HOME INTERESTS.

Otago Witness, Issue 3215, 27 October 1915, Page 70

HOME IN TERES TS.

SAVOURY CASTLES. Mince lib of veal, chicken, or rabbit, and Jib of cold ham/ Add to this half a pint of fine breadcrumbs, a little parsley, marjoram, pepper, and salt. Moisten with some strong gravy, press the ruiAure into well-greased cups, and bake for 20 minutes. Serve with rich brown gravy and a dish of stewed celery. STEWED STEAK. Take lib of stewing steak, cut all in a piece and of an inch in thickness. Next finely chop an onion. Then into the stewpan put a dessertspoonful of dripping, and, when smoking hot, fry the union until it is brown, afterwards removing it from the pan. After wiping the steak brown it all round in the pan. Mix a dessertspoonful of flour, a teaspoonful of salt, and a shake of pepper with half a pint of cold water (one breakfastcupful). The water is, of course, added very carefully at first, until the flour is smooth. ,Add this mixture to the stew, return the browned onion to the pan, put on the lid, and allow the contents to simmer gently for two hours. Next take a half of nice red carrot, scrape it, and cut the red part of it into neat, thick parings fully an inch in depth. Cut these into neat straws or strips, and cut similar strips from a small bit of turnip. Boil these in a small pan with boiling salted wated for 10 minutes or a quarter of an hour, and then drain. Dish the steak on a hot ashet, strain the gravy over it, and arrange the, vegetable straws in neat little bundles round the steak. MACARONI WITH EGGS. Break 2oz of macaroni into inch lengths, and put it into a potful of boiling salted water, and allow it to boil for 20 minutes, and then drain. Make some white sauce with a dessertspoonful of butter, a level tablespoonful of flour, a seasoning of pepper and salt, and a breakfastcupful of milk. Melt the butter in a saucepan, then mix in the flour, and when these two ingredients have blended, gradually add the milk, and stir until the sauce boils, seasoning with pepper and salt. Have ready two hardboiled eggs; chop them roughly and mix them with the sauce and the cooked macaroni. Make tho whole thoroughly hot, and taste to see if more seasoning is required. Dish neatly in an ashet, and keep hot. Slice two or three tomatoes, which have been previously wiped, and fry them lightly in the frying pan with a little butter. Season with pepper and salt, and make a neat border of them around the savoury. SERBIAN PUDDING. Take one cupful of parboiled rice, put it into a basin, together with lib of peeled and sliced apples (evaporated fruit can be used), Jib of currants, Jib of raisins, loz of brown sugar, 2oz of very finely chopped suet, grated rind of half a lemon. Mix well together, turn into well-scalded and floured cloth, tie securely, and boil for two hours. Carefully peel off the cloth, and serve immediately. A custard sauce can be served if liked. POTATO OMELET. To a largo cupful of mashed potatoes allow two eggs—you may use three, but two will do. The yolks and whites should be beaten separately, as they will be so much lighter in that case. A teaspoonful of salt, half a teacupful of mdk, and a very little sifted flour —not more than a heaped teaspoonful—complete th,e ingredients, with the exception of the flavouring. Parsley chopped very fine may be used, or lemon juice with a little black pepper. Heat and grease a large pan and pour the mixture into it. Brown it lightly, and serve hot. FIG DUMPLINGS. Sift into a basin two cupfuls of flour, a pinch of salt, and one level teaspoonful of baking powder, then rub in 4oz of chopped suet; add two tablcspoonfuls of sugar and one cupful of chopped figs. Mix all well together, add sufficient milk to form a stiff dough. Divide the mixture into equal parts, shape thorn into round dumplings, put them into a pan of boiling water, and boil for one hour and 45 minutes. Serve hot with golden sy’up. DATE PUDDING. Ingredients: Five ounces of chopped dates, Jib of breadcrumbs, 3oz of sugar, 6oz of chopped suet, one teaspoonful of baking powder, Jib of flour, tho grated rind of half a lemon, and a grate of nutmeg. Mix all the ingredients together, moisten with milk, and boil for three hours in a greased basin. IRISH TOFFEE. Put into an iron stewpan 2lb of loaf sugar,

one tin of condensed milk, Jib of salt butter, and one teacupful of water. Stir over the fire for 15 minutes, then add one teaspoonful of essence of vanilla, and stir off the lire for one minute. Pour into a buttered tin, and cut into squares. CHEESE SAVOURY. Wash ivell a small teacupful of whole rice, and sprinkle it into a potful of fast-boiling salted water. Allow the rice to boil rapidly for from 10 minutes to a quarter of an hour; then drain through a colander, and pour cold water through the rice. Return the rice to the pot, put on the lid, and allow the contents to steam at the side of the fire, giving the pot an occasional shake to keep the rioo from sticking to it. Into a small saucepan put a dessertspoonful of butter, mix with it two tablospoonfuls of flour, and then gradually stir in a pint of milk (two breakfastcupfuls; rind keep stirring until the sauce boils. Now add the cooked rice to the sauce, 3oz of grated cheese, pepper, salt, and made mustard to season. Pour the mixture into a piedish, ard brown the savoury in the oven — say 10 minutes or a quarter of an hour. BUTTER BISCUITS. Taka 2lb of ordinary bread dough, which has been made in the usual way, and set it to rise. After it has risen, add to the dough the following ingredients:—Three ounces of sugar, 3oz of melted lard, of carbonate of ammonia, and some carraway seeds. Mix all these into the dough, and then work in about lib of flour, forming the whole to a stiff dough. Turn out and knead thoroughly, roll out half an inch thick, cut into rounds, and prick these well with a biscuit stamp or fork. Place on a greased tin, and bake iu a moderately-heated oven for from 10 minutes to a quarter of an hour.