HOME INTERESTS.

Otago Witness, Issue 3234, 8 March 1916, Page 69

HOME INTERESTS.

A CHUTNEY OF MARROW AND APPLES.

Weigh a marrow, and cut 21b into small chunks, sprinkle these with salt, and let them stand for at least 12 hours. Then strain it., and. :; A Jib of chopped onion, a pint and a-halt of brown vinegar, about lib of green apples. Boz of loaf sugar, a pinch of pepper, a dozen peppercorns, -Joz of bruised whole ginger, raid two cut-up tomatoes. Put tbe3-i into a pan and boil them for 35 minutes (the spices should be tied in a muslin bag) Meanwhile, take loz of cornflour and Joz of tumeric powder, mix them to a paste with a little vinegar, and add to the other ingredients., which should be boiling. Allow to boil for five minutes longer, then let the whole cool, and bottle. SNOW PUDDING. Pour one- pint of boiling water on half a box of gelatine, add the juice of one lemon and two cupfuls of -sugar. When nearly cold, strain, add the whites of three eggs beaten to a stiff froth. Beat ail well together, put it into a mould, and let it cool. Take the yolks, one pint of milk, one teaspobnful of cornflour, flavour with vanilla, and cook until it is like custard. Turn out the mould, and pour the custard round it. • VINCENT PUDDING. This is splendid for using up dry bits of bread. Required: Half n pound of stale bread, cruol or crumb, ooz of suet, 2oz of flour, 3oz of sugar, 4oz of raisins, ono egg, three tablespoonfuls of treacle, half a- pint of milk, half a teaspoonful of mixed spice, small half-teaspoonful of carbonate of soda. Pass the pieces of broad through a mincing machine. Mix the crumbs thus made with the flour, sugar, chopped suet, stoned .and

chopped raisins, and spice. Beat the egg tili frothy, and mix with it the milk and treacle. Stir these in very thoroughly, and, lastly, add and well mix in the soda dissolved in a teaspoonful of milk. Turn the mixture into a well-greased basin or mould, cover the top with a piece of greased paper, and steam the pudding for throe hours. Then turn it out on to a hot dish, and servo with it sweet melted butler or a syrup sauce. PIQUANTE DUTCH SAUCE. Two tabiespoonfule of flour, mix to a smooth paste with milk, then add two teacupfuls more milk, two tablespoonfuls of vinegar, pepper and salt to taste, and a smal] piece of butter. Stir till it boils, then add the well-beaten yolk of an egg. CURRANT PATTIES. For this you will require loz of cornflour, 4oz of currants, one lemon, 4oz of castoi sugar, Joz of butter, short-crust paste. Lin« some pattypans with thinly-rolled-out. shortcrust paste, providing paste covers for each. Mix the cornflour with a gill of eold water, stir in the grated rind and strained juice of lemon, the currants, and the sugar; all together for five minutes, stirring all th© time, and add the butter; mix well, fill th© paste-lined pattypans with the preparation, wet the edges of the paste, put on the covers, brush over with sweet milk, and bake for 20 minutes. COCOANUT TABLET. Soak Jib of desiccated cocoanut in two wineglassfuls of milk over night. Put 21b of granulated sugar into a pan with other two wineglassfuls of milk, and, after bringing these to the boil, add the steeped cocoanut. Boil the mixture until, when tested in cold water, it is pulpy without being brittle. Then take it off the fire, and beat until th» ingredients are candied. Pour into a but tercd tin, and cut into bars when warm. CHOCOLATE TOFFEE. Six ounces of butter, 12oz of brown sugar, half or a cake of chocolate, one tablespoonful of treacle, one tablespoonful of vanilla essence, one tcacupful of milk. Scrape the chocolate very fine, and mix gradually with tho milk till quite smooth. Add the other ingredients, mix well, put them in a saucepan, and boil 10 minutes. Remember to keep stirring the whole time, as it burns easily. Pour into a buttered tin. This toffee should not be crisp, but just hard enough to break easily. APPLE CHUTNEY. Pare and core 4lb of apples, and boil them m a pan with a bottle of vinegar and 2oz of ginger root. The apples should be boiled until they are quite soft, and at this stage the ginger root is removed. Then dry in the oven Joz of dried chillies with 2oz of