HOME INTERESTS.

Otago Witness, Issue 3149, 22 July 1914, Page 68

HOME INTERESTS.

DISH OF HARD-BOILED EGGS. The following recipe provides a delicious £cro- savoury. Rut the yolks of as many hardboTled eggs as may be required in the centre of a warmed ashet. Shred the whites of the eggs and place them in a border around the yolks. Make a white sauce with a teaspoontui of butter, one dessertspoonful of flour, and a teacupful.of milk, and flavour this sauce ■with a blade of mace and a little piece of lemon rind. Add a boiled chopped onion to the sauce, and alao pepper and salt to season. The sauce is then poured over the arranged €Sg3 ‘ STEAMED SWEETBREADS. One pair of sweetbreads, one taolespoonful of butter, a quarter of a cupful of stock, salt, and pepper. Put the -sweetbreads into cold, water and bring to the boil. Simmer for three minutes, then put them into a basin of cold water,' to make them firm. Trim away all gristle and fat, but do not remove the skin. Spread the butter on a plate, lay in the sweetbreads, add the stock, salt, and pepper. Cover and steam for 40 minutes. Garnish with watercress and serve with white sauce.AN INDIAN RECIPE. Required: Two pounds of lean mutton, three or four onions, £oz each of ginger and cloves, one tablespoonful of sugar, two tabieepoonfuls of limejuice, one dessertspoonful of curry powder, a little salt, cayenne, and water. Method; Slice the meat, and put it into a Btewpan with enough water to coyer it. Add the seasoning, and stew it until it is tender. Strain off the gravy into another pan. Mix the sugar, limejuice, and curry powder together with a little cold water. Add this to tho gravy, and then pour it over the meat, and let it simmer for a quarter of an hour. PANNED OYSTERS. Wash quickly in cold water and drain; throw dry into a hot frying pan and shake about until they boil; then add a generous tablespoonful of butter and seasoning of salt and pepper, and serve in heated dish with brown bread and crisp celery. CABBAGE SOUP. Choose a nice, firm-hearted specimen and remove the outer leaves. Gut it in quarters, and wash it in salted water with a good dash of vinegar. Parboil it in plenty of water, which must be boiling when the cabbage is put into it. Strain off the water, put the cabbage on a dish, and chop it finely. Melt a little butter in a saucepan, and in it lightly fry a sliced onion, but do not brown it. Add the chopped cabbage; stir for a minute; cover and let this fry for five minutes. Now pour in as much stock as you require for the soup. Stir, cover, and boil up slowly. When boiling remove the pan, or reduce the gas, and simmer till the cabbage is quite soft. Season with salt, pepper, a very little cayenne, and nutmeg. • Serve with triangles of crisp toast. POTATO ROCKS. In appearance these resemble rock cakes. They are specially delicious with “grills” of all kinds, or with cold meat. Required: One pound of boiled potatoes, loz butter or good dripping, on© egg, salt, pepper. Mash the potatoes smoothly, or rub them through a sieve. Melt the butter in a saucepan, put in the potatoes, the beaten yolk of the egg, and salt and pepper to taste. Stir the mixture over the fire for a minute or two to cook the egg. Put the white of egg on a plate with a pinch of salt, and beat it to a stiff froth, then stir it lightly into the potato mixture. Have ready a greased baking tin,, then, with two forks, put the mixture in small, rough heaps on it; bake them in a quick oven a pretty brown. Serve them piled up in a hot dish. YANKEE PUFFS. Mix together one cupful and a-half of flour, a quarter of a teaspoonful of baking powder, and one tablespoonful of castor sugar. Cream one tablespoonful of butter, add the beaten yolks of two eggs, then alternately the dry mixture and one cupful and a-half of milk, half a teaspoonful of essence of vanilla, and, lastly, the whipped whites of two eggs. Bake the puffs on hot, greased muffin-pans or tarttins in a hot oven. STEAMED GINGER PUDDING. This is a very popular chilly weather pudding. Required: Half a pound of flour, 4oz chopped suet, one gill of treacle or golden syrup, one gill of milk, two teaspoonfuls of ground ginger, half a teaspoonful of carbonate of soda, one egg, loz candied peel or preserved ginger. Mix the flour, ginger, and Boda; if possible, pass them through a wire sieve. Add the shredded and finely-chopped euet, and the peel cut in large or small cubes, as liked. Beat the egg until frothy, mix it with the milk, then add the golden syrup, after sufficiently warming the latter to make it easily mixed. Add these ingredients to the dry mixture, stir well together, and turn it into a well-greased mould or basia. Twist a piece of greased paper over the top. Steam the pudding for two hours and a-half. If in a hurry, it is a good plan to divide any pudding mixture to be steamed and put it into greased cups or dariole moulds, and serve a number of small, instead of one large pudding. It is a little more trouble to prepare, but *aves much time in cooking. MELTED BUTTER SAUCE. Stir a dessertspoonful of butter in a sauce Vith a dessertspoonful of flour ancS » teaspoonful of sugar. Graduall.y add a teacupful of

milk and stir until the contents boil. Flavour with vanilla, lemon, a grfvte of nutmeg, or a pinch of cinnamon. A drop or two of lemon juice may also be added to bring out the flavour. This sauce is suitable for steamed puddings.