HOME INTERESTS.

Otago Witness, Issue 3335, 13 February 1918, Page 52

HOME INTERESTS.

PINE AND MAE-ROW JAM. Peel the marrow and take the seeds out, • cut into long, narrow pieces, and weigh. To every pound of marrow, add Jib of sugar. Leave in a stone jar overnight. Next day add one small tin of pineapple chunks (each , chunk cat into three or four small pieces) j to every 3lb of marrow. Boil for two hours. This is .a cheap jam, and is very nice in pastry tartlets, and a change from the usiial lemon and ginger flavouring. GOLDEN PUDDING. Take Jib of flour, put it in a bowl, and add a pinch of salt. Make a hole in the middle, into which break two eggs, and beat to a smooth paste with half a pint of milk, then place on one side for a few minutes. Then add gradually another half-pint of milk, and heat again. Butter a pudding mould, and put into it three tablespoonfula of treaele, then add the batter, leaving room , for the pudding to rise. Tie down with. | greased paper, and steam for one hour and a-half. , OX KIDNEY AND RICE. Macaroni or potato can be used here in place of the rioe, if liked. Required: Half ft pound of ox kidney, loz of barley flour, half a. pint of stock or water, a small onion, ketchup, salt, pep par, rice border. Wash the kidney and cut it in slices, put it 'in the stewpot with the stock and chopped, onion. Stew .it for about two hours. Remove the meat, and thicken the gravy with the flour mixed to a smooth paste with stock. Add popper and salt and. a little ketchup or sauce. Serve very hot with a substantial border of boiled rice. GINGERBREAD. Warm 31b of treacle in a bowl by the fire, then stir into it 6oz of butter or margarine. When discolved beat in as much flour aswill make a batter, with two tableopoonfuls of oatmeal and Joz of fresh powdered ginger root (the latter should be firm and stiff). Beat it until smooth, then add 2oz of candied peel, sliced as thinly as possible. Butter some _ moulds, and bake the gingerbread in a quick oven for newly an hour. This- is a most nutritious and wholesome bread, and the ingredients are quite inexpensive. More over, it is a. delicious addition to the luncheon or iea table. FISH PUDDING. Take Jib of any cold fish and remove the bones; flake it with a fork, and mix it with Jib of cold boiled potatoes, maahed with a little milk. Season with pepper and salt, a tablespoonful ol chopped parsley, and a little anchovy essence. Mix with milk to a fairly moist consistency. Grease a small pudding' basin, sprinkle it well with browned bread crumbs, put in the fish mixture, and bake. Then turn out and serve with fish sauce. SPANISH TRIPE. Steep the tripe in vinegar for an hour, and then cut it in small pieces. Let it simmer slowly for 20 minutes. Brown one onion chopped fine by frying in two tablespoonfuls of fat, add to this the juice of a lemon, a couple of tomatoes, and a little pepper and salt. Pour over the tripe, and let it" simmer again. Thicken with a little cornflour, and pour over the dish in which the tripe is served. WAR BREAD. This is a quickly-made loaf requiring no yeast. Mix together Jib standard flour, Jib finest oatmeal, salt to taste, and a dessertspoonful baking powder. Add sufficient milk to make a rice soft dough, turn into a bread pan, and bake in a qiiick oven for half an hour. Double the quantity could be made, of course, this being more economical if you have to heat the oven specially. This loaf is delicious. BUNS FOR ALL SEASONS. Required: One pint of milk or milk and water, loz of yeast, 21b of flour, Goz of lard or maa-gerine, 6oz of moist sugar, 6oz of currants or nultonaa, 2oz of cut peel, one esrgr, Joz of talt. a pinch of nutmeg or spice Warn t-h-9 liquid to lOOdeg, dissolve the yeast m it, stir in 4oz of flour, cover it up for half an. hour and keep it warm. Rub the fat in thu flour, and when the ferment is ready add Jie beaten egg, . the spice, sugar, and salt; stir well. Then add the flour and fruit Mix the whole up inio a nice dough, put it back, let it lie for ono hour, then divide into 3oz pieces; roll them up rcund, put on greased tins; place the tins on a bowl of hot water to make them swell as large again, then wash the tops with milk, and bake in a hot oven. This quantity should make 26 buns.