HOME INTERESTS.

Otago Witness, Issue 3304, 11 July 1917, Page 52

HOME INTERESTS.

PLAIN OMELET. Ingredients required: Three eggs, loz butter, salt, pepper, nutmeg. Method: Break the eggs into a basin and beat them until they are light and frothy, then season them with salt, pepper, and nutmeg. Melt rather less than loz of butter in a clean omelet or frying pan; when it is quite hot pour in the beaten eggs,. Place the pan over a clear, bright fire and prick the egg mixture ail over to prevent the omelet from sticking and to allow tht/ unset portion to run through to the hot pan. Loosen the omelet round the edge, shake the pan, and when it is sufficiently set fold tho omelet ever and put on to a hot dish. An omelet should not take from mor3 than four to five n mutes, provided the heat is correct, and it should be served directly it is taken from the pan. Two eggt and a tablespoonful of milk or cream will make a small omelet. The milk has the advantage of keeping the omelet moist and the cream will add to the richness. ALMOND CHEESECAKES. Line, some patty tins with puff pastry trimmings thinly. Cream Jib of butter with Jib of sugar, beat the yolk of an egg and Jib of ground almonds. Then stir in two whites of eggs, stiffly whipped, and a teaspoonful of lemon or orange juice. Three parts fill the patties, and bake in a quick oven. MARMALADE DUFF. Eight ounces of flour, 3oz of suet, a pinch of salt, cold water, half a teaspoonful of baking-powder, a tablespoonful of orange marmalade. Chop the suet finely. Mix tho dry ingredients together, and stir to a stiff dough with cold water. Turn on to a floured board, and roll into a square. Spread this evenly with the preserve, leaving a distance of at least lm from the edge of the paste to prevent the jam from oozing out. Roll up after damping the edges with cold water. Place the mixture in a floured cloth, tie at both ends, and secure the centre with a safety-pm. Boil steadily for two hours or steam for two and a-half hours. Take care to have a good pleat in the cloth, so that tho pudding can rise well in the cooking. BUTTER-BEAN STEW. There is so much nourishment in haricot or butter beans that they can quite well be used occasionally as substitutes for meat. Required: One pint of butter beans, 4oz of fat bacon or pork, loz dripping, *lb of onions, Jib of tomatoes, water or vegetable stock to cover beans, Joz of flour to a pint of liquid, one teaspoonful of powdered herbs, seasoning. Wash the beans, and put them in cold water to so ik for 24 hours. Slice the peeled onions, and place a layer of them in a casserole or stewmg-jar. Then put in layers of beans, onions, sliced tomatoes, chopped pork, and seasoning. Pour in Bufncient of the water in which the beans were soaked to cover them completely, adding more liquid if necessary. Twist a piece of greased paper over the top of the jar, then put on the lid, the aim being_ to prevent evaporation. Bake the beans in a rnodeately hot oven for about three hours—more or less, according to the age of the boans. About half an hour before serving add the flour, mixed smoothly with a little cold water, stir it well into the stew with any extra (seasoning needed. Re-cover, finish the cooking, and serve it in tho casserole. BRUNOISE SOUP. Put loz of butter into a saucepan on the fire, and when melted add one carrot and one turnip, cut in dice; stir till they,turn yellow, then add about a quart of hroth,_ a medium-sized leek cut into thin pieces, with a few leaves of lettuce and of sorrel if handy, and a pinch of sugar. Simmer about two hours, skim off the fat, and add a few drops of burnt sugar to colour. Have croutons in the tureen, turn +he soup over them, and serve.