HOME INTERESTS.

Otago Witness, Issue 3201, 21 July 1915, Page 71

HOME INTERESTS.

LEMON MARMALADE. Wipe eight lemons and put them on whole in the preserving pan covered with cold water. Allow the lemons to boil for two hours, and during this process pour away the water twice, replacing it with fresh boiling water. Keep the last water the lemons are boiled in, and when the fruit is a little cool slice it finely, removing the pips. To each pound of prepared fruit allow two breakfastcupfuls of the liquid and also 21b of preserving sugar. Boil all of these together for 20 minutes, or until the marmalade jellies when tested. j MARMALADE PUDDING. Mix fib of breadcrumbs in a basin, and add fo them Jib of finely-minced beef suet, a* tablespoonful of sugar, and a teaspoonful of baking soda with the lumps pressed out. Mix in Jib of marmalade, adding a. very little butter-milk—just sufficient to make a stiff ; dough., Put the mixture into a well-greased j basin, cover with a greased paper, and steam ■ for three hours. Then turn out, and servo the pudding with sweet sauce. j' SAUCE FOR THE PUDDING. Put a teaspoonful of butter into a small saucepan, and, when melted, blend with it a dessertspoonful of flour. Gradually add a full tsacupful of milk, and stir until the j sauce boils. Sweeten the sauce, and flavour i with a little marmalade. MARMALADE CUSTARD. Beat two eggs, and add to them a pinch ' of salt and a tablespoonful of sugar. Put on a pint of milk (two breakfastcnpfuls) to boil, and, when boiling, pour it over the eggs, stirring all the time. Take two thin slices' of pan loaf, butter them, and spread with marmalade, then cut into fingers. Arrange

