HOME INTERESTS.

Otago Witness, Issue 2928, 27 April 1910, Page 75

HOME INTERESTS.

KIDNEYS AND TOMATO RICE. This dish of. kidneys is good'to eat and to look at. Take one teaeupful Patna rice, boiling water, salt, four or more mutton kidneys, a small piece of onion, one teaspoonful butter, one teaspoon ful flour, salt, pepper, one teasijoonful ketchup, one teasponful Harvey sauce, one teaovpful stock, some tinned tomatoes, cine whole tomato. "Wash the rice very well, and put it into a pan with plenty of boiling salted water. Let it boil quickly for 10 minutes, drain it, pour plenty of cold water over, drain carefully, put a close-fitting lid on the pan, and steam the rice slowly for at last 30 mir.utes. When the rice is tender add to it enough tomato juice—got by rubbing some tinned tomatoes through a sieve—to colour it pink, A little piece of butter may also be added. Split the kidneySj skin xnd remove the fat from the centre, cut each half in two. Put the butter into .a. ran. When it is hot add the onion very finely *r.-v>»d and fry it. Next fry the kidneys for four minutes, lift out, and keep hot. Sprinkle the flour into the pan, stir it, add the ketchup, Harvey sauce, seasoning, and stock. Stir it until it boils, and cook for a few minutes. Add the kidneys to the sauce and allcnv them to remain in it for 20 or 30 minutes, but on no account let it boil, as this hardens thei kidneys. Arrange the rice as a border on a dish, pkce the kidneys and sauce, in the centre, and garnish with pieces of fresh tomato. SAVOTJEY ES'GS. Ingredients: Jib cooked ham, parsley, pepper, and salt, eggs, allowing one ©gff for each person. Method: Butter some fancy mculcjs and sprinkle with the chopped ham, chopped parsley, and seasoning. Break an egg into each, end place the moulds into the pan with sufficient boiling water to* reach to the lim of the moulds. Steam till the egga are set. Butter iSoine rounde of

toast and turn an egg on to each round, and serve hot. CUTLETS AND SAVOURY RICE. Ingredients; Mutton cutlets, Jib rice, loz butter, milk, salt, pepper,, and miac-e. Method Boil the rice in milk till properly cooked, drain and arrange in the middle of a dish. Fry the cutlets in a bath of fat, and season, well. Place them when ready against the heaped rice, pour over the whole some tcma'to sauce, and serve with potato chips. SAVOURY OMELET. Mlslt 3oz or 4oz of butter in a large enamelled frying pan. Break four eggs into a basin and season with salt, pepper, and chopped parsley or other savoury herbs. Beat up the eggs well and pour into the frying pan. Allow it to cook till slightly brown underneath, passing a large knife round the edge to prevent it from sticking to the pan. Hold the pan under the griller to allow of the top part becoming brown, and serve immediately on a hot dish. The great secret of successful omelet-making is to use plenty of butter and to beat the eggs well. Never attempt to turn an omelet like you would a pancake, or it will become flat, and never allow an omelet to stand; it must be served at once. TO COOK OX PALATES. Ox palates make a very good and uncommon stew, and if bought from a 'butcher in a locality where there is little or no demand for them may be got for nothing, although in other districts where their value is known they cost about sixpence each. Like tripe they are always blanched and boiled before they are made up in any special way. Procure two or more palates, wash them thoroughly, rubbing with salt to remove any slimy matter Put them into a pan, cover with cold water, and just before the water' comes to boiling point lift them: into cold water. If taken out at this stage the skin is easily removed; peel or scrape it off, wash the palates again, and put them on with clean, cold water to simmer for five or six hours. Place them, between two beards to flatten. The palates may then be cut in rounds or any shape liked, and heated in white, brown, tomato, ox any sauce liked. Quite elaborate entrees may he made with them, arranging them on a circle of potatoes with some vegetable in the centre, sauce over, and any garnish liked. BRAISED RABBIT. The following is a very tasty dish of rabbit and a decided change. The sauce may be modified and fewer ingredients added. Wash a rabbit and soak it in cold water with a little salt fo.r one honr. Sauce - One level tablespoonful butter, one heaped tablespoonful of flour, a small piece of raw ham, one tablespoonful vinegar, one onion, a piece of carrot and celery, two cloves, one blade mace, one bunch herbs, two tablespoflonfuls tinned tomatoes, three breakfastcupfuls stock or water, salt and pepper. The above to many .will seem rather a long list, but any out-of-the-way ingredient can be omitted. Made with the above ingredients the sauce is excellent, and one that can be used with other meats. Have the, onion chopped finely and the vegetables cut in small pieces. Put the vinegar into a pan and heat it until almost all evaporated; add the butter, and when it is smoking hot add the onion and fry till very brown, next fry the bacon, the vegetables, and the flour. Stir in the tomato, herbs, cloves, and mace, add the stock or water, stir the sauce until it boils, season, and simmer for about 30 minutes. Wash the rabbit, dry it, and cut in joints. Put a small piece of butter into a pan, beat, and fry the rabbit, strain the sauce over the rabbit, cca ; er with a greased paper, and cook in a moderately hot oven for one hour or lorger. A small tinful of button mushrooms may be addled to the sauce a few minutes before serving. Sprigs of boiled cauliflower are sometimes used as a garnish. CHOCOLATE CUSTARD. Take Jib grated chocolate, one tablespoonful flour, two breakfast-cupfuls milk, two eggs, one teaspocnful vanilla essence, sugar, Grate the chocolate, mix with the flour, add milk, stir until it boils, cook for a few minutes. Beat the eggs and sugar together (yolks may be vised instead of whole eggs), pour the boiling mixture over; return to the pan, cook for a few minutes without boiling, add vanilla, and pour into crystal. Serve hot or cold. This mixture made slightly thinner may be used as a sa-uoe with various puddings. ' . TASTY ONION DISH. Take three or four onions, slice, and cook in butter for 20 minutes, then skin two or three tomatoes, mash them, and put with

