HOME INTERESTS.

Otago Witness, Issue 3384, 22 January 1919, Page 58

HOME INTERESTS.

QUICK FISH PATS. A cupful of cold white fish, a cupful o! mashed potatoe, just a little milk, salt arid pepper, a little anchovy sauce, if liked. Take all the bones from the fish, flake it up -well ' with a fork, ruash up the potatoes and add toi.the fish, with the sauce and salt and pepper. A very little milk may be added to moisten the mixture. Form it into equalBized. pats, flatten them, and roll each one in flour. Fry quickly in a little dripping. Any cold vegetables fried and eaten with the - pats are delicious. BUTTER-BEAN BALLS. A pint of previously-boiled butter beans, a pint of cooked and mashed potato, salt, pepper, loz of grated cheese, three-quarters pint of thickened brown sauce. The beans must be soaked overnight. In the morning, two or three hours on a email fire will .cook them well. Add plenty of water. Boil the potatoes and mash them. When tHe beans are quite soft, press them through a'. coarse sieve, i so that the_ skins are left behind. Mis the bean puree" and the potato •thoroughly, adding pepper and salt/ to taste. Make them- very .hot. When sufficiently cool, roll into rather large' balls. Slip them in tlie oVen for 10 minutes on a hot dish, after sifting the cheese over the tops. Coat with the sauce, and serve at once. 7 POTATO AND CHEESE' BALLS. • Four potatoes, Jib of cheese, flour, cooking fat, a little bulk,' seasoning. Boil potatoes, rub through sieve, mix in ' basin with most of cheese and seasoning, bind together with sailk; form into balk, roll in flour .or breadcrumbs, and fry in boiling fat a golden colour, serve with remainder of cheese sprinkled over them. '.'.. ■. SPANISH POTATOES. One pound of cooked potatoes, one teaspoonful of chopped parsley, loz of ham, loz, of cooking butter, pepper and salt, jjoz of barley flour, half a pint of milk. Mix the flour with a little cold milk, put the rest of the milk on to boil, and, when boiling,: stir in the flour. Cook well, season with pepper and salt, and, add the butter and nam. Cut the potatoes ir\ thin slices, add them to the pan, cover it, and leave till the contents are hot through. Stir in . the parsley, turn the whole on to a hot dish, \, and serve at once. The ham and parsley can be left out, and the potatoes mashed and mixed with the sauce. A little grated cheese over the top makes it very tasty. WELSH CREAM CAKE'S. Half a pound of flour, one teaspoonful of baking-powder, and a little salt. Rub into this 4oz of butter and 2oz of lard, add 4oz of sugar, and a little grated nutmeg. Mix well together. Add two well-beaten eggs and enough cream, to make a soft batter. Bake the- oakes in a hot oven, then dust with sugar. BOILED RABBIT. One i rabbit, one carrot, one onion, one turnip, two sticks of celery, one clove, Jib of bacon, 4oz of rice, two quarts of stock or water, popper and salt, a pint of onion sauce. Wash the rabbit well and soak it in warm water. Cut up the vegetables in dice and stick the clove in the onion. Cut the bacon in thin slices. Wash th© rice and truss the rabbit for boiling. Put it into the hot stock _ with the , bacon, skim well, and when boiling add the vegetables and rice. Simmer for one and a-half hours, then dish the rabbit and coat it with onion sauce. Serve at onoo with the bacon as a garnish. ONION SACCE. Ono ounce, of flour, half a pin-t of milk, salt and pepper, loz of cooking butter, ono onion, cooked and chopped. Melt the butter in a small pan, take it from the heat and stir in the flour with a wooden spoon. When quite smooth, add the milk and return to the fire. Stir and boil up well, then season to taste and stir in the cooked and chopped onion. Make the sauce very hot, then use as required. BATTER. Put three iableapoonfuls of flour into a kowl, adding a pinch, of salt. Separate the white from the- yolk, of an egg. Beat the latter, adding to it a teaspoonful of melted

margarine and a email teacupful of tepid water. Gradually add the liquid ingredients to the flour, beating vigorously all the time. Beat the white to a stiff froth, and gently mix it in with the batter.