HOME INTERESTS.

Otago Witness, Issue 3101, 20 August 1913, Page 67

HOME INTERESTS.

HAM TOASTS. For the making of this savoury first toast to a nice golden colour a slice and a-half of bread, then paro off the crusts, and cut into l neat quarters. The toast is then buttered and kept hot. Next chop finely a quarter of a pound of cooked ham, which is put into a small saucepan along with half a teaspoonful of butter, a taiblespoonful of cream, a tablespoonful of gravy, a beaten egg, and a shake of pepper. This mixture is stirred over the fire until it is thoroughly hot. It is then piled in neat pyramids on the buttered toast, and served hot on a nice paper d’oyley CARAMEL CUSTARD. Heat a quart of milk. Melt a large halfcupful of sugar in an iron pun over a hot fire. Stir as it colours, and when it is brown add two tablespoonfuls of water. Stir about three-quarters of it into the hot milk. Beat the yolks of four eggs to a light cream, add half a teaspoonful of salt, one teaspoonful of vanilla, and part of tho hot milk. Mix it well and stir in the remainder of tho milk. Cook it over boiling water and stir it well. When it coats the spoon and is smooth, strain it into a dish, that is suitable for the table and set away to cool. Before serving beat the whites of the eggs '-stiff; add to them tho remainder of tho caramel and half a cupful of powdered sugar, and beat until stiff enough to hold its shape. Pile it on to the custard. GINGER ROCK CAKES. Ingredients: Half a pound of flour, a quarter of a pound of butter, a quarter of a pound of castor sugar, two eggs, one teaspoonful of baking powder, four tablespoonfuls of preserved ginger cut in small cubes, and a little milk. Mix the flour and bakingpowder, and add the sugar. Rub the butter in lightly, and add the ginger. Beat the eggs to a siff froth, and add them to the dry ingredients. If the eggs are small use a little milk, too; but the paste must be very stiff. Divide the. mixture into email heaps, put them on a greased tin, and bake them in a quick oven for 15 minutes. Place the cakes on a sieve to cool, and dust them over with castor sugar. COCOANUT TARTLETS.

Roll out some rough puff-paste very thinly and line one dozen pans with it. Beat to a cream one tablespoonful and a-half of butter with one heaped-up tablespoonful and a-half of sugar, then add one well-beaten egg; mix it well into the butter and sugar, then add one tablespoonful of rice flour, three table-spoonfuls of finely-chopped cocoanut, and half a teaspoonful of almond extract; mix well together. Put a good spoonful of this mixture into each pan and bake from 10 to 15 it inutes in a moderate oven. Servo hot or cold. RICE IX SWISS STYLE.

Half a pound of rice, two ounces of butter. Spanish onion, a tablespoonful of minced

parsley, pepper, and ealt. £oR fee rice in two quarts ox boiling water with fee minoedup parsley, pepper, and salt. When the rice is tender, strain it, add the butter, and turn out on a dish. Garnish the top with

the Spanish onion, which must have b«M( previously shredded up and fried a nicf brown colour. Serve a vegetable wfll( meat.

FOAMING EGGS. Ingredients: A little bloater paste, some rounds of bread, one egg for each round, a little chopped ham or tongue with sora ® white sauce, and a seasoning of pepper and salt. Fry the bread, spread it with the paste, and then cover it with the ham, and season it. Put a little white sauce on each round. Whip the whites of the eggs, and pile them on each round, and then drop the yolk in the middle. Bake the eggs *or three minutes.

CHEESE FONDER. Required; Three raw eggs, three tablespoonfuls of milk cream or white wine, three tablespoonfuls of grated cheese one ounce of butter, salt, and pepper, (sufficient. for three.) Grate the cheese and beat the eggs till frothy. Mix the cheese and milk hgh- > into the eggs and season all carefully. Thicklv butter some little fireproot dishe., resembling small saucers, that are large enough to hold a portion for each person, and pohr enough of the mixture into these to fill them about three-parts full. Bake these gently till they are lightly set and delicately browned, and serve the immediately in the dishes m which the> wore baked. Thin, rolled brown bread and butter, or thin fingers of plain, dry toast, should accompany this nourishing dish.

GINGERBREAD CAKE. Beat quarter of a cup of sugar with quarter of a cup of butter. Now beat two eggs with another quarter cup of sugai, and mix all together. Stir in half a cip of lukewarm milk, with one teaspoonful ot baking soda, and half a cup golden syrup. Lastly, add one and three-quarter cups flour, two teasooonfuls of cinnamon, and two dessertspoonfuls of ground ginger, a few sultanas and carraway seeds, and some finely-minced lemon peel. Bake for an hour in a moderate oven. The syrup need not be wanned. APRICOT AND ORANGE JAM. Two pounds dried apricot, six Seville oranges, some water and sugar. Cut each apricot in half, wash, and put them into a basin, covering with one quart w-ater. Soak all night. Next day wash the oranges, and cut them up roughly. Boil for one hour with one quart of tvater. Strain them through a sieve. Weigh the apricots and the juice. Allow an equal tveight of sugar, and an extra half pound. Boil altogether for 35 minutes, stirring well. A CHEAP FISH CUSTARD.

This is a very convenient and nutritious way of cooking,’say, a couple of fish fillets. Butter a piedish and place the fillets, each cut in half, evenly in the dish. Season slightly with salt, pepper, and lemon juice; a little minced parsley may be added, and a tomato or two, thinly sliced, will be found an improvement. Beat up an egg. stir it into a cup of milk, and pour it over the fish. Bake in a moderate oven. FISH OMELET.

Break two eggs into a basin, add one tablespoonful of grated cheese, two tablespoonuils of milk, and a seasoning of salt and pepper. Mix well together. Melt two Leaping teaspoonfuls of butter in an omelet pan; put in three tablespoonfuls of cold cooked fish of any kind, and let it fry a little, pour in the egg mixture, stir over a quick lire until the eggs appear to set. Roll the omelet into the shape of an oval cushion towards the side of the pan; allow it to acquire a golden colour; turn it out on to a iiot dish, and serve at once.