HOME INTERESTS.

Otago Witness, Issue 3265, 11 October 1916, Page 53

HOME INTERESTS.

COLD MEAT PASTY,

Here is a nice way to use up any scraps of cold meat. Make one Jib of short pastry, with dripping or lard. Roll it out about a third of an inch in thickness, cut out two rounds. Cut in small pieces Goz of beef, 6oz of potatoes, and chop finely one onion. Mix together with plenty of seasoning, and lay in the middle of the round of pastry. Wet the edges, and put the other round on the top, end press together. Make two or three holes on the top, brush over with egg, and bake in a pretty good oven three-quarters of an hour. EGG WINE. This is a nice restorative drink for a semiinvalid or convalescent. Beat up a new-laid egg, and mix with it a tablcspoonful of cold water. Into a scrupulously -clean saucepan put a glass of sherry or raisin wine, half a glass of water, a little sugar, and grato of nutmeg. When these boil pour in the egg by very slow degrees, stirring quickly one way as you do so. Put the saucepan over the fire for a. second or two. It must not boil, or the egg will curdle. Pour the wine into a glass, and serve sippets of toast with it. Taken about 11 a.m., or when retiring for the night, this is an admirable pick-me-up. HARICOT BEAKS WITH FRIED HAM. Reqrured: Half a pint of beans, a large onion, -Jib of ham, a pint of stock or water, loz of butter, margarine, or dripping, two teaspoonfuls of chopped parsley, salt and pepper. Soak the beans overnight, put them in a saucepan with the stock or water, and butter, and cook until tender. They should absorb the liquid. Cut the ham into small, neat slices, heat a frying-pan, and fry the ham until the fat is slightly browned, then keep hot. Slice the onion thinly, and fry it in the dripping from' the ham. Add the parsley, pepper, and, if necessary, salt, to the cooked beans, but omit the latter if the ham is salty. Arrange the ham on a hot dish with the beans round, and the onion in r line down the centre. CELERY AISU TURNIP SOUP. Take a large head of celery, wash it thoroughly, and divide into four divisions. Place it in. a-"saucepan with five large teacupfula of water, one of milk, two medium-sized onions, and a large turnip. Add pepper and salt to taste, and boil for two and a-half hours, removing the scum once or twice as it rises. Then pass through a sieve, rubbing as much of the vegetables through with a wooden spoon as possible. Return to the saucepan. Mix together 2oz of flour and a piece of butter or dripping the size of a walnut, and stir into a teacupful of milk. Adi this to the soup, and stir carefully till i! boils. Serve with squares of toasted bread. POTATO CAKES. » Take lib each of cold mashed potatoes an< flour. Then mix with the flour Jib of sugai and two teaspoonfuls of baking powder. Wori into this 2oz of dripping, then add »th«

potatoes and rnix with a little milk. Roll out on a pasteboard and cut into three rounds with a pastry cutter. Tiake in a hot oven till a light biscuit col-cur, then butter and serve hot. PLAIN PLUM PUDDING.

Required: Six ounces of suet, 12oz of flour, 6oz of raisins, 4oz of golden syrup, milk and water to mix. Chop the suet finely, mixing it with the flour to prevent it from sticking. Stone and add the raisins. Mix the dry ingredients w>ell together. Then add the syrup, and, lastly, milk to mix it to a rather stiff paste. Mix all well together, then put it in a well-greased pudding-basin, cover with a ecalded and floured cloth, and boil it steadily for throe and a-half hours. Turn it on to a hot dish, and serve with it white sauca flavoured with lemon, sherry, or brandy.