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HOME INTERESTS.

TOMATOES “ALLA MILANAISE.” Required: Five ounces of rice, on© gill of tomato puree, two tablespoonfuls of cheese (grated), Joz of butter, two tablespoonfuls of chopped cooked ham, breadcrumbs, salt and pepper. Wash the rice, cook it in boiling water till it is soft, then drain it well, saving the rice water for stock Put layers of the rice, tomato pulp, cheese, and ham in a buttered fireproof ware baking dish. Let the last layer be of rice. Put on this a good crust of cheese and crumbs mixed in equal proportions, and some small bits of butter here and there. Bake in a moderate oven for about half an hour or till browned, then serve at once. Sometimes use macaroni for this instead of rice, and add a little onion. The great thing with such dishes is to vary them as much as possible. SMALL WH EATEN MEAL SCONES. Put info a basin Jib of wheaten flour, Jib of plain flour, a good pinch of salt, a teaspoonful of baking soda with the lumps pressed out, and a teaspoonful of-cream of tartar. Next mix a dessertspoonful of syrup with a breakfastcupful of soured milk, and, when these have been added io the other ingredients in the basin, make the whole into ■a soft dough. Turn out the dough on to a floured board, and, after kneading and rolling out, cut into small rounds. Then bake the sconcis on a hot girdle. CURRANT SCONES. Mix lib of flour in a. basin with a pinch of salt, a leaspoonful of baking soda, and a teaspoonful of cream of tartar with the lumps pressed out Next add two tablespoonfuls of currants which have been previously washed, dried, and picked. Mix a dessertspoonful of syrup with a breakfastcunful of soured miik, and with these moisten the incredients to a soft dough. Quickly turn out, and, after rolling out, cut into squares or rounds. Bake on a hot girdle. STEAMER FISH PUDDING. Wash, pare, and boil four good-sized potatoes. Flake Jib of cooked white fish of some kind, and mix it with the mashed potatoes. Melt loz of butter in a pan, and mix it with the fish and potatoes. Mix a beaten eg'g with two tabkspoonfuls of milk, pour the egg mixture into the.other ingredients, and add a seasoning of pepper and salt. Put the whole into a greased pudding basin, cover with a greased paper, and steam for an hour and a-half. Turn out, and serve hot with white sauce poured around the pudding. CRUMPETS. Put a large breakfastcupful of self-raising flour into a basin, add a tablespoonful of sugar and a pinch of salt. Beat up an eg-g and add to the other ingredients. Beat the mixture, and pour in gradually threequarters of a breakfastcupful of sour but'ermilk, beating quickly all the time and leaving no lumps. Then add a saitspoonful of carbonate- of soda, and beat again. Have ready a- hot girdle, rub it with suot, put a tablespoonful of batter on the girdle, and if it is hot enough the crumpet will rise in hot air bubbles. Grease a- broad knife, slip under the crumpet, and turn quickly. Place on a towel to cool. CHILDREN’S SOUP. Into the soup put Jib of mince, and beat it in the pot over the fire until it is quite

broken np. Kow add two pints of water (fonr breakfastcupfuls) and a large Spanish onion finely chopped. Put on the lid, and allow the soup to boil gently for an hour and a-half. Wash half a toacupfui of whole rice, and, after adding it to the soup, boil for another half-hour. dust before serving season with pepper and salt. SAVOURY LENTILS. Required: Two tablespoonfuls of lentils, one large apple, two large mashed potatoes, pepper and salt. Peel and core the apple and cut it into small pieces. Put it into the saucepan with the lentils and enough cold water to cover. Season with pepper and salt. When the apple is reduced to pulp, add the mashed potatoes, and stir all well together. Eorm into the small, round balls, and fry in deep fat until they are a nice brown colour. CORNFLOUR CARES, Required: Two and a-half ounces of butter, of cornflour, one egg, Soz- of sugar, 4oz of flour, one tablespoonful of milk, vanilla, baking powder. Cream the butter and sugar; beat the egg. and add a few drops of vanilla and lire milk. Mix flour and cornflour, and add egg and flour alternately to the butter and sugar. Lastly, mix in ono teasnoonful of baking powder vert lightly. Rake in well-greased small tins. SAVOURY EGGS. Have ready two tablespoonfuls of finely* minced pars:ey, and some small buttered, tins. Sprinkle the narsloy all around (ho tins, carefully breaking an egg into each, tm, seasoning’ each with pop nor and salt, 1 ince- the lins in a panful of foiling water, and cook until the eggs set. Turn cut the on hot buttered toast, and then serve, MARMALADE tarts. Required; Two tablcsnoonfula of ma-rms* lade, one teaspoonful of castor sugar, ona ?. nc * ,^. oz butter (which must be n cited). Line some pattypans wilh good short pastry. Put Mc ], one a ] itt ] o 0 f the mixture, and bake the tartlets for abou f 10 minutes. SPICE CAKES. Mix in a basin lib of flour, half a teaspoonful of ground ginger, >lb of sugar, two teaspoon nils of cinnamon, half a grated nutmeg, one teaspoonful of baking soda, and one teaspoonfnl of cream of tartar. Rub in Ufa of fresh butter. Make a hole in the centre, and put in one dessertspoonful of treacle, tho yolks of two eggs, enough butter to make a stiff batter, and beat nil up well with a wooden spoon. Lastly, add the whites ot the eggs, wed beaten, and Jib of currants, but into buttered pattypans, and bake in a iiot oi en for a quarter of an hour. SAVOURY RICE PUDDING. Wash well a teacupful of whole rice and put it into a piedish with a pint of milk (,wo breakfastcupfuls). Add to those two small onions, or a large onion finely chopped, a seasoning of pepper and salt, “a dessertspoonful of finely-chopped parsley, a good teaspoonful of_ butter, and an egg well beaten. Rake in a very slow oven for three hours, and, if necessary, add a little mow milk in process of cooking. BAKED EGGS. Take six little patty pans, grease them, and -sprinkle each with a thick layer of bieadciumbs, winch have been seasoned with chopped ham or tongue, minced narsley, pepper, and salt. Break carefully into each patty pan a fresh egg, and pour over one dessertspoonful of cream or milk. Put a liny bit of butter on each egg. taking care not to break the yolk, and bake in oven until the whites are set and firm. Turn each out on nicely buttered toast, sprinkle with minced parsley, and serve.

Permanent link to this item

https://paperspast.natlib.govt.nz/newspapers/OW19151006.2.189

Bibliographic details

Otago Witness, Issue 3212, 6 October 1915, Page 71

Word Count
1,158

HOME INTERESTS. Otago Witness, Issue 3212, 6 October 1915, Page 71

HOME INTERESTS. Otago Witness, Issue 3212, 6 October 1915, Page 71

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