HOME INTERESTS.

Otago Witness, Issue 3102, 27 August 1913, Page 67

HOME INTERESTS.

BREAKFAST EGGS. Four eggs, half a pint of milk, one dessertspoonful of flour, pepper, salt, nutmeg, one ounce of butter, one teaspoonful of chopped Earsley, and breadcrumbs. Boil the eggs ard, peel and slice them, melt the butter in a stewpan, stir in the flour, cook a little, moisten with the milk, and let it boil for five minutes, stirring all the time. Stir in the parsley, season to taste, and keep hot. Fill a buttered pie dish with alternate layers of egg slices, sauce, and breadcrumbs, and when full pour over any sauce that may be left. Cover with breadcrumbs, add a few bits of butter on the top, and bake for 20 minutes Serve hot. COFFEE ECLAIRS. Ingredients: One ounce of butter, one gill of milk, two ounces of flour, four ounces of castor eugar, four eggs, and some strong coffee. Boil the butter in the milk, stir into it the flour, and boil the mixture for three minutes. Take it off the fire, and work it with a wooden spoon for a quarter of an hour; then odd the yolks only of the eggs, one by one, beating each well in. Grease, a baking sheet, and divide the mixture into 12 pieces, roll them out into the shape of fingers, and bake these in a quick oven. While they are baking make the coffee icing with the sugar, the whites of two eggs, and a little strong coffee. Spread the icing over the eclairs and return them to the oven to dry. Before serving them cut a hole in each on one side, and fill the cases with whipped cream, pink and white alternately. LEMON RISSOLES. Chop very fine some cold meat until you have half a pound. Put it into a large basin with two pork sausages, three cold potatoes, a few mixed herbs, seasoning to suit taste, and the finely-grated rind of a lemon. Mix all well together, and bind the ingredients together with an egg. Shape the mixture into fingers, dip them in flour, and then fry- them in boiling fat. COCOANUT CONES'. If you like cocoauut, try these. If yen don’t like cocoanut, use crushed almonds instead. Required; Half a pound of desiccated cocoanut, four ounces of castor sugar, one and a-half ounces of cornflour, three whites of eggs, vanilla, rice-paper (purchasable at any stationer's). Lay sheets of rice-paper on clean, dry baking tins. Whisk the whites of eggs to a very stiff froth. Mix the cornflour and sugar. Stir these very lightly into the whites, also the cocoanut. Add a drop or two of vanilla. If liked, colour some of . the mixture with cochineal, and some with coffee essence. Then put the mixture in high, rough heaps on the ricepaper, and bake in a slow oven until they are crisp, and the white ones are coloured a very light fawn. ‘ Keep in dry, airtight tins. SAVOURY POTATOES. Peel a number of large potatoes, cut them in halves, and remove the centre from each one. Fill these with finely-minced meat of any kind, seasoned to suit taste. Put the halves together again, and well bake the potatoes. Baste them with dripping, and serve them with gravy. A FAMOUS WELSH RABBIT. One and a-half pounds of mild cheese, one egg, two rounding tablespoonfuls of butter, two level tablcspoonfuls of flour, two cupfuls of milk, half a teaspoonful of salt, red pepper to taste, hot toast. Cut these into small pieces, put it into a saucepan with the butter and place it on the stove to melt slowly. In another saucepan scald the milk ami pour into it the egg, flour, and salt, which have been beaten together. Let this mixture cook, stirring constantly until it is perfectly smooth, thou pour the cream mixture into the melted cheese and "butter. Beat the combined mixture vigorously with tho egg-beater, then add the ret] pepper. Serve on hot toast. The secret of the success of this recipe lies in the proper and careful combining of the two mixtures. CORNFLOUR CAKES. Grease a dozen small patty pans (the small size). Boat to a cream two ounces of butter and two ounces of sugar. Mix half a teaspoonful of baking powder with two ounces of cornflour, and alternately add these ingredients to the beaten cream, in addition to tho yolk of an egg and two tablespoonfuls of milk. Then beat the white of tho egg to a. stiff froth, and gently mix it in with a drop of lemon flavouring. Put a good teaspoonful of the mixture into each patty p?n. and bake them for from five to eight minutes in a quick oven. INDIAN EGGS Required: Six poached eggs on nicely fried slices of bread. For the sauce: One small onion, one ounce of butter or dripping, one tublespoonful of curry-powder, one toaspoonfu! of flour, one pint of milk. Slice the onion very finely, molt tho butter in a saucepan, put in the onion, and fry it a pale brown; then add the flour and curry powder, and fry again for about four minutes. Add tho milk gradually, taking care to mix it in smoothly, and bring tho sauce to the boil, stirring it all the time. Next allow it to simmer for 10 or 12 minutes, and then strain it over the poached eggs. DUTCH SOUP. Have six breakfast cupfuls of a light white stock made from water end, say. a knuckle of veal. When washed the knuckle is put on with two quarts of water (eight breakfastcupfuls), ana after being boiled for three or four hours is strained. As stock generally reduces itself in boiling, I have allowed for this in the making of the soup. Put tho strained stock into the soup-pot, and, when boiling, add a teacupfu! of carrot cut into neat dice, and a small teacupful of cucumber similarly prepared. Boil these for half an hour in the soup, and at the end of 20 minutes add a teacupfu! of shelled peas, giving them 10 minutes. Now mix a tablespoonful of flour with a dessertspoonful of salt, a good shake of jrepper, and a dessertspoonful of butter; gradually add to these a teacupful of milk and stir into the soupand then bring through the boil. To further improve the soup mix if desired, one or two yolks of eggs with a tcacupful of cream or milk, and pour over them some hot soup. Remove tho soup to the side of the fire, and stir in these ingredients. The soup must on no account be boiled after tire addition of the eggs, as it might curdle them. It should, of course, be brought to boiling point.