HOME INTERESTS.

Otago Witness, Issue 3205, 18 August 1915, Page 69

HOME INTERESTS.

RICE CHARLOTTE. Boil Goz of rice gently in one quart of milk until thoroughly soft. Peel and core six cooking apples, and fill with jam or jelly. Line a large piedish with the rice, and place the apples in it. Fill the spaces between the fruit with rice. Beat one egg, and brush it over the pudding, and sprinkle with a dessertspoonful of castor sugar. Bake for one hour in a hot oven. JELLIED BANANAS. Peel eight or 10 not over-ripe bananas, and out each one into slices lengthways then once across. Lay them flat on a dish." Have ready some melted red jelly, and pour this over, so that the slices are just covered. When the jelly is cold asd stiff, cut out each slice with a border of jelly, and pile them carefully in a glass dish. Dust them over with desiccated cocoanut. SNOWFLAKE BUNS. One egg, 4oz of flour, one teaspoonful of making powder, 3oz of sugar, 3oz of butter, litti© milk, jam, and desiccated cocoanut. Beat butter and sugar to a cream, add the beaten egg, then half the flour, a little milk, and the rest of the flour. Lastly, add baking powder. Prepare a- flat, greased tin, and drop the mixture on in teaspoonfuls, allowing for spreading in cooking. Bake to a golden brown in a fairly quick oven. When cooled, spread the bottoms with red jam, sprinkle a little cocoanut on, and press two together.

Put a little jam on the top of each ‘sandwich” bun, cover the jam with cocoanut to make the snow-cap. ALMOND PASTE PUFFS. Buy 2oz of ground a’.monds, and with a wooden spoon pound them with 4oz of castor sugar. Then add the yolks of two eggs, one at a time. Now mix in half an ounce of sieved flour, about two tablespoonfuls of cream, and one tablespoonful of water. Line eight rather deep little patty tins with puff pastry, fill each one with the prepared mixture, and bake the pnlfs in a quick oven for 15 minutes. DAINTY CREAM PIES. To two tablospoonfuls of flour add a quarter of a teaspoonful of baking powder. Beat into this two teaspoonfuls of rich cream and the yolks of two well-beaten eggs. Pour the mixture into greased patty pans. Cover with the whites of eggs beaten to a stiff froth, and eiit the finest castor sugar thickly over. Bake the pies carefully for 15 minutes in a steady oven. Turn them out, and serve quite hot in a dish and on a paper mat. GINGERBREAD TRIFLE, This is made with four or five pieces of gingerbread. Split them open, and soak them in milk flavoured with vanilla. Do not let the gingerbread soak too long, as it must not be broken. Now arrange it in a deep glass dish, and pour over a pint of cusstard. On this put a few dabs of whipped cream flavoured with vani.la, and at the last moment dust the top with pink sugar. The custard is made with two whole eggs and one yolk, two tablespoonfuls of sugar, and gradually a pint of warm milk. These are poured into a jug, which is then placed in a saucepan of boiling water, and stirred continually until it commences to thicken. At once remove the jug, and stir more rapidly until the custard is smooth and thick. GRANTHAM PUDDING. Required: Half a pound of flour, Jib of currams, Jib of brown sugar, Jib of chopped suet, a. heaped breakfastculful of grated carrot, half a teaspoonful of salt. Chop the suet finely. Clean the currants. Mix all the ingredients very thoroughly together. , Press the mixture into a very well greased mould or basin and steam it steadily from four to five hours, or three hours will do if time is scarce. Serve with any good sweet sauce. MACARONI PIE. Take lib of chopped cooked veal, Jib of chopped cooked ham, lour hard-boiled eggs, s.iced, one teaspoonful of mixed powdered herbs, salt and pepper to taste, and Jib of boiled and strained macaroni cut into very small pieces. Butter a mould, sprinkle with breadcrumbs, put in a layer of the mixture, then one of macaroni thickly sprinkled with grated cheese. Pill up the mould. Pour in one cupful of stock or gravy, cover with paste, and bake in a moderate oven for 40 minutes. BEEF COLLOPS WITH MACARONI. Required: One pound of topside of beef, 3oz of good dripping or butter, one tablespoonful of grated onion, .half a pint of stock, three level tablespoonfuls of flour, salt and pepper, Jib of macaroni, half a pint of tomato pulp, neat croutons of fried bread. Cook the macaroni in plenty of fast-boiling salted water until quite tender, then drain off the water. Melt loz of the butter or dripping in a saucepan, stir in two (ablespoonfuls of the flour, then add the tomato pulp, with salt and pepper to taste.’ Cut the macaroni mt’b short lengths, and stir it into the mixture. Keep it hot while the meat mixture is being prepared. Wipe the meat with a cloth dipped in hot water, then cut it into small dice, removing all skin and gristle, and only leaving on a very little fat. Melt the rest of the dripping in a pan, put in the beef, with the tablespoonful of grated onion, and fry them a light brown, then shake in the remainder of the flour, and add the stock, with seasoning to taste. Cover the pan, and let the contents -simmer very gently for three-quarters of an hour. Arrange the meat in the centre of an au gratia dish, with the macaroni mixture round, garnish the dish with the croutons of bread or, if more convenient, substitute toast. DELICIOUS EGG SAVOURY. Chop very finely any scraps of cold meat, rabbit, chicken, or ham. Put the prepared meat into a small bowl, and mix with it some fine bread crumbs, adding a seasoning of pepper ahd salt, with, a grate of nutmeg and a pinch of dried herbs. Bind this mixture with a little melted butter. Have some dariole moulds or straight-sided cups or little mugs buttered, and line these neatly with the meat mixture, leaving a hollow in the centre of each for an egg. Carefully break an egg into each. To do this neatly, lightly chip the egg with a knife, and break it into a wetted cup and gently drop into its place. Put the moulds in a stewpan of boiling water. There should be sufficient boiling water to reach half-way up the moulds. Keep the water at boding point until the eggs just set and are sufficiently firm to turn out without being hard. Have some nicely-boiled green peas, haricot beans, or perhaps fried potatoes arranged neatly on a hot ashet. Around the vegetable pour either

tomato sauce or parsley sauce, and make a pretty border of the egg®, turning them carefully on to the sauce. This makes a tempting savoury for any meal of the day.