HOME INTERESTS.

Otago Witness, Issue 3216, 3 November 1915, Page 69

HOME INTERESTS.

SALAD DRESSING. A good dressing for salad may be made as follows:—Two raw eggs, one tablespoonful of butter, eight spoonfuls of vinegar, half a tea-spoonful of mustard. Put in a bowl over boiling water, and stir until it becomes like cream. Salt and pepper to taste. HOME-MADE CURRANT LOAF. Two cupfuls of sugar four cupfuls of flour, one cupful of currants, one cupful of raisins, j a piece of butter the size of an egg, one ' tablespoonful of baking powder, a little can- ! died peel chopped finely, and a pinch of salt. Beat the butter and sugar together, and mix with a gill of milk (cold), add all the other ingredients, mixing well. Line a deep square cake tin with well-greased paper, and bake ' until brown Push a skewer into the centre of the cake. If it comes out clear and clean it is ready. ; SUET DUMPLINGS IN MILK. Chop Jib of suet, add one cupful of breadcrumbs, one cupful of flour, half a cupful of sugar, one teaspoonful of baking pow’der, a j pinch of salt, one teaspoonful of vanilla extract. Rub all well together, then add two well-beaten eggs and two cupfuls of milk, and mix the whole into a smooth batter. Put two cupfuls of milk into a saucepan and

bring It to the boil. Then drop in the baiter in large spoonfuls, one at n time, and allow to boil for a quarter of on hour. Lift out the dumplings and place them in a. deep hot dish. Pour over the milk in which they were boiled and serve at once. SPRING CABBAGE. Steep the cabbages in cold, salted water for half an hour, cold water being afterwards allowed to run on them freely. Put the cabbage into a potful of fast boiling salted water to which a pinch of baking soda has been added. Allow it to boil quickly without the lid on the pot for from 20 minutes to half an hour. Twenty minutes may bo found to be sufficient time, as young cabbage should be tender and not over-boiled. When ready drain and press out the water with a wooden spoon. Put into a- hot vegetable dish with a shake of pepper and a little piece of butter. Make a nice border around the vegetable of little sippets of toast. INDIAN FRITTERS. Beat two eggs well, whites and yolks together. Add 2oz semolina by degrees, and then quarter pint of milk, making a smooth batter. Put 3oz fresh butter in a small saucepan, and when it boils put in one dessertspoonful of batter at a time, and fry to a rich brown colour. Fry each separately, and serve hot, dusted over with castor sugar. RHUBARB FRITTERS. You require some very ripe and slender rhubarb for this. Wash and dry it well, and cut it into 3in lengths. Have ready a rather stiff batter made with three tabtespoonfuls of flour, half-pint, of milk, a little salt, and a well-beaten egg. Dip each piece of rhubarb into this batter, and fry in boiling hot fat until a nice brown. Drain and serve with plenty of sugar. ORANGE BASKETS. Take two bananas, peel and cut them inta dice-shaped pieces. Choose six fair-sized oranges, make two side cuts, and remove a wedge-shaped piece on either side of each orange. Scoop out the pulp of the centre

Armour, which like bombs, petards, and other obsolete military equipment, has lately been revived for _ the lighting in Flanders, was last worn in Britain at the mimic warfare of the famous tournament held by the thirteenth Earl of Eglinton on August 28, 1839. Unluckily St. Swithin behaved even wmrso than during the present month, and the tournament, described by Disraeli in “Endymion,” took place in pelting rain. The expense of the enter- , tainment greatly impoverished the Earl, j

but, according to his biographer, “ made him the most popular nobleman in Scotland.” the navy —was practised for centuries, and did not become obsolete till just before the Crimean war. Sometimes the crows were taken from foreign ships on the high seas. Bulgaria has an area of about 43,300 square miles —less than a third of the size of the United Kingdom,—and a population of just over 4,750,000-

and under the strip, to give the appearance of a basket. Remove pips and chop pulp into small pieces. Mix -.vith the bananas a dozen grapes, free from skin and seeds, three or four walnut kernels, and a dozen stoned raisins finely chopped. Mix ai! together, till the orange with the fruit, and place a spoonfid of whipped cream on each. FISH BALLS. Take Jib of cooked fish, free it from skin and bones, and then chop finely. Kayo six potatoes nicely boiled and mashed. Mix the fish with these, add a little melted butter, some beaten egg, a teaspoonful of anchovy sauce, and a teaspoonful of finely-chopped parsley, with pepper and salt to season. The mixture should be of a workable consistency, and it is then made into balls with floured hands, brushed with egg, and tossed in fine breadcrumbs. Tho balls are then fried in deep smoking fat until of a pretty golden colour, a.nd, when drained, served hot and piled on a hot ashet on which a d’oyley has been placed. SHREWSBURY BISCUITS. Beat Jib of butter with Jib of castor sugar to a light cream. Mix in Jib of flour, and form the whole to a stiff dough with a beaten egg, to .which a little flavouring has been edded —lemon or vanilla. Knead well, roll out, cut into all sorts of fancy shapes, and bake in a moderate oven until the biscuits are of a pretty yellow colour like shortbread. EGG CUTLETS. Required: About half a pint of thick white sauce, six eggs, a tableapoonful of chopped ham, two teaspoonfuls of parsley, breadcrumbs, and frying fat. Season the sauce with salt and pepper. When it is hot, but not boiling, stir into it the yolks of two eggs. Stir the mixture over the fire until the eggs thfeken the sauce, then strain it into a basin. Boil the remaining four eggs for 30 minutes, lay them in cold water for ,a few minutes, then shell thorn, and cut them in neat dice. Mix with them the parsley and chopped ham, and stir these into the sauce. Turn the mixture on to a plate, spread it evenly over, and when it is cold shape it into small balls. Flatten these into neat cutlet shapes. Beat up an egg on a plate. Brush each ball over with it; then coat it with breadcrumbs, pressing them on gently with a knife. Have ready a pan of frying fat, and when a bluish smoke rises from it put in the cutlets, a few at a time, and fry them a golden brown. Drain on paper.