HOME INTERESTS.

Otago Witness, Issue 2997, 23 August 1911, Page 74

HOME INTERESTS.

FEUIT CHEESE. Dainty sandwiches for "at homes" are made with fruit cheese, sandwiched between cream crackers or other fancy biscuits. Fruit cheese is made by pounding together equal quantities of seeded raisins, dried figs, dates, currants, blanched almonds, and walnuts. Mix the whole into a solid cako, wrap it in muslin, and put it under a press

for a couple of days. Serve in squares rolled in powdered sugar, and placed between thm biscuits; or servo each liffcl-e block of rruirt ' cheese, on a thin slice of hot buttered toast, sprinkled with powdered cinnamon. SWEET CIGARETTES. Take ioz flour, l£oz fin© sugar, one un*J egg, quanrtet teaspoonful carbonate otsoaa, I half teaspoonful cream of tartar, halt » ; spoonful ground cinnamon. Mix flour, « u^' ; soda, cream of tartar, and spice, beat egs, I and add. The paste should be of the same ' consistency as that for scones. Turn out we ■ paste, cut it in lengths, roll between trie hands, and drop into hot fat. Fry W« brown, roll in fine sugar, and serve. BATH CAKE. Required: One pound of fleur, Wf • pound of butter, half a pound of caaxm sugar, four eggs, four ounces of cunanis, four ounces of sultanas, two ounces oi candied peel, two ounces of preserved gmg«( one large teaspoonful of baking P^ der »£f T% 1 a gill of milk, half a gill of golden B J First line a oak© tin with two layers or greased paper, letting the top edges'<*«"» band round tile sides stand about tnxee inches higher than the top of the tin. Beat the butter and sugar until soft ana white like whipped cream. Beat the eggs until frothy. Sieve the flour, baking powder, and a few grains of salt together. Then mix .the eggs gradually into the b u ™ jr and sugar, beating them well in. Stalk the currants and sultanas, and mix them with, the peel .and the ginger, which may be cut into fairly small dice or into large Pieces. Add the flour and baking powder lightly to the butter, sugar, and eggs. Next stir in the fruits, and, lastly, the milk and svruo mixed together. Mix all thoroughly, turn'the mixture into the prepared cake tin, and bake the cake for about one and tnresquarter hours in a moderate oven. DEVONSHIRE JUNKET. Place a quart of new milk -and 2oz of sugar in a jug and stand it in a saucepan of boiling water until it is warm (not hot), stir the milk to dissolve sugar, add afW I drops of vanilla and a dessertspoonful of essence of rennet. Pour into a bowl and' set aside to cool. Serve in glasses with a sprinkling of nutmeg on top. CAULIFLOWER WITH CHEESE, Boil a nioe young cauliflower, and when dona put into an entree dish, or cut it up and put small pieces in scallop shells*. Have ready about half a pint of good white sauce, seasoned with cayenne, salt, and grated cheese. Pour it over the oauliflower, sprinkle with mora cheese, fine breadcrumbs, and small pieces of butter on the top. Brown in a quick oven. POTTED MEATS. Any kind of meat, game, or fish may bs potted at home. Remove every bit of skill and gristle; put the meat through the finest cutter of the mincing machine, then pound with a potato masher a mortar, as it must be reduced to a smooth paste. Season with pulverised spices, salt, and pepper, moisten with incited butter, and pack firmly into jars; set in boiling water for about 40 minutes to become thoroughly heated through, then press the meat down again; .cover with clarified beef-suet and tie oiled paper securely over the tops. Keep in a cool place, and it can be used whenever required. CABBAGE SOUP. Choose a firm-hearted cabbage and remove the outer loaves, cut the heart into quarters and wash thoroughly in plenty of cold salted water, with a dash of vinegar added. Now parboil the cabbage, strain off the water, put the cabbage on to a large dish, and chop it finely. Melt a liberal teaspoonful of butter in the saucepan, and in it lightly fry a slioed onion, add the cabbage, stir for a few minutes, oover and let this also fry for about five minutes. Do not allow it to brown or burn. Pour in as much stock as you require for the soup, stir, cover, and simmer slowly until the cabbage is perfectly tender. Season with salt, pepper, a little nutmeg, and cayenne, and serve with fried or toasted bread. ROCK BUNS. These bun 5 receive their name from the fact that thev present a somewhat jagged appearance, which is induced by the consistency of the dough. They are easily made, and few cooking utensils are required. As in the caso of sweet milk scones, the oven should be more than moderately hot. To make the buns take Jib of flour (in measure one breakfast cup), and rub amongst it a tablesooonful of butter. Add one teaspoonful of baking powder, a pinch of salt, a teaspoonful of ground ginger, and 2oz of sultana raisins, which should be washed, dried, and pricked, and also one lar.Te tabkispocnful of fine sugar. Then beat well one egg, and add to it one tablespoonful of sweet milk The ingredients, which mixed with a fork, are barely moistened with the egg. Have ready a greased overt shelf, and lift out small rough portions of the mixture—about one dessertspoonful. Bake quickly from 10 minutes to a quarter of an hour. If desired, two ounces of preserved ginger, cut up into little pieoes. may bo substituted for the same quantity of raisins. VANILLA TARTLETS. Required: Any kind of pastry, two eggs, four ounces of butter, four ounces of castor sugar, two ounces of cake crumbs, half an ounce of cornflour, vanilla., glace icing. For the icing: Half a pound of sieved icing sugar, half a gill of warm water, vanilla. Roll out tlie pastry, and line some small tartlet moulds or p.atty pans. Beat the butter and sugar together with a wooden spoon until they are like thick cream, then, add the yolks of the eggs, beating each in separately, next add the cake crumbs and e, good flavouring of vanilla. Whisk the whites to a very stiff froth, and stir them lightly into the mixttire. Pill each case ■tlrrea parts full, and bake them in a moderata oven. For the icing: Put the sieved sugar into a smia.ll pan with a good flavouring of vanilla and enough warm water to form a stiff paste. Let the sugar dissolve gently, adding, if necessary, ,a little more water, but the icing should be thick enough to coat the back of a spoon smoothly. When the tartlets are cold, pour a little icing over each