HOME INTERESTS.

Otago Witness, Issue 3114, 19 November 1913, Page 68

HOME INTERESTS.

SCOTCH BAPS. Required: One pound and two ounces of .fiour, ball an ounce of yeast, a quarter of a pint of milk, half an ounce of butter, half an ounce of castor sugar, and one egg. Rub the butter into the flour, making a well in the centre. Dissolve the yeast with the warm milk and water. Add the sugar and egg, and whisk it for a few moments. Pour it into the well, and make it into a nice, pliable dough. Let it stand, covered with a cloth, in a warm place for one hour; then it out on to a floured board, and mould it, and replace it in the pan for half an hour longer. Make it into small loaves, and stand it in front of the fire for 15 minutes to prove. Then bake them in a hot oven for 15 minutes. CHISWICK PUDDINGS. Required: One plain sponge or Madeira cake, one gill of cream, half a pint of any etewed fruits, or mixture of the same, castor sugar, vanilla. Cut the outside o 5 the cake, and cut it into slices about two inches thick. Stamp out from these, rounds about as large in diameter as the top of a claret glass. With a smaller cutter, or a pointed knife, hollow out some of the inside of those cases so as to leave a good-sized cavity in each. Whip the cream, sweeten and flavour it. Pour a 'ittle fruit syrup over each case to soak it slightly, not much, ®r the case will break. Put tome of the stewed fruit mixture into each case heaping it up. and put a spoonful of the cream over the top of each. Wine can be used instead of syrup for the soaking, if liked. RICE JUNKET. Required; The remains of any milk pudding, such as rice, sago, etc., a plain junket. Break up the pudding and put in the bottom of a glass dish, flavour it with vanilla, and if it is rather stiff, mix a little milk or cream with it. Make a plain junket and pour it over. Lot it set in the usual way. Dust nutmeg or a little cocoa over it. RICH BIRTHDAY CAKE OR CHRISTMAS CAKE. Required: One pound of flour, one pound of sugar, one pound of butter, two pounds of raisins (stoned and chopped), two pounds of currants, half a pound of mixed peel, twelve egge, one grated nutmeg, a quarter of an ounce of spice, half a pound of ground elmonds, one gill of brandy. Method: Beat the butter and sugar to a cream, and then the eggs one at a time. Beat these together for half an hour, and then beat in the flour (previously sifted). Then add the fruit and peel (chopped finely), also the almonds and spice, and lastly the brandy. Line a caketin with several buttered papers, letting them oome up well above the rim. The oven must be moderate, but very uniform. Do not open the door until the cake has been in the oven quite 48 minutes, and then close it again very gently. The time required for cooking is three and a-ha!t hours. When the cake is cold, ice it as follows: —Almond icing.—Take three-quarters of a pound of ground almonds. 10 drops of almond essence, one pound of icing engar. the white of one egg Beat all these ingredients together with the white of an egg, and then spread it on the top of the cake. Leave it to get firm in a warm dry place. Royal icing.—Take one and a-half pounds of icing sugar, the whites of two eggs, one tablespoonful of lemon juice. Mix the ingredients all together to a very smooth paste. Add two drops of stone blue. Spread the icing on the cake with a large flat knife, and then allow it to dry. Make some fresh icing, and with, it decorate according to fancy ITALIAN VEGETABLE SOUP.

Ingredients; A few carrots, one or two sticks of celery, two potatoes, the earns number of onions, a small lump of butter, aid a little milk. Method: Cook all the vegetables well, and pass them through a sieve, an instrument, by the way, which cannot be valued too highly in the making of soups. Add 61 this puree the water in which the vegetables were cooked, also the milk and butter. Stir well, and servo while very hot. If preferred, any broth which is available may be used instead ot the milk and water for making this soup NORWICH PUDDING.

This is a capital way of using up stale broad, either crust or crumb. Required; Six ounces of stale bread, three-quarters of a pint of milk, three eggs, two ounces of butter, the rinds of two lemons, one ounce of castor sugar. Break the bread into small pieces. Put the milk in a pan on the fire, and when it boils put in the bread and simmer until it is soft. Then beat it finely with a fork, and add the sugar, butter, and grated lemon rinds. Well grease some small moulds or cups. Beat np the eggs, add them to the mixture, and put it into the mould. Put them in a moderate oven, and bake them from 20 to 30 minutes. Turn them out carefully on to a hot dish, and serve with them either butter and brown sugar, or stewed fruit or jam BANANAS ON TOAST. Required : Six firm bananas, six rashers of ham, bacon, or tongue, two ounces of butter, vinegar, pepper, salt, half a teacupful of milk, chopped parsley. Peel the fruit, and cut in halves lengthways. Dust each piece with salt and pepper, after first dipping it lightly into vinegar. Heat the butter in a frying-pan, lay in the pieces of banana, and fry them carefrd’y until a light Brown. Cut some slices of bread into finger-shapes to fit the bananas, dip each piece in milk, then fry a golden brown in the dripping left after frying the ham or bacon. If tongue is used, it will be already cooked, and, after cutting to a convenient shape, must merely be gently heated through in dripping or butter. On each piece of toast lay a- slice of hot ham. bacon or tongue, and on that a piece of banana. Heat for a minute in a sharp oven, then sprinkle rather thickly with chopped parsley, and serve piping hot.