HOME INTERESTS.

Otago Witness, Issue 3017, 10 January 1912, Page 74

HOME INTERESTS.

GREEN PEA PUDDING. I don’t suppose many people have tried this novel way of serving- our favourite summer vegetable. Shell a-s many peas as will fill a breakfast cup. Beat up four fresh eggs, and put both pe-M and egg on one side. Rub one tablespoocful of butter into two

tabk-apoon fills of flour; melt it in a stewpan and then stir in one tablespoon ful of minted ham, and reason with salt and pepper, Let it get 0001, and then add tha beaten eggs and enough milk to make a thick batter. Pour it into a buttered 1 mould, cover with a floured cloth and boil for two hours. Turn out on to a, hot dish, and servo with plain white sauce (melted butter). FRUIT SALAD. Required; Half a pound of loaf sugar, one pint of water, one lemon, half a pound each of raspberries, strawberries, currants, cherries, red .and white currant®, and apricots, quarter of a pound of grapes. Put „tho thinly-pared rind of the lemon in a saucepan, with the water and sugar, and let them boil for 10 minutes witlx the lid off the pan. Skim the syrup carefully, and, when done, leavo_ it until cold. Prepare the fruit, examining the raspberries carefully. Stone the cherries and apricots, and cut the latter into quarters. If more convenient use tinned apricot® in place of fresh ones. Mix all together in a bowl, pour over the syrup, and the strained juice of the lemon. If possible, keep the salad on ice until it is required. •_erye as cold as possible. This salad may bo varied considerably by using whatever fresh fruits happen to be _in season., and adding, if liked, some tinned pears, apricots, peaches or pineapple. When fresh red fruit is un-procurab-e, it is a good plan to add a few glace cherries to give a pretty touch of colour. CHOPS WITH BEAMS AND ONIONS. Shell and skin the beans, boil till tender, drain, and add a piece of butter, salt ana pepper; toss them over the fire until they are heated through. These are good served with egg sauce, and make a oa.pital vegetarian dish. Trim as many chops as you require, have ready a frying pan with some hot fat, fry the chops for a few , minutes. Have ready some thin slice® of onion, separata into rings, tos® these in seasoned flour, and fry in the hot fat in which the chops were cooked. Pile up the beans in the centre of the dish, arrange the chop® round, pile the rings of onion on the tap, and sprinkle with finely-chopped parsley. A sauce may bo poured round. i PEAS AND STUFFED EGGS, j Required for four eggs: One hard-boiled ; egg lor each person, about a pint of shelled ! pm®, one and ia-half ounces of butter, two toaspoonfuls of grated cheese, two teaspocnfuls of chopped parsley, one raw egg, btsad- ■ crumbs, salt and pepper. Put the peas into a saucepan with plenty of fast-boiling sal tad I water, add a sprig of mint, and two or three lumps of sugar. Boil them quickly until they ore tender; the- length of time they will require, of course, depend® on their age. When cooked, drain off the water, add j half the butter, a good dust of pepper, and, if necessary, a little salt. Keep the peas hot. Then shell the hard-boiled eggs, cut , them in halves across, take the yolks out carefully, and put them in a basin. Add to ' these yolks the red; of the butter, the parsley 1 . and cheese. Season the mixture carefully, 1 and see that it is well mixed. Pill the case® of white of egg with the mixture, pressing it ■ well in, and making the tops level with the 1 edge of the white. Brush each half over with beaten egg, and cover it with crumbs. I ■ Repeat this cgg-and-crumbing a second time. ’ I i Then fry the eggs in Hot fat from which a , i bluish smoko is rising, until they are a : golden brown. Drain them on paper. Heap 1 the peas in the centre of a hot dish, and I arrange the eggs round. This dish is exi oslient either hot or cold. > I 'LITTLE FAIRY CAKES.

Three ounces of flour, three ounces of cornflour, two egg's, three ounces of butter, three ounces of sugar, one teaspoonful of baking powder, and a little milk. Mix the butter and sugar to a smooth cream; add the egg®, which have been well beaten, then add the flour and the cornflour, which have been well sifted together with the baking powder, end enough milk to make it all into a soft enough batter to drop easily from the spoon. T> ”t i~*o little patty-pans, and cook in a hot oven. STUFFED TOMATOES. Any scraps of tongue, ham, game, or chicken finely minced will do for tiiis. Cut the tomatoes in two, ox cut a piece off the top of each; take out the pulp, remove,pips, mix the pulp with breadcrumbs and the minced meat nicely seasoned. Fill the skins again with the mixture, put a bit of butter on each, and bake, sprinkling a few breadcrumbs over them before putting them in the oven. FISH AND TOMATO. One pound of filleted fish", half a pound of tomatoes, pepper, salt, lemon juice. Cut the fillets in half, season, and arrange on a buttered tin alternately with sliced tomato, pour over a Utile warm water, cover with buttered paper, and cook in the oven for 20 minutes. Arrange on a hot dish, stir a little brown muoe and a piece of butter into the stock in the tin. boil up, and pour over the contents of the dish. TOMATO FARCI. Wipe, peel, and cut four tomatoes in slices. Sprinkle with salt and pepper, dredge with flour, and saute in butter. Arrange on a hot platter, and pour over them the following sauce; Work four tablespoonfuls of butter until creamy, and add two tablespoon - fuls of powdered’ sugar, one teaspoonful of dry mustard, half a teaspoonful of salt, and a few grains of cayenne. When thoroughly blended, add one egg, slightly beaten, the yolk of one hard-boiled egg rubbed to a paste, and two tablespoonfuls of vinegar. Cook over hot water, stirring constantly until the mixture thickens.