HOME INTERESTS.

Otago Witness, Issue 3395, 9 April 1919, Page 52

HOME INTERESTS.

BLACKBERRY PICKLE. One pint of blackberries, half a pint of white vinegar, lib of white sugar, loz of allspice, and £oz of ground ginger. Steep the blackberries and sugar _ for 12 hours, then bring vinegar to the boil. Add blackberries, and boil for half an hour. When cold, add ginger and spice. Mix well. Put (into jture, and cover when cold. This is delicious with cold meat. VEGETABLE MARROW JAM. Take one large, ripe marrow, peel, and cut it in chunks. Pour over it a syrup made by boiling together 6oz of brown sugar with a pint of Let the marrow stand covered wf.th this for two davs, and then add the juice of a lemon, together with the rind finely chopped. Then tie Joz' of ginger in a muslin bag with a little cayenne pepper. Boil all together for three hours, or until the marrow is transparent, allowing lib of loaf sugar (one lemon, as given) to every pound of marrow. Two. teaspoonfuls of brandy added to each pound of marrow improves the flavour. Put into jars, ttle down, and keep the jam for some time before using. A few pineapple chunks added will improve the colour. BAKED CARROTS A LTTALIErTNE. Required: One pound of cooked corrote, loz of dripping, £oz of flour, quarter of a pint of milk and stock (mixed), loz of grated cheese, loz of grated or chopped nuta, salt, pepper. Be sure you save* the water irj whioh the oarrota were boiled, and add it

and the pceli'.ngs to your stockpot. Melt half tho fat, stir the flour in smoothly. and add the stock. Stir wzr th© flr© till boiling, season, and add ! If tho cheese. Grease a piedish. Fill it with layers of thiokly-sl:ced carrots and sauce. Mix the remaining cheese with the nute. Shake these over the top, and put little bits of the dripping here and there on the surface. TOMATO AND APPLE CHUTNEY. Chop 241 b of green tomatoes," and pare and chop 2lb of apples, and wash, dry, and pick Jib of sultana raisins. Boil all these ingredients together in a pint of vinegar. Make a syrup with, another pint of vinegar and |lb of sugar, boiling it in a separate pan. Now mix everything 'in a large bowl, adding Joz of ground ginger, Joz of mustard seed—-the-'mustard seed being gently dried in the oven and then bruised —>a teaspoonful of cayenne pepper, a teaspoonful of salt, and 2oz of onions finely chopped. Mix each day for a week, then press into jars and cork. GOOD RABBIT PIE. One rabbit, 4oz of ham, flour, pepper, salt, forcemeat balls (made by mixing 2oz of crumbs, a little parsley, a pinch of herbs, and seasoning, a little milk or beaten egg to bind), short lard pastry, on© small onion, celery if liked. Cut the rabbit and ham into small pieces. Season the flour thoroughly with salt and pepper, and coat each piece well. Fry them in a little fat (margarine if possible) till golden brown. Place them in the piedish with forcemeat balls, the ham, and chopped onion. A few short lengths of celery or a slice or two of tomato are often liked. Add enough warm stock or water to rather more than half fill the dish. Cover with a thin crust and a double pastry edge. Use a pie-funnel. Bake for two hours in a fairly hot oven. TENDER TRIPE. Slow simmmg is the secret of this dish. No other method of cooking is as successful. One pound of tripe, loz of flour, two large onions, salt and pepper, one pint of milk and water mfxed, chopped parsley.? Wash the dressed tripe thoroughly, then bleach it by standing it in hot water for 10 minutes. Scrape It well and cut it in neat, small squares. Put them in a stewpan with th© milk and water, bring to the boil, and' simmer an hour. Botl the onions and chop them. Mix th© flour to a paste, add it, and stir till boiling, then -add th© onion. Mix well, season -to taste, and make it all very hot. Garnish with toast and parsley. EASTER CAKE. Ingredients: Half a pound of butter, Jib of sugar, 12oz of flour, three or 1 four eggs, Jib of mixed candied peel, fib of rpjisins, lib of currants, and two teaspoonfuls of baking powder. Beat the butter and sugar to a cream, add the eggs one at a time, beating them well, and sieve in the flour and baking powder. Then add the candied peel cut into thiin slices, the currants and the raisins, and stir them in carefully. Pour the mlixture into a cake-tin lined with greased paper, and bake in a slow oven for two or three hours. When it is cold decorate, it with almond paste made of the following ingredients:—Six ounces of ground almonds and 6oz of castor sugar. Bind the almonds and the sugar together with an egg, and then spread the paste over the cake. ALEXANDRA WAFERS. Whisk the whites of two eggs to a froth two tablespoonfuls of castor sugar. ' Blanch 2oz of almonds, and pound them in a mortar or enamelled bowl with a few drops of rose-water, add ■ them to the whlites of the eggs, beating continuously, then dredge in just sufficient flour to form a stiff paste. Roll out thinly, cut into circles with the cover of a small tin, prick them, and arrange on a baking tin. Bake to a light brown.