j these in a piedish, and pour the custard I over thorn, allowing the pudding to stand j for half an hour. Bake in a slow oven until I the custard sets. The baking of the custard ; should take at least an hour. S This pudding may also be. steamed, and in this form it is very light. Put it into a ; buttered bowl, in place of a piedish, cover with a buttered paper, and set in a steamer, I with water kept at boiling point, but it must not boil. This also t takes an hour. RICE CUSTARD. ! Put into a buttered piedish three tablespoonfuls of nicely boiled whole rice, and | on top of this a ta-blespoonful of chopped | preserved ginger. Pour d sweetened custard j over these ingredients, and bake in a slow i oven until set. DATE. FIG, OK EAISIN MOULD. ! For this take Boz of flour, one tablespoonful of baking powder, soz of grated suet, a pinch of salt, one and a-half gills of milk, and Jib of either figs, dates, or raisins, stoned and chopped. Mix all tho dry ingredients together, and then moisten them with the milk. Put tho mixture into a pint mould, ; and boil the pudding for three hours, j GINGER ROCK-CAKES. Required: Half a pound of flour, Jib of butter or margarine, Jib of castor sugar, two eggs, one level teaspoonful of baking powder, four tablespoonfuls of preserved ginger. Milk if required. Sieve the flour and baking powder, add the sugar, and rub in the butter. Cut the ginger into small cubes and add it. Beat the eggs thoroughly, and add them gradually to the dry ingredients. The mix- , turo should be very stiff, but it may be ; necessary to add a little milk, or, if prej ferred, syrup from the ginger. Divide the mixture into about a dozen rough heaps on a greased baking-tin Bake in a quick oven for about 15 minutes, and put them on a sieve until cold. Dust them with castor sugar. ! PLAIN CUSTARD. ' For plain custard pudding allow for each egg half a pint of milk (one breakfastcupful) and a teaspoonful of sugar. Slightly beat the eggs along with the sugar, and stir in the b. iling milk, adding a pinch of salt and the desired flavouring. Pour into a buttered piedish, and allow the custard to bake slowly until set. This is nice when served with stewed fruit of some kind. ! FORCEMEAT PIE. I Boil three eggs hard, remove the shells, ’and i cut them in quarters, arrange them in a piedish with forcemeat balls between. Steep IJoz of tapioca in about half a pint of water a quarter of an hour, pour over, season the pie, cover with crust, and bake. To make the forcemeat balls, take Jib of breadcrumbs, two tablespoonfuls of chopped parsley, loz of boiled beetroot, and one onion, both chopped finely, also 2oz of butter; pepper and salt to taste. Mix together with one' egg well beaten, and roll into balls. These balls can also be used as fritters by frying . them in oil or butter. ! MARZIPAN POTATOES. Sift 4oz of icing sugar, and mix it with 4oz of ground almonds. Then add t lie beaten yolk of an egg and mix them all well together. Add a little essence of vanilla, and mix the whole with a small wooden spoon until it is a smooth, stiff paste. With the fingers form tho paste into oval pieces the shape of small new potatoes. Take a small wooden meatskewer and put holes here and there. Put a little cocoa out on a plate and roll the potatoes into it; then leave them to sat and - harden, which will take a few hours in a cool, dry place. PEPPERMINT CREAMS. I Lightly beat the white of an egg. Sift tho icing sugar, and add as much of it to tho white of the egg as it will take up. Mix well until the mixture is a stiff paste-, and then add a few drops of peppermint to make it the strength desired. Beat the mixture well with a wooden spoon, and then put it , 011 f° a board that has been dusted with icing sugar. Roll the paste out, cut it into small rounds or form it into balls, put them in a cool place for three or four hours, when they will be set and ready. TANGERINE CREAMS. Sift 60s of icing sugar, and add to it one teaspoouful of lemon-juice and enough of the juice of two tangerine oranges to form a stiff paste. Next add the grated rind of the oranges, and mix all well together until it is a stiff, smooth paste. Put it out on a sugared board, cut or roll into shaues, and put in a dry, cool place to sot for a few hours, KIDNEYS AND TOMATOES. Cut two sheep’s kidneys in slices Jin thick, fry two rashers of fat bacon, and then fry the slices of kidney in tho fat. When slightly cooked, add two sliced tomatoes and sprinkle all with salt and cayenne pepper. Do not overcook the • kidneys. Place on a hot dish, and pour a little gravy round. | .CHOCOLATE CANDY STICKS. ■ ! Beat up the white of one egg to a stiff froth, and work into it as much icing as possible. It will take about Jib. Shape the mixture into little rolls, and then cover with melted chocolate, flavoured with lemon essence. Roll the sticks in grated cocoa-nut, and set them aside to cool. ORANGE AND BANANA SALAD. Peel and divide into liths three oranges, taking out the pips. Remove the skins from ‘■six bananas and -slice them. Put a layer of oranges in a salad bowl or a crystal, with a sprinkling of fine sugar, then a layer of bananas with more sugar, placing all the fruit in this way until it is used up. This forms a delicious and cooling fruit salad. CINNAMON BUNS. Cinnamon is very valuable medicinally. It helps to ward off 'colds, besides being stimulating. But if yort do not care for the flavour it can be omitted. Ingredients: Half a pound of flour. Jib of butter, nut-butter, or good dripping; 3oz of currants or sultanas, loz of candied peel, one tea-spoon!a I of baking powder, one teaspoouful of cinnamon, one egg -and a little milk, or two eggs. Sieve together the flour, baking powder, and

cinnamon; then rub the Unitor in finely in tho same way as when making pastry, K-ext add tho sugar, cleaned trnit, and chopped P°e j - Mix all tc a stiff paste with the beaten egg and n little milk. Put the mixture in rough heaps on a greased baking tin, and bake it quickly for i,; :o 20 minutes. This quantity will make 12 or ] I cakes. The easiest way is to use t>-- 0 forks to make the mixture in heaps, 'i hey will then bo rougher than if done with a snoon. It ia very important to have the even very hot when the inixture is put in. otherwise it will run fiat instead of being nice and rough. vYhsn a mould refuses to turn out, place the bottom of the tin in a bowl of’fairly hot water, and the mould should come out without further difficulty. When shaking moulds, always hold the left hand across tho tin in case trie contents should fail out too quickly. When mending a “ladder” in a sock or stocking, instead of darning it hi the usual way, take a rather coarse steel crochet hook, pick up the stitch, and crocket each thread in turn until the cud,' neatly fasten, the stitch, and the place will not be seen.