HOME INTERESTS.

Otago Witness, Issue 3100, 13 August 1913, Page 67

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FRIED ONIONS. These are very good as a separate dish or with meat. Take some small onions, flour, egg, fine white breadcrumbs, fat for frying, stock Peel the onions and parboil them, drain off the water, add a small quantity of stock or gravy, 'and cook til! tender. Drain the onions and dry thoroughly, roll in flour, then in beaten egg, and finally in fine crumbs. Drop the onions into smoking hot fat and fry til! brown. Serve round meat or with a sauce which may be brown, white, tomato, or curry. COLCANNON. Ingredients: Half a pound .of cooked potatoes, half a pound of cooked cabbage, one ounce of butter, breadcrumbs, pepper, and salt. Method • Mash the potatoes with a fork after boiling them. Chop the cabbage small and mix the two vegetables together. Add fat. popper, and salt, and stir the mixture well. Grease a basin, cover the sides with breadcrumbs and then pour in the mixture. Bake it in a hot oven from 15 to 20 minutes. Turn it on to ,a hot dish and serve it up hot. CHOCOLATE FUDGE. This is a delicious and wholesome sweetmeat for the children It is very simple to make, and extremely inexpensive. One pound of best granulated sugar, two Id bars of plain chocolate, a piece of butter the size of a walnut, and about half a cupful of milk. Put tho sugar in a saucepan, and mix with it sufficient milk to form a thick paste. Grate the chocolate, and. then add it with tho butter to the sugar, and put the saucepan over a slow fire. Do not allow the mixture to boil before tho sugar and tho chocolate are quite dissolved, then let it boil hard fc*r five or 10 minutes, stirring it well all tho time till it begins to crystallise on the surface and round the spoon. Take the saucepan off the fire, and beat the mixture well till it becomes quite thick, then pour it out into 'buttered dishes. Before it is cold, take a knife and out it into cubes. VEGETABLE IRISH STEW. Melt two ounces of butter or good dripping in a stewpan, slice three large onions, two carrots, three turnips, and put in pan also. Cover closely, and steam till they begin to got tender. Add six potatoes, cut in slices, one pint of water, and seasoning of salt and pepper, and simmer slowly till all the vegetables are tender. Just before, serving add a small piece more butter and a sprinkling of parsley. ARTICHOKES Well wash them free from soil, then peel very thin; in so doing shape them a little but without wasting much. Boil in salted water for five minutes, then strain. Put them into enough thickened gravy to cover, and let all stew until the artichokes are quite tender, ut not broken. Dish them in the gravy. ITALIAN SALAD. Required; Four ounces of cocked macaroni, eigh sardines, three tablespoonfuls each of cooked potato, beetroot, and carrot, all cut -in cubes, one or two lettuces, six talespobnfu’s of salad oil. two tablespoonfuls of vinegar, one shallot, salt, pepper. Boil the macaroni in boiling well-salted water until

tender, then drain it and cut in into convenient lengths Skin, bone, and divide the sardines into four strips. Mix the macaroni with the carrot and potato. Eub the salad bowl well with the cut shallot, and, if the flavour is liked, grate a little on to the macaroni. Heap the macaroni, etc., in the bowl, and mix it with the dressing of oil, vinegar, and salt and pepper to taste. Lay strips of sardines on the macaroni with heaps of beetroot between. Put round a border of lettuce, and a tuft of the same in the centre. Finally sprinkle a little dressing over all, and serve. CHEESE OMELET,. Infredients: One breakfastcupful of milk, a quarter of a pound of cheddar cheese, and two eggs. Grate the cheese and put it in a pan over a fire with the milk until it is melted. Take the pan off the fire. Beat up the eggs, and add them to the mixture, also a little seasonin'*. Pour the mixture into a buttered pie-dish. and cook it till it is set, in a moderate oven. It will require cooking for about 20 minutes. Serve on buttered toast. FRENCH APPLE PUDDING. Melt in a saucepan an ounce and a-half of butter, stir into it till quite smooth two ounces of flour, then add gradually three gills of milk, stirring constantly. Let it boil for three minutes, then pour the mixture into a basin, and add to it an ounce of sugar, and half a teaspoonful of vanilla. Beat in two yolks of eggs, one at a time. Whisk two whites of eggs to a stiff froth, and stir lightly in. Put a thick layer of stewed apples in a piedish. pour the latter over, and hake a delicate brown. POTATO CAKE. Take cold, floury potatoes, beat them up with a little butter and some eait, mix in a email proportion of flour, and with milk work the whole to the consistency of firm dough. Roll it out to the thickness of an inch, flour it ail over, place in a baking-pan, cut into squares, and bake in a good oven until light brown. POTATO BREAD. Put a pound of potatoes in a net and set in a saucepan of cold water. Do not allow the skins to break, but cook until quite sole. Then skin and mash and rub them through a sieve into a pound of flour, adding a tableepoonfui of salt and two large spoonfuls of yeast. Then add some lukewarm water. Mix all together and knead as for bread dough. Set the pan covered before the fire, lot it rise well, and then make into cakes. Bake in a good oven.