HOME INTERESTS.

Otago Witness, Issue 3250, 28 June 1916, Page 61

HOME INTERESTS.

WELSH RAREBIT. Slice lib of Cheddar ov Dttnlop cheese. Put half a teactipful of milk into a saucepan, and add to it the cheese, with some pepper and mustard to season. It should be specially noted that no salt is added, as the cheeee is sufficiently salt in itself. Stir over the fire until the cheese melts, and then beat one egg. The contents of the pan are next stirred into the beaten egg, and - the whole is quickly mixed and returned to the pan. Cook for a minute over Hie fire until slightly thickened, and serve immediately on toasted bread or oatcake. If liked, a little ketchup or Yorkshire relish may be poured over the cheese after it is dished. ONION SOUP. Cook four medium-sized onions till tender, then press them through a sieve, and set them aside till the soup is prepared. For roup for thrcs people allow one tablespoonful of butter, and when molted add two tablespoonfuls of flour, -and stir till well mixed. Pour in a. pint of hot milk. When creamy acid the onion puree, salt and pepper to taste, and cook for a few minutes to heat the onions. If the soup is too thick add more hot milk. A DRIPPING TOAST DISH. Have you ever tried this? Flake up any cold fish' you have, mix it with a little cold potato, on* egg—or a little milk —penper and salt, and a little anchovy sauce. Heat this thoroughly in a pan, and pile the mixture upon squares of hot dripping toast. Poached eggs on dripping toast are particularly good too, the latter is most warming and nourishCHEESE BALLS. Mix in a basin 2oz of grated Cheddar cheese with loz of flour, a quarter of a teaepoonful of salt, a shake of pepper, and a, quarter of a tc-aspoonful of mustard, with a few grains of cayenne pepper. Separate the white from, the 'yolk of an egg, and bind the cheese mixture with the yolk. Whip up the white of the egg to a. stiff froth, and gently mix it in with other ingredients,, Have ready some deep smoking fat. drop the mixture in in teaspoon fills, and fry until the balls are of a pretty golden colour. Drain on crushed paper, and serve very hot. POTATOES AND CHEESE. Beat two eggs thoroughly, and add threequarters of a pint of milk, and season to taste. Butter a large baking dish, put a layer of sliced cold potatoes, sprinkle with grated cheese, add a little pepper and salt, then two tsiblespoonfuls of the egg and milk. Repeat this process till the dish is full, letting the top layer be one of grated cheese. Bake in a moderate even and serve cold. EGOLESS BISCUITS. Take Jib of butter, \]b of laid, -Jib of sugar, half a pint of sour milk, one teaspoon nutmeg, one teaspoon-soda and 21b of flour. Mix the butter and lard and heat to a. cream. Gradually add I lie- sugar and then the nutmeg. Dissolve the coda in th-e sour milk, and add it alternately with the flour. Have the dough very soft. If necessary, add a little more flour. Chill and roll out a part at a. time, cut with a large round cutter, and bake in a brisk oven. TO REHEAT COLD BEEF.

Cut about lib of cold roast beef into slices. Melt loz of butter in a saucepan and add to it 2oz of atreaky bacon cut into dice, and add one onion sTiced. Fry these to a light brown. Then put in the slices of-beef, and pour three-quarters of a pint of tomato

sauce over all, and cook slowly for half an hour without allowing the contents to boil. Serve with squares of fried bread round the dish. TREACLE TREATS. Required: Stale bread (brown or white), treacle, 2oz of dripping, half a pint- of cus-tard-powder eauce. Cut the bread into neat shapes in Iho most economical way you can —that is, so that there will be few or no bits left over. Heat the dripping until a faint smoke rises from it,- lay in a few bits of the bread f.nd fry them a pretty light brown. Then drain them on paper, and spread some treacle over each. When all ore done, put two bits of bread together, sandwich fashion, and arrange them on a hot dish Strain round the custard sauce, and serve at once. AFTERNOON TEA CAKES. Half a pound of flour, 2oz of butter, loz of castor sugar, yolk of one egg, one gill of milk. Rub the butter into the flour, then add the sugar and baking-powder. Mix the yolk of egg and milk together, and stir lightly into the flour. Roll out .about Jin thick, and cut out with a- plain cutter. Bake in a quick even for 10 minutes. Just before they are done brush over with a little sweetened milk and return to oven. Cut open and butter them hot. ITALIAN SOUP. Wash a knuckle of veal and a small ham bone, and then put these on in the stock pot with two and a-half quarts of water (10 breakfastc.ipfuls). Allow the veal and bono to boil for three hours, then add a turnip cut up, two carrots, a tcacupftil of tomatoes, a Spanish onion cut up, a little bit of celery, a teaapoonful of peppercorns, a few grains of cayenne, a teaspoonful of capers, if those can b-j obtained and two tablespoonfuls of grated cheese —stale cheese will do. Boil all these ingredients for two hours longer, and then strain. More water may La added to the soyp in the process of boiling if it reduces iuself. Return the strained soup to the pot, and add seasoning. Have £oz of macaroni broken into short lengths, boiled in boiling salted water, and then drained. Add the cooked macaroni to the soup after allowing it to come through the boil. The soup is ready for serving- when tho macaroni has boiled for 20 minutes. BACHELOR'S PUDDING. One egg, with its weight in minced apple. flour, sugar, currants, breadcrumbs, . c u:t. Mix these with the egg and add a little milk. Boil in a- bowl from one and a-half to two hours. CHEESE SANDWICH ES. Cut some thin slices of brown bread, and spread them with butter. Place some thin slices of cheese neatly on the butter, sprinkling with a' little pepper. Cover with another slice of bread, .and cut the sandwich into neat squares Prepare as many sandwishes as will be required in this way. Place the sandwiches on a buttered tin, put little pieces of butter on the top, and bake in a brisk oven until the sandwiches have browned. From five to 10 minutes is sufficient time to cook this dish in the oven.