HOME INTERESTS.

Otago Witness, Issue 3034, 8 May 1912, Page 66

HOME INTERESTS.

BROWN SCONES. 1 Tako threequarters of a pound of whole- * meal, a quarter of a pound of flour, a quarter of a teaspoonful of salt, and one and a half teaspoonfuls of baking powder. Mix all together. Hub in two ounces of butter. Add sufficient new milk to make into a stiff paste, and roll out about an inch thick, but < do not handle much. Mark into triangles , with a knife, and bake in a quick oven. « RECIPE FOR LENTIL SOUP. ] Lentils, one pound; four onions (sliced), ,

T a little parsley or a scrap of celery, salt and t pepper. A spoonful of sugar (a very little f sugar is an improvement to any eoup). Two - quarts of water, or stock; a spoonful of I dripping or any kind of fat. .Put the lentils r in tho water or stock overnight, as it is 1 always well to let them steep for a good j many hours before cooking-. (They may be , . washed hi cold water to remove grit, etc., t first.) Next day turn the whole ingredieiits r into a saucepan, and boil gently until the ' lentils ire in a pulp—about two and a-half - | hours. Place a clean sieve over a basin, ! pour the soup into it, and rub through into ' | the basin with the back of a spoon. The : j soup should be as thick as double cream, j Beat up and serve. ■j ■ VARIATIONS OP LENTIL SOUP. [ \ You can vary this soup in urany ways according to your means. For instance, a thick slice of fal pork may be added when. the lentils are half boiled," taken out before ; the soup is put in the sieve, cut in small pieces, and returned to the soup "wihile this is being made hot. This is a great improvement. Ot you may add some milk while p rubbing through the si-eve. Potatoes may i also be added then, or well-boiled chestnuts. A little chopped parsley may be sprinkled over the soup before serving. Any meat scraps left over may be added. APRICOT SOUFFLE. You can use either tinned or dried apricots. If dried ones are used, they must,, of course, be soaked and stewed before being rubbed through the sieve. Required: Half a pint of thick >apricot puree, three ounces of castor sugar, four eggs, one gill of cream, half an ounce (light weight) of leaf gelatine, one teaspoon ful of lemon juice, cochineal. Rub about as much as half a tin of preserved apricots through a hair sieve. Separate the yolks and whites of the eggs. Cream together the yolks and castor sugar, add io these the puree and the gelatine dissolved in three tablespoonfuls of boiling water. Whip the cream until it will just hang on the whisk, and the whites of the eggs to a stiff footh; add both those very lightly to the puree, etc. Add the lemon-juice and a few drops of- cochineal. Pin a deep band of foolscap paper round the outside of the souffle case, to come two or three inches higher than the top. Pour in the mixture. Leave it until set, then gently remove the paper band, if necessary damping it slightly with a cloth dipped in warm water to get it off. Decorate the top with lines '. of chopped pistachio nuts or preserved flower petals. RABBITS STEWED IN MILK. Take one rabbit, one small onion very finely chopped, a small blade of mace, aboot one pint of milk, salt and pepper, and cne teaspoonful of cornflour. Wash the rabbit, cut it into neat joints, and soak and blanch in strong salted water. Pack the pieces closely in a baking dish or pis dish. Sprinkle over them the onion, season well with -salli and pepper, and add the mace. Nearly fill the dish with milk, cover v/ith an inverted dish or pie dish, and cook in a moderate oven from one and a-quarter to one and ahalf hours. About 10 minutes before serving, mix the cornflour smoothly with a little cold milk, boil up, and add it to the contents of tho pie dish, and allow it to cook for another 10 minutes. When ready, arrange the rabbit neatly on a hot 'dish, strain the sauce over, and serve. BROWN STEW OF RABBIT. Cut & nice fleshy rabbit into small joints, and about four ounces of fat bacon into dice. Put two ounces of butter or dripping into a stowpan, and fry the bacon a light brown. Take out the bacon and put in the rabbit. Fry till every piece is nicely coloured. Then dredge lightly with flour, pour in half a pint of hot water, add a large onion, a squeeze of lemon juioe, and pepper and salt to taste. Cover pan tightly, and simmer gently for two hours. Ten minuets before dialling up, put in the liver of the rabbit (thinly sliced) and the fried bacon. KIDNEY SOUP. Remove all fat from an ox kidney, and well wash it in cold water. Cut in slices, and dredge thickly with flour. Dissolve some beef dripping in a saucepan; when it is hot «dd the kidney, and stir till it is brown. Add three quarts of boiling water and two sliced Spanish onions. Season all to taste. Skim, add any soup bones you may have, and two sliced carrots; cook very gently for one hour and a-half to two hours. Strain and serve with the pieces of kidney in tho soup. FANCY APPLE PUDDING. Take four apples, peel, core, and slice them into a pudding dish. Take two ounces of butter and two ounces of sugar, and beat them to a cream with a wooden spoon', add to this two ounces of sieved flour; and on the flour drop one egg out of the shell; beat very thoroughly, then add two ounces of flour and sufficient sweet milk to make the batter of a dropping consistency. Lastly add one half teaspoonful of baking powder mixed with half a teaspoonful of . flour. Pour the batter over the apples, and bake in a fairly quick oven for threequartcrs of an hour. APPLE CAKE. Line a shallow oake tin with a good short crust, lard or dripping. Cream together three ounces butter, half cup eugar, beat in one egg, spread evenly over the paste, quarter four iapple3, slice and lay over the _ top, dust well wjth cinnamon and sugar mixed; bake in sharp oven about 25 minutes. It is as well to pin a folded paper round the tin.