HOME INTERESTS.

Otago Witness, Issue 3314, 19 September 1917, Page 51

HOME INTERESTS.

POTATO AND APPLE PUDDING, This is a delicious pudding, and can be made quite festive-looking if the white of egg is whipped stiffly and piled roughly on the top of the pudding to form a meringue. Kequircd; One pound of apples, Jib of cooked potatoes, 2oz of sugar, Joz of margarine or dripping, a little water, one egg nf possible), a little grated lemon rind. Pool and slice the apples, put them in a pan with the sugar and water, and cook Until tender j then either rub tho pulp through the sieve or mash it with a fork. Sieve or mash the potatoes, and mix them with the apples. Melt the margarine gently, add it; also the lemon rind and beaten egg. Mix all well together. Put the mixture into a greased piedish, and. bake in a moderate oven from 30 to 40 minutes. Or separate the yolk and white of the egg, beat up the yolk, and stir it into the pudding. Whip the white very stiffly, mix it with two tablespoonfuls of sugar, pile this roughly over the top' of the pudding, sprinkle with sugar, and put in a cool oven till the meringue is crisp and prettily tinted. EABBIT STEWED IN MILK. Required: A young rabbit, a breakfastcupful of milk, one dessertspoonful of rice flour, a small blade of rnace, a small onion, and white pepper. When the rabbit is cleaned and washed, soak it in warm water for at least half an hour, then dry it, and cut it up into joints. Put it all into a

stewpan with the milk and all the seasoning, and stew it gently for an hour. Then take out the rabbit, and stir in the rice flour. Stir till it boils, then pour it over the rabbit. G-arnish with a few nice bits of bacon toasted in front of the fire. A rabbit prepared in this way is nearly as nice as a chicken, and very light and digestible. CHEAP APEICOT JAM. Wash *lb> of dried apricots, and soak them overnight in two and a-half pints of water (five breakfastcupfuls or tumblerfuls). Cut up a pineapple jelly eqtiare, and leave it to soak overnight also amongst the apricots. Boil all rapidly with fib of eugar for 25 minutes, or until it thickens when tested. During boiling stir frequently. This amount is fully 41b of jam. PIQTJANTE MEAT JELLY. Mince any cold meat you wish to use up, and for ljlb of meat add half a pint of beetroot vinegar with a quarter of a pint of gravy, and dissolve in this about four sheets of gelatine. When this latter is quite melted stir in the cold meat, but do not let boil. Press the mass into a fancy mould, and when turned out garnish with chopped gherkins and beetroot. Instead of the beetroot vinegar tomato pulp, flavoured to taste, can be used ; less gelatine will then be reqiiired. • ECONOMICAL FIG PUDDIN'G. Dates can be used in place of figs for this, if you like, changing, of course, the name of the piidding. Required: Quarter of a pound of any scraps of bread, Jib of flom - , 3oz of suet, 4oz of figs, 3oz of sugar, half a teaspoonful of baking powder, salt, half a gill of milk, a little nutmeg. P\it the pieces of bread in a basin, cover with cold water, and leave to soak. Sieve the flour, baking powder, and salt into a basin; chop the suet and figs, add them, the sugar and nutmeg, to the flour, etc, ' Press the water out of the bread with a fork, add to the other ingredients, and mix all well together. Moisten with a little milk: it should be of a stiff consistency. Shape into a ball, tie it up in a scalded and floured cloth, and boil in plenty of fast-boiling water for one and a-half hours. Serve with any nice sweet srmce.