HOME INTERESTS.

Otago Witness, Issue 3016, 3 January 1912, Page 75

HOME INTERESTS.

KIDNEY OMELET, i Skin three or four sfna.ll lambs or sheep® 1 kidneys, cut them Info very ama.ll pieces, and fry over a quick fire in a- frying-pan with me heaping tablespoonful of butter in which one tablespoonful of finely-chopped' onion has been blended. Season with salt and pepper and add two tablespoonful® of brown sauce. Cook for eight minutes, end keep hot. Break six eggs into a basin, season with pepper and salt, and beat well together, i Melt one tablespoonful of butter in un omelet-pan; when hot. pour in the eggs. With one hand stir the contents and shake the pan "with the other over the fire till the eggs begin to set, then put tho kidneys into the centre, and shape it into cushion form. Allow it to brown in the oven, turn it out on to a hot dish, and serve at once. The process of making an omelet is much easier than it reads. STUFFED POTATOES. I These are excellent for supper or lunch, and use up left over meat. Required : Large even-sized potatoes. For each potato a tablespoonful of grated cheese (stale bit®), one tablespoonful of chopped cooked bacon, or any rrteat, one tablespoon ful each of chopped onion, parsley, and dripping, seasoning. Scrub the potatoes, bake them until they aro soft inside. Cut one end off each, and oaroful.lv scoop out the floury interior with a small spoon. Mash this smoothly and ’mix it with the cheese, moat, parsley. onion, warmed dripping, and seasoning. Refill the skins with this. Reh-at until very hot all through, and serve at once. BEEF TEA CUSTARD, j Take a gill of beef tea, the yolks of two eggs, the white of one, a. pinch of salt; mix all -well together. Butter an earthenware cup. peur in the mixture, tie buttered paper over, steam it for 20 minutes. Turn out, serve hot or cold. This makes a nice change to plain beat tea CHERRY JAM. ' Allow for 4lb of cherries. 4lb of sugar. Stone the fruit, and boil 4he cherries till soft. Rub them through a sieve, and allow three-quarter teacups of red currant juice to every pound of fruit weighed before boiling. Add the currant iuioe to the cherry pulp, and ' odd the sugar. Boil for about 20 minutes. NEW RECIPE FOR BLACK CURRANT ! JELLY. I Choose tho black currants when they are a deep red and half ripe, pick and 1 place in the preserving pan, cover with water, and boil gently till all the juice is extracted. Then put into a jellybag. and let it run all night, and to each pint of liqud add a pound of best lump sugar. Boil in the preserving pan until it jellies, when a little is put on to a cold plate. Take the scum off as it rises. Instead of the usual black jelly made from the ripe berries, this is bright red, and the flavour is delicious. CHERRY DRINK. Wash and stem ripe, red cherries, weigh, and to three pounds of the fruit add three quarts of boiling water. Place over the fire where they will steep for two hours. Make a svrup with one and a-half points 'of water and one and a-half pounds of sugar. When it cooks clear let it boil for 10 minutes. When the cherries are soft pour into a jellv bag and slrain out the clear juice, add the syrup, and boil together for 10 minutes. Then cool and keep on ice for a day before serving. NUN’S CREAM. Mix two tablespoonfuls of flour into a paste with a little cold milk; boil one pint of milk and pour on the paste; boil it all together or a few minutes, then add sugar to taste and a well-beaten egg. Simmer for a few minutes. Put a little jam in the bottom of a dish, and pour in the mixture, which will then set like a custard. Dust on the top with powdered cinnamon. STUFFED STEAK Take a good slice of steak, weighing lib. and all in a piece. Orate one toacupful of bread, and add to it one tablespoonful of finely-chopped suet, one teaspoonful of finelychopped parsley, one small onion finely chopped, a shake of popper, and a-qnarter of a teaspoonfu 1 of salt. Then mix in the half of an egg, d!though it might be noted fhat in place of egg two tableapoonfuls of milk may bo used. A little flour is added for tho purpose of gathering all these ingredients j together in one piece. Tho steak is next I wiped and rolled round tho stuffing, and )

then tied neatly with a piece of string or tape. Next put on© dessertspoonful of dripping into the stewpan, and when smoking hot fry the roll a nice brown colour ail round. Add to the stewpan one teacupful of water, and allow the stew to simmer gently for two hours. Lastly, dish the steak on a hot ashet,. and cut off any string. Tt> the gravy mix in half a teaspoonful of moistened flour, a small shake of pepper, and quarter of a tea spoonful of salt. B<?il up and pour over the meat. MUSHROOM CURRY. Those who like mushrooms should try this recipe:—You require 12 gocd-sized mushrooms, trimmed, peeled, and wiped, one small onion, one ounce of butter, two teaspoonfuls each of curry paste and powder, a little lemon juice, one teaspoonful of flour, one pint stock or milk, one teaspoon ful of chutney, and a saltspoonful of salt. Melt the butter, and in it fry the sliced onion A'dd to it the curry paste, powder, and th© flour, previously mixed together. Fry all lightly

for about five or six minutes, pour In th< stock, stir over the fire till it boils, and then add the lemon juice and chutney. Simmer for a quarter of an hour, add ” the mushrooms, and simmer again for 30 minutes. Serve on a hot dish with a border of boiled rice. MUSHROOMS WITH CREAM. Clean, trim, end peel a pound of fresh mushrooms, fry them until tender in good, sweet, fresh butter, adding salt and pepper. Add two or three tablespoonfuls of clear stock, a, little minced parsley, and half & cup of thick sweet cream. Cook four minutes longer and servo on rounds of buttered toast.