HOME INTERESTS.

Otago Witness, Issue 3196, 16 June 1915, Page 72

HOME INTERESTS.

BAKED PLUM PUDDING. Required: Throe tablespoonfuls of flour, one tablespoonful of suet, one tablespoonful cf raisins, one tubleapoonful of currants, a small piece of candied peel, a quarter of a tcaspconful of baking-powder, a quarter of a teacupful of milk, half an egg, and a pinch of mixed sxhee. Clean the fruit, stone the raisins, and chop the suet finely. Then mix them with all the dry ingredients in a bowl, and add the beaten -egg and the milk; and then pour the mixture into a greased pudding tin, and bake it in a moderate oven for about 30 minutes. When the pudding is cooked, cut it into squares, dust them with sugar, and serve them very hot. TOMATO OMELETTE. Take two eggs and separate the whites from the yolks. Add a pinch of salt, a shake of pepper, two table-spoonfuls of milk, and a tomato finely chopped. After beating the whites stiffly, mix them gently with the other ingredients. Fry in a prepared omelette pan with butter until the mixture begins to set. Slightly brown the top of the omelette before the fire, and, after doubling -over, serve immediately on a hot dish. AN ECONOMICAL PUDDING. The ingredients are Jib of suet, the same of flour, breadcrumbs, raisins, and currants, two tablespoonfuls of treacle mixed gradually with, one half-pint cf milk, and two tablespoonfuls of powdered sugar. Mix thoroughly and boil four or five hours, preferably five. ORANGE MARMALADE. To every six Seville oranges allow one lemon. Separate the rind from the fruit, and cut up both very fine, removing all the pips. To each pound allow three pints of water. Let it stand for 24 hours or more. Put into a pan and boil rather slowly until the peel is quit©, tender (about one hour). Let it get cool, and weigh again. To each pound allow one pound of preserving sugar, boil up rather quickly, taking off scum. Let it boil until it will set. 3 MARZIPAN. Required: White of one egg, Jib of icing sugar, Jib of ground almonds. Sieve tire sugar, add one tablespoonful of water to the egg; mix in sugar and almonds alternately. When a stiff paste is formed, form into bars, or cut into small squares. If you like, you can divide the mixture into two parts, colouring the one pink, and the other green, with vegetable colouring. Have ready some dates or glace cherries, cut open, but do not quite separate them. Remove any stones, and fill with a portion of the mazipan. Press the fruit into shape, allowing a small portion of the sweet to rbo-w, and dip in- castor sugar. ORANGE COOKIES. Required; Pour ounces of cornflour, 2oz of butter, 2oz of castor sugar, two eggs, tlxe grated rind of two oranges, and the juice of half an orange. Sieve the cornflour, mix the sugar with the grated orange rinds. Beat the butter and sugar to a soft cream, whisk the eggs until frothy, add to the mixture, and beat well. Add the cornflour very lightly, and next the strained orange juice. Butter some small fancy tins, and fill them half full with the mixture. Bake the cakes very carefully in a moderate oven for about 15 minutes, or until set and delicately coloured. Allow the cookies to cool a little before taking out of the tins, as they break easily. CURRIED BOOS AND HARICOT BEANS. Take one pint cf cooked haricots, two hardboiled eggs, lioz of butter/three small onions, half an apple, one tablespoonful of ground rice, one tablespoonful of curry powder, juice of a lemon, pepper and salt, half a pint of water in which the beans were cooked, boiled rice. Melt the butter in a saucepan, add the chopped onions and apple, and fry for a few minutes, then add the ground rice and curry powder, and cook for five minutes. Stir in the water, and let all cook till a thick smooth sauce is obtained, then add the lemon juice and seasoning. Put in the haricots, and make all hot. Just before serving put in slices of hard-boiled egg. Serve in a border of nicely-boiled rice BELGIAN BISCUITS. Required: Half-pound of flour, one tablespoonful rice flour, one egg, 4oz of butter or margarine, 4oz castor sugar, pinch salt, halfteaspoonful ginger, half-teaspconful cinnamon, few drops of lemon essence, half-teaspoonful of baking powder, sweet milk or water if necessary. Put the butter and sugar into a bowl. Use a wooden spoon and press together first, then beat until quite soft and creamylooking. Sift the flour, rice flour, baking powder, salt, ginger, and spice together, beat the egg till creamy, add the flour to the creamed butter and sugar, a tableapoonful at a time. Do not add egg unless the mixture is likely to become dry. Keep a smooth firm mixture all the time. If the egg is not sufficient to keep firm, use a little milk or water. Turn on a floured board. Do not use too much flour, only just enough to prevent the paste sticking to the board. Work lightly till smooth, and roll out Jin thick, and keep moving the paste backwards and forwards to prevent it sticking. Cut' into rounds with a cutter or tumbler to make an equal number of biscuits. Lay on a floured tin, and bake in a moderate oven until a pale shade of brown. Lay on a sieve to cool. When cold, put two together with a little spoonful of raspberry jam. Dust the tip with icing sugar. These biscuits will keep for a- fortnight quite nicely if kept in an air-tight tin. KIDNEY TOAST. Required: Two sheep’s kidneys, two tablespoonfuls of browned crumbs, loz of dripping, J-oz of flour, one gill of stock or water, toast, and seasoning. Wash, skin, and core the kidneys. Chop them rather finely. Melt the dripping in a stew-pan, add the kidney, and brown it lightly. Then shake in the flour, mix it in, and add the stock. Stir this mixture over the fire until boiling. Add the crumbs

and seasoning and let the mixture simmer, but not boil, for about 15 minutes, or till the kidney is tender. Add more stock if it seems too thick. Then cut neat shapes of hot, crisp toast, and heap the mixture on them. Serve as hot as possible.