HOME INTERESTS.

Otago Witness, Issue 3348, 15 May 1918, Page 52

HOME INTERESTS.

STALE BREAD FRITTERS. Cut the broad into pieces about Jin thick. Make a batter of 3oz of flour, pinch of salt, half a teaspoonful of baking powder, and half a pint of warm milk. Mix well, then dip the bread into a- little milk or juice of fruit, enough to soak it through, drain, and then clip it into batter, and fry a pale brown. Serve with sifted sugar, or lay two pieces together and put jam between. PICKLED BEETROOT. Wash the- beetroot carefully so as not to crack or injure the skin; place it in boilingwater and cook until tender. When sufficiently done, take it up and allow it to become cold; cut it into slices of about -Jin in thickness, put into jars, and cover with cold vinegar, to each pint of which allow Joz of whole allspice and a blade of mace. Tie down and store in a cool place. It is suitable for salads, and is very nice used as a garnishing when cut or stamped into pretty shapes. _ If it has all been placed in one large jar, a wooden or eilver spoon should be used to lift it out as required, and care taken that the fingers do not dip into the pickle, xia this will spoil it. CELERY SOUP. One head of celery, Soz of cooking butter,' one quart of boiling s*ock or water, half a pint of milk, j|oz of flour, pepper and salt. Wash and cut up the celery, removing all stringy parts. Cook it in the butter for five minutes, tossing it to and fro. Add the boiling stock or water, and boil gently until the celery is quite tender. Add the milk, flour, pepper, and salt, and boil gently for 10 minutes. Before adding the flour it is best to mix it to a thin paste, with a little of the milk. For an invalid, after the first boiling, the celery should be rubbed through a fine sieve to give a more creamy result. Toast cubes should be served with it, and, if liked, a little hot mashed potato may be put into . the hireen before pouring in the soup. PRUNE CHARLOTTE. Ingredients : Half a pound of prunes, half a pint of cold water, half a pint packet of black-currant jelly, four small sponge-cakes, sugar, and a little lemon-rind for flavouring. Method : Wash the prunes and stew them till soft in half a pint of water. Remove them from the stove, strain, and return the juice to the stewpan with the jelly to dissolve Split the prunes, take out the stones, cracking a few and keeping the kernels. Wow

cut the prunes into small pieces. When the jelly is mslted, mix it with the prunes, kernels, lemon-rind, unci a little sugar. Slice the sponge-cakes, lino a mould with them so that they overlap, and when the prune mixture lias cooled pour it into the mould to set. MAIDS-OF-HONOUK. Beat 2oz of butter with the hand till it comes to a fine cream, add 2oz of castor sugar, and b?at all together. Add the yolks of two eggs, beat again, add a small quantity of milk. Shake in « few currants, and beat all together. Line some patty-tins with pastry and bake in a quick oven till nicely browned. OATEN CAKES. One and a-half breakfastcupfuls of fine oatmeal, half a cupful of when ten flour, 2oz of lard, a little sugar, one teaspoonful of cream of tartar, half a. teaapoonful of bicarbonate of soda, a pinch of sa.lt. a little milk. Mix all the dry goods very thoroughly with a wooden spoon. Mix with a little milk, or milk and water mixed. - Turn on to a board, cut in squares, and bake quickly in a good hot oven. These quantities should make about lib of biscuits. If for the children, use pure milk in the mixing. About a saltspoonful of salt will be needed. MACARONI AND HAM. Make a white sauce with a dessertspoonful of margarine, a tablespoonful of flour, a teacupful of milk, a tea.cupful of water, in which macaroni has been boiled; also pepper and salt. Have Jib macaroni broken into short lengths and cooked in boiling salted water, then drained. Chop finely some ham —say, three or four spoonfuls. To the sauce add the cooked macaroni, the chopped" ham. a beaten egg, a little mustard, and a small grate of nutmeg. Place neatly on an ashet, and sprinkle with breadcrumbs, putting a few dots of margarine on the top here and there. Bake until the savoury is ligthly browned. In place of cold, cookd ba.ion for this dish any cold meat will do.