HOME INTERESTS.

Otago Witness, Issue 2934, 8 June 1910, Page 94

HOME INTERESTS.

POTATO SOUP. Take Sib of potatoes, claan and peel '.hem, cut •them into small pieces, and place in a saucepan with enough water to cover them. Add two or three leeks or- onions, finely sliced, and heat the whole to boiling, after which it should be put to simmer until the vegetables are cooked to a mash, when the mash should be worked through a fine wire sieve. "What passes through the should then be returned to the saucepan, a pint of skimmed milk added to it, with pepper and salt to -taste, and the whole brought tto the boil. When it boils two or three tablesrjoonfyls of crushed semolina, or tapico, or o*go, or rice (according to tiai?te) should be added gradually, the' whole being well stirred whilst doing so. Boil for a-quarter of an hour, and serve with bread or toast. MALVERN KIDNEYS. Pour kidneys, one teaspoonful of herbs, one tablespoonful of minced onions, frying batter, a pinch of cayenne, a pinch of salt, and

one teaspoon ful of minced parsley. Stir into the batter the onions, herbs, parsley, and seasoning. Cut the kidneys into slices, and dip each slice into this mixture. Fry in boiling dripping, drain, and serve hot. COLD MEAT BALES. Take two large tablespoonfuls mashed potatoes, one or two tablespoonfuls chopped cooked meat, ham, or fish, half-teaspconfudi finely chopped parsley, salt, pepper, about half a raw egg; if liked, a small piece of boiled onion chopped, fat for frying, sauce. , Mix the potatoes, meat, or fish, parsley, onion if wanted, and seasoning; add sufficient egg to bind the mixture; form into balls, flouring the surface. Before frying the balls, get ready a sauce, either brown, tomato, or curry. Have ready enough smoking hot fat to cover the balls, drop in a few at a time, fry till they are a light brown, drain, pile up on a hot dish, and pour sauce round. EGGS BRETON FASHION. Thinly slice a Spanish onion, and fry it a N light brown in butter, and then add a tea- -- spoonful of French vinegar. Butter a fireproof dish, cover the bottom with a thin layer of breadcrumbs, and spread the onion over. Break in as many eggs as the dish will hold without their overlapping; Cover with breadcrumbs, with bits of butter on top. Bake for five or seven minutes, and then serve. Some like slices of gherkin instead of onion at the bottom of the dish. BABBIT ROLL. ' Mince the meat of a rabbit with a dessertspoonful of mixed herbs. Mix in well 4oz of breadcrumbs, salt and pepper to taste. Add two beaten eggs, make into a sausage shape, tie in a cloth, and boil for two hours. Let it get cold, then press it flat on the top and glaze. STEAMED EGGS AND BACON. Butter some little cups or moulds (one for each egg), and sprinkle them with very finely chopped parsley that has been dried. Drop an egg into each cup, place them’ in a nan with a small amount of boiling water, draw the pan to the side of' the fire, and let the eggs cook for a few minutes until set. Have ready some neatly-cut nieces of bacon and a round of bread for each Heat a frying nan. fry the bacon, then the pieces of bread in the bacon fat. Place a piece of bacon on each round of bread and an egg on the top. Serve hot. E.ggs cooked in this way are nice cold; they could then be dished up on neatly cut pieces of cold tongue or ham. A SEASONABLE DISH FOR HIGH TEA. The remains cf a roast hare—say half a pound,—the same quantitv of bread, three eggs, seasoning, loz of butter, and two tablespoonfuls of stock. Mince the bare, and add seasoning. Soak the bread in the stock then 1 place in a stewnan on the fire; add: butter 1 and the yoke cf one egg, heat to v paste, add the hare, and another egg. Stir thoroughly, and leave to get‘cool. Form into balls, egg, and breadcrumb them, and fry brown. Serve with them a good gravy. RICH CAKE FOR KEEPING. Mix two teaspconfuls of baking powder with lib of fine flour, rub it into half a pound of butter and lard mixed, add half r pound of sultanas, quarter of a pound of currants, 3oz of chopped peel, 2oz of chopped almonds. Goz of sugar. Beat up three eggs, mix a small teaspoonful of mixed spies in a wineglass of brandy. add to the egg', and stir into the cake; if not sufficient moisture a little milk may be used. Grease a tin, line with paper, and pour in the cake, bake in moderate oven for two hours or two hours and a-half. Leave the paper on till required for use. PEACH SNOW. One tin of peaches, Joz gelatine, 1 gill milk, 4oz sugar, half a pint of cream. Add the sugar to the juice of the fruit, place on the fire and bring to the boil, and then put in the peaches and .allow them to cook until they become ouite transparent. Stand aside to cool and then add the gelatine already dissolved in the milk. Pour into a glass dish, pile in the cream stiffly whipped, and decorate with pistachio nuts or angelica. Pineapple, apricots, or pears may be used hi place of the peaches.FRENCH ROLLS. (By Request.) One pound of flour, 2oz butter, four teaspoonfuls cream of tartar, two teaspconfuls sc-da, a little salt, half a pint of milk. Roll out the same as scones, cut round or square; wet the edges, fold one half over, and hake in a hot oven. AMBER JELLY. Six ounces of white sugar, the juice of two lemons, two eggs, half a pint of milk, half an. ounce of leaf gelatine. Rub the lumps of sugar on the lemons to extract the essence; beat up the eggs well, and mix with the milk. Dissolve the gelatine in half a pint of water, stir it into the sugar and lemon juice, and add this mixture gradually to the milk and eggs. . Pour into a mould rinsed with cold water, and stand in a cold place till set. It should turn out half cream, half jelly. This is a- very pretty sweet for parties, and is very nice made with oranges. VANILLA CAKE. Quarter ox a pound of butter, Jib of flour, one teaspoonful of baking powder, two tablespoonfuls of milk, Jib of castor sugar, one teaspoonful of vanilla essence, two eggs. Mix as usual, and bake in a hot oven. When baked allow it to get quite, cold, and then out through the centre and spread with the following cream:- —loz of butter, loz of icing sugar, flavour with vanilla essence. Put a little of the cream on top of the cake aiso, and scatter dessicated cocoanut on top. This is a delicious cake, and inexpensive.