HOME INTERESTS.

Otago Witness, Issue 3292, 18 April 1917, Page 52

HOME INTERESTS.

OOCOANUT CAKES. i Enquired: Six ounces of flour, 2oz of butler, one egg, 2oz of sugar, 2oz of cocoanut, two tablespoonfuls of milk. Rub the butter into tlie flour, and add all dry ingredients. Bent the egg lightly, and add milk. Pour the liquid into the- centre, and mix all well. Drop into rough heaps on a baking-sheet, and brush over lightly with milk. Sprinkle a little cocoanut over each. B-ake in a quick oven. ; j ICED CHOCOLATE CAKE. Beat 4oz of butter and 4oz of castor sugar | to a cream, add 4oz of grated chocolate, beat two eggs and add them; add 4oz of flour (sieved), Joz of ground rice, and one heaped-up teaspoonful of baking powder, and, lastly, half a teasononful of vanilla essence. Boat the mixture for at least 10 minutes,

longer if possible. Fill a well-buttered cakemould, and bake for about three-quarters of an hour in a moderately-heated oven. When done, turn out on a sieve and let cool, cover with chocolate icing-, and sprinkle over silver balls.. For the icing: put Soz of chocolate with Soz of icing sugar, and a few drops of water in a pan over the fire, stirring constantly until it becomes soft. Work until perfectly smooth; it is then ready for use. ORANGE. AND TAPIOCA PUDDING. One teacupful of tapioca (soaked over night in one and a-half pints of milk), two oranges (seedless preferred), tablospoonful of ifine sugar, and one egg. Grate the rind of one orange, squeeze its juice, and strain into a small basin; break the egg into this and beat lightly, adding both sugar and rind. Next mix all with the soaked tapioca, beat thoroughly,' and pour . into a buttered piedish. Divide the second orange into its segments, drop these into the pudding, grate over a little nutmeg, setting tiny bits of butter over the top, and bake for one hour. MEAT BOLD. Take about three tablespoonfuls of remains of cold meat (beef, mutton, or pork), chopped finely, also about same quantity of cold bacon, or Jib fresh bacon, minced. Add one teaspoonful of chopped parsley, one teaspoonful of mixed herbs, one teaspoonful of anchovy sauce or ketchup, one onion (chopped), and two tablespoonfuls of breadcrumbs. Mix all into a smooth paste with either an egg beaten up or a dab of bi;tter the size of a walnut. Make into a. ioll. Tie in a cloth, just as you would for a roly-poly. Boil two hours. When taken up put between two dishes with a weight on top, not removing the cloth till pressed. Then glaze. POTATO ROCKS. Take lib of boiled potatoes, loz of butter or dripping, one egg. Mash tho potatoes smoothly, melt tho butter in a saucepan, put in the potatoes, the beaten yolk of the egg, salt and pepper to taste, and stir the mixture over the fire for a minute or two to cook the ogg. Whisk the white to a stiff froth with a pinch of salt and stir it lightly into the potato mixture. Have ready a greased baking-tin, and place small heaps on it and bake in a quick oven till nicely browned. A CHEAP PIE. Place two rashers of bacon in a pie-dish with half a cupful of water. Put a pint o£ boiled haricot beans on them (which have been soaked all night), sprinkle a little chopped parsley over, adding one large onion and two tomatoes, sliced up small, add pepper and salt to tnste; cover with a light dripping crust, and bake to a nice brown. ' SAVOURY CUSTARDv Chop finely one or two slices of cold boiled ham, and use two tablespoonfuls of this for the savoury. Mix with the ham two tablespoonfuls of breadcrumbs, a, dessertspoonful of finely-chopped parsley, with a little mustard, pepper, and salt. To these ingredients add half a teacupful of milk, and spread the mixture at the foot of a greased piedish. Place a greased paper on the top of this, and put into the oven until hot through. Beat two eggs, afterwards adding two teacupfuls of boiling milk with pepper and salt to season, and a grate of nutmeg. Remove the paper, and pour the custard over the savoury mixture. Bake in a gentle heat until the custard sets.