HOME INTERESTS.

Otago Witness, Issue 3277, 3 January 1917, Page 51

HOME INTERESTS.

CHOICE PATTIES. . Ingredients: Three ounces of white meat," one tablespoonful of mashed potatoes, salt, pepper, lemon-juice, one- dessertspoonful of stuffing, cayenne, short pastry. Turkey, chicken, and duck can be used up in this way. Chop tho meat finely, season it well, and pound with the potato. _ Add a Rood, squeeze, of lemon-juice, and mix well. Line the patty tins- with short pastry, put a spoonful of mixture in each; co'-.-r; brush with egg and bake in a quick oven icr about 20 minuter,. BAKED CHRISTMAS PUDDING. Put some cold Christmas pudding into a basin, and crush it up with a wooden spoon, odd a little milk to moisten it if necessary. Mix well, then press the mixture into small, well-greased tins, and bake for 15 minutes in a moderate oven. Turn out and pour a littla custard sauce over each and round the diah. MINCEMEAT CUSTARD. Ingredients: One pint of custard, cakecrumbs, mincemeat, grated nutmeg. Wei grease a small pie-dish, add a layer of cakecrumbs, then one of mincemeat, then an. other of cake, and so on until the- dish it half filled. Pour the custard over all, grata a lit tie nutmeg on the top, and bake in a. moderate, oven till the custard i.; just set. COFFEE JUNKET. Here is a pudding which require s practically no cooking, and it makes such o pleasant change. Required: One pint of milk, one tablespoonful of castor sugar, a fe-iv grains of salt, about one tablespoonful of coffee extract, or a- tcaspoonful of strong black coffee, rennet powder or tablet-, used accordinn; to directions given with thorn: if possible, one- gill of cream. Warm the milk, with tho sugar and salt in it, until it feels quite warm, but not hot. Add the coffee. Dissolve tho rennet powder smoothly in a little cold milk. Add to it the rest of the milk, etir it in, then pour all into a glass dish or bowl. Put it into a cool phico until required. Whip the cream stiffly. Add to it the vanilla, and sugar to taste, and just before serving heap it over the junket. APPLE SPONGE. One pint of apple pulp, four sponge cakes, fruit juice or jelly, custard, coconut, crystallised cherries, chopped almonds, eugar. Stew five or six nppk-s to obtain the pulp, and sweeten it well. Split the spongecakes, spread them thickly with the cold pulp, and! sprinkle with cocoanut and n little chopped' almond. Arrange the fingers in a '-doss dish. Pour over a little fruit juice or jelly, and let the spongecakes soak in it. Then pre pare a custard; pour it over the whole. Scatter with a few bright crystallised fruits. CHOCOLATE DARIOLES. One ounce of gelatine, one pint of milk, •loa of chocolate-powder, lox of easier sugar, vanilla essence, decoration. Soak th > gelatine in a. little of tho milk, and bring thei remainder to the beil with the chocolate* powdcr. When tho mixture is smooth, stir m eugar, gelatine, and a few drops of vanilla. Cool tho mixture, audi pour into tiny dariole moulds. When set, turn ou'.. Range ratafia biscuits round the bottom of each and decorate. ORANGE SALAD. Make a syrup of Jib of loaf sugar and one pint of water, rini and juice of one lemon. Skin and slice six oranges thinly, pile in a glass dish with a little castor sugar and desiccated cocoanut between. Put a good layer of cocoanut on top. When syrup is cool, pour over salad.