HOME INTERESTS.

Otago Witness, Issue 3337, 27 February 1918, Page 52

HOME INTERESTS.

MARROW AU G-RATIN. Required: One marrow, browned crumbs. Obseoe sauce: One ounce of margarine, loz flour, 2oz grated cheese, half a pint of milk and vegetable stock, salt, cayenne. Peel the marrow, remove, the seeds, and cut it in large cubes. Boil these till tender in boiling salted water, th<m drain them. Arrange 4hom in a greased fireproof baking-dish or a pie-dish. Now to make the cheese sauce: Melt ,the margarine in a saucepan, stir in ■flour' smoothly, add th; liquid, and stir over the fire uniiL it is boiling. Add about twothird.;, of the cheese, season well, and pour over the marrow. Shake the- rests' of the cheese and a few browned crumbs over the top, and bake till the eheeaij is melted and brown. .' —Variations of this Recipe.— Boil or steam a carefully-cleaned cauliflower, drain it, put whole- in a bolting-dish, and pour over the cheesi sauce as directed. Wash, peel, thickly slice, and boil a cucumber, qr some new turnips or parsnips, instead of marrow 1 or cauliflower. Or scald tomatoes in boiling water, remove skins, olice, and lay in baking-dish with cheese sauce over. Sliced cold notatoes, dusted with chopped parsley, and then coated with cheese sauce, axe excellent. SPINACH SOUP. This is one of the most wholesome soups you can have. Spinach has iron in it, and so is, particularly good for those who suffer from anremia. Required: Two pounds of spinach, one quart of stock, meat or vegetable, loz of margarine or dripping, loz of flour '; or substitute, two teaspoonfuls of chopped onion, salt, pepper, nutmeg. Pick oyer, stalk, and wash the spinach in several waiters. Melt the' fat in a saucepan, add the onion, arid fry it a pale yellow. Pour in the stock, then, when it boils, put in the spinach and a little salt. Boil gently till the spinach is quite' lender; it will probably 'take, about 15 minutes. Rub the Booip through a sieve, then rinsa out the pan, pour back the soup, and "reboil it. Mix the thickening thinly and smoothly/.with a little cold liquid, pour it into the soup, and stir it over the- fire till it boils well. Add the necessary seasoning, using only a few grains of nut-meg, and serve iri a hot tiireen. VEGETABLE PYRAMIDS. ~ Use the remains of previously cooked cabbag© and potatoes-. Have about equal quan-tit-MM of each. Chop the "cabbage finely and in ash the potatoes. Put some dripping in a frying-pan in proportion to the quantity of vegetables you have, and molt it. Add the cabbage f.nd potatoes, some pepper and ijaJt 10 taste. Stir ever the fire till perractly hot, using an iron spoon, then dish up neatly in a pyramid, making the sides smooth. Serve nice and hot. . BLACKBERRY AND DAMSON JAM. : Put in a large jar 21b of damson.? and 61b of rips blackberries, and add one small teacupful of water. Set the jar in a vessel of cold water, and let it come to a boil. It riiust he kept to a boil till the dameons drop from the stones Then remove the stones and stir the fruit till it is a smooth mass. Add lib of sugar to lib of fruit, and boil together for about 20 minutes. Put in pots and cover when cold. STEWED MUSHROOMS. Half a pound of fiesh mushrooms, loz of butter, one dessertspoonful of flour, one tbaspoonful of chopped parsley, seasoning. Remove the stalks, peel mushrooms, fry them with the butter for v few minutes, season with pepper and salt, and put them on a plate to ke.>p hot. Add flour to the butter in the pan. Fry a little, moisten with half * pint of milk r.nd water, boil, and stir for fi"o minutes. Season to taste, put in the mushrooms, stew gently for 10 minutes. Dish up, sprinkle over with parsley, and serve hot. VEGETABLE MARROW SOUP. , Required: One large marrow, one tableBpoonful of chopped onion, three pints of vegetable stock, loz of flue oatmeal or other thickening, loz of margarine, seasoning. Peel the marrow, cut it into small blocks, but do not remove seeds Melt the dripping or margarine in a saucepan, add the onion ajid marrow, cover the pan, and let the

ingredients steam in the fat for 10 minute's, but without browning; to prevent this, stir them now and then. ' Next pour in _tlie stock—hot or cold, it does not matter which. Add a little salt, and boil gently til] the marrow is soft; it m:»y take 30 rninutes, according tc the age of the marrow. Then place your wire sieve over a clean basin, with the shallow, not deep, side of the - sieve tippermost, and, with a wooden spoon, rub the soup through. Put it back into the pan, after rinsing it out.' Bring to boiling point, then pour in the oatmeal, mixed thinly and smoothly with a, little cold milk or water. Stir it till the soup reboils, then simmer for 10 minutes. Add seasoning, and serve in a hot tureen. • .