HOME INTERESTS.

Otago Witness, Issue 2894, 1 September 1909, Page 75

HOME INTERESTS.

VEAL AXD HAM PIE. Ksouired: One pound and a-ha!f >f lean veal, *'.lb cf lean ham or bacon, three harcib'o.led" eggs, a ter-spoonful of chopped parsley a teaspoonful of chopped swcei. herbs, a "teaspoonfu! of grated leimn rind, sat and pe;.per, stack. For ihe pastry One pound of 'flour, jib of Lultdr or lard or dripping, co d wa'.cr. First make the pas=iiy. Sieve together the fl.ur and fait. Divide the buvtar into foui equal parts. lake one part and rub it into the flour a? you would when making short cru=t, then mix it .0 a paste with cold wcer. Next roll it out into a long, narrow strip. Spread the second pisce of butter in tniall lumps over the strip- Shake over a little flour, then fold it evenly in three pi.e«sing the edges together with the roK rg-pin. then 1011 it out again, and proceed as before. Repeat this process un-til all four divisions have been u.<=ed. ' Then roll the paste out to the. required thickness. Now prepare the pie. Cut the meat and bacon into neat squares. Ornament the bottom and sides of the dish with slices of hard-boiled egg. Put a layer of the veal in the pie-dish, shake over it some chopped parsley and herbs, lemonpeel, and seasoning Xext put in a layer of ham, then a layer of veal and co on until the dish is full ; the Jaat layer should be ham. Half fill the dish with stock — or water, if you have no stock. Put a sirip of the pastry round the edge of the piedish, having first v. et the edge, then cover tbe top of the pie with the- pastry. Ornament

the top of the pie with leaves and a tassel of pastry. Put the pie in a quick oven, and bake it for about two hoursAN ECONOMICAL STEW. Cut up lib of stewing steak, put it into a stew jar, also a large carrot and onion cut up small. Seasoning of pepper and salt. Cover with cold water. Stand the ! jar in a large saucepan, with boiling water | nearly up to the top. and let t stew by j the side of the fire for two hours and a-half. The gravy will be delicious, and ' may be thickened a little, if liked. ! A CASSEROLE OF RICE AND MEAT. I Chop rather finely three cupfuls of cold , meat ; a dash of cayenne, one saltspoonful i of celery-salt, two teaspoonfuls of bread- j crumbs, one egg, and enough meat, stock, | or gravy to moisten well. Butter a casse- ! role or mould, and line it with cold boiled j rice about lin thick: pour in the meat and I other ingredients ; eWer, and either steam [ or bake for half an hour, and serve with a nice gravy. A BROWN FRICASSEE OF SWEET- - BREADS. Scald and remove all fat from three calves' sweetbreads. When cold, cut them into slices the thickness of a crown-piece ; dip | each into thick batter, and fry. in. butter j ■a. nice brown colour. Have read} a nice ■ thick gravy, lay in the scallops, and simmer for .ten minutes- Disb them very hot; ' garnish with, slices of lemoD I FRENCH^EfctXOES ■ .<■- j i (Excellent U e**>witS cold meat). I Boil some potatoes, and mash through a sieve; season with b> 'eߣ salt, asA- -pepper. To each pound of po.*ioes allow one beaten egg, two tablespoonfuls of cream., and a very little chopped p'itrsley. " When* well mixed, dVvide, and shape into pyramids. Brush over with beaten egg. then with dry breadorumbs, and bake until quite hot, and brown slightly. Ajrrange on dish, and sprinkle with chopped parsley. SALMON PASTE. One tin of salmon, one cup of breadcrumbs, and a little pepper and mace. Beat v salmon, take out bone and skin, put into pan -with. 2oz of butter; heat thoroughly add breadcrumbs, pepper, and mace. Beat well together, and put into a mould. When cold, pour a little melted butter over it. CHICKEN A LA SAVOY. ' Required-. One cold boiled fowl, half a pint of white stock, half- a pint, of milk, 2oz of butter, loz of flour, three teaspoonfuls of . chopped parsley, one teaspoonful of lemon-juice, .one 'ettuee, salt and -pepper, ! two hard-boiled eggs. Melt the butter in a small saucepan, stir in the flour, theD add *<he millk and stock gradually, and stir the sauce until it boils; add a teaspoonful of lemon-juice, salt and pepper to taste, and vthe parsley. Cut the fowl into neat small joints, and take off the skin. Arrange the pieces in an entree difh, piling them up rather high. See that the sauce is just thick enough to .smoothly coat- the back of ' a wooden spoon, then pour it over the joints of fowl. Wash the lettuce, an*-' dry if- gentlj by shaking in, a cloth; tbsn 'arrange- in^ a border round the dish. Cut the hardboiled eggs in slices, and ]Mti .* ring- of these inside the. border of le{-*uce. BROWN 1 PUDDING Two ounces cf but*er, 2oz cf sugar. 6ne egg, three lalespconfuls ci flcur, on^*tab!«spoonfu' of marmalade, one quarter,,, "of "a ttaspoonfnl-' of ea^boEate oi -soda. ' Beat e#g'-