-the onions, and let cook together far a quarter of an hour; then add one beaten egg, season to taste. If too stiff, -add a little milk. When mixture thickens it is ready. Serve on hot toast. FRIED SWEET CAKES. Fried cakes are useful if the oven is not in good condition. Take Jib flour, 3oz butter —less may bo used—two tablespoonfuls sugar, half-teaspoonful baking powder, one egg, some milk, jam', fat for frying. Rub the butter among the flour, add the sugar and baking powder. Beat the egg, -add a small amount of milk to it, make the dry ingredients into a firm paste, turn out, and roll to almost one-eighth of an inch in thickness. Out the paste in rounds of about 2Jin in diameter. Place a small quantity of jam on the centre of a round, wet the edges, and fasten a round on the top, being careful to close the edges securely; finish off the remainder of paste in the same way. Another method is to cut the paste in all sorts of shapes; they are left single without jam. Have ready a pan with as much smoking hot fat as will cover the cakes, drop a few in at a time, and let them

cciok rather slowly till brown Drain and serve either hot or cold. They should be piled up on a dish, and may be sprinkled with fine sugar. They are good served with hot golden syrup or jam sauce for pudding. If fried too quickly they are apt to b>r raw in the centre. NICE BISCUITS. Take Jib flour, 4oz sugar, 3oz butter, one egg, jand a little water. Mix butter and flour iand sugar well together, then add the beaten egg and water. Roll thin, cut in shapes, and bake in a hot oven. Cocoanut (desiccated) added, or a few drops of any flavouring, improve the biscuits. BAKED SEMOLINA PUDDING. Take one pint milk (two small breakfast cupfuls), 2oz semolina., one or two eggs, one tablespoonful sugar, half-teaapoonful butter. Boil the milk, sprinkle in the semolina, boil for three or four minutes, stirring it constantly. Remove the pan from the fire, addl the sugar, butter, and yolk of egg. Beat the white to a firm froth, add it, mix in very lightly, pour into a pudding dish, put into a quick oven, and bake till brown.