HOME INTERESTS.

Otago Witness, Issue 3099, 6 August 1913, Page 67

HOME INTERESTS.

CELERY PATTIES. Take tbo hearts of two sticks of celery and boil them till they are quite tender. Let tho celery drain, and then put it in a pan with a tablespoonful of milk, a little butter, a tablesponnfrl of fine breadcrumbs, and a seasoning of pepper and salt. Steam the mixture ,till it thickens. Line some patty pans with puff paste; bake them and fill them with the celery cream. Serve the patties on a paper d’oyley. CELERY SAUCE. Take some pieces of celery, mince them and put them on a dish. Then make a dressing in a cup of tho following ingredients: Half a tea-spoonful of mustard, half a teaspoonful of castor sugar, a quarter of a teaspoonful of salt and two tahlespoonfula of vinegar. Fill up the cup with new milk. Mix it all well together, and then pour it over tho celery. Th ; s sauce makes a delicious relish with cold meat. SCALLOPED CABBAGE. Cut a cabbage in pieces, boil it and cover it with white sauce, in which has been melted sufficient grated cheese to suit taste; then cover it with breadcrumbs. Lot it with butter, ann let it brown in the oven. It is not necessary to use butter in the white sauce, as the choose supplies tho fat. Simply thicken the milk with flour, rubbed smooth in cold water. DUMPLING DAINTIES. Take a large apple, cut it in halves, and scoop all the core out, so that there is a. deep hole. Fill the hollows with marmalade. Put the halves together, and put the apple in the middle of a rice suol crust, and then place a little more marmalade around tho apple. Tic the dumplings in pudding-cloths, and boil them for one hour and a-half. This is a very nice change from the ordinary apple dumpling. BALMORAL T A R T L E T S. Ingredients—For the pasty: Half a pound of flour, two ounces of butter, and two ounces of lard. Tho filling: Two eggs, three ounces of butter, two ounces of clierries, four ounces of sugar, half an ounce of cornflour, and two ounces of cake crumbs. Make tho pastry, nd' - ' the ingredients with a little water. R ' t out, and then with it line some patty ti; ■■'. Now make tho filling. Boat iho butter to a cream, add the sugar and tho eggs, and continue beating for five minutes before adding the rest of the ingredients. Put a little of the mixture into each tartlet case. Place two tiny strips of paste croswise on the top. and then bake the tarts in a moderate oven for 20 minutes. FRENCH ROLLS. Take one quart of flour, a teaspconful of salt, and two teaspoonfuls of baking powder, and sieve them together. Then melt one ounce of butter and stir it into a pint of milk. Mix this with the flour, and form into a smoooth dough. Knead on a floured hoard and divide into pieces about the size of an egg. Form into short, thick, little rolls, tapering at the ends, brush with milk, and bake on a flat, greased tin DELICIOUS FIG PUDDING. Half a pound of breadcrumbs, half a pound of figs, six ounces of brown sugar, two eggs, a little nutmeg, quarter of a pound of suet, two ounces of flour, and a little milk. The figs and suet must be minced very fine and well mixed with tho breadcrumbs, flour, sugar, and nutmeg; then stir all the ingredients well together, and add two eggs, well beaten, and a little milk; press the whole into a buttered mould or basin, cover with a cloth, and steam for throe or even four hours. CURD CHEESE CAKES. Line deep patty pans with good, short crust, and fill three parts with mixture. Take a quarter of a pound curds, two and a-half ounces castor sugar, three yolks of eggs or two yolks and one white, one ounce of butter, grated rind of quarter of a lemon, one ounce of ratafias or sponge cake (crumbled). Melt the butter, and mix it with the curds. Add the yolks (beaten) or yolks

and white, the ratafias or sponge cake, and lemon rind. Put into prepared tins and bako quickly for about 20 or 80 minutes. Rough puff or flaky paste may be used instead of short crust, and other flavourings such as mace, nutmeg, orange rind, or almond essence may be used. Half an ounce of currants and the same of peel may also bo added. Ratafias or sponge cake crumbs may be omitted; they make the mixture more solid. SNOW RICE CREAM. Put into a very clean saucepan four ounces of ground rice, two ounces of loaf sugar, eix drops of essence of lemon’, two ounces of butter (fresh), and a quart of new milk. Boil for about 20 minutes, when it should be quite smooth. Rinao out a mould in cold water, pour in the mixture, and, when cold, turn out ou to a glass dish, and serve with stewed fruit. GINGER SNAPS. Ingredients: Haff a pound of treacle, four ounces of butter, sis ounces of flour, half a pound of sugar, one ounce of allspice, juice of one lemon. Method: Mix the dry ingredients together, then, add the juice of the lemon, and pour in the warmed treacle. Butter a flat tin, and, after mixing the

Ingredients well, pour the mixture on to tho tin. Bake in a slow oven for 15 minutes, cut it into squares, and roll them round d spoon-handle to curl them, and leave them to cool. GINGERBREAD PARKIN, Ingredients: Three pounds of flour, on® pound of sugar, one pound of butter, two ounces of powdered ginger, one grated nutmeg, one pound of treacle, quarter of a pint of milk. Method: Mix the dry ingredients together, then warm the treacle with tbs milk, and when thoroughly mixed pour it on to the dry ingredients, and work it into a stiff paste. Roll it out, and cut it into shapes, baking them on a flat tin in a moderate oven.