HOME INTERESTS.

Otago Witness, Volume 06, Issue 2899, 6 October 1909, Page 75

HOME INTERESTS.

KIDXEYS A LA VICTORIA.

Required Three or more sheep's kidneys. Uoz of butter, ioz of flour, ore ?ill of brown sauce, one teaspoonful of chopped p&rsley. h-a'.f a teaspoonful cf chopped onion, thin s'.ic3s cf bresd, «rH a.nd pepper, and a. few browned crumbs. Skin and ore tho kidneys, then slice them very th-'nly, and dust them with salt and pepper. Me'.t the butter in a small pan, put in the chopped onion, and fry it a golden brown. Next add the kidneys, and cook them gently for five miairtes, then shake in the flour, and cock that, carefully stirring it all the time- Xow add the sauce, and about i t"aspoonful of ketchup or \ralnut vinegar. Stir the mixture over the fire uirtil it boils, then draw tb.3 pan to the sidie of tho stove, and let the ccnten-ts simmer gently for about five mizvntes. Next cut some thin rounds of br«ad, one to fit cadi littU china roroaquin case. These many either be toaaled ox fried. If the former, toast them; then cat them across, so there will be four three-corner

pieces. If they are to be fried it will be easier to cat them, first, and then fry them. Fit the to«st into each case, fill it up with the kidney mixture, sprinkle- a few browned; crumbs on the top, and then a little chopped parsley. Put th« oases back in the oven ■until tfce mixture i 3 hx>t through, then serve them as hot as possible. N.B.— Beef drip- . ping may be used instead of butter. MEAT SHAPE. Mince meat very fine, add crumbs, choppel onions, pepper, and 8»lt. Mix all with avery little flour to bind together. Into this mix one egg, not beaten (because if beaten the mixture w~u!d rise too soon, and fall feway again, end be tough); add any sweet herb 3or cold vegetables you may have butter basin or mould, pu- crumos irk. and shake round. Fill and cover with c'oth, either stetvm or bake. If steamed, allow water to come one inch and a-haJf up mould. Serve with snippets of toast round. LAMB CUTLETS.. Trim cutlet* nicely, season with salt and peprper; dip each cutlet into beaten egg, and then into breadcrumbs; flavour wnn crated Parme3sn cheese, about half & U-a-sooonful to three teagpoonfuls of breadcrumbs; shake off loose breadcrumbs, and let the cutlets stand, awaite. Fry w hot fat* and drain well on soft paper. Put » cutlet frill on each bone, au<* arrange neatly on a border of mashed potatoes. Brush over with and brown iv th& oven. Arrange a few weil-dramed Brussels sprouts bigtt in the centre, and pour a little hot, thickened gr*vy round the j dish. ! SURPRISE SALAD. « H*lf a cupful of vinegar, one tablespoonful of "butter, <«* teaspoqnful of sugar, oiw tewpconiul of celery salt, one level tea*poonful 6T flour! n*H a teaapoonful o< dry nvustaTd, one egg, laft-over vegetable*, lettuce, and salt «nd pepper. It i« cad led surprise salad because it is not likely «o be made- exactly tibe same w«y twice; but it will -always l>3 good if the dressing is.- carefully made, is hot when mixed with, the other materials, and everything is allowed so _ become very cold beiOre time. 2Cow, to make the dressing, - into half a cupful of : boiling vinegar stir y'&e batter, sugar, celery ealt, -and whatever pepper and common «vi ■ you think bsst. Wet the flour and .dry mustard with a "little cold vinegar. Stir | into the boiling vinegar and cook, stirring adt the time until smooth like thick cream. Remove from the fire, «od add the egg, well beaten. The boiling mixture will cook it enough. Mix in *• bow! whatever vegetables you heve left over. It is rigM to use boiled potatoes, canned peas or beans, ci/rn (if there is no milk with it),, ce-sry — inmost •• anything, even apples or walnuts. The i salad is sure to be good, and you can thus dispose of a lc-i of odds »nd ends. After ' all have been well mixed, pour the hot dressing into the bowl, stirring until you are sure that everything has really come in contact with the dressing. Set away in a cool place until mealtime. Serve on lettuce. If you have none, 1 use the inside leaves of cabbage. SAVOURY BGfOS. Boil for 15 minutes as many e-jgs as required; cool and shell them. cir. in hali, arter cutting a small piece off each end to make them etand proper.y. Put the yolks into a baa-in, and with a fork well nia3J-, I -adding a small quantity cf finely-chopped j parsley, onion, peppar, and ealo, aso » j small piece cf butter. After we!