HOME INTERESTS.

Otago Witness, Issue 3247, 7 June 1916, Page 69

HOME INTERESTS.

SYHUr SCONES. Take lib of self-raising flour, add 4oz of butter or dripping', -oy. of sugar, loz of sultanas, one half-pint of milk, and a tablespoonful of golden syrup. Mix all together thoroughly, cut into shap«Sj and bake in a hot oven for 20 minutes. GROUND RICE PIE. Take one pint of milk, 2oz of ground rice, small piece of butler, 2oz of sugar, two eggs, essence of vanilla, one tablespoonful of currants. Mix rice into a paste with a little cold milk. Boil remainder, when nearly boiling acid the mixed rice to it, boil for five minutes, stirring it all the time. Remove from fire, add butter, sugar, and vanilla essence. When cooled a little, add egg. well beaten. Make a small quantity of pastry. Roll out thinly, line a soup plate or patty pans. Pour the mixture in and sprinkle currants on top, and bake until pastry is dene. Serve hot or cold. COFFEE BLANCMANGE. Required: Two ounces of cornflour, one tublespoonful of liquid coffee, two tablespoonfuls of sugar, and three-quarters of a pint of milk, and a little cream. Put the cornflour in a basin, mix it to a thin paste with seme of the milk, put the remainder in a saucepan with the cream and sugar, bring the mixture to boiling-point, then pour it on to '.he cornflour, stirring it briskly. Add the coffee, return it to the fire in the saucepan, and boil it for two minutes. Turn it into a wet mould to cool. SAVOURY HASH. Ingredients: Three-quarters of a pound of cold moat, an onion loz of butter, loz of flour, a carrot one turnip, pepper, salt, half a pint of stock, and two toaspoonfuis of ketchup or sauce. Melt the butter in a saucepan and brown the sliced onion; cut the meat into slices, dip them in the flour and brown them with the onions. Pour over the meat the ketchup or sauce and stock, stir until boiling, and then add the pepper and salt. Place the meat on a flat dish, pour the gravy over it and arrange round the slices of the carrot and turnip, which should be boiled while the meat is being cooked. This is an appetising way of using up cold meit. SEMOLINA CHEESE, Put two tablespoonfuls of semolina into an enamelled saucepan, with enough milk for it to soak in. Cook it slowly until it j 3 well swollen, then stir in a well-beaten egg, two lablepoonfuls of grated cheese, and a pinch of salt and popper, and cook the mixture for a few minutes until the cheese is melted. Serve it on hot, buttered toast. PORK PUDDING. Take about lib of very lean pork, and cut it into slices. Season it with pepper and salt and a pinch of finely-minced sage. Roll the slices in the seasoning, and then put them into a basin lined with suet crust. Add a few sliced potatoes, also an apple and an onion, then pour in about a gill of water. Put the crust on the top of the pudding, tie it in a cloth, and boil it for tw : o hours. PRUNE AND APPLE MOULD. Stone Jib prunes, and put them into a saucepan with an equal quantity of peeled, ccied, and sliced apples. Add quarter pint of water, and cook gently until the fruit is very tender. Stir in 3oz of sugar and Joz gelatins previously soaked in a little water. Turn into a mould and sorv-* with any form of milk pudding, custard, or cream. COTTAGE PIE. Ingredients Half a pound of cold cooked meat, one small onion, one teacupful of gravy, one dozen cooked potatoes, a piece of dripping or butter the size of a walnut, two tablespoonf'uls of milk, and salt and pepper to suit taste. Chop the meat finely, and also the peeled onion. Put the meat, onion, salt, pepper, and gravy into a deep piedish, Heat the dripping and milk in a saucepan, and mix thorn with the mashed potatoes. Add a little more salt to the meat. Fill a picdish with the potatoes, making it rough on top wth a fork, and bake them in a slow oven until browned on top. AN EGG SAVOURY. Make a teacupful of white sauce, and grate some cheese and bread—say three tablespoonfuls of each. Poach lightly the required number of eggs. Butter a flat dish, and sprinkle it with half of the cheese and crumbs. Placo the eggs on the top, and then pour over them the white sauce which has been previously seasoned. Sprinkle, over the remainder of the crumbs and cheese, and, after putting on a- tiny piece of butter hero and there, placo the savoury in a hot oven for a few minutes until slightly tipped with yellow.

MANCHESTER CAKE. Collect all stalo cruets and pieces of bread and soak them in cold water till soft. Then squeeze dry and mix them with 2oz of currants, washed and dried; use brown sugar (o taste and the grated rind of a lemon. Make some plain pastry with self-raising flour and dripping, roll it out thinly and cover a tin with half of then spread tha bread mixture evenly over it and cover with the rest of the pastry and bake in a alow oven. Serve cold. STUFFED LIVER. Get 21b of liver in one piece. Take two large onions, five sage leaves, 2oz of breadcrumbs, loz of butter. Peel the onions, put them into boiling water, and let them simmer for about 10 minutes, also boil the eag« leaves for a minute or two to take off the rawness. Chop sage and onions very fine, add the bread, butter, pepper and salt to taste, and work the whole together. Cut open the liver, place the stuffing in the centre, roll it over, and roast in a good oven for three-quarters of an hour. CHEESE FRITTERS. Pound •in a mortar, until quite smooth 2oz of grated c!:e?se. add a seasoning of grated ham, a tablespoonful of fine breadcrumbs, some mustard, and cayenne to taste Work these together into a paste with Joj of butter and the yolk of an egg until thoroughly mixed. Form the paste into thin flat cakes the size of a crown piece. M.ake a batter as for pancake*; dip the cheese biscuits in it, and fry them a golden brown in boiling- fat. Serve on a napkin very hot. Crated drv cheese should be sprinkled over the cakes.'