HOME INTERESTS.

Otago Witness, Issue 3193, 26 May 1915, Page 69

HOME INTERESTS.

SALMON PIE. Take the contents of a tin of salmon, free it from skin and bone beat it up with a very little milk or cream, then add a tablespoonful of entry powder and a tablespoonful of anchovy sauce. Put the mixture in a pie dish, cover it with breadcrumbs and small pieces of butter, and bake it in a moderate oven. It may he eaten either hot or cold, or it can be used for sandwiches. SPICED FRUIT CAKE. Take lOoz of flour, half a teaspoonful of carbonate of soda, one teaspoonfnl of baking powder, one teasponful of allspice, a quarter of a teaspoonful of grated nutmeg, a pinch of salt, and mix them -well together. Rub in Jib of butter and 2oz of ground almonds; then add -Jib of currants, 2oz each of sultanas and stoned raisins (cut in halves), Jib of sugar, and loz of mixed peel (cut email). Moisten the ingredients with three wellwhisked eggs and half a gill of milk. Bake the cake in a moderate oven for one hour and a-quarter. The above quantity makes a good square cake weighing 2|lb. MUTTON PITS. Take Jib of underdone mutton, two table--spoonfuls of good gravy, tomato ketchup, salt, pepper, one teaspoonful of minced parsley, and puff paste. Cut the mutton in thin slices; free it carefully from skin and fat, mince it finely. Mix with it the gravy, a few drops of tomato ketchup, pepper, salt, and parsley to taste. Line some patty-pans with puff paste, divide the mutton in equal parts, and put it into the pans; cover each with paste, pinch the edges together, and bake in a quick oven for half an hour. FRIED BEEF AND ONIONS. Required: Cold roast beef, 3oz of butter, sale, pepper, one gill of gravy, and _ three onions. Slice the onions and fry them in the butter with the sliced cold beef; keep stirring and turning to prevent the ingredients from burning. When a good brown, add the gravy, salt, and pepper. Simmer for a few minutes. Serve very hot. CHEESE MERINGUE. Take Jib of grater cheese, a cupful of milk, one egg, a dessertspoonful of cornflour, and a little" salt and mustard. Put the cheese and milk into a small pan, and set it over a fire, stirring it briskly till the cheese is melted. Then beat the egg, with the cornflour, salt, and mustard, and a little more milk, and add it to the cheese and milk. Stir the wholo over the fire till it is thick, and then serve it on buttered toast; or cold on biscuits. BLOATER PASTE. Required; One pound of steak, one tablespoonful of anchovy sauce, Jib of butter, half a teaspoonfnl each of salt, pepper, and cayenne, half a grated nutmeg, half a small teaspoonfnl of mace, and three herrings. Pour boiling water over the herrings, skin them, and take out the bones. Cut the meat very finely, add the other ingredients, and boil the mixture in a lined saucepan for four hours. Take out any thick pieces, and put them through a mincing machine three times. Add them to the other mixture, pound it well, and put it into small pots. Cover the paste with clarified butter. A TASTY ITALIAN DISH. Required: One pint of cold boiled macaroni, one pint of stewed tomatoes, one pint of finely-chopped beef or mutton, one onion minced very fine, and fried in one spoonful of butter, "one cupful of bread or cracker crumbs, one teaspoonfnl of salt, and one 6 alt spoonful of pepper. Butter a two-quart pudding dish, put a layer of crumbs at the bottom, then a layer of minced meat, one of tomato, and one of macaroni, sxrrinkling each

layer with the seasoning. Alternate in this way until the dish is full. Put one small cup of boiling water to the fried onion, and after making the last layer to consist of crumbs, pour it over the whole. Place tiny bits of butter on top, and bake the dish rtutil it is well browned. It generally requires from 13 to 30 minutes. ONION SOUP. Required; Six onions, 2oz of dripping, 6oj of fine oatmeal, throe quarts of water or pot liquor, salt, pepper, bread. Peel and finely chop the onions, melt the dripping in a saucepan, add the onions, and fry them a light brown colonr. Stir frequently to prevent any burning. Add the stock or water and a little salt. Boil gently until the onion is soft. Mix the oatmeal smoothly and thinly with a little cold water, pour it into the broth, and stir till it reboils. Let it continue boiling for about 10 minutes at least, then season it carefully. Cut some stale bread into cubes, put these in a tureen, and pour over the boiling soup. Serve at once. CHEESE PUDDING.

Required; ’ Stale bread, butler, grated cheese, two eggs, half a pint of milk, half a pint of water, salt, pepper. If possible, the bread should be in pieces about half an inch thick. Leave crusts on, and butter the bread lightly. It can be made without butter. Put layers of bread znd grated cheese in the dish until it is very loosely filled about three parts full. You may either leave the bread in slices or cut it into large cubes. Beat the eggs till frothy, add the milk to them, and season to taste. Pour this custard over the bread in the pie dish, and Ist it soak until the bread is quite soft. Stand the dish in a deep baking tin with water in it, and bake the pudding slowly till s/t and lightly browned. Serve directly it is out of the oven, as it soon gets tough. POTATO SOUP. Two pounds of potatoes, one leek, one stick of celery, half a gill of milk, one quart of water, 2oz of butter, salt and pepper, 2oz of sago or tapioca. Cut up the prepared vegetables, and put them in a saucepan with the butter. Let them cook for 10 minutes, then add the milk and water, and boil for one hour, or until the mixture is soft enough to rub through a sieve. Boil again, adding a little more milk, if necessary; sprinkle in the sago, and simmer until the latter is transparent. Lastly add the salt and pepper, and serve with fried bread cut in squares. TWO SAVOURY SAUCES. A good tomato sauce can be made from the fresh fruit, the canned or the bright red catsup. Simmer a can of tomatoes with two cloves and a small slice of onion for threequarters of an hour. Melt two tablespoonful? of butter in a small saucepan and add two tablespoonfnls of flour. When brown and smooth, stir in the tomato, season with salt and pepper, and strain. Or, take half a pint of catsup, heat, add half a cupful of eoufr stock, and thicken with a teaspoonful <3 flour stirred in cold water. The Countess Roberts is the elder and unmarried daughter of her famous father, the late Field-marshal. The younger ter of the Countess married in 1913 Major Lewin, an artillery officer like her father and brother. Countess Roberts, who has all the practical ability and energy of heJ father, has been working might and mail} in support of the Red Cross, the provision for dependents of soldiers, and othe/' patriotic undertakings. You can store your apples for the wintel in the following way: —Get a perfectly clean, dry barrel, and place a layer of dry sand at the bottom. Then place ft row of apples on this stem downwards, and repeat until the barrel is quite full. Be careful to see that the apples do not touch each other. Store in a cool, dry place, and the apples will keep all winter.