HOME INTERESTS.

Otago Witness, Issue 3352, 12 June 1918, Page 52

HOME INTERESTS.

BROWN BETTY PUDDING. Brown Betty is a lioaltl ful pudding; for children, and very quickly made. Butter a deep dish and put in a layer of chopped apple, sprinkle with sugar, cinnamon, and a few bits of t utter, and ;'over with breadcrumbs. Co.itinue this unti 1 the dish is nearly full. Let the top layer be of emmbs. Bake, closely covered, in a moderate oven for three-quarters of an hour, and uncovered for 15 minutes longer. Eat with a plain, sweet sauce. SAVOURY DOUGHNUTS. Rsquired: Half a pound of dough, loz of cooked minced onions, a tiny pinch of sieved and powdered sage, fat for frying, loz of butter. Peel and chop the onion very finely. Put the butter in a small stewpan. Melt it. Add the onion and the sage. Cook together very slowly till the onion is soft and yellow and quite cooked, but do not let it" acquire any colour. Divide the dough into eight or 16 equal portions. Insert a little of the cooked onion in the centre, and roll ro'ind the doughnut till it is the right shape. Have leady a deep stewpan half-full of boiling clarified beef dripping ox oil, from

which the bluo smoke is rising freely. Add tho doughnuts, one or two at ;:■ lime only, ana fry to a bright golden hue. Take out. Drain quickly or. clc?.n payer or a sieve, and servo. CECILY BUDDING. Two ounces each of crumbs, flour, suet, and brown sugar, loa of chopped dales, loz of currants, loz of chopped prunes, loz of raisins, Joz of candied peel, half a large grated carrot, a pinch or mixed spice, ono egg, a little milk to mix. Prepare all the dry good's with care, chopping da tea and prunes very finely. Mix all together, moisten with tho beaten egg and miik, and beat to a well-blended mix ure. Turn into a wellgreased mould, cover and steam for four hours. SPICE WAFERS. Mix in a bow! loz of flour with a quarter of a teaspoonful of ginger and half a teaspoonful of all-spice. In a saucepan melt Jib of syrup with loz of margarine, and mix these with the flour and spices. Have a flat oven shelf greased, and put the- mixture on in teaspoonfuls well apart—the shelf may not hold more than four or five spoonfuls. Bake them in tho oven for a few minutes—not more than five minutes —until they are well spread and appear cooked. They are too soft to roll just, at once, so allow them to lie for a second, then roll round the handle of a greased wooden spoon, then placo on a sieve until they harden. Tho mixture does not spoil in standing until each lot is made. WHITE SOUP WITHOUT MEAT. Three pints of boiling water, three potatoes, three leeks, throe heads of celery, all finely cut up, loz of butter. Boil and then pass through a Bieve. Boil up again, and add a pint of milk, teaspoonful of sugar, and pounded tapioca to thicken. SEED CAKE WITHOUT E&GS. Take £lb flour, on© cupful sour milk, Jib butter, half teaspoonful cream of tartar, Jib sugar, half teaspoonful salt, loz seeds, end half teaspoonful carbonate of soda. Mix all dry ingredients (except carbonate of soda), add sour milk gradually, and lastly carbonate of soda which has been dissolved in a little- milk. Bake in a moderate oven for about an hour. A CELERY SAVOURY. One head of celery, loz oi finely-grated cheese, salt and pepper, loz of cooking butter, half a pint of milk, loz of flour, a slab of mashed potato. Boil the oelery in salted water till quite tender. Mash up four cooked potatoes, make them into a flat cake, and place it on a hot vegetable, dish. Lay the drained celery upon it, cut in neat lengths. Make e. sauce with the butter, flour, and milk. Boil it well and season to taste,. _ Add to it half tho grated che©3e, and beat it well in. Pour the sauce over the celery. Over it sift tho rest of the cheese. Pop the dish into a hot oven for a few minutes. The top will brown. A very tempting savoury results.