HOME INTERESTS.

Otago Witness, Issue 3031, 17 April 1912, Page 74

HOME INTERESTS.

PIQUANT GREEN SAUCE. (For Fish or Chops.) Kpquired: Throe rounded tablespoon fills of butter, one large tablespoonful of chopped parsley, the juice of two small lemons, cayenne and salt to taste. First squeeze and strain the juice of the lemons, cutting each in half and taking care not to break t.h* rinds. Then beat the butter to a soft, white cream, as if for cake-making, and add the parsley and lemon juice to it, mix both well in. and season very carefully. It should bo distinctly hot with cayenne to be correct. Scrape the cups of the empty lemon rinds tree from pith, and heap the sauce in them. Serve one cup to t»ach portion of fish, etc. You will note that this sauce needs no cooking, and another advantage is that it will keep for days. PAINTY CHEESE PUFFS. Take a quarter of a pound of gmted cheese, a good pinch of salt, and cayenne

pepper, one half teaspoon of made mustard, one tablespoonful of brejadcru-mbs, flaky or rough pastry (quantity desired), one egg, and loz of butter. Mix cheese, crumbs, and seasonings together, melt, the butter, add it and the egg well beaten, foil the pastry* out, cut ino rounds'; brush, half of the rounds with a little water or egg, put a good leaspoonTu! of mixture on them, lay the other jounds on top; press the edges lightly wit ilrm'ly together, lay in a baking tin, brush over with egg, and bake in a quick ovon about 20 minutes. If liked, a little chopped parsley can be added to the cheese mixture. Serve nice and hot. BEET SOUP. One quart of stock, two heaping tablespoonfuls of butter, one heading tablespoon*ttl tof flour, two cooked beets, half a cupJ nil of cream, salt and pepper to taste. Melt the butter in a saucepan, and try in it thel onion peeled and sliced. Do not allow it to brown. Stir in the flour and fry for a few minutes, then add the stock and stir till it boils. Allow t*:> simmer for half an hour. .Feel and slice the beets, sprinkle with a little salt and pepper, also ono tenspoonful jof vinegar. Add the beets to the soup and j cock slowly for 15 minutes—not longer, otherI wise the colour will be spoiled. Hub th» poup through a sieve, only rubbing hplf ji>3 the beets. If too much beet juice is added the soup will be too sweet. Then Teheat •J -•■& serve.' I CHEESE FRITTERS, !' -Fut one tablespoonful of flour into a hasin with the yolk of an egg. Pour in: the centre one dessertspoonful of salad foil. , Now add very gradually half a pint of trepid water, beating the mixture quite smooth. Add salt and pepper, a very little cayenne, and 2oa of grated cheese. Lastly etir in! the white of the egg whisked stiffly. Have ready some smoking hot fat in your frying pan, and drop the mixture in spoonfuls into it. Fry a pale brown, drain on paper, jindl serve on a hot di3h, covered with lace paper. AMERICAN SANDWICH NOVELTIES. ' Cherry Sandwiches.—One cupful glace cherries, quarter cupful orange juice, biscuits. Chop in .the cherries, adding orange yuijte gradually. Mix thoroughly, spread on biscuits, place two together, decorate with a cherry. Servo with tea or chocolate. Roiled Sandwiches.—Mash some cream choose', then add chopped nuts and onange marmalade to taste. Spread on buttered slices of bread, and roll. Layer Sandwich.—Spread between slices of bread layers of chopped olives, pounded sardines, pounded yolks of hard-cooked eggs, lettuce mixed with mayonnaise. QUINCE HONEY. This is delicious for griddle cakes and toasted muffins. Make a syrup with two and a-half pints of powdered sugar and & scant pint of water. Boil 10 minutes. Then add two large, ripe quinces peeled and graled, and boil 10 minutes longer. HASHED MUTTON WITH RICE. Done in the following way it is very good: —One pound of cooked mutton, half a j large onion, 2oz of butter, one teaspoonful of chopped parsley, the peel of half a lemon j (grated), throe-quarters oi a pint of stock or water, one teaspoonful of lemoji juice, one teaßpoonful of sugar, one dessertspoonful of meat essence, three-quarters of a .teaspoonful of salt, half a teaspoonful of pepper, three tablespoonfuls of tomato' ketchup. Put butter into a saucepan. When hot put onion in, cut up, and cook till light brown; add tho mutton, free from skin, and cut into dice. Then add other ingredients, cover the pan. and cook all for an hour. Thicken with a dessertspoonful of flour, and pour on to a hot dish. Have ready a wall of rioo on the dish. A PIQUANT SAUCE. Gralo hialf a stiok of horseradish, add the juice of two lemons, four teaspoonfuls of sugar, and one of made mustard. Mix thoroughly with enough milk to make to the thickness of cream. Serve with roast beef. AN OLD-FASHIONED SAUCE FOR FOWLS. Peel six or seven shallots, and mince them very finely. Now mix together one gill oif" gravy or good stock, one teaspoonful of vinegar or lemon juice, a little celery, salt, and a seasoning of pepper. Put this into a stewpan, and the minced shallots and simmer for a few minutea. Serve in a sauce tureen. HREAD SAUCE FOR GAME. Cook half a pint of soft, stale breadcrumbs, a pint of milk, one good-sized onion chopped very fine, a saltspoon of ground mace, and a level teaspoon of salt for five minutes in a double boiler; stir constantly. The mixture must bo perfectly smooth. Add a rounding tablespoon of butter and stir until melted; then add four tablespoons of thick cream/and use at once for game. LEMON SAUCE. Pour the strained juice of a lemon on to four to six lumps of loaf sugar and add the grated rind. Put loz of butter into a saucepan with a tablespoonful of flour, stir over the fire, and when a light brown mix in a wineglass full of water and the lemon juice and sugar. Stir till the sugar is melted, then put in the beaten yolks of two eggs, and keep stirring until it thickens. It must on no account boil. GERMAN MUSTARD. Mix together eight tablespoonfuls of dry mustard, four tablespoonfuls each of salt and fine sugar, one saltspoonful of cayenne; four tablespoonfuls of oiled butter, end the juice of one large onion. Mix well, and then, gradually, add as much vinegar as will form the usual mustard consistency.