour, a saltspoonful of salt, and a teaspoonful of bakingpowder, then put in sufficient warm water to make a nice light paste. Roll out very thin, cut into pieces abcut 2in long and lin wide, and bake in a smart oven for five to seven minutes. SEMOLINA AND DAMSON PUDDING Boil two tab'espoonful= of semolina with a, pint of milk till it thicken*, sweeten to taste. When removed from the firp, add to beaten yolk of one egg and any flavouring desired. Into a buttered pie-dish put amany stewed damsons as will well cover th<> bottom, with a little juice then pour o1o 1 o this the above mixture Beat the white ai the egg to a 'tiff froth and put lightly on the top of the pudding. Bake in a moderate oven till it is slightly brown Any other fruit or jam can be dted. TEA SCONES Ingredients One pound of flour Jib of j butter, two teaspoonfuls of baking-powder, a pinch of salt, and sugar to taste. Method Mix flour and baking-powder, well rub in butter, add biigar, and mix with milk to it very stiff paste Cut into shape, and bake in a quick oven Sprinkle a little «ugar over them as soon as they are taken out of the , oven. ' WALNUT CAKE. Take 6oz of butler. 7oz of ground rice, loz of flour, Jib of sugar, two eggs, one large teaspoonful of baking-powder, Jib of ground walnuts. Warm butter, and beat to a cream, add sugar. Mix walnuts, flour, ground rice, and baking-powder together, stir into it butter and tu ? ar gradually, alternately addImg egg , beaten separately. Bake in slow oven,