HOME INTERESTS.

Otago Witness, Issue 3312, 5 September 1917, Page 58

HOME INTERESTS.

TEMPERANCE CAKE. One pound of flour, |lb of washed and dried currants, Jib of sugar, Jib of butter, 2oz of mixed candied peel, two eggs, a halfpint of niilk, and a half-teaspoonful of baking powder. First beat tha butter td a cream. Beat the eggs and mix with the milk; then mix eggs, butter, and milk together, add the powder with the flour and sugar, then mix all together. Put into a well-greased baking tin and set in a good oven. The candied peel may be placed in slices upon top or mixed with tho other ingredients. LEMON! MOULD. Rub the rinds of two lemons on Jib of lump sugar. Dissolve Joz of gelatins and the sugar in half pint of water, and add the juice of three lemons. Then stir in three well-beaten eggs, return to the pan, and stir over a gentle fire till the eggs are cooked. Then strain into a basin and mould when cool. Turn on to a dish when firm. WHOLEMEAL BISCUITS. Six ounces of wholemeal, 2oz of sugar, 4oz of flcur, one egg, one teaspoonful of baking powder, 3oz of butter. Rub the butler into the mixtuie of flour and wholemeal, add the sugar and beaten c-gg, also the baking powder; mix well, using a little milk if necessary; roll out thin, cut into biscuits, and bake in a moderate oven. POTATO BREAD. . Boil four large potatoes, mash and rub them through a sieve. When the water in. which they were cooked is cool add a yeast cake to it. Pour boiling milk on as much flour as needed for four small loaves, and, when cool, add the potato and yeast, a teaspoonful of salt, and tablespoonful of sugar. Add more flour if needed to make very stiff, and let stand in a warm place until light. Mix in one teaspoonful of carbonate of soda dissolved in a little water, mould into loaves, let rise again, and bake in a moderate oven. OATCAKES. These are excellent, hot or cold, but specially delicious when hot. Required: Four ounces of medium oatmeal, loz of fine oatmeal a saltspoonful of salt, a pinch of carbonate of soda, one slightly-rounded teaspoonful of dripping or bacon fat, boiling water. Mix well the medium oatmeal, salt, and soda. Melt the dripping in a tablespoonful of water, jour it in, and add sufficient boiling water to mako a soft paste.

Dust a board with some of the fine meal, I turn on to it the dough just made, form it into a ball, and knead lightly, dusting it with more of tlie fine oatmeal. Then roll it out m a round shape as thinly as possible, and keep dusting with the fine oatmeal, as this not only prevents sticking, but whitens the cakes. Put a girdle or fryingpan to heat, and lightly flour it. Cut the round into eight three-cornered pieces, lay Ihese on the,-girdle, and placo it over the fire or the gas-ring. Cook slowly till the edges curl up, but remember Ihey should not brown. Then dry off in the oven ct before the fire till crisp. FISH CAKES. Carefully remove bones and skin from any fish left over from dinner, put it into warm water for a short lime. Then press it dry and beat it to a paste with an equal quantity of mashed potato; season to taste. Make the mixture into round flat cakes, and fry them a golden brown in hot fat. See that it is at the right heat, or it will soak into the cakes and make them greasy and indigestible. Do not put many cakes toj gether into the fry, or the fat will be cooled, with the undesirable result just named. The cakes should be crisp and nicely browned. Drain them on paper before the fire after removing ihem from the frying-pan—this Jto ensure freedom from grease. ABERDEEN SAUSAGE. Mince finely lib of lean beef and Jib of fat bacon. Add two tea-spoonfuls of breadcrumbs, one dessert spoonful of Worcester sauce, one tea spoonful of salt, and half a teaspoonful of pepper. Bind with a beaten egg. Form into a roll, tie in a floured cloth, and boil for two hours. While hot cover with breadcrumbs. Eaten cold, it malws a nice supper I dish