HOME INTERESTS.

Otago Witness, Issue 3195, 9 June 1915, Page 72

HOME INTERESTS.

ALMOND CREAMS. Sift Jib cl' icing sugar, add to it loz of blanched and finely-chopped almonds, cream lo a paste with half the white of an egg. Now, take little oblong rolls of the paste, and press a blanched almond into the aide of each. Roll in finely-granulated sugar, and leave to dry. SHORTBREAD. Required; Four ounces of butter, Goz of flour, 2oz of sugar, quarter of a leaspoonfui of spice. Warm a bowl slightly, and warm the butter before creaming. Cream butter and sugar, add spice. Add the flour gradually. When about two-thirds of the flour is mixed in, turn on to a board, and knead in the rest of the flour. Cut into pieces, and cool; in a moderate oven. HAM SAVOURY BALLS. Chop finely 2oz of cooked bacon, and mix it with four or five mashed potatoes, and, if thought necessary, a little pepper and salt. Bind the mixture with a small beaten egg, and with well-floured hands make the mixture into little halls. Fry these in deep smoking fat, and after draining them servo the balls in a paper d'oyley, garnishing with parsley. MILK ROLLS. Four ounces of flour, loz of butter, half a teaspoonful of baking powder, one teaspoonful of salt, a little sugar, and not quite a gill of milk. Mix the dry ingredients together, and melt the butter in the milk, and make i\ hot. Gradually pour in the liquid and mix well. Roll out and cm into the shape of rolls. Bake for about 15 minutes. EOLPH CAKE. Put lib of flour into a clean basin and rub 2oz of butler into the flour, and also one teaspoonfu! of baking powder—you can put in a sprinkling of salt. Mix in Joz of pounded sugar. Beat two eggs well with half a gill of milk, and mix with the rest of the ingredients, beating all well up together. Bake in a cake-tin for half an hour in a moderate oven. When done, cut up into thick slices, butter liberally, and serve very hot. TREACLE SPONGE. Half a pound of flour, half a teaspoonful of carbonate of soda, %oz of ground ginger, Jib of suet, quarter of a pint of milk, quarter of a pint of golden syrup, one' egg. Well grease a pudding basin. Sieve together the flour, ginger, and soda, chop the suet very finely, and add it. Beat up the egg, add it to the milk and treacle. Stir these into the dry ingredients, and mix all very thoroughly together. Put the mixture in the prepared basin, and cover the top with a piece of greased paper. Place the basin in a saucepan with boiling water to come half way up; put the lid on the pan and steam the pudding steadily for two hours. Turn it carefully on to a hot dish, and hand with it some heated golden syrup nicely flavoured w th lemon-juice. BEEF STEAK AND SAUCE. Required, 21b of beef steak, one large onion, two or three tomatoes, flour, one dessertspoonful of vinegar, one small teaspoonful of mustard, pepper, salt, sugar, tomato sauce, and one teacupfnl of stock. Fry the steak, put it on a hot dish in the oven to keep hot. Cut the onion and tomato in slices and fry them, dredge with flour, add the vinegar, salt, pepper, mustard, a little sugar, the stock and tomato sauce. Let it simmer until all the ingredients are thoroughly done, stir it frequently, pour it over the steak, and serve. SALMON-AND-BEOWN-BREAD SANDWICHES. Required: Thin slices of brown bread, a teacupful of flaked cold boiled salmon, one tablespoonful of mayonnaise sauce, salt, cayenne, cucumber. Do net butter the thin slices of brown bread. Break the fish into flakes, mix it with sauce, and season it to taste. Spread this filling on the bread, cover it with thin shreds of cucumber, and form into sandwiches. A QUICKLY-MADE SOUP. Take a dessertspoonful "of peasemeal and put it into a basin, adding to it a pint of boiling water (two breakfastcupfuls). Mix until thoroughly smooth, then add a good teaspoonful of butter, half a teaspoonful of extract of moat, and half a teaspoonful of salt with a shake of pepper. Put all into apot, stir until the soup boils, and then allow it to boil for five minutes. Serve with fingers of crisp toast. BOMBSHELL PUDDING. One and a-half pounds of steak cut in small pieces and rolled in the following mixture: One-quarter teaspoonful pepper, one teaspoonful salt, two teaspoonfuls flour. To make the paste; lib of flour, one teaspoonful carbonate soda, one tablespoonful cream of tartar, 2oz butter, a little pepper and salt. Mix with a little mi Hr into a firm paste, then cut into two pieces, one large and one small piece. Roll out large piece into a round scone. Put steak in centre, and gather up the paste. Put a little water inside, roll out the small piece, wet the edges, and put it on top like a lid. Tie in a pudding cloth, scalded and dusted with flour, and boil for three hours.