HOME INTERESTS.

Otago Witness, Issue 3331, 16 January 1918, Page 51

HOME INTERESTS.

BAKED CHEESE AND POTATO. CAKS. Required: One pound of mashed pota.to, 4ai of grated cheese, pepper and salt, loz o( . margarine, milk if needed. Heat tho potato, see that it is free from lumps, and beat it well with a fork to lighten it. Add the> cheese, warmed margarine, and seasoning. Beat the mixture again, and add sufficient milk To make it the consistency of thick porridge. Grease a large baking-tin, and spread the mixture evenly in it to the depth of about lin. Mark it with a knife into large sqiiares. Bake in a quick oven until ' crisp and browned underneath and on the top. Then cut through the squares, and lift them out on to a hot dish. It is very good jf eaten with some thick brown or tomato sauce, and with a nicely-cooked green vegetable served with it. BROAD BEANS AND ONION.

If there is no stock in hand use wateff in which rice has been boiled for cooking the beans. Good stock is ideal for thia nourishing dish. One small -onion, half a pint of prepared beans, ono teaspoonful of chopped parsley, two or three tablespoonfula of tomato sauce, a little stock, loz of butter, pepper and salt. Shell the beans and use them as soon as they are gathered. Melt the butter in r„ small saucepan and add the onion (very finely chopped), and cook it for a few minutes. Do not let it brown at all. Put in the beans with just enough stock to cover them, put on the lid, and cook till they are nicely tender. Add the tomato, 6auce just before serving, and a dash ofl pepper and salt. A border of mashed potato can be added to give further nutriment. MERINGUE OF RHUBARB.

Take lib of nice young rhubarb, cut it into lengths, mix it with Boz of pounded sugar and a little water, and stew gently until it forma a smooth pulp, then quicken the boiling, and when rather stiff pour into a basin, and leave till cold. Beat the yolks of two eggs, and add -to tho rhubarb, and pour into a pie-dish, whisk the whites to a very stiff froth, and two tablespoonfula of castor sugar, _ and spread lightly over tho top of the pie-dish. Bake in a moderate oven for half an hour. VEGETABLE HOT-POT.

For this tho vegetables are varied according to the seasons. Sometimes a shredded cabbage get 3 popped in in addition to ol instead of one of the ingredients mentioned, or sprigs of cauliflower, coarsely-cut scarlet runners, beans,' rings of crisp celery, cubes of marrow, or a bit of cucumber cut in blocks. Then the eggs can be left out, and macaroni substituted; and should suet be non-procur-able, rub 3oz of. dripping into the flour instead. Required: For the crust—Half a pound of flour,, 3oz of chopped suet, ono teaspoonful of baking powder, water, salt, lib of carrots, lib of onions, 6oz of partiallycooked haricot or butter beans, Jib of sliced, potatoes, Jib of mushrooms (if possible); or one pint shelled peas, three hard-boiifed eggs, Jib of tomatoes, a pint of very slightly-, thickened stock. First prepare tho vegetables in the usual manner, then cut trie carrots, onions, and tomatoes in fairly thin

slices, the potatoes rather more thickly, and Stalk, peel, and leave whole the mushrooms if used. Shell and cut the eggs in long strips, put layers of these ill the hotpot, v/ith a little seasoning, and pour in sufficient gravy to cover them. Next make the suet crust. Mix tho .flour, baking-powder, and a little salt; add the suet, mix well, and pour in sufficient cold water to form a stiff paste Ruofid this slightly together, and roll, it out until in a neat round about lm at least smaller in circumference, than the pot. Place the lid of paste on the top of the vegetables, cover the pan, and simmer on the top of the stove (not in tho oven) for two hours, lo serve it, cut the suet .crust into four or more piooes, and 3end to table in the usual hotpot fashion.