HOME INTERESTS.

Otago Witness, Issue 3111, 29 October 1913, Page 68

HOME INTERESTS.

COFFEE JUNKET. - Required; One pint o£ milk, two teaspoonfuls of coffee essence, a good tablespoonful or su"ar, vanilla flavouring. Mix well, add tbe • rennet, pour into®'custard glasses, it is a great improvement to put on the top of eacli glass, when the . junket is set, a little sweetened whipped cream. CURRANT COOKIES. Half a pound of flour, two ounces of butter, three ounces of currants, two ounces of sugar, two eggs, half a teaspoonful of baking powder, a little milk (about one tablespoonful), one teaspoonful of ground cinnamon. Rub the butter into the flour, mix in the bakin'* powder, then add the sugar, currants, ami cinnamon. Beat up the eggs with a little milk, and add to the dry ingredients. Mix into'a fairly stiff paste and put the mixture into a greased baking tin or flat, square cake-tin. Bake in a moderately-heated oven for ■about 25 minutes. Cut into finger-, shaped pieces and dredge with sugar. CARAMEL FOR COLOURING. Half-pound of sugar, one and a-hal£ teacups of water. Put the sugar and about a tablespoonful of water into an enamelled pan, or a very clean saucepan. Stir over the gas till it becomes a dark brown. Boil up, add the rest of the water; boil again, and stir till it is like syrup. When cold, pour into bottles for ua. A few drops added to the mixture when making a plain cake gives it a rich appearance, and is perfectly harmless. GENOESE FANCIES. Take half a pound of butter or good margarine, half a pound of castor sugar, four eggs, half a pound of flour, and a pinch of baking powder. Cream the butter and sugar together until it turns nearly white, and then add the eggs, two at a time. Well beat the mixture, and Then lightly mix in the flour. Bake it in a shallow, papered meat-tin, in a moderate oven, until it is brown. When the cake is done, let it stand until the following day; then turn it upside down, and cut it in strips two inches wide. Procure, one pound of icing sugar, and mix it with warm water until it is quite moist. Take three cups, and divide the sugar into three parts. Leave one white, make one pink, and add a little coffee essence to the third. Now decorate your strips as you please with the icing. When the sugar is dry, cut the strips into fancy shapes. SAVOURY EGGS. Melt in a saucepan one teaspoonful of butter, and add to it a aaltspoonful of curry powder and a-quarter of a teaspoon ful of salt. Beat two eggs, and add to them three tablespoonfuls of milk. The eggs and milk having been mixed with the other ingredients in the pan, the mixture is stirred until it boils. When thick it is served on hot, buttered toast, and garnished with parsley. RICE CAKES. Half a pound of ground rice, quarter of a pound of castor sugar, quarter of a pound c{ butter, one egg. Beat butter to a cream, stir in ground rice and pounded sugar, moisten the whole with the egg, well beaten. Roil out, cut in small rounds, and bake in a very slow oven 12 to 18 minutes. MACARONI AND SAUSAGE PUDDING. If you happen to have cold meat on hand use this instead of buying sausages. But it will need to be rather highly flavoured with salt and pepper, and a slice or two of finelychopped bacon or ham is an improvement. Required: Half a pound of macaroni, one pound of beef sausages, three ounces of cold’ meat, three ounces of stale bread, two teaspoonfuls of chopped onion, two tea-spoon-fuls of chopped parsley, salt and pepper. Break the macaroni into even-length pieces, and boil it until tender in plenty of fast-boil-ing salted water —it will probably take from SO to 40 minutes. When it is done drain off the water. Well grease a pudding basin, and line it with the macaroni, arranging it as evenly as possible. Chop the meat filiely, and skin the sausages. Soak the bread in cold water lintil it is soft, press out as much of the moisture as possible, and beat it up finely with a fork. Next mix together • the sausage, meat, and crumbs; then add the parsley, onion, and salt and pepper to taste. Press the mixture carefully into the basin, taking care not to disturb the lining of macaroni. Cover the top of the basin with a piece of greased paper; put it in a saucepan with boiling water to cofeie halfway up it, and let it steam for one hour and a-half. Turn the pudding carefully on to a hot dish, and pour some rich brown or tomato sauce over it. PRINCESS CHARLOTTE. Required: About a dozen Savoy biscuits, one and a-half ounces of glace cherries, one pint of milk, two eggs, one ounce of leaf gelatine, two ounces of loaf sugar, one ounce of citron peel, or a mixture of ginger, peel, and pineapple, one tablespoonful of brandy or sherry, vanilla. Take a plain round souffle or Charlotte tin. and trim arild cut the biscuits until they will fit in and form a neat lining round the sides of the tin. Halve a few cherries, and make them into a ring inside the bottom edge of the tin, and put one in the middle. Now for the mixture. Heat the milk to boiling point, and add the sugar. Beat the eggs, and when the milk ia just off the boil pour it gradually on to

them, stirring all the time. Cook this custard in a jug until it thickens Put into it the shredded peel, quartered cherries, brandy, and the gelatine dissolved in about four tablespoonfuls of boiling water. Add vanilla to taste and mix well. Put a few spoonfuls of -his mixture, but minus the fruit, into the tin, and let. it set; just sufucient is needed to hold the cherries in position. Leave the rest of the mixture in a basin, stirring it now and then to prevent the fruit settling at the bottom. Fix the biscuits inside the tin, resting them on the ring of cherries. When the mixture is just beginning to set pour it at once into the tin" in the middle of the biscuits, and level with the tops of them. Leave until set. Then dip just the top of the tin, where the cherries rest, into warm water, and turn the Charlotte carefully out.