HOME INTERESTS.

Otago Witness, Issue 3383, 15 January 1919, Page 51

HOME INTERESTS.

TOMATO CHUTNEY. Pour pounds of tomatoes, 4lb of apples, lilb of brown sugar, Jib of ealt, Jib of chopped onions, loz of ground ginger, loz of currypowder, Boz of mustard seed, one teaspoonful of cayenne pepper, ona and a-half pints of vinegar. Cut the tomatoes up quite small, peel, core, and cut up tbe. apples, and boil with the tomatoes in the vinegar.

When quite cold mash with a spoon, mix all the ingredients together, and tie down firnily in pols. This will keep any length of time. L—:-_> FRUIT PICKLE. One and a-half pounds of 'tomatoes, ljlb of brown sugar, 3lb of apples, Joz of ground ginger, 2oz of garlic, lib of dried apricots. Alb sultanas, £bz of chillies, one tea-spoonful of salt and mustard, a quart of vinegar, and I.lb of dates. Peel, core, and cut up the apples. Remove the stones from the dates, and boil the two in vinegar till tender. Then add all the other goods, and boil slowly for one hour. The apricots should be soaked and cut into small pieces before they are added. BANANA PORRIDGE. Mash six bananas finely, take a, tablespoonful of cornflour, mix with a little cold milk, add a pint of boiling milk to it, then stir in the banana pulp, adding sugar to taste. Boil the whole up together for five minutes, stirring all the time till thick.. Serve very hot. This is quite a new and delicious breakfast porridge, and very nutritious. : CAULIFLOWER PUREE. One large cauliflower, nearly loz of crushed tapioca, seasoning, a little nutmeg, one onion (roughly cut up), : one pint. of water, one pint of milk, Joz of margarine. A cauliflower, which has been badly grown, and so not suitable for the table, can well be used for this soup. Well wash the vegetable, cut it up, and cook till tender in the water, . together with onion, salt, and pepper. Rub the puree through a sieve, and return to the saucepan; add milk, and bring to the boil. Sprinkle in tapioca, and cook till the soup thickens: Add a grate of nutmeg, and stir in butter. LENTIL AND RICE CUTLETS.

Three ounces of lentils, a cupful of boiled rice, loz of crumbs, salt, pepper, £oz of margarine, half a teaspoonful of chopped parsley, ia pinch of mixed herbs, one egg. Wash the lentils well,, soak for a few hours in water, then cook for half an hour. Drain them well,, and mix with the cooked rice, seasoning, crumbs, herbs, butter, parsley, and the beaten egg. When cold form the mixture into cutlet shapes. Fry in hot fat, and serve with thickened brown or tomato sauce. The egg can be omitted quite well, end chopped onion can be used to flavour in place of the herbs. BEAN AND CHEESE SLABS.

Half a pint of cooked butter beans, salt and pepper, a few peanuts, s©z or loz of grated or finely-sliced cheese. When hot the beans should really be sieved, to do away with the skins. Take the cold beans and pound them up with the cheese, seasoning, and chopped peanuts. When thoroughly mixed, shape into, slabs a little more than half an inch thick. Over each one sprinkle a little grated cheese. Bake in a quick oven until the slabs are thoroughly hot through. Serve at once with a brown sauce and green vegetables. .