HOME INTERESTS.

Otago Witness, Issue 3003, 4 October 1911, Page 75

HOME INTERESTS.

■STEWED SHEEP'S TROTTERS. Sheep's trotters, threequarters of £> pint of white sauce, chopped! parsley, a tablespoonful of vinegar, pepper and salt. Stew the trotters in sufficient water fto cover until they are tend'eir enough to remove the bones. Then make some white sauce, add chopped parsley or capers, pepper and salt. Placed the boned sheep's feet in the sauce, make very hot, add a tablespoonful of vinegar, and servo. The liquor, if boiled again with the bones and scame fresh vegetables, will make excellent broths . BABBIT PIE. Take one rabbit, £lb pork sausages, salt, pepper, pinch nutmeg, finely-chopped parsley. Wash the rabbit thoroughly and out in small joints; the head should bo very carefully washed and the eyes removed. Skin the sausages and out in inch lengths. Bacon may be used if so, boil it first Put pieoas of rabbit in a pie dish, seasoning, a sprinkling of parsley, and pieoea of sausage, Bepeat the layers until the dish is full. Hard-boiled eggs or forcemeat balls may be added, the latter being mads with the liver and heart parboiled, chopped', and mixed with crumbs, parsley, seasoning, and sufficient egg to bind. One or two tomatoes sliced and added improve the pie. Fill up the dish with water or stock, and cover with a rough puff or flaky paste. FRICASSEED VEAL Either rabbit or chicken can be cooked in exactly the same way as here described if cut into small neat joints. A little cream added to the sauce is a great improvement, but not absolutely necessary. Required : One and a-ha.:f pounde t>f lean veal, four ounces of bacon, cine carrot, onion, and two sticks of celery, bunch of herbs, two .clove 3, ©mall of maoe, one' lemon, one and ahalf ounces of butter, one and ia-half ounces of flour, threequaT tiers of a pint of milk, threequarters of a. pint of white stock or water, sippets of toast, seasoning. Remove any skin from the veal, and cut it into large cubes. Put the water or, stock and milk in a well-lined pan, bring these to boiling point, then, add the vegetables (cleaned and cut in quarters), the herbs, cloves, mace, and real. Cover the pan, and simmer its contents very slowly until the veal is quite tender. It will probably take about thresquarters of an hour. Meantime, meilt the butter in another pan, stir in the flour smoothly, and cook for two or three minutes over a slow fire without colouring it. When the veal is cooked, strain the liquid in which it was cooked l gradually on to the flour and butter, stirring all the time;

if poured on rapidly the hot liquid will make tho sauce lumpy. When all the liquid is poured in, cook well to burst the starch ot the flour, add seasoning and cue teaspoonful of strained lemon-juice: Boil this sauce well, and remove any grease that may tw. Then put in the veal, and let it heat, without boiling, for 10 minutes. Meantime, trim, the bacon, cut it into very thin slices, roll these up, thread them on a small skewer, pushing them close together. Put them on a tin in the oven, and cook until delicately tinted with brown. Then pull the rolls of the skewer, and keep them hot Out some very thin slices of lemon in halves and. cut some crisp thin toast into neat shapes. Heap the veal in the centre of a hot dish, pour over the sauce, arrange rolls of bacon, slices of lemon, and toast prettily round as a garnish ■ FLEMISH SAUCE. Put a cupful of the red part of the oarrot chopped fine into a saucepan with one and cupfuls of boiling water. Let simmer on the back of the stove for an hour. Stir together over the fire three tablespoonfuis of butter and two of- flour. "When mixed, add a chopped onion, a blade of mace, and a dozen peppercorns. Then pour in a pint of stock and let simmer for half an hour. Beat in .a oupful of cream, boil up once more, and strain thiough a sieve. Strain the cooked carrot and stir it into the sauce. Add two tablespoonfuis of chopped cucumber pickles', one of chopped parsley, and one of grated horseradish. Season to taste, stir well over the fire, and serve with any sort .of cold meat, preferably mutton, or with fish. : ' -- _ NUNS' PUDDING. Ingredients: One teaspoonful of powdered sugar, two ounces flour, a pint milk, quarter pound ratafias, two ounoes oocoanut, and a few orystallised cherries. Place the ratafias in a glass dish and mix the flour into a, smooth paste with a little of the milk, boil the rest of the milk, add the sugar and the mixed flour. Boil together for 10 minutes, stirring all the time, and then pour over the ratafias. Spriiikle the cocoanut over_ the top. cut the cherries in halves, and decorate. ■' ORANGE PUDDING. Soak two plain biscuits in a pint of milk. with half a pound of marrow or finely-minced suet. Beat up the yolks of three eggs, break the bread and marrow well with back of spoon, mix •in six. ounoes of sugar,' grate the rind of two bitter oranges, a tablespoonful of smooth marmalade, a little cinnamon. Mix all together, lime a dish with puff paste, pour in, and bake in a ■moderate oven. The whites of the eggs may be whipped and laid on top of pudding when ready to servo. TOMATO CHEESE, This is quickly and easily made. Melt one ounce of butter in a small stewpan, and then, add a tablespoonful of tomato Sauce. . Stir for a minute or two, and then add two and a-half tablespoonfuis of grated cheese, a few drops of lemon juice, and a yeiy little-cayenne. Have ready some slices of buttered toast, and put some of the mixture on each. These must be served very Hot ' CASSEROLES OP LAMB. Required: Half a pound of cold lamb free from bone, one pound of mashed potatoes. a teaoupful of brown sauce or thick gravy, a teaspoonful of chopped parsley, a teasponful of chopped gherkin, salt and pepper. Cut the meat into small dice, trimming off all fat, skin, and gristle. Add to the meat the parsley,, gherkin, and enough sauce co well moisten the meat. Heat the mashed potatoes, add a little milk or butter, and a seasoning of salt and pepper. If you are the-lunky possessor of - some of the dainty little fireproof casseroles, so much the better. but if no\ use scallop shells instead. Half fill the casseroles with the meat mixture, cover the mixture with potato, heaping it UP high in the centre. Put the casseroles in a quick oven till the potato, is slightly brown., then serve immediately.