HOME INTERESTS.

Otago Witness, Issue 3148, 15 July 1914, Page 68

HOME INTERESTS.

HAM, EGG. AND POTATO PIE. Required: Some short pastry crust, ham, eggs, potatoes, and a little pepper and salt. Line a deep plat© with, some of the short crust. Slice some raw potatoes and put them into the plate. Place the ham, cut into pieces, on top of the potatoes. .Break three or four eggs, and put them on top of the ham. Place on another layer of potatoes, and dust them with pepper and salt, and add a little water. Now cover them with short crust, and put a small hole in the top of the pastry to let the steam out. Bake the pie in a moderate oven for three-quarters of an hour. This pie, used either hot or cold, will be found very good. ECONOMICAL SANDWICH. Ingredients: Half-pound flour, Jib butter, Jib ground rice, 6oz castor sugar, one teaspoonful baking powder, two eggs, half-gill milk, jam. Sift the flour, ground rice, and baking powder together through a wire sieve on to a piece of paper. Put the butter and sugar in a warm basin, and beat them together until they are quite white, using a wooden spoon; add the eggs one at a time, beating each thoroughly in, and stir in the milk and ihe other ingredients as lightly as possible , (an iron spoon is lightest). Put this mixture into two sandwich tins lined with buttered paper, and bake in a quick oven for about 10 minutes. Turn, them out on to a paper sprinkled with castor sugar, spread one side with jam, and place the two cakes together. EGGS WITH CHEESE. Melt in a saucepan a teaspoonful of butter and add two beaten eggs, two tablespoonfuls of milk, 2oz of grated cheese, a pinch of salt, a saltspoonful of made mustard, and a shake of pepper. The mixture is stirred until it becomes thick, when it is served on hot buttered toast. SWISS ROCK BUNS. One pound of flour, 6oz of Butter or margarine, Joz of cream of tartar. Joz of bicarbonate of soda, lOoz of castor sugar, Jib of currants, 2oz chopped peel, two eggs, a little grated nutmeg, milk. Mix the powders in the flour, rub the butter in finely, then add the sugar, fruit, and spice. Beat up the eggs, add them, and about one pint of milk Mix all to a nice cake mixture. Spoon out on to greased tins, keeping it well up in the centre. Put two slips of- peel .on each side, and bake in a hot oven. When done dredge with castor sugar. DEVILLED EGGS. Boil as many eggs as required quite hard; then remove the shells and cut in halves. Remove the yolks, and fill the cases with the following mixture:—-.Put the yolks into a mortar or basin and pound with a piece of butter, allowing for every three eggs one teaspoonful of essence of anchovy, a teaspoonful of chopped parsley, and a pinch of cayenne pepper. Add to the egg paste and pound together; then fill the cases. Serve in- a bed of watercress. STEAMED LEMON PUDDINQ. Half a pound of stale white bread, half a cupful of chopped suet, a quarter of a level teaspoohful of salt, a quarter of a cupful of sugar, a quarter of a level teaspoonful of nutmeg, one teaspoonful of grated lemon rind, one cupful of hot milk, one egg. Cut off the brown crusts, break the bread into pieces, cover with cold water, and wring the -bread out dry; add tbe suet, sugar, and lemon rind, beat up with the hot milk, add the beaten egg, salt, and nutmeg, and steam for an hour and a-half. Serve with lemon sauce. SALMON PUDDING. Take a Jib tin of salmon Jib of breadcrumbs, salt, and pepper, a few drops of anchovy essence, two eggs, and half a pint of melted .butter. Pound the salmon to a smooth paste. Boil the breadcrumbs in as much milk as they will absorb, and beat to a pulp. When cool mix in the salmon and season with the anchovy, salt, and pepper, thoroughly mix, and add the eggs well beaten, press into a thickly-buttered mould or basin, and bake in a moderate oven. Turn out on a hot dish and pour over the melted butter sauce faintly tinted with anchovy. GOLDEN PUDDING. A delicious pudding may be obtained by covering the bottom of a shallow piedish with stale bread, broken .into pieces, and covered with golden syrup. Then take two eggs and one pint of milk, beat these together, and pour over the bread and syrup. Grate over the top a little nutmeg, and bake the whole to a light brown. VEAL CUTLETS. Procure a fresh, medium-sized knuckle of veal, and cut from it one or two slices, which trim into neat cutlets. Dip them in beaten egg, and roll them in fine breadcrumbs. Fry to a golden colour in boiling lard, and serve with slices of fried bacon on the same dish. It will take about a quarter of an hour to cook the veal thoroughly. When done, _ dredge a little flour in the pan, after having dished up the cutlets, add a piece of butter the size of a walnut, put this over the fire to brown, add a little water, pepper, and salt, and when it boils strain it over the meat. CAVELIER BROIL. Cold shoulder of mutton, Jib of rice, two tablespoonfuls of mushroom ketchup, salt, pepper, and 3oz of butter. Score the shoulder to the bone, and rub into the cut parts a mixture made of loz of butter, the ketchup, and some salt and pepper. Melt loz of butter and thoroughly coat the meat with it. Broil on a gridiron over a clear fire until hot through. Toss the rice, -which must be previously boiled, and well drained in a little butter, pepper, and salt. Place this on a dish, and lay the broiled shoulder on it. Serve very hot. , LEMON TARTLETS. Line some pattypans with nice pastry and fill them with this mixture; Mix IJoz of cornflour into a smooth paste with cold water, and then pour over it half a pint of boiling water. Sweeten to taste, and boil for five minutes or until the cornflour tastes thoroughly cooked. Take the pan from the fire and add the juice and grated rind of a lemon. When cool add the beaten_ yolks of two eggs and stir well; then put in the whites beaten to a stiff froth. Fill the pattypans with lys mixture, and bake in a quick oven. Sot a ratafia on each while hot, and set to cool on a sieve.