HOME INTERESTS.

Otago Witness, Issue 2914, 19 January 1910, Page 82

HOME INTERESTS.

STEWED SAUSAGES, Required: One pound of pork sausages, .1,02 of dripping, one Spanish ios ot flour, three-quart ore of a pint ot atoeu, a little bottled smugs, salt and pa'ppsr, .c.&3t. Melt the dripping in a fry lug pan. prick and lay in the sausages, and fry a light brown very slowlv; if quickly fried they are apt to burst. Then take them out and lay them aside; add the onion, sliced thinly, and the flour.' Brown both these carefully, then pour in the stock and stir until the sauce boils. Season it, lay in the sausages, add enough sauce —such as Worcester sauce, or some ofhet? piquant vaide 157 —to flavour it pleasantly, and let the sausages stew gently for about half an hour. Then arrange them on a hot dish, pour the thick brown __gravy over them, and put round a border sippets of toast. These ar® frequently served with apple sauce, and are really very nice. Sausages cooked in a nice curry or tomato sauce, or merely boiled and served with thick onion' sauce, are equally good and quickly prepared. RISOTTO. Required: Half a pound of rice, one pint of stock. four teaspoonfuls of chopped onion, Toe of butter, ?-oz of raw ham, Soz of grated cheese (Parmesan is best), a. large teacup fid of brown sauce or tomato sauce, pepper, salt, and nutmeg. Wash the rice, drain it well in a clean cloth; melt the butter, add too onion, and fry it a golden coitouT. Put in the rice and toss it about in the butter for about four minutes. Next add the ham, cut in fairly large squares, pour in the stock, and cook all these ingredients slowly for 20 minutes, or till the rice is tender. Add ‘2oz of the cheese, and season with salt, pepper, and a few grains of nutmeg. Stir well, and let the pan remain, covered, by the side of the fire for 10 minutes. Butter an au gratin dish—or, failing that, a pisdiah—and pour in half of the brown sauce, having first heated it. Lay the savoury rios over the sauce, smoothing the surface; then pour over uhs remaining stance, and. lastly, shake over the rest of tha choese. Babe until tha top cheese is slightly browned, and ; _ then serve it in the dish as quickly as possible. FISH A LA CREME. Mash six large potatoes, add Joz of butter, salt, pepper, and one beaten egg. Make a high border with this round a dish, put little potato balls on top. Brush over with a little egg, and bake until «. pale brown; put crusts of bread in centre- to prevent potatoes falling in. Take out crusts, «nd fill with mixture as below; Three-quarters of a pound of fish, half a pint of white sauce nicely seasoned; mix together, and add one tablespoon ful of cream. Fill up centre of border with this. Sprinkle grated cheese on top, and dust thickly with brown breadcrumbs. CHICKEN MOULD. Take the remains of cold chicken, cut in shoes; then take some cold boiled ham and tongue, and a little parsley. Now get a mould, and put a layer of chicken; and a, layer of km, another layesr of chicken and one of tongue, and so 031 till the mould is filled up. Season, each layer with pepper and salt, land! put a little parsley round the edge. Dissolve tin ounce of gelatine, and pour over contents of mould very gently. Leave till oold, when all will be aot in. a jelly. Turn out in a nio» gists* dish. CHESSE TOAST. This is a capital way to use up stale bits of cheese or bread that will not- do for anything else. Cut the bread into rounds,, and fry in *fcosling fat. Grate the cheese very finely, flavour with a little cayenne, white pepper, and salt. i£ix it up well with the beaten yolk of an eggs. A very little milk may be added. Pile this mixture on the round# of fried bread, and put into the oven till it ia sat. Serve very hot. If liked, so, little tomato sauoe may be added when beating the choose and egg together, but it is quite as good without. WARWICKSH IR fc E PUDDING. Butter a pint and trfhalf tart dish, lay in it a layer of white bread, cut thin; on this sprinkle a portion of 2oz of shred suet, and of loz of lemon candied peel chopped very fine. Fill the dish lightly with layers of bread, sprinkling over each a little of the sust and peel. Boil a pint of milk with soz of sugar, pour it on two eggs beaten for a minute, and add' it to the pudding just before putting it into the oven. A little essence of lemon or almonds may bs added to the custard. Bake it in a slow oven for one hour. CHOCOLATE SOUFFLE. Four ounce* of chocolate, loz of butter, loz of flour, three yolks and whites of eggs, one gill of milk, one, teaapoosful of vanilla essence, loz of castor sugar. Grate tha chocolate and mis it with tho milk and sugar, boil it in a stew.pan till quite smooth. Melt the butter in another pan, and! stir in the flour; cook a little without browning, and stir in the chocolate and milk, and mix well; boil up while stirring, and let the mixture cool a little. Add tha yolks of oggs, one by one; now add tha vanilla essence, whisk the whites of the- eggs to a stiff froth, and stir in lisfctly. Turn tha mixture into a buttered souffle tin, and steam for about 45 minutes. Unmould- the souffle carefully on to a hot dish, and pour over vanilla sauce. FROSTED LEMON CAKE. Make a light spongeceJig. by beating together three-quarters of a. teacupful cf sugar, three eggs, then adding gradually one teacupful of. flour into which hag been sifted a quarter of a i-easpoonfut of ba-king soda and half a tea spoonful of cftai of tar-tar. Last of all, add one tesoapoorvful each of water and essence of lemon. Bale® for half an hour in a quick oven. ’Wheat cold, cut in layers, and spread with lemon cheese. Place rail together again, and ice with lemon icing_ made of icing sugar mioiatgnjedi. with tho juice of lemons. Over all sprinkle a shower of desiccated cocoaamt, and set aside for an hour or two.