HOME INTERESTS.

Otago Witness, Issue 3313, 12 September 1917, Page 52

HOME INTERESTS.

WAR-TIME BUTTER. (A Canadian Eecipe.) One pound of butter, one pint of warmed milk, two tablespoons of gelatine, one teaspoon of salt. Soak the gelatine in a verylittle cold water, and when soft add four tablespoons of hot water. Then mix in tho butter, milk, and salt, mixing well with a spoon and then with an egg-beater till stiff. This should make 2}lb of butter. AN ITALIAN HASH. Ono onion, loz of cooking buttsr or dripping, loz of flour, one pint of stock or water, popper and bait, lib of cooked meat, toasted ox fried bread, two small carrots, two small turnips. Chop up tho onion • well, and cook it in the fat. Stir in tho flour, add the

stock or water, and cook for a few minutes. Add the carrots and turnips, prepared and cut up in neat slices. Cook them in the sauce until they are quite tender. Then add the meat, and let it stand "in the saucer for an hour or longer to absorb all the flavours before serving. Heat it up well at the end of this time, turn it on to a hot dish, and serve with a garnish of fr'ed or toasted bread sippets. HOT CINNAMON CAKES. Cream ljoz of butter with the same quantity of castor sugar. Add one egg (white and yolk separately), one cupful of milk, and two cupfuls of flour sifted with two teaspoonfuls of baking-powder, or one and another egg. Poll dough out lin thick, scatter cinnamon on the top. Bake for 20 minutes, split and butter. DRIED APPLE PIES. Dried apple rings, short crust pastry, sugar, two or three cloves. Dried apples are usually most successful, but the rings or chips are best for ordinary purpose. A Jib goes a long way. When using them for a pie, wash and soak them thoroughly well, and then partly cook thern in the water in which they have soaked. Dried apples need a long time to swell, and very thorough cooking to do them justice ; insufficient soaking and cooking will give a tough and leathery result. Put the fruit in the piedish, and sprinkle it well with sugar; add the cloves, and cover with the pastry. Bake in a good hot oven until the crust is nicely browned. A little cinnamon or lemon peel can be added in place of the cloves, if preferred. FISH MOULD. Half a pound of cooked fish, 2oz of breadcrumbs, l£oz of butter, a little milk, salt, pepper, mace, one or two eggs. Soak the crumbs in the milk. Take all the skin and bone from the fish and chop it up finely and add it to the bread. Season, add the butter, melted, and the beaten eggs; mix well; put info a greased basin, and steam 35 minutes. Turn out and serve with paisley sauce.