HOME INTERESTS.

Otago Witness, Issue 2924, 30 March 1910, Page 76

HOME INTERESTS.

FRIED KIDNEYS AND TOMATOES'. Required: Four sheep's kidneys, one large tomato, eight thin slices of bacon, four small rounds of bread, loss >f dripping, salt and, ■ pepper. Split each kidney open lenethwavs, but do not qitite divide it. Remote thi skin and the- core from the centre of each kidney. Cut the tomato into four slices. Roll the slices of bacon neatly up. and. thread them close together on a skewer. Cook them either in tb-e oven or before the fire. Trim the rounds of bread neatly. Tbey should be about the size- of the ton cf a. tumbjer. Melt the dripv>ing in a frving-pan. When a., smoke rises from it, put in the bread, and fry it a golden brown. Drain on naoer. N?xt fry the slices of tomito until just tender, and lay one on each niece of bread. Now nut the kidneys, with the cut side down, in the pan, end fry them quickly, turning them once. They wi'l take from five to eight minutes. Put a' kidney on each piece of tomato, garnish with two | little rolls c" bacon, and serve at once. HARICOT PUREE, "' , ",•< Rcqidred: Half a. pound of har'ct beans, • one small onion, one quart, of pot liquor or j water, three slices of f?.t bacon or loz of \ dripping, a bunch of paisley and herbs, i half a pint of milk, salt and penncr. Soak j the beans in cold water overnight. Next day drain off the water. PpaT av 1 - alic "Jv* onion, and cut the bacon into dice. Heat the bacon in a, nan to draw out all the fat, but do not let it brown, or. if you are using dripping, melt thfit. Add the and onions, and stir them over the fire for fivo minutes, taking oare not to let them' colour. Add the potdiquor and herbs, and boil the poiji> gently from three to fotvhours, or until the banns are soft. Rub all through a. siave. A fine wire one will do if you Iwvc not a hair one. Put the sens back in a clean saucepan. Heat the milk, then add it to the soup, and bring it to the boil. Season it carefully, and serve it in a lici tureen, with toast or fried bread served separately. CELERY AND !NUT SALAD. : Required : One tcacupui) of peeled walnuts, I a- ho9.d of Asleiy, one lettuce, one iableispconfu: of cream, quarter of a of mstvonnai-S'i sauce <*■ other salad dressing, salt and pepper. Wash the celery, removing the outer sticks. Cut the white parts into thin shreds. Put them in cold salted water for five minutes. This makes them Then dry them in a clean cloth. Chop the nuta coarsely,, and mix them with the celery. Add the cream' and dressing, and a dust of salt and pepper. Heap- the mixture in a '■ salad bowl, and arrange 1 the lettuce leaves in a border round. CELERY -CREAM SOUP. Cut a larg;e head of celery into small pieces and stew it in a pint and a-half of water till it is tender' enough to pas 3 through a sieve. Boil a pint and a-half of milk in an earthenware saucepan, with a- grated onion and a pinch of mace, and add to this a thickening of two tablespoonfuls of flour, mixed with cold water. Let the whole boil for 10 minutes, and then mix with it the celery and s, seasoning of pepper and salt, and just before serving stir in two tablespoonfuls of melted butter and the same quantity of cream. JUGGED RABBIT. Take a large rabbit, wash nicely, cut it up into joints, not too large; flour, and brown them in butter or dripping, then

put into a st-swpan with a hunch of sweet herbs, two onions stuck with three "cloves, six whole allspice, half a. teaspoonful of black pepper, and a strip of lemon peel; cover with hot water. When it_ simmers, carefully remove all scum, and simmer till tender. Thicken the gravy with flour and butter, add two tablespoonfuls of ketchup, and boil 10 minutes, and when serving add a. few forcemeat balls. VEGETABLE PIE.

Ten ounces of potatoes, Soz of carrot; 2oz of onions, 2oz of butter, loz of flour, one pint of water, half a head of celery, paste. Cut Vegetables into small pieces, and *t°w with water till tender. Place in piedish with butter, dredge with flour, and season witii pepper and salt. Cover with pastry, and! bake for half an hour in a- moderate oven. Serve hot. __ TOMATO PASTE.

Half a pound of tomatoes, loz of butter, loz of grated cheese, one egg, and pepper •and salt to taste. Put tomatoes in boiling water for a minute, and skm them; then place them in a bowl and nia'sh them to a pulp with a spoon. Add butter, and let them cook a little while, then add. oilier ingredients, egg last. Stir gently until' it thickens, but not bails. Put iuto little glass dishes. This is very nice eaten on bread and batter or for sandwiches. ALEXANDRA PUDDING.

Some snort paste, mincemeat. 3oz of flour, teacupful of milk, eight eggs, 3oz of castor

sugar, 3oz of butter, on© lemon, one teaspoonful of baking powder. Line a piedish, with pastry, bringing it well over the edges. Then put a layer ol mincemeat in the bottom of the dish; scatter sugar oyer it. Cream the butter and sugar together, add to the eggs, sift in the flour and baking powder, and work Nfcll into a batter with the milk. Pour this mixture over the mincemeat, bake in a very hot oven, and serve cold or hot. POTATO CAKES. Half a pound of coti potatoes,_ 2oz oi chopped ham, a pinch of pepper, salt ano mace, one or two eggs, breadcrumbs, ani frying fat. Pass the co'd boiled potatoei through a sieve, add the cooked lean ham; then the seasoning as above, and bind al) with the egg. Cut into rounds with top of tumbler, dip into a beaten-up egg, then into the breadcrumbs, and fry in deep fat till a golden colour. Drain and serve very hot, and garnish with fried parsley. FROSTED RICE PUDDING. Cook a quarter of a pound of rice in al much fresh milk as will be absorbed. .When quite soft, add the yolk of one egg mixed with' lea of ground almonds and loz of sugar. Butter a pudding-dish, put thia in, and cover with a frosting made bybeating the whites of one or two eggs to a stiff froth and adding loz of coco an ut and loz of icing sugar. Spread this over top, and bake till the icing is set. If decoration. is desired, cut angelica in leaf shapes and! place half a cherry on each leaf.