HOME INTERESTS.

Otago Witness, Issue 3315, 26 September 1917, Page 51

HOME INTERESTS.

CORNELOUR CAKES.

Beat two eggs and 2oz of castor sugar over a pan of boiling water until warm and creamy; then add Soz each of flour and . cornflour, and half & teaspoonful of baking powder, all well mixed together. Melt 3o« of butter, stir it in, adding 10 drops of vanilla Put into buttered tins, and bako in a quick oven seven ruinutea. The cakes should bo a pretty biscuit colour when cooked. WELSH RABBIT. Slice lib or See of Cheddar cheese. Put half a teacupful of milk into a saucepan, and add to it the cheese, with pepper ancW mustard to season. Most cheeses are sufficiently salted without the addition of salfc when being cooked. Stir over the fire until the cheese melts, and then beat one egg. Quickly, stir tho contente of the pan over - tho beaten egg, and „then return all to. the saucepan. Stir., for a minute over tho fir* untjl slightly thick. Serve immediately on toast or oatcake. If liked, a little- ketchup or relish may be poured over the cheese after it is dished. ROLLED' TEA BUN'S. One pound of flour, Jib of butter, two tea* , spoonfuls of baking powder, Jib of. sugar, one egg. Mix baking powder with flour, rub in butter, add half tho sugar, make into a ntiff dough with the yolk of egg and a little milk; Roll out as for a roly-poly. "Whisk the white of egg to.a stiff froth with the rest of sugar', spread this on the paste with a knife. Roll and cut into rounds Jin to Jin thick. Bake in a, moderate oven. BREAD AND CHEESE OMELET. Pour a cupful of boiling milk over a cupful of breadcrumbs, and when tho latter has absorbed ,-all the milk season with pepper and salt, "and stir in half a cupful of grated cheese and four beaten eggs. , Melt some butter in a frying pan, and when very hot pour in the mixture. Stir constantly, and when it begins to set turn townrds the handle of tho pan and cook a nice brown. LAMB PIE. Bona 2lb»of breast or loin of lamb. Stew v the bor.f-s with one pint of cold water, one sliced onion, and a blade of mace for one hour. Mix together on a plate one table* spoonful of flour, a spoonful of chopfped parsley, and a little salt and pepper. Divide the meat into small pieces 2in long and Ha wide/ Dip each piece in the seasoned flour, rq]l up, and put them into a piedish with a cupful of water added. Line the edges of the dish with puff pastry, then cover and, " decorate the pie. Brush over the top with egg, and bake it in a hot oven for on© and a-half hours. When ready, strain ;he gravy from the bones, and half n tablesponful, <►! gelatine, and pour it into the pie. To be served cold. ORANGE SHORTBREAD. Take lib of sifted flour and mix it with 4oz of brown sugar, 4oz of candied pee], chopped, cue tablospoonful of baking powder. Mix Jib of golden syrup with 6oZ of butter, and add these~ to tho flour and other ingredients, then add two well-beaten eggs, the juico of an orange.' and a few drops of aniseed flavouring. Form into a paste and bake for one hour in a moderate oven. When baked brush over with egg and sprinkle with castor sugar; then leturn to the oven to glaze. YORKSHIRE CHEESECAKES, Warm ouo pint of milk, curdle with one dessert spooiful of rennet, drain off tho whey through muslin, add one beaten egg, a few currants, a little butter, sugar to taste, and milk to make it the thickness of cream. Line a dish with 'good pastry, pour in the mixture, and bake a golden browr.. DEVILLED BONES. Choose bones with a fair quantity of meat on them. Put a tablespopriful of butter on a plate, and work smootrfly into it two teaspponfuls of French and one of iLrngiish mustard. Chop up a teaspoonful of chutney, and add also half a teaspoouful of lemonjuice, and salt and pepper to taste. Spread this paste over the bones, and then sprinkel a layer of crumbs over it. Ley the bones on a greased baking tin and bake f;>r eight or 10 minutes. Serve hot with a garnish of parsley or watercress.