HOME INTERESTS.

Otago Witness, Issue 3115, 26 November 1913, Page 67

HOME INTERESTS.

GOOSEBERRY CHARLOTTE. Boil two pounds of gooseberries with half a pound of lump sugar until reduced to a pulp, then press through a sieve. Dissolve a little gelatine in a cupful of ho't water, and mix it with the gooseberries. Take a mould and line it with small sponge cakes (or savoy biscuits). Pour the gooseberry mixture in the centre, and when quite cold, turn it out on to a, glass dish, and serve with boiled custard, GOOSEBERRY BATTER PUDDING. A gooseberry butter pudding is a favourite dainty with the children, and is made without much trouble. Grease a large flat baking tin and cover the bottom with gooseberries. Pour over them a batter made with two egga, half a pound of flour, one pint of milk. Bake for 30 minutes; and then turn out into a hot dish; cut into convenient pieces and serve with plenty of brown sugar. GOOSEBERRY TRIPLE. Required: One quart of gooseberries, sugar to suit taste, one pint of custard, and some whipped cream. Put the gooseberries into a stewpan with the sugar, and boil them till the fruit is reduced to a pulp. Put this pulp into a dish, and pour the custard over it. Then when the dish is quite cold, spread the whipped cream over the top and serve. GOOSEBERRY MERINGUES. Mix together one teacupful of breadcrumbs, half a teacupful of castor sugar, the yolk of one egg, and a pint of milk. Beat it a little, and then bake the mixture in a piedish. When it is set, cover it with stewed gooseberries, Biat up the white of the egg, add one teaspoonful of castor sugar, and again beat until it is very stiff. Spread the meringue over the fruit, and put it in a cool oven for five minntes to set. Servo it cold. HERMITAGE PUDDING. Required; One pint of gooseberries, slices of bread-and-butter, Demerara sugar, half a pint of custard. Well grease a pudding basin, lino it with slices of bread-and-butter. Top and tail the gooseberries, put them in a pan with a toacupful of water and four tahlespoonfuls of sugar, and let them stew gently until they are soft. Next fill r’p the basin with layers of fruit and bread-and-butter. Put the dish in a moderate oven, and bake for one hour. Turn it out carefully, leave it until cold, then pour custard over it and serve. CITRON PUDDING. Line a deep piedish with puff-paste, and fill it with a mixture of one cupful of sugar, a scant half cupful of butter, four beaten eggs, and chopped citron, according to the size of the pridding. If preferred, a part of the egg whites may bo reserved for a meringue, beaten with a little sugar, and added to the top after baking. CABBAGE SOUP. Ingredients: A cabbage, an onion, a little stale broad, broth, and a little butter. When the cabbage has boon very well boiled, pass it through a sieve. Cut the onion very fine, put it in a pan with a little butter, and fry until it is just coloured. Add to the onion the prepared cabbage, and enough broth to make the soup the required consistency. If there is a little milk to spare, the addition of this is an improvement to the flavour, but it is not essential. Fry flic stale bread golden-brown in a little fat, then cut it into dice and add it to the soup. Serve when the whole has boiled for five minutes. DEVILLED WALNUTS. This is a very nice savoury, and is easily made:—Fry two ounces of peeled walnuts in olive oil; this |s bettor than butter, as it prevents the nuts burning. Now mix one tablespoonful of chopped pickles, one tablespoonful each of chutney and Worcester sauce, a quarter teaspoonful of salt, and a few grains of cayenne. Then stir in a piece of butter Ihe size of an egg. Make the mixture very hot, and pour it over the walnuts, and eerve on slices of crisp toast. BAKED RHUBARB PUDDING. Required: Half a pound of flour, four ounces of butter or dripping, half a teaspoonful of baking powder, quarter of a teaepoonful of salt, two or more bundles of rhubarb, the riud of half a lemon, cold water, brown sugar. Spread the inside of a pudding basin thickly with equal quantities of butter ft-rrd brown sugar, which have tren worked together. Sieve together

the flour, salt, and baking powder, rub tlie butter or dripping finely into it, then mix the whole into a smooth paste with, cold water. Turn it on to a floured board, cut off one-third of it, and put it on one Side for the lid. Roll out the remainder until it is twice the circumference of the top of the basin, then drop it carefully into the basin, pressing it evenly against the sides. Fill in the centre with the rhubarb, cut in pieces an inch long. Add to it the grated rind of the half lemon, three tablespoonfuls of brown sugar, and three tablespoonfuls of water. Brush round the top of the pastry with- a little cold water. Roll out the pastry that was put on one side, lay it on the top, press the edges together, and trim neatly. Cover the top with a piece of greased paper, put the basin in a baking tin, and bake it in a moderate oven for one hour and a-half. Take off the paper, turn the pudding carefully on to a hot dish, and the butter arid sugar will give it a pretty, caramelled appearance.