HOME INTERESTS.

Otago Witness, Issue 3040, 19 June 1912, Page 75

HOME INTERESTS.

GATEAU OF CAULIFLOWER. Line a well-buttered cake tin with potato puree. First dust out with, browned breadcrumbs, then fill np with the following mixture, cover with a top of potato puree, and bake in a moderate oven for three-quarters of an hour. Make a good white sauce, then pxit the flower of a nicely-cooked cauliflower, broken into email pieces, season with pepper and gait; place a layer of sliced tomato, then a thick layer of cauliflower, then some roughly chopped hard'-boiled egg; repeat until the tin is full, cover over as directed, turn into a hot dish, and serve with good brown gravy. APPLE JACKS. Ingredients: —Four large apples, four cloves, half a pound of flour,- two ounces cf fat, half a teaspoonful of baking powder, pinch of salt, moist sugar to taste, water to mix. Method:—Pare and core apples without breaking them; rub fat'in to flour; add baking powder and salt; roll out thin; cut out two rounds for each apple. Placa one apple on one round. Fill the centre of the apple with sugar and a clove. Moisten the.edges of the round of pastry. Cover the apple with another piece, and press the edgefe well together. Repeat process with remaining apples. Place on grcesid tin and bako in hot oven from 20 to 30 minutes (depends on apples). N.B.—ln sweat pastry a little sugar in the flour is an improvement. CREAM HORNS. Ingredients: Beat three ounces of butter to a czeam, add two well-beaten eggs, three ounces of castor sugar, and three ounces of flour. Beat all well together. Butter a baking-tin, and drop the mixture on to it in««mnil pieces, leaving a speoe between each. Bake the paltry in a- cool oven, and when half-done, roll the pieces up like wafers, and put in each a v/edge of bread to keep it in shape. Replace them in the oven till crisp. Put a small teaspoonful of jam in the widest end, and "fi-11 it up with whipped cream. v ~~ BAKED OYSTERS. Put iato a stew-pan a quarter of a pound of butter and teacup of milk, stirring well over the fire till hot. Then add a teaspoonful of anchovy sane?, a dash of cayenne and a little grated lemon rind. Stir over the> fire until hot. In a bakingniish put a thin layer of finely-grated breadcrumbs; Jay the oysters on top and sprinkle them with eo.lt and pepper and pour some of the liquid mixture over them. Make layers in this way to fill the dish. After putting in the last of the liquor sprinkle a very thin ducting of crumbs with about one teaspoon of melted butter dropped over it. Bake in a gentle oven until a delicate brown. DELICIOUS CHOCOLATE CARAMELS. Two cupfuls of brown sugar, one cupful of golden syrup, quarter of a cupful of fresh milk, one cupful of finely prated chocolate, butter the size of a small egg. Stir all together over a slow fire until it "crncks" in water. Add vanilla flavouring, OTirl tuvvi int.-. flot.. v«'ll-^>i 1 t*' vr, » > 'l tin*, to tlw thickness of half an inch. When it begins to harden, take a buttered knife, mark into squares, break it, and, when cold, wrap in buttered papers. RASPBERRY PUDDING. Required: Four ounces of butter, four ounces of castor sugar, three eggs, four ounces of white breadcrumbs, raspberry jam. Put the 6ugar and butter in a basm and beat them to a cream, then add the eggs one at a time, beating *ach one in separately. Lastly add the breadcrumbs. Well butter a piedish, sprinkle the inside over with a few crumbs, put in a layer of the mixture, then a layer of raspberry jam, and so an until the dish is full. Sprinkle a few crumba over the top layer. Put the dish in a moderate oven and bake for one hour. Turn the pudding carefully out on to a hot diah. Put about two tabkspconfuls of raspberry jam in a small saucepan with about a tablespoonful of heat it. then odd a few drops of lemon juice, .and strain it round the pudding. HUNTINGDON STEW. Required : Three pound's of stewing steak, one pint of water ot stock, one large onion, one teacupful each of cubas of carrot, turnip, and celery, three teacupfuls of cubes of potatoes, one ounce of flour, salt.' pepper, and a little chepped parsley. First well wipe the. meat over with a damp cloth. Cut the lean into Large cubes about one and ahalf inches square. Cut sorno of the fat into small bits, and cave any superfluous fat there may be to u&a when browning the meat. Chop any bones there may be into pieces "f a convenient size to put into the pan. Put the flour and one level teaspoonful of salt and half as much pepper on a plate. Mix those, and roll the meat in them. Chop up any extra fat there is and melt it down in a frying-pan, or, if the meat is very lean and there is no extra fat, ufe about an ounce of dripping instead; but if the meat is fat, it is wasteful to use fresh drip pine for frying. When sufficient dxfnping is drawn cut. add the floured cubes of meat, and brown them quickly. Lift out the meat and lay it aside, add and brown the chopped onion, and cut it with the beef. Mix the rest of the flour into the dripping, add the stock or water, end stir this gravy until it boils. By making gravy in thi« manner none of the juice from the fried meat will be wasted, Pomr the gravy into a casserole, put in the bones, cubes of carrot. turnip, and rinps of celery, then the meat and cnian. Add more liquid, if necessary; it should just come to Gig top of the meat. Cover the casserole, and let its contents simmer gently for about three hours either in a moderately hot oven or on the stove. Half an hour before th-3 stew_ is cookadl add the cubes of potato. If put in too early thev will break up. _ When meat and vegetables are tender, skim off any grease carefully, remove the bones, make sure it is sufficientlv flavoured with pepper and salt, and add a dust of chopped parsley. Serve in the casserole, pinning a clean tablenapkin round outside it.