HOME INTERESTS.

Otago Witness, Issue 3338, 6 March 1918, Page 52

HOME INTERESTS.

• A. NEW RODY-POLY. Required: Four . ounces of flour, 4oz of crumbs, 3oz of dried figs, a dessertspoonful of carrots, 2oz of one heaped teaspoonful of baking powder, end cold water to mix. Put the flour in a. basin, add the shredded suet, crumbs, and baking powder, and mix to a paste with cold water. Roll this -olit on a floured board, and spread it with the well-chopped figs and cleaned currants. Roll it up, tie in a floured cloth, and boil for two hours. Serve a sweet sauce or brown sugar with the roly. Chopped prunes and I figs may be mixed for the filling with very j tempting results. j . STUFFED TOMATOES. . Cut small pieces off the top of each of six tomatoes, and scoop out some of the ptdp, being careful not to break the skin. Mix the pulp with two tablespobnfuls of breadcrumbs, one tablespoonful of grated cheese, and salt and pepper to taste. Put the stuffing into the tomato skins, put a piece of butter on the top, sprinkle over with breadcrumbs, and bake in a moderate oven for 20 .minutes. When done sprinkle with chopped parsley, aDd serve on pieces of toast. If preferred, chopped ham, game, or chicken can be substituted for the cheese. STEAMED RICE. , Wash well a teacupful of whole rice, and put it into a bowl with a pinch of salt, a little pat of butter or margarine, and four teacupfuls of milk and half a cupful of water. Tie a cloth over the top, or tuck in a greased paper. Steam for three hours. Turn out and serve with milk and sugar, or syrup in place of the latter, and also stowed dates or stewed fruit of some kind. When served with dates no sugar is required. GINGERBPvEAD LOAF (No Eggs). Required: Pour cupfuls of flour, one cup~ful of sugar, half a cupful of margarine, one cupful of treacle, one cupful of sourmilk, one tablespoonful of ground ginger, quarter of a teaspoonful of cinnamon, one teaspoonful of carbonate of soda. Melt the margarine in the treacle. Mix the flour, sugar, ginger, and cinnamon together. Add the sour milk and treacle, and lastly the carbonate of soda dissolved in a little hot water or milk. Mix all very thoroughly and place in a well-greased tin. Bake in a moderate oven for an hour and a-half. The mixture must be rather soft, and, because of it containing treacle and sugar, must be very slowly cooked; otherwise it will resemble toffee instead of cake if cooked too quickly.~ HOT SQUAB PIE. Required: One pound and a-half of cooked meat, three potatoes, one large apple, three teaspoonfuls of onion, pepper, salt, and cayenne, three gills of good gravy, short crust pastry. Cut the meat ..into fairly thin pieces. Half cook the potatoes, and cut them into rough quarters. Peel, core, and chop up the apple. Fill a piedish with layers of meat, potato, chopped onion and apple, adding plenty of salt and pepper between each. Pour in a little of the gravy, cover the pie with short pastry, brush it with milk, and bake in a steady oven for about an hour. Serve very hot with a tureen of thickened gravy. MARROW JAM. Peel the marrow and cut it into cubes, removing seeds and pith. To every pound j of marrow allow a pound of sugar, and soak i together for 24 hours.. Now add crushed j ginger and the juice and rinds of lemons ' in the following proportions—One lemon to | every 21b of marrow and loz of ginger to every 3lb of marrow. Use root gingerjbruise it well, and tie-up in a muslin bag. Boil all ; ingiedients until the marrow assumes a clear, golden appearance and is quite ten- ! der—time about an hour and a-half. About ' half an hour before the boiling is finished add some candied peel and preserved ginger. POTATO AND PEA. SOUP. This is a North-country recipe. Potatoes make a most nourishing soup. Required: One pound of potatoes, 6oz of split peas', one onion, 2oz of dripping, two quarts of meat or vegetable stock, salt, pepper, pow- I dered mint. Wash the peas overnight, and put soaking in tepid water. Well scrub and chop, but do not peel the potatoes. Wash and chop the onion, but leave on the skin. (The- peelings and skins give colour to the soup, and are removed during the sieving) Fry the onion and potatoes, after drying them in a cloth, a rich brown, add the ! peas and tho water in -which they were soaked, and a little salt. Boil gently til] the peaa are soft—about three or four hours Rub the soup tlrrough a sieve, reboil, season' and serve in a hot tureen, with powdered mint on a separate plate. Three ounces of pease-meal or pea-flour can bo used .instead of the poaa, and less time is then needed for i cooking. I