HOME INTERESTS.

Otago Witness, Issue 2883, 23 June 1909, Page 82

HOME INTERESTS.

SCOTCH BROTH (DINNER IX ONE POT.) One pound of nsck of mutton, two or three canois. turnips, onions, and potatoes, cut iruo tiny dice, loz of pearl barley, a packet of dried green peas, about two quarts of vater. Put vegetables, barley, water, and meot into taucepan, with some pepper and sr-'t Cover, and cook gentiy until all \ <gctab!es are tender. Adcf a. tablespoon! ul of fiiiely-choppgd parsley before serving. The dried pe«i must be previously soaked in cold water for 12 hours. POTTED MEAT. To lib of meat, such as boiled beef, coined cr roa?ted, allow 4l!> of its own f>l or butter. Cut off all 'skin, and gristle. Chop ihe incut or put it through the mincing i mr.chine tvricc. Pound it well, adding the !

seasoning of pepper, salt, and spice, il liked ; then rub it through a wire sieve. Put it into jars, and pour a little wanned butter over the top. ! PARMESAN CROUTONS. J Take 3oz of flour, 3oz of grated cheese, I lioz of butter, an egg. a little water, and . cayenne. Mix flour and cheese,\ add a dust , . of cayenne, then lightly rub in the butter. ' Mix all to a stiff paste first with th© egg j (beaten iip), then water as reqiiired. Knead the egg in* well; roll out Jin~ {hick, stamp I out in rounds, place on an imgreased' baking | tin, and put in a moderate oven, till a - , delicate brown. . They will take from eigb. to ten minutes. Serve hot-. BAKED FISH CAKES. ~ - Cold cooked 'fish, cold mashed potaioes, ■" milk or cream, butter, salt, -and pepper/ one egg. Very nice fish cakes. <Jx croquettes '. . may be made, of the remains of- a. fish dinner .1 served the nigiit before. . Almost Any kind of cold fish may be used-. After removing ths skin, and bones, flake the meat veryfine." To one cupful of the fish, add two iUptfuls _of t cold mashed potatoes and fchqI roughly mis, together. "If ;& sauce 'was served'" 4 -with the fish at dinner, and 'some, of -it jvas.. j left over, it is well to add about "three i tablespoonfuls. -Season tlie .dish , with; a , level teaspoonful t of salt 'and a little pepper. '' . \ Add the .egg, Well beaten. If the ■' mixture ' does not sesm moist enough, add ■» - little milk or creani. •Make'Lnio- flat cakes, put into a buttered pan, and] bake in- a hot . oven until, bf own. If there is a little mora fish and less potato or a- lrftle more potato " and less fish than called for, it will not. make any great difference. MARMALADE. CHEESE. CAKE.Line some patty-pans with the followingpastry: — Eight ounces of flour, soz butter, teaspoonful of Paisley flour, pinch ' of salt. - | For the mixture, take three tablespoonfuls of marmalade, loz of butter (melted), and • an egg, well beaten'; put a little of the mix- | tvue in each patty-pan, and bake for ten * minutes. BOSTON PUDDING. Eighteen apples cut small and stewed with a little water, two cloves, a little ginger, if liked', and grated peel of a lemon. When I quite- done, sweeten with moist sugar, and; - ' acid the yolks of four eggs and tie white - i of one, Jib of butter, and a little nutmeg-. Beat, well together, and put into > piedish lined with paste, and bake half an hour. SPONGE PARKIN. Melt 2oz ol lard into gib of Ireacle, and stir well ; then dredge Jib of oatmeal and j Jib of flour into it, stirring all the time. Add a little ginger and |oz of carbonate of soda. Bake in a slow oven. SCONES. These are delicious. , Half a. pound' of ] flour, Jib of butter, a heaped teas-poonful ,of baking .powder. Rub the butter into • ' the flcijr, add "the baking powder, iand mix with some milk to a. paste; roll out two or three times, t cut. into squares, and^ •just 'fold across'- iightlyT. /td *. fpmT >^ ..thiee- "'■ "corner. Brush- <$yer J 'each" with, egg,' and J bake 10 to 15 * minutes in a hot