HOME INTERESTS.

Otago Witness, Issue 3035, 15 May 1912, Page 66

HOME INTERESTS.

GRILLED COD. Slice a. small onion and put it into a deep dish with half » pint of salad oil, a bay Leaf, a little thyme and paraley, the juice of a lemon, and salt and pepper. Cut some neat eHcea from a codfish, and let them soak in this for two or throe hours. When ready drain and sprinkle with oil and salt, and grill brown on both sides. Serve with anchovy eauce. CHEESE PATES. Some stale bread, half a tablespoonful of water, four ounces of prated cheese, one ounce of butter, a few breadcrumbs, and the yolk of an ess- Cvrt tto bread in slices of one inch

in -thickness, trim the edges, scoop out the rniside, making little nests of them, fry m bailing fat, drain them, and place in the oven to keep warm. Put the butter and water into a saucepan to boil, and stir in sufficient crumbs to make the mixture stiff. Beat in the yolk, and popper' and salt, and stir in til® cheese. Pile the mixture on the bread, fi prinlcle a few browned' crumbs over them, and be careful to serve quite hot. CHEESE AND EGG SAVOURY.

An excellent savoury may be quickly made by lining pat ty tins with thin slides of cheese. Into each break an egg, cover with grated cheese, then pile high in the centre with breadcrumbs. Bake in a hot oven till a golden brown. Serve very hot. CHEESE BISCUITS.

Rub two tablespoonfula of butter finely into six tnblespoonfuls of flour; add three tablespoonfuls of grated cheese, a little salt, pepper, and grated nutmeg; mix the yolk of one egg with a little cold water. With this miake the wnole into a firm paste, which roll out thinly and cut into small, fancy-shaped biscuits. Bake lightly till a nice brown shade. Ine biscuits keep well, and may be heated in the oven. " BLUSHING " APPLES. A very pretty dessert can bs made with apples and red currant jelly. Choose some nice, large oooking applae, pare them, and remove the cores with a cutter, being careful to keep them whole. Then cook them gently in syrup flavoured with red currant jelly and coloured a nice rich red with cochineal. When done carefully remove, place in a glass dish, pour the syrup all round, and fill the centres with red currant jelly or sweetened whipped cream. APPLE SYLLABUB. Pare some large sharp apples, core and slice them into a stewpan, cook with a little water till they are a froth. Whisk them when cold with sufficient castor sugar to well sweeten them, and add a small cupful of croam. Drop a spoonful of bright jelly at the bottom of some custard glasses, fill tip with the apple froth, and serve witi» sweet biscuits. GOLDEN BUNS. Ingredients: Six ounces of fine flour, three ounc©3 of oastor sugar, two ounoes of butter, | half a gill of milk, one egg, one tablespoonful of marmalade, and one teaepoomful of baking powder. Cream the butter and sugar, add the eggs- and maxmalade, the peel of which must be cut into small pieces. Then add the milk, and lastly the flour, mixed with tho baiting powder. Place the mixture in greased pattypans, and bake the buns in a quick oven for about a-quorter of an hour. SCALLOPED HAM Required: Three large slices of ham, four potatoes, one large oarrot, one onion, -one ounce of butter or dripping, one pent of milk, two teaspoonfuls of parsley (chopped), one level tablespoonful of "flour, salt, pepper. Peel and thinly slice the potatoes, chop the carrot and onion. Mix theae with the flour and parsley. Spread the butter thickly on a pie dish. Put a layer of potato in the dish, then some of the mixture of carrot, etc., and seasoning. Next half tho ham cut in large squares. Repeat these layers till ike dish is •full. Pour over the milk, and bake in a moderately hot oven for about one and ahalf hours, and it is ready for the table. OYSTER STRAWS. Steam a quart of oysters until open, remove from the shell, mince fine, and put into a bowl with a little of the strained juice. Mix thoroughly in a bowl two tablespoonfuls of rich cream, a saltspoon of aalt, a saltspoon of white pepper, a light sprinkle of cayenne, and two tablespooniub of melted butter blended with one of flour. Cream all these together until it looks smooth «nd creamy; then add' the oysters and stand the mixture in a double boiler over the fire to get thoroughly hot and to thicken a Jittle. Remove from the fire and stand away to get cool. Have ready some rich puff paste which has been mode the day before, and keep it in a cool place. Roll the paste out about aquarter of an inch thick, and divide in two pieces. On one piece spread out the oysters thickly, and cover with the other piece of paste. Press the two pieces gently toS ether. Cut into strips about four inches mg and half an inch wide, and bake in a quick oven. It is best to cut with a dampened knife, as the edges are thus kept together, and there is less chance of breaking; the paste. Line the pans with paper, andl slip the "straws" on to it with wide-bladed knife, a little damp.

INDIAN SANDWICHES. Cut into very small pieces tfao breast of oold fowl (voal will answer quite as well, and is leas costly). Mix the meat with the same quantity of lean ham or tongue; add four anchovies (boned), also cut very small, and mix all together. Into a stewpan put two tabiespoonfuls of plain white sauce, and one dessertspoonful of curry powder. Boil for three minutes, add the mixed meats and a little lemon juice. Draw the pan. ■ from the direct heat, and stir until the mixture is quite hot. Have ready 12 squares of bread toasted a nice brown. Put the mixture on six of these, and cover with the other six. Spread a little oiled butter very lightly on the- top of each, and sprinkle on the surface «. small quantity of grated cheese. Bent thoroughly in a quick oven, and serve while they are orisp..