HOME INTERESTS.

Otago Witness, Issue 3112, 5 November 1913, Page 68

HOME INTERESTS.

VIENNA CAKES. This is a dainty yop will like to try. Cream together quarter of a pound of butter and half a pound of sugar. Beat separately the whites and yolks of four eggs. Stir the yolks into the butter and sugar, add half a pound of flour, and lastly the beaten whites of the eggs. Spread this on a fiat greased tin, and cover the top with dropped almonds, some ground cinnamon, and fine sugar. Bake in a medium oven, and when done cut into small shapes. CHEESE SOUP. Put one quart and a-half of milk in a saucepan, add quarter of a pound of grated cheese, also salt and pepper to taste. Rub together one tablespoonful of flour, add it to the cheese mixture, stir till smooth and thick. Beat the yolks of two eggs with a little of the soup; when it is smooth add the remainder of the soup, and make all hot together. CHEESE SOUFFLE. Required: Half an ounce of butter, half an*ounce of flour, quarter of a pint of milk, two eggs and one extra white, salt ard pepper, three ounces of grated cheese. Melt the butter in a small pan, stir in the flour, then gradually add the milk, and stir, the mixture over the fire until it becomes a thick paste. Let it cook well, then let it cool slightly. Separate the yolks and whites of the two eggs, add the yplks to the mixture, and beat them well in. Add the grated cheese and a seasoning of salt and pepper; mix all well together. Beat the three whites of eggs with a pinch of salt to a very stiff froth, stir them lightly into the mixture. Have ready some small paper ramakin cases —they may be bought for 6d a dozen, —brush each over with a little melted butter; then pour in the mixture. Put them on a baking tin in the oyen, and bake them for about 15 minutes. Sprinkle a little grated cheese on the top of each, otherwise the souffles soon sink. EMPRESS PUDDING. Ingredients; One and a-half pints of milk, three eggs three ounces of castor sugar, eight drops of essence of vanilla, one ounce of isingla-ss, two ounces of preserved pineapple, and two ounces of preserved cherries. Method: Place the isinglass into a quart basin. Make the milk, eggs, and sugar into a custard. Pour the custard on to the isinglass while it is hot. and stir it with a wooden spoon to dissolve the isinglass. Add the vanilla essence and set it aside to cool. When it is slightly set, add the fruit, which has previously been cut up rather small, and then pour it into a quart mould and set it in a cool place. Turn it out on to a glass dish by dipping the mould in lukewarm water. Serve it with a little vanilla syrup, coloured pink, and made in the following way; Boil two ounces of lump sugar to a syrup, and add a few drops of vanilla to flavour. Colour it with cochineal. STEAMED LAMB CHOPS.

Two lamb chops, one tablespoonful of butter, seasoning of salt and pepper. Butter a plate or a deep dish. Season the chops lightly with salt and pepper. Place them on the plate, put a buttered paper on the top and cover with another plate or lid. Put this dish on top of a saucepan of boiling water and keep the water boiling underneath. Cook for about 10 minutes, turning once. Serve with the liquid that comes from the toji. By this method nothing is lost, and. it will be found a digestible way of cooking a chop. VANILLA CARAMELS. Take one pound of loaf sugar, one ounce of honey, half an ounce of butter, half a gill of cream, one teaspoonful of vanilla essence, two tablcspoonfuls of water. Put sugar and water in the pan- let it dissolve, then add cream, honey, and butter. Bring to boiling point over a gentle heat, then boil without stirring until a little will snap in cold water. When cool, stir in the essence, pour out on to a buttered dish, and mark in squares as soon as sufficiently set. BENGAL PATTIES. Required: Half a pound of pastry, a breakfastenpful of well-boiled rice, a heaped tablespoonful of butter, the pulp of three tomatoes, ono tablespoonful each of Worcester sauce and mushroom ketchup and grated cheese, one teaspoonful each of chopped chutney and grated onion, half a teaspoonful each of curry-powder and lemon juice, two hard-boiled eggs, seasoning. Melt the butter in a saucepan, put in the onion Bnd curry-powder, and stir over the fire for few minutes. Then add the rice, cheese, jieved tomato pulp, sauces, chutney, lemon fioe, and seasoning. Shell and cut the eggs to dice, etir them well into the mixre, and add more seasoning if needed, and the mixture seems too stiff, add efther more tomato pulp or some milk, cream, or any whito sauce you may have. Remember that as tho patties are to be eaten cold the reasoning should bo somewhat higher than

if they were to b© served hot. Roll out th© pastry rather thinly, stan p it out into rounds the size of the top of a tumbler, two rounds for each patty. Put a small heap of the mixture on to half of these cut-out rounds, wet the edges, lay one of the other rounds over the rice, and press the edges well. Crimp them round, make a little hole in the centre of each patty, and brush them over with beaten egg. Bake them in a quick oven ior about 15 minutes, or until the pastry is crisp and nicely browned. They can be made in patty tins, but the appearance is slightly altered, and may be served hot instead of cold if you like.