HOME INTERESTS.

Otago Witness, Issue 3244, 17 May 1916, Page 67

HOME INTERESTS.

RUSK PUDDING. Buttet Ave rusks, and wash., dry, and pick a tablespoontul of sultana raisins. Put th« rusks into a greased piedisb, sprinkling over them a tablespooainl of sugar and the prepared raisins. Beat an egg and add to it a pint of boiling milk (two breakfastcupfula). Pouv this over the contents of t3ie pisdish, and sprinkle with a tiny grate of nutmeg or ground cinnamon. Wipe die edges, of the dish, allow it to stand lor a few minutes,

and then bake for a quarter of an hour in a moderate oven until the pudding is of a pretty golden-brown colour. CALF'S FOOT STEW. Take two calf's feet, wash and joint them into nh-e-sized pieces, then place them in a saucepan with one onion (sliced), a bunch of herbs, salt to taste, and oue pint of cold water. Put in four cloves and a blade of mace, and simmer the whole gently for two or two and a-half hours. Ten minutes before dishing up add two tablcspocufuls of breadcrumbs and .me of finely-chopped parsley. Shake saucepan well, and then dish up. Serve very hot. ■ A RJiaLY GOOD HASH. The first thing to consider is the gravy in which the slices of mutton are immersed. Two or three hours before the time of serving put some bones in a saucepan with sufficient water to cover them, and add salt and pepper to taste, as well as a finely-chopped onion, a little chopped carrot and parsley, and, if possible, a little celery—at any rate, a pinch of celery salt. A flavour of tomato is also* an improvement. Let this gravy boil for about half an hour, and then put it to simmer over a slow fire. Later on, about an hour before the hash is required, strain the gra/y into another saucepan and thicken it with two tablespoonfuls of flour previously mixed with water, and about half an hour, or rather less, before serving add the slices of mutton. The time must depend upon whether the meat is tough or fender. Let it simmer, and on no account boil, till the moment arrives for dishing it up. MUTTON AND MACARONI HOT-POT. But haricot beans can be used instead of macaroni, if you like. Required: Two pounds of middle neck of mutton, lib of tomatoes, Jib of macaroni, Jib of onions, one pint of slightly-thickened stock, salt, pepper, browned crumbs. Cut the mutton into neat cutlets, but any part of mutton will do if cut into neat p"ieces. Parboil the macaroni until nearly tender, and, cut it into lengths about an inch long. SlicV both tomatoes and onions. Line the pot with onions and tomatoes: these form a good protective layer. Then pack in the mutton, any onion and tomato left over, and macaroni. End with a layer of the latter. Pour in sufficient gravy to about three-parts fill the pot, then shake over the top dressing of macaroni a thick sprinkling of browned crumbs or, if liked, a mixture of crumbs and grated cheese. Bake slowly for about two hours. COOKIES. Out west they are very partial to these delicious little cakes. Eight ounces of flour, loz of currants, Joz of sugar, about one gill of milk, loz butter, half a teapsoonful of cream of tartar, and a quarter of « teasponful of carbonate of soda. Rub the butter well into the flour, and then add all the dry ingredients, including the cleaned currants. Mix to a light dough with the milk, and kneed until smooth. Then roll out lightly, and cut it into small rounds with a cutter. Lay these on a greased tin, brush with a little egg or milk, and bake for from seven to 10 minutes in a very quick oven. Split the cookies open, butter them, and serve at once, very hot. PINEAPPLE CHIPS. Pare some pineapples, and carefully remove the specks or eyes with the point of a knife. Cut them into slices, and place these on a large dish in a single layer with, as much powdered and sifted sugar sprinkled over as will cover them. Keep the fruit in a hot cupboard until dry, turning regularly each day for nine or 10 days. When the dry point is reached, put the slices on a tin, and place them in a quick oven for 10 minutes. When quite cool, store them in single layers in a tin box with white paper between each layer. VEGETABLE STEW. Cut into small pieces one carrot and two. onions, add loz of butter, and cook in a etewpan until browned, then pour in a little Btock, and stew very gently for 20 minutes; now add a few previously-boiled haricot beans, two tomatoes, and a slice of garlic. Cook until thoroughly heated; serve at once. POTATO CAKES. Rub about gib of cold cot>ked potatoes through a sieve, or mash them with a wooden spoon. Add Jib of flour and loz of sugar. Beat them all well together. Bind with as much milk as is needed to make them keep their shape. 801 l out on a well-floured board. Cut into small circles with, the top of a tumbler. Put them on a flat, greased tin, and bake them in a brisk oven till they are well coloured. BROWN BETTY PIE. Required: One pound of apples, ilb of breadcrumbs, 4oz of stoned raisins, half a pint of golden syrup, a quarter of a pint of water, mixed spice, one lemon. Peel, core, and slice the apples. Mix them with the grated lemon rind, stoned and halved raisins, and a light dust of spice. Thickly grease a piedish with butter or warmed dripping, shake crumbs over the inside, and fill up the dish with layers of the apple mixture and crumbs, letting the last layer be a thick one of crumbs. Mix the golden syrup with the water and strained lemon juice, pour this into the dish, and shake over another lay of crumbs. Bake in a moderately hot oven until the apples are soft, and the surface well browned; it will probably take about an hour. Serve with a sweet sauce or cream. AN ECONOMICAL PUDDING. If you happen to be a rather large family, double the qiiantities of all ingredients, except the egg. Use a .little extra milk in place of this. Required: Four ounces of flour, 2oz of margarine or dripping, 2oz of sugar, one egg, one gill of milk, three tablespoonfuls of stoneless jam (stiff kind), one teaspoonful of baking powder. First grease a pudding-basin, then spread it over well inside with the jam, using the firmer kinds, such as raspberry, gooseberry, plum, etc. Next well mix or sieve the flour and baking powder, adding a dust of salt to remove the flat taste of the flour. Shred the dripping and rub it in lightly and finely. Mix in the sugar and add the egg, beaten to a thick froth. Mix well with the milk, and turn into the basin. Twist a piece of greased paper over the top of the basin, and steam the pudding steadily • for two hours. Then remove th<S paper and turn out the pudding carefully, and the hot jam will form a sauce and make the pudding look very inviting.