- mixing, replace in ojg cases. S-eryo on a- disii garnished with young lettuce leaves. CHEESE SOUFFLES. Take ios of flour, loz of butter, yolks of two eggs, whites of three, ealt and pepper to taste, and 3oz of Parmesan cheese. Aleit the buuer in a saucepan, add the flcux and miik, let it boil until it thickens, stirring ■ well. Add the folks, pepper and salt, aid grated cheese; mix -x-e:., whip Jie whites or eggs to a stiff izctk, and ttir lig'ht*y in. i-ut into a prepared tin, ana baK« in a •ather quick oven for 2J minu-t«s. CABBAGE A LA UxtilME. Required: A firm v.hitf ezbhage, one onion, ioz ci bu'vter, thr.-a tab-sai-v-^n.uis ci cream, one clove, salt and pepper, and toast. Trim and va*.i the cabbage vt:y carefully; put it in a pan ot fasx-ooihi g sailed water, add the onion with tac cove ii-icic in it, and let it bcii quick y unt.l the cabcege is tender. Then take ou; the onioa, dram the caobage in a cc.andev, pressing it we... Next hop it fme.y. Me.i the butter in a saucepan, put in toe cabbage, & ix l* well, add tho cream gradually, and salt and peoper to taste, ila^e tje n»ix.iu\i thorou^a y ; cc*»,* pile it up m a i-ct asn, and garnish ' it w.th. neat sippets cf t^a't. LIGHT BKEAD PUDDING. j Any sma 1 aciaps ot bread can be u r cd r foi uai c , gratoa or ro led very fine. i'ut a b-eakiastcupfu. cf ci:lk m a. saucepan with, a ♦ablcspcj.uul o. sugar, and lei r. U,n. J Stir m breafle.umbs uai 1 : it is es tmcli as i porridge. Take it eff trie rir-o and itft r,i cool, tnen stir in lightly tlo whiter o|»; two eggs ocaten to a &t:rf froth. Pear m'-.j*', a bulterca <luh, and Ijaka in a very _-.ow . ovc.i for ha f i-.n lieu.-. The yolks 'A t.ia ! e o -gs can be made into c;'_ta:d to ea^ w..:i , tiie puddius. Any fia'.ci. ->ig may bo udeJ, or a layor of jam placel _ bo-ttom or dish. ESSEX PUDJINJ. Thrca ouncss cj bu*tcr, 4.z o: FUgar, 3 a cf fl iur, iw. c<?gs, a utt.e mil!:, ban a '0. - i 2C— tv- ct ba»a::^ powder, and n, h'ti \anilhi ess-cud". Cream th 3 butter and su^a/, ; add ti 2 eg-i fc-'p-ratoi} , uea. we. t v J each efe^r; tu-e.i uld flour, ba.i.ng powi'.or, j a.:id essreuce. Hutter a mould, anu pui l i a. , lajer cl ja,m. and pour bav-er m goi.:!y hl?am for -wo hours. REAL WELSH OKEAM CAKES. ' Rub loz of fresh bu'ter into Mb of sn'teJ flour. la another bowl put a gil. of citaiu. \%hicii is just turning sour, sad to r f.<i i a well-beaten eg?. Add the egg ."-id creara to tho flour, etc., very slowly. b?£ti:ig it all the tnua ti.l it forms a very saicctb, ths> k Latter. Then stir m 2oz cf curr?i.ts, '- z ti carter i-ugar, aiid half a tca*pocn:ul oi baking ix>wc.er. Pcu.r into fna,l: tins tLat have b^en we'! bu'tered, a-nd bake in a j brisk oven Scatter castoi faugar o\er tLe < cakes before serving. CORNFLOUR CAKE. Two ounces each cf cornflour and flour, 3loz of cantor sugar, 2oz of butver, two eggs, <~no. teaspconful of Laking powder. Beat tlis butter to a cream, and gradual 'y add the sugar, then the well-beaten eggs. Stir lightly into the mixture the flour and cornrJour, snd lastly the baking powder. Pour into a well-grea?ed tin and bake in a quick oven 40 minutes. A RHUBARB MARMALADE Cut into small pieces 21b of rhubarb; neel the thin rind from six oranges, and cut into thin shTeds. Cirt now the fruit ;rto thin slices, discarding all white pith and pips. Put rhubarb, orange slices, and peel into a preserving kettle, together with 21b of eugar, and place over a gentle fire. Cook and atnr every now and again until reduced to the consistency required. Turn into jars, but do not close therm until the second da/, when seal them airtight. *