HOME INTERESTS.

Otago Witness, Issue 3018, 17 January 1912, Page 91

HOME INTERESTS.

I A DELICIOUS SAVOURY—MUSHROOM CREAMS. Take half a pound of small mushrooms, two ounces of butter, one gill of cream, pepper and salt to taste Stow the mushrooms in butter till tender, then stir in cream and seasoning, cook for four minutes. rub through a coarse sieve, and serve on squares of hot toast. MUSHROOM SALAD. Cut tho mushrooms into small pieces, and cook them in a little olive oil. Let them simmer 15 minutes. Add some lemon juice, and stand them on one side until cold. Place tho cold mushrooms in a salad bowl, and season with pepper and salt, some chopped parsley, and a suspicion of onion juice. Cover the whole with a mayonnaise dressing, and it is. ready to servo. DELICIOUS RHUBARB JAM. This will repay you for the making, Take equal parts chopped rhubarb and best cano sugar. Heat the sugar with just enough water to keep it from burning. Pour it over the rhubarb and let stand several hours, then pour off the syrup and boil until it thickens. Add tho rhubarb, and to each pint of rhubarb allow two good cooking apples or three oranges. Cook gently until quite smooth. RHUBARB JELLY. The rhubarb for jelly should be rod and firm. Trim and wash it, but do not peel it; rut in pieces and put info a preser-ve pan. Merely cover the rhubarb with water, simmer till tender, then pour into a jelly bag and drain without pressure. Measure fho juice, end to each pint allow lib sugar. Put sugar and juice into the pan, boil . quickly for about 20 minutes, or until a little sets on the spoon. Skim and pot. RHUBARB JUICE. Rhubarb juice is a great improvement when making preserves, especially black currant. It may be added to any fruit taking up the flavour, but not imparling ito own. It certainly is more economical than red currant juice, and I think much nicer. Prepare the juice as for rhubarb jelly, and simmer for 20 minutes. Allow one pint of juice to two pounds of a fruit such as black currants. You must allow one pound of sugar to each pound of fruit, and one pound to each nint of juice. Follow out this rule when adding the juice to other fiuits—one pound of sugar to each pint of juice. SCOTTISH FANCIES. One egg. half cupful sugar, one cup rolled oats, half teaspoonful salt, quarter feaspoonful vanil'e, two-thirds teaspoonful melted butter. Drop this mixture one inch apart by spoonfuls, and bake in moderate oven. FRENCH CHEESE. Orate half a pound of cheese, then pound

It in a mortar. Beat together th« yolks of two eggs and the white of one, an<? stir into the cheese. Put all into a one gill of cream, or half a gill of milk and half a gill of cream, and keep stirring until it thickens. Have ready some hot buttered toast. Cut into neat rounds, pour on the cheese mixture, end serve at once. COLECANNON. This is a specially economical dish, as for it can be utilised any remains of cold cabbage and potatoes. Required: On© heaped I breakfastcupful of chopped cooked cabbage, one helped breakfastcupful of mashed potatoes; one ounce of good dripping, salt and pepper. Heat the dripping in a saucepan, add the mashed potatoes, the finely-chopped cabbage, and «, careful seasoning of salt and pepper Mix all well together. Grease a plain mould or pie-dish, press the mixture into it. and bake in a quick oven for 15 or 20 minutes. • Turn the mould careI fully on to a hot dish, and serve. TOMATO, WALNUT. AND CELERY SALAD. Cut a round from stem end of peeled tomatoes. Scoop out seeds, leaving as much tomato as possible. Chop celery fine; cut pickled walnuts small; mix with mayonnaise and fill tomatoes with mixture. Garnish with parsley and lemon. I MILK CAKES FOR TEA. I Six tablespoonfuls of flour, sifted, a piece of lard, the size of a, walnut, one desserieipoonful of baking-powder, half a pint of milk. Rub tho lard into the flour with fintrers, mix into a, soft dough with tho milk and a very little water. Cut into eight pieces, and form into little cakes with tho hands—do not toII out.—bake about 20 minutes, cut open, and butter.

GATEAU MARIE. (French Recipe.) Make a cus+ard with the yolks of three eggs, threoquarters of a pint of milk, and a. tabkspoonful of sugar. Flavour "With the

' rind of an orange, and dissolve half an ounce of gelatine in it. When it is nearly cold, gradually fill a prepared mould with layers of custard and slices of sponge oake eoa.ked in sweetened OTange juice, sherry, or rum. When cold, turn out. CURRANT BISCUITS. ' One pint of flour, one ciipful of sugar, half a cupful of butter, one cupful of cleaned currants, two tea-spoonfuls of one teaspoonful of powdered cinnamon, on 4 cupful of milk. Sift the baking-powder wifh the flour," add the sugar, then rub in tha butter, and add the currants and cinnamon. Mix with the milk and knead lightly on a floured baking board. Rake in a square buttered cake tin for about half an hour. Cut in squares, .then split them open and butter them. Servo warm with some sort of jam or marmalade. | POTATO SCONES. i One pound of potatoes, half a pound of , flour, a little milk. Rub one pound of boiled potatoes through a sieve. The potatoes may be either hot or cold, but the scones are best if the potatoes are still hot. Sift over them the flour and one teaspoonful of salt. Mix lightly and quickly into a paste, using the rolling pin ard handling as little as possible. If the potatoes are cold or very dry. a I very little milk may be required. Roll it : out to a quarter ot" an inch in thickness or I rather less. Cut into rounds with the top of n tumbler or tin cutter. Bake on & griddle.