HOME INTERESTS.

Otago Witness, Issue 3333, 30 January 1918, Page 51

HOME INTERESTS.

NAVARINA SOUP. Required: Vegetable parings and trimmings—onion skins, potato parings, peapods, so long as they are free from decay and have been well washed. Allow roughly about lib of these to throe pints of water ox stock. Half o, pint of cooked green peas or other cut-up vegetable, 2oz of dripping, 2oa of fine oatmeal or other flour, any bacon rinds or bones, or any scraps of meat, a few allspice, bunch of herbs. Chop the parings, etc., up roughly. Heat ihe dripping till a smoke rises from it. Put in somo of the parings—the lighter ones, such as turnips and parsnips, onions, etc. —and fry them a light brown. Add the oatmeal and fry that a rich brown, for this not only colours the broth but gives it a nice flavour. Add the liquid and stir until boiling. Then add the rest of the trimmings, the herbs, spice,. and meat scraps. Simmer about 45 minutes, or till tender, then strain off, rubbing the fleshy part of the pea-pods, and as much of iiie other ingredients as you can, through a coarse wire sieve, or, if you have no sieve, press them well in a colander. Season the broth carefully. Add the cooked peas, ox cubes -of any other vegetable, and serve. If you have any stale breadcrusts cut them up, place in the tureen, and pour the boiling broth on them. The original recipe directs that 4oz of boiled macaroni and 2oz of grated parmesan cheese be added just at the last. ARROWROOT BLANCMANGE, Beat up with a little milk 2oz of genuin* arrowroot. Boil a pint and a-half of ,milk and pour upon it, stirring the whole time. Flavour with essence of lemons or and to taste. Set the saucepan over a clear fire or low gas. Boil for 10 minutes, stirring the whole lime. Pour into moulds that have been well soaked in colfl water, leave until next day. Then turn out carefully and serve with any jelly. MAIZE AND TOMATO SOUP. Take loz of maize flour, one or two sticks of celery, one onion, one and a half-pints ol milk and water mixed, one gill of toinata puree, or half a gill of tomato ketchup, 01 Jib of tomatoes passed through a sieve. Boil the milk and water, add onion and celery (chopped). Sprinkle in the maize, stirring all the time, and let the whole simmer for SO to 40 minutes. tAdd. the tomato puree, ketchup, or pulp, and season. GINGERBREAD SPONGE CAKE, ' One pound of flour, 4oz of sugar, 6oz of treacle, 3oz of lard, one egg, two teaspoonfula of baking powder, a pinch of salt, 2oz of candied peel, three teaspoonfuls of ground ginger, and a little milk. Put the flour and all other dry ingredients into bowl and •mix together. Put the lard, treacle, and half a cupful of milk into a saucepan. Mix all together, and if too dry, add a little more milk. Put the mixture into a large greased tin, and bake in a slow oven for about an hour. ;" POTATO SCONES. Required: Half a pound of mashed potato, one tablespoonful of flour, half a teaspoonful of baking powder, one egg, little milk if needed, salt, lard or dripping for frying. Mix the flour with the salt and baking powder. Work it thoroughly into the potatoes. Beat the egg till frothy, then add it to the potato, etc. Beat it well. The mixure must be soft enough to slightly spread when put in the pan, so add milk if needled, and not all the egg, if it seems too much. Use either a girdle or a thiok iron frying-pan. \ Heat it, rub over with a scrap of lard, when just beginning to smoke put in a small tablespoonful of the mixture. Pry it—not too quickly—till brown on one side, then turn it With a knife and brown the other. Spread each as finished with a scrap of butter, pop them on a plate in the oven, and keep hot till all are ready, then serve them at once. Put as_ many aV a time aa .possible in the pan. ~~ j