oven; " FEATHER-CAKE. - - . . ,! ' ■ . "A "breaMastcupfnl of -self-raising flour, half '• a. cupful of • sugar, 2bz of * buiter, one egg, j and a .jjittle milk. , .Cream, butter and, sugar, \ j and stir -in the floui\_" 'gradually ; .beat '. the T l^eS^oP sl^ '^g a V-. al l^^ ftf^ , the v 1 jnixiure. , Bake Sbcut, thres-civsaxyers^cf *an - ! .hour. -." ' A. -li tile- /essence "of-r'l^niqiif •may*. «ba v-■ j added if liked : or if baked in^&'ljhallow tin it can be split and jam put Setweeiu DELICIOUS BOILED PUDDING. One cupful and thre3-quartcrs of flour, two teaEpoonfuls of baking powder, and" a little" salt. Rub in Soz of butter, add a good half cupful of sugar, one -egg, and a little "■ milk. Grenso- a pudding bowl, put a layer ' | of jnm (raspberry), " then -half the batter, . another layer of jam, and remainder of bati ter, cover with tgreased paper or cloth, servo , with custard sauce. Boil two hours. ! LITTLE PUDDING FOR AN INVALID. Beat well, a new-laid egg with a uablespooriful of milk and .one of wine. Pour it into i a butter mo.uld, in which has been crumbled I a dry sponge-cake. Cover it well, with.' buttered paper, ' and steam. Do not let the 'water reach the top of the mould, as the latter must be large enough -o give space for rising, which ■it will if properly, arranged. Turn out without disfiguring it. 1 Serve it with a tablespoonful of sweet jelly, j This will be as much as a patient will take. .' BACHELOR'S BUTTONS. These delicious little cakes are made by rubbing 2oz of butter into Soz of flour; add aoz. of sugar; beat one egg with half the sugar, then put it in the other ingredi-. ent3 ; add almond flavouring - according to | taste ; ' roll tliein in the hand about the size ]■ of a large^nut, springle; with white 'sugar, and . place them on tins- with buttered 1 paper. Should c Ughtly baked. APPLE. HEDGEHOG. A dish .niueh patronised by our grand- L mothers. Ingredients: Six large baking' apples, 3oz o£ moist sugar,v '2cz of sweet-: afmonds. ' Red currant jelly, the rind of_ ' half a lemon, two cloves/ Method: Peel, core, and slice ihe app-les; stew them 'until' they are sof with the sugar, lemon-rind, cloves, and a little water. Then take out ■ the rind and cloves, and rub the apple I through a sieve. Shell the almonds and) cut them lengthwise into thick shreds. Airange the apple pulp in a pretty dish to look as much the shape of a hed-gehog aa possible. Stamp out three round pieces of rcd-currani. jelly about the size of a shilling, arrarge these down the middle, then rtick i the shreds of almonds all over the apples. i FRENCH POTATO SALAD. Slice some cold bailed potatoes into a <=alad bowl, sprinkle over them, a litile parsley and a small quantity of chopped onion, and then pour over this a sauce made from, the following ingredients: Rub well together a little mustard, pepper, salt, and .vinegar, and then add some fine olive oil, whip all until the ?auce lcoks creamy. DATE SANDWICHES. A delicious sweet sandwich can be made by chopping date« very finely, then add" sufficient lemon juice to flavour the dates, mix well together. This should not b& spread too thinly, as the bread and buttei: will take a moderate •amount. This sandwich, with or without the lemon juice, is also valuable for tiie school lunch basket. BREAKFAST ROLLS. Take three tablespoonfuls of flour, one teaspoomul of baking powder, and a. little p.alt ■ Mix into a light dough" with milk, . divide it into pieces, end form into Tolls - on a beard. Lay them on 9, floured tin, and bake them in a hot oven till a ligh.fi brown This recipe will make nice scone^i by adding a few sultanas before mixing with.' the milk. • Roll it out and cut- into pieces. It will only take a few minutes to jook. - Split and butter them. Serve hot.

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