HOME INTERESTS.

Otago Witness, Issue 2902, 27 October 1909, Page 74

HOME INTERESTS.

GRILLED STEAK A2CD ONIONS. Have rca«ty the required amount of steak, either a \Ae^<s of fi'et or pope's eye, at least ci't I'.ch thick, <i;p it in a little melted butter. The firo should be clear and the gridiron healed, and the bars greased with a piece of suet. Pcpl ono or two onionE— the num! or will depend on aifcount of sieak — cut them in very thin slices (the eKcea should fall in rings) toss them in seasoned flour, and fry in smoking hot fat until

brown and crisp Grill the steafc for eight, minutes, exposing it to the stronges* lieat for tha first few minutes; place on a hot ashet, sprinkle vcdtli salt and pepper, put the onions on the top, and serve CURRY OF LOBSTER A LA BENGAL CLTTB. Cut the meat of three boiled lobsters in pieoea and fry in a saucepan -with one-half chopped white obion in butter. Add one teaspoonful of Indian curry and one teaepoonful of flour, let fry all together for half a minute, then add one cup of chicken bouillion, three peeled tomatoes cut in slices, also one-half sliced, apple, and let cook slowly for 10 minutes ; then - take the lobster out and place it in a chafing dish, add six cupfuls of sweet cream, to the sauce, and let it boil again; season with salt, then strain it over the lobster through a fine strainer, and serve. Serve some Indian rice boiled in water for twenty minutes on the side. CORNISB CUTLETS. Take §lb of cooked meat, put through, mincer, with one small onion and a little chopped parsley. Mix with" one- egg and a little pepper and salt. Form into shape of cutlets and let stand for a little while, and then cover them with lib of mashed potatoes-, brush them over with egg and breadcrumbs, and fry a golden brown. BEEP OLIVES. Take Jib of best beefsteak, 2oz of -breadcrumbs, loz of suet, on tablespoonlul of chopped parsley, one egg, grated rind' of half a lemon, ona slice of ontion, ioz of flour, ljoz of butter, three-quarters of a pint of stock flavoured with salt and pepper. Prepare stuffing, cut beef into strips of ljoz — 3in by Jin thick. Lay on a board, put stuffing on each piece, roll up, and tie with string; melt butter in a frying pan, put the olives in and fry a -nice brown. Pour on the stock, allow them to simmer for an hour and a-half. Serve on a hot dish with nice, thick gravy STUFFED' EGGS AU GRAHN Required : Six hard-boiled eg-gs, 3oz of butter, three tablespoonfuls of crumbs (white), one teaspoonful of crumbs (browned), two teaspoonfuls of chopped parsley, salt, pepper, a little milk. Shell the eggs and cut each in half lengthways. Put the yolks in a mortar with the butter, parsley, and half the white crumbs soaked in a little milk. Pound these ingredients well together, then rub the mixture through a sieve. Season it carefully with salt and pepper. Thickly butter a fireproof dish, shake the rest of the crumbs over it. Pill the cases of whit© of egg with the mixture, heaping it up slightly on each. Arrange these eggs on the dish, sprinkle the tops thickly with brownec" crumbs, put small pieces of butter here and there on the top, and bake in a quick oven until the eggs are hot through. Serve at once. FISH PATTIES. Reqrdred , Six ounces of cooked fish, four tablespoonfuls of any fish sauce, Jib

of pa*tr^_. !"ttlt and popper, browned crnmb«. Roll ou*. the pastry about an eighth c-f an inch th'ck, and line some patty tins with it, trimming and crimping the edges neatly Fill each case with rice or crusts to prevent the pastry rising up in ihe centre. Bake for About 15 ntfinutes, or until they are lightly browned. Then remove the rice Remove all skin and bones from the fish, and break the flesh into flakes. Heat the sauce and add enough oi 'i to the fish to nicely moisten it. Season it carefully; fill in the cases with the mixture, sprinkle a good layer of browned crumbs over the top of each; serve very hot SHORTBREAD FANCIES. Cream " together 602 each of butter and sugar ->n » basin, work in two egga and gradually mix in 12oz of flour. Roll out the paste on a well-floured board, cut into fancy shapes, and plac» on greased tins ant bake in - # moderately hot oven, and dust over witi- Ihe sages while still hot. ALMOND PASTRY. Mix together 3oz of ground almonds, Jib of butter and floui, 2oz of castor sugar, and a little rose-water, until it becomes a thick paste. Spread on a buttered tin, and bak« in a slow oven. When cold, cut, into strips, put, a -spoonful of jam on each, *nd cover with whipped cream. DELICIOUS SNOW CAKE. One pound of potato flour, Jl'b oi sifted sugar, Jib of butter, three eggs, one teaspoonful of taking powder. Beat the butter to a cream before the fire, add tbe sugar, beat well, adr 1 the. eggs well beaten and baJcing powder. Thoroughly mix the flour. Sake for about 28 * minutes in » square dripping tin well greased, and cut into squares while hot. COCOANUT SANDWICH. x Three ounces of butter, 3oz of sugar, 60* of flour, 2pz of desiccated cocoanut, ona dessertspoonful of Paisley flouV, two eggs, one tablespoonful of milk. Cream the gutter sad sugar together, add dry ingredients, then add eggs after beating them w«i".. and lastly add milk. Put in a weli-greased fiat tin. and bake in a moderate oven for 15 minutes. CHESTER PUDDIN-G. Work 2oz of butter and two tablespoon* fuls of sugai together, then add a wellbeaten egg. Gradually sjiir 'in two tablespoonfuls of treadle, and & teacuplul ol milk. Blend » teaspoonful of baking powder with half . pinsifthrhg xsfiflffffi vbjrkq der with gib of ■fioies ; gradually stir this into the butter, treads, etc.. place in » greased mould, and steam two hours and! a-half or three hours. Serve with sweet fiauce. ■ Can be made with suet instead of butter.

Wher making a fiuit tart, mix a littta cornflour with the sugar before pitting it among the fruit. This wilJ make th* juice Jike syrup, and prevent it from boiling over.

f 'A maiden lady went from Ndvj Zealand ' JGtOt long ago to reside in- Sydney. She was anxious to give her new home - there a yMiaori name, and thinking: that' she could Pfaot choose a prettier or more poetical■ounding one than " Ruawahine," she had <^t painted on the front gate. She had been enjoying the remarks made by her friends on th© pretty soft name of her home for some time bci't* sbn discovered that "R'»% wahine " meant " old woman "