HOME INTERESTS.

Otago Witness, Issue 3332, 23 January 1918, Page 57

HOME INTERESTS.

BOILED RABBIT. Required: One rabbit, six onions, parsley, and butter sauce. Skin and clean the rabbit, wash well, in cold water, then lay in warm water for haJf an hour to draw out. the blood. Draw the head round to the side and run- a skewer through it and the body. Put it into ; a 'etewpdri, cover with hot water, and let it boil gently till tender. . Boil the- onions, and when . the rabbit is cooked lay it oh a dish, drain the onions and pour over it, then pour on top. some parsley sauce. A large '~rabbit . will take at least an hour to boil .until it is quite tender. . ■ .;■*■■ SPANISH TRIPE. £ After the tripe has been pickled in vinegar cut it into small pieces, and let it simmer slowly for 20 minutes. Brown one onipn chopped fine in three tablespoonfuls of dripping, and add to this the juice and pulp of two ripe tomatoes, pepper, celery seed, and salt. Pour over the tripe, and let it simmer till thick. VERMICELLI AND TOMATO - . PUDDING. Take 6oz of cooked vermicelli, 6oz of mashed potato, two shallots or a small onion, two eggs, a tea-spoonful of salt, half a teaspoonful of pepper, two tablespoonfuls of tomato puree, and loz qf butter. Boil the shallot or onion for 10 minutes, then mines it fine, and mix. well with vermicellipotatoes, pepper, salt, tomato puree,, and volks of eggs. Beat the whites to a stiff! froth, and add them last. Pour the mixture into a well-buttered pudding basin, .and steam or bake for one hour and a-half. CHEESE PUDDING. Grease a piedish and sprinkle it thickly with grated cheese. Take some thin slices of bread and butter, cut these in quarters, and range them in the piedish in layers, with a- good sprinkling of grated cheese, and sufficient pepper and salt to season.. Tp a beaten egg add half a pint of milk (one broakfastcupful), and pour this over the contents in the piedish. Bake slowly—just as for a custard. PEAS (NORMANDY STYLE). . Required: One pint of shelled peas, four small onions, two slices of bacon (fat), half a pint of milk, two teaspoonfuls of cornflour, one egg, and seasoning. Cut the trimmed bacon into dice. Save the rind, etc., for stock purposes. Fry the bacon till just tinged with brown. Then add the peas, a sprig of mint, boiling water to cover, and a little salt and sugar. Cook till the peas are tender—the time will depend on their age. Then remove the mint, pour off the water, and save it-to make the foundation for some soup.. Mix the cornflour smoothly and thinly with the milk, add it to the peas and bacon, and stir gently not to mash the peas, and boil till thickened and free from any raw taste. Now season with great care, and pour in the beaten egg. Reheat without again boiling, and serve in & hot dish with sippets of toast or fried bread round. Shredded .French beans or scarlet runners can be used instead of -peas, or the beans may be cut across in diamonds to save time; or artichokes can ba used in place of peas. Two large tablespoonfuls of grated cheese can be used in the sauce instead of an egg. . MACARONI WITH CHEESE. Boil £lb of macaroni. When cooked place a layer upon a buttered dish, over this scatter some grated cheese, and drop on three or four little bits of butter j over this a layer of macaroni, then more cheese and bits of butter (three layers of macaroni is. enough for one dish); allow the last layer to be cheese and butter. Pop into a good oven, and when the top of the dish is of a golden colour, remove and send to table at once. Garnish with green parsley. In these days when economy should be studied by everyone, it may be as well to add that the addition of breadcrumbs eaves using _ a certain quantity of cheese, and the addition is ruuoh liked by many people. A layer of breadcrumbs can alternate with the macaroni and the cheese, forming every third layer.