and sugaT together, then add flour an^ butter previously melted; then add inarmaiade, and lastly soda. Steam one hour COLLEGE CAKES. Ingredients: One egg, its weight in butter, flour, and sugar; a little grated lemon, half a teespoonful of baking powder; flavouring if liked. Method: Beat, the butter and sugar to a tream; boat in the egg, a,dd flavouring,, and, lastly, flour and baking powder mixed. Put into patty-tins, and bake in a moderate oven 15 minuies. AMERICAN APPLE PUDDING First stevr one quart of apples, sweeten to taste, add pinch of cinnamon; then make a batter of the fallowing: One cupful of flour, ' half a cupful of sugar, on« teaspoonful of baking-powder, one tablespooniul of butter, rfne egg,.ind a pinch of salt, and cne small cupful of ' roilkl Rub the butter into the -flour, ,add sugar, bakingpowder, and salt; beat- egg and milk together, and beat all together.'" Flavour with vanilla. Pour over 'the apples, and bake 30 minutes. GOLDEN PUDDING. Half a pound of flour, Jib of stale bread soaked in boiling milk, two large tablespoonfuls of marmalade, same of suet, finely chopped; half a teaspooqful of bicarbonate of soda dissolved in a little warm milk, half a teaspoon ful of salt, : small teacupful of sugar, one egg. 'Mix all well together, adding^ .sufficient milk- to make * soft batter; 'pvk- into a well-greased basin,, and '"boil ' thiee hours. This pudding is moß+ easilyir dig&ated, -and, if preferred", jam. j»ay be used- instead of marmalade, black currant being especially nice. A GOOD CURRANT LOAF. ' Ingredients: Three-quarter of a pound of flour, ilb of butter Jib of l*rd, Jib of granulated sugar, Jib of currants, ilb of raisins, 2oz of candied peel, one and a-quaT-ter teaspoonfuls of baking-powder, a quarter of a teaspoonful of bicarbonate of soda, two eggs, a* quarter of a gill of milk. Rub the butter and lard into the flour, then add the sugar, currants, raisins, chopped pee!, and baking powder. When beating the eggs, add the bicarbonate of soda, then add the milk to the be*ten eggs, and mix all well together into a stiff dough. Put into a small bread-tin, lined with greased paper. Bake in a moderate oven about one hour. TASTY ALMOND CHEESECAKES v One teacupful of ground rice, one tea* cupful of sugar, one egg, and 2oz of butter, 20* drops of almond flavouring. Stir tht mixture well. Lin< some tartlet tins witb pastry. <and fill in with th* mixture. Bak« ir a quick oven till' light brown. SULTANA CAKE. A quarter of a pound of butter, one cup> ful of sugar, two and a-half cupful s of flour, half a cupful of sultanas, three eggs, one teaspoonful of baking, powder, a pinch oi salt, almond essence to flavour. Mix butter and sugar first, then add all dry ingredients, eggs, and essence last. Mix well, and bake in a moderate oven HONINGTON PUDDING. Take Jib of flour, «oz of suet (chopped), Jib .of raisins, two heaped tablespoonfuls of sugar, and a pinch of salt. Mix well together with: half a. pint of milk and two eggs .and boil for five hours. — I 'Why did you resign from the vegetarian club V"— "I was expelled because T called one of .the members a calf !"