HOME INTERESTS.

Otago Witness, Issue 2913, 12 January 1910, Page 78

HOME INTERESTS.

PORK RISSOLES. Take Jib of cold pork chopped finely. Add 2oz of breadcrumbs or masked potato, season with pepper and salt, half a teaspcoiiuU of mm, and a teaspoonful of minced onion. Bind°with an egg; form into rolls, dip m flour, then fry in boiling lard. CHOPPED KIDNEY ON TOAST. Take two sheep's kidneys, or Jib of ox kidney; skin carefully and cut into dice. Place in a small saucepan with loz of butter, a teaspoonful of flour, salt and pepperto taste. Cook thoroughly, stirring all the time. Serve on hot buttered toast with a, sprinkling of chopped parsley. LETTUCE SALAD. If the flavour of onion is liked, add to this salad about two teaspoonfuls of chopped chives oar onion, or, what is really nicer, rub the inside of the bowl over with a cut piece of onion. This will give the salad just a delicate flavour of onion only. The dressing is poured over just before it is- to be served. , , Required: Two lettuces, four tablespoonfuls of salad oil, two tablespoonfuls of tarragon or malt vinegar, one teaspoonful of made mustard, salt, pepper, and castor sugar, half * teaspoonful each of chopped tarragon and chervil. Wash and tear the lettuces into shreds. Put the mustardl, salt, and a good dust of sugar and pepper in & basin. Mix the vinegar smoothly into them, then add the oil. Arrange the lettuce, chives, and chopped tarragon and chervil in a salad bowl. Sprinkle over the dressing; and serve at once. Or a mayonnaise of celery is delicious in place of this, and can be put ready some time beforehand. For a plain lettuce salad prepare the lettuce, etc., two hours beforehand. Cover it with a piece of wet paper, and then add the dressing just at the last. THE ARTS OP SWEET-MAKING. —Some American Recipes.— L With the revival in the arts of the stillroom —the making of pot-pourri and liqueurs, and unusual jarm and pickles—some women are interesting themselves in the arts of sweet-making. Bon-bons are not only pretty to look at when arranged in little china baskets upon the dinner table, but if made of .purest materials are wholesome for children, and wholesome, too, for grown-ups, since sugar is a great energy-producer. Here are a few good recipes for American candies which may find favour: —Pulled Cream Candy.— In a white enamelled saucepan put 21b of granulated sugar, one tablespoonful of butter, one-half of a cupful of cream, and a cupful and a-half of water. Boil slowly but steadily until a spoonful dropped into cold water can be rolled into a firm ball. Add a quarter of a teaspoonful of carbonate of soda; take from the fire, add one teaspoonful of vanilla, and pour on to a buttered platter. Pull as soon as cool enough to handle, and twist deftly into short sticks. —Candy Violets and Candy Orange Blossoms.—■ These are pretty for decorating other sweets, as well as delicious in themselves. Remove the stalks from lib of violets or orange blossoms and rinse them in cold water. Then spread them on a clean cloth to dTy. Cook ljlb of sugar to the soft ball stage, and then add the violets or orange blossoms. Press the blossoms under the syrup, return to the fire, and let them boil up at once; then transfer at once to a cold dish. The next diiy drain on a sieve. To the syrup add a half-cupful of sugar, and cook again, to the soft ball stage; put in the flowers and set aside for 12 hours; drain again, heat to boiling point, and add the flowers.. Remove from the fire and stir the> flowers lightly until the syrup begins to grain, then pour on to sheets c*f paper. Shake and separate the flowers daintily with the fingers, and when dry pick them from, the sugar. —Sea Foam Candy.— Take three cupfuls of granulated sugar, half a cupful of syrup, two-thirds of a cupful of water, the whites of two eggs, one cupful of chopped nut meats, and half a teaspoonful of salt. Boil the sugar, syrup, and water until when tested in oold water a. soft ball miay be formed. Add the salt bo the whites of eggs, whisk until stiff, and! then pour the cooked mixture gradually on to the beaten whites, beating all the time. Continue until the mixture is stiff enough to hold its shape, and then beat in the nut meats finely chopped. Turn the ca»ndy on to buttered pans. When cold, pivt it on waxed paper and cut in squares. On top of each candy put a bit of angelica cut like a tiny star. —Boston Coffee Caramels.— Put lib of brown sugar in an agate saucepan, one cupful of strong coffee, one tablev spoonful of butter, and half of a cupful of cream. Boil together without stirring until a little dropped into cold water is brittle. Pour into buttered pons, and when cooled! mark into sqUares with a knife. If desired grainy, stir for a moment until the candy looks cloudy, and then pour out quickly. —Cocoanut Balls.— Cook together for eight minutes one cupful of sugar, _ ilb of desiccated cocoanut, the beaten white of one egg, a dessertspoonful of honey, and a few drops of almond" extract. Take from the fire, Z T.d when 000 l roll into very small balls, . cover thickly with powdered sugar, or with candied violets, roses, or orange flowers, and they are ready. —o<range Straws.— Throw some orange skins into a large crock filled with salt and water, about a. cup of salt to a gallon. When it is full wash them _ in two or three waters, scmpin.ai out the white inside. Simmer gently, ing the water from time to time, till all trace of_ salt disappears. Drain, and with fine scissors cut into very narrow strips and! weigh them. For lib allow lib of sugar and half a cupful of water. Boil the su<*ar and water a minute, add the orange peel, and simmer gently about 30 minutes or until tender. Drain, roll each piece in granulated sugar, and put on a platter covered with oiled paper to dry in the sun or on. buttered tins in a slow oven. —Philadelphia Circles. — In a white enamelled saucepan put on© large, cupful of white granulated sugar, of honey .a tablespoonful, and one cupful of cream. Ccok together and flavour with vanilla. Take from the fire when a Httlfs of the mixture dropped into cold water will turn brittle. Cut into small circles when nearly dry, and in the middle of each circle press a crystallised cherry.—C. B.