HOME INTERESTS.

Otago Witness, Issue 3030, 10 April 1912, Page 75

HOME INTERESTS.

APPLE CREAM You wiil find this .a delightful sweet for a simple party supper. Peel, pore, and slice two pounds of sour apples. Put them into a stewpan with half a gill of hot water, the grated rind of a lemon, and two tabiespooniuls of castor sugar. Let them stew until perfectly soft, and rub thorn through a fine sieve. You must afterwards whisk them. Then whisk half a pint of cream till stiff. Stir the whisked apples into this, and add a drop or two of carmine colouring. Heap it up in a glass dish, and ornament the top with chopped almonds. WALNUT CAKE. Three teacupfuls of flour, a quarter of a pound of butter, one and a. half teacupfuls of castor sugar, three eggs, about half ai teacupful of milk, half a tea-cupful of shelled walnuts, one and a half teaspooniuls ot baking powder, a pinch of salt. Sift the flour, boat the eggs, cut tho walnuts into two or three pieces. Cream butter and sugar very well. Add flour, eggs, and milk by degrees, beating well each time. Stir in the walnuts, salt, and powder. Pour into a cake tin which lias been lined with greased paper. Bake in a moderate* oven about one and aquarter hours. Turn out to cool, and next day ice with white of egg icing, and decorate with half-walnuts on top and sides. CEYLON CHUTNEY. Take on© pound of moist brown sugar, three ounces fine salt, half pound seeded chopped dates, half pound seeded chopped raisins, three ounces preserved ginger, oue ounce cayenne or two chili pods pounded fine, juice of six green limes or four green lemons, 10 sour green apples, one ounce of garlic and a cup of vinegar. Stew tho apples eoft in the vinegaT. Shred the raisins, dates, and ginger, and add to the vinegax and lemon juioe. Place all together in a porcelain lined vessel and stew gently for an hour. When done put the chutney in small jars, sea] and keep in a dry place, and do not use for some months. DELICIOUS APPLE GINGER PRESERVE. Peel, core, and cut into small sections four pounds of apples; add three pounds of sugar, also a cupful of water. Place in earthen or delf pan, and keep over two nights, stirring occasionally with wooden spoon. Turn into preserving pan ; add threequarters of a pound of green ginger (cut in thin slices), and bcil from 45 minutes to an hour over a clear fire. CANADIAN PRESERVE. Peel, core, and slice two dozen and a half of good cooking apples, add two lemons (cut into thin shoes) and the weight of all in preserving sugar, two ounoes of finelygrated root ginger, and a saltspoonful of pepper. Cook all slowly together in a clean preserving pan until the apples are transparent, then turn into dry jars and tie down. Tliis will keep good for three or four yea.rs in a cool, dry place. APPLE MARMALADE. To every pound of apples put half a pound of preserving sugar. Pare apples and cut them hi slices, taking out tho cores. Put all into pan and set it over the fire, stirring it occasionally until boiling. Add the rind of two lemons (grated) and the juice. Boil well for half .an hour. Put it into jars, let it get quite cold, then tie; it down. APPLE JELLY. For the making of the jelly take six pounds of baking apples, and after wiping! them cut into Tough pieces, taking care to leave the skins on, as in that way the colour of the jelly is improved. Put into the preserving pan the prepared apples and seven breakfasteupfuls of water, along with the rind und pulp of one lemon. The mixture is boiled for half an hour, after which it is poured into a jelly bag, and allowed to filter through the bag. The filtering should not bo assisted by squeezing, or by any other extraneous means, for the reason that, unless the juice is allowed to filter of itself, the transparency of the jelly is ultimately affected. After it has been all filtered through the bag, the juice is measured out, and to each pint (two breakfasteupfuls) a pound of sugar is added. Tho juico and sugar are placed in the preserving pan. and, while being brought to the boil, the ingredients are stirred frequently. When the jelly has come through the boil it is given another 10 minutes in the pan, and then taken off, skimmed, and potted. CHOCOLATE BISCUITS. One cupful of brown sugar, half a cupful of butter, one egg. half a cupful of grated chocolate, half a teaspoonful of vanilla, and enough cornflour to make a stiff paste. Cream the hutter and sugar; mix all the dry ingredients together, and gradually sift them in, adding the egg last. Beat all well together. 801 l out the paste very thin, and cut it into fancy shapes. NUT CROQUETTES. Put one cupful of chopped roasted peanuts into a basin, add two eupfuls of mashed potatoes, a quarter of a teaspoonful of grated nutmeg, half a teaspoonful of white pepper, one toaspconful of salt, one teaspoonful of onion juice, one tablespoonful of chopped parsley, and one large beaten egg. Mix and form into neat croquettes. Dip them in flour, then brush over with beaten egg. roll in fine breadcrumbs or crushed vermicelli, i and fry in plenty of smoking hot fat. RASPBERRY PUDDING. IncTedients: Five ounces of flour, one teacupful of milk, one teacupful of raspberry jam, one teaspoonful of carbonate of soda, one dessertspoonful of sugar, and four ounces of .-net nicely chopped. Mix together the flour, soda, sugar, and suet, then add the jam and milk, and mix all together. Put the mixture into a well-greased basin, and st'-am it for two hours. Serve with sweet sauce. EGG AND CHEESE RAMIKINS. Tasty little savouries are ramikins made with cheese and eggs. They should .be cooked in fire-proof egg poachers Put into each poacher a piece of butter the size of a oob-nut. and spread it over the sides and Ivottom of the little pan. Then sprinkle) in a layer of breadcrumbs and grated cheese. Break an egg into a teacup, and slip it. without breaking the yolk, into a porcelain egg-poacher. Sprinkle over the top some mixed cheese; add a piece of butter tho size of a oob-nut, and cover the. top with breadcrumbs. Proceed in the same way with as many ramikins as are required, and bake them until the eggs are set. The cheese flavouring oan be strengthened or lessened at will.