HOME INTERESTS.

Otago Witness, Issue 3334, 6 February 1918, Page 51

HOME INTERESTS.

CHEESE CUSTARD'. Have Soz of grated cheese and two heaped tablespoonfuls of breadcrumos. Pour over two beaten eggs a pint of boiling milk (two breakfastcupfuls), add a good pinch, of salt, a shake of nepper, and a few grams ot cayenne. Pour the custard over Ihe cheese and the crumbs, and after mixing put all into a greased piedish. Ba*e_m a gentle oven for from half an hour to three-quarters of an ho it. MUTTON BROTH. . ~ Wipe 21b of neck of mutton, leniove oil the fat, and cut off the skin; cut the meat j rip in small pieces. Put it and the bones in a saucepan, add a pint and a-half of cold water, eimmer gently for several hours, add salt tr> taste. Strain, let it stand overnight to cool, in the morning remove the fat, reheat-, and servo with a little cooked rice. A SAVOURY DISH. Take lib oh pork sausages, prick them and dip them in flour, slice three apples, and fry them with the sausage till quite a nice brown. When done put the sausage in the ■' middle of the dish, garnish with a;-ple and small slices of bacon done crisp. Make a nice thick gravy and pour over, and if any cold potatoes are to hand fry these and arrange rouni the dish. RASPBERRY PIN.EAPPPLE, Cut the top from a ripe pine and remove ' all the 'inside. Cut t way all the hard pieces from, the latter and divide it into little squares. Put these into a basin with ai» equal bulk of ripe raspberries. Sprinkle liberally with icing 6ugar and leave for an hour or two. Pill the pine with Ihe fruit mixture and cover the top with stiffly-

whipped cream. Strawborries can also be fised. LEMON BREAD PUDDING. Remove the crust from a thick slice of Btale bread, which should weigh about 4oz when trimmed Beat two large, or three umiall eggs; next add ljoz of moist sugar and a piuch of salt/ and lemon essence xo taste. Boil on© pint of milk; pour it over the oggs, etc., and stir until the sugar is dissolved. Place the bread, cut in thin slices, in a well-buttered piedish, pour the preparation over it, cover, let it remain for at leant one hour, then bake in a moderately hot oven, until it is set and the surface nicely browned. The pudding may be served either v hot or cold, and may bo easily turned out if this method of serving is desired. TREACLE BARLEY SCONES. Put into a basin Jib of flour and Jib of barley flour, adding half a teaspoonful of Bait, three-quarters of a. teaspoonful of baking soda, and three-quarters of a teaspoonful of cream of tartar with the lumps pressed out. Crumblo in with the tips of the fingers a teaspoonful of lard or margarine. To a tablespoonful of treacle mix a breakfastcupiful of" buttermilk, and with these form the whole into a good scone dough. Quickly turn on to a floured board, make into scones, and Lake on a moderately-heated girdle. EGGS A LA ROMANIA. This is a. very delicious variety of scrambled eggs. Required: Three tomatoes, two raw eggs, a dessertspoonful of butter (margarine), close of garlic, two tablespoonfuls of grated cheese, one teaoupful of cooked peas, or spinach, or French beans, buttered toast, seasoning. Slice the tomatoes, put them in a btewpan with the margarine and clove of garlic (that is, one of the divisions Out of a whole garlic). Make' a cut in it first. Cover the pan and simmer its contents till they are soft (the tomatoes generally cook very quickly). Strain out the ijarlio and the skins of the tomatoes. Beat the eggs till frothy. Put back and reheat the mixture, pour in the eggs, and stir till the vi hole is thick and creamy. It must be a very gentle heal, and the contents of the pan must not reach i-oiling point, or it will be spoilt. It must merely thicken like cust«xrd. Add seasoning and the cheese. Make a border of the peas or spinach round the toast, and pour the tomato mixture into the centre.