HOME INTERESTS.

Otago Witness, Issue 3396, 16 April 1919, Page 57

HOME INTERESTS.

MARROW PICKLB. Take one large, ripe marrow, peel it, andremove the seeds. Cut it into long, thin; slices, and place them in a flat dish, covey with salt, and leave to stand for at least 12 hours. Drain off all the water. Take loz of ground ginger, two quarts of vinegar, oa of Tump sugar, loz of tumeric, a pinch of cayenne, 10 peppercorns, and one small, wellchopped onion. Boil these ingredients together for 15 minutes, then add the prepared marrow, and boil all together for another 12 minutes. . TOMATO SAUCE. Slice 41b of tomatoes and chop four large onions. Put these in a saucepan with lib of Demerara sugar, Jib of salt, Joz of oloves, and a quart of vinegar. Simmer gently for two hours, stirring occasionally. Rub through a sieve, and bottle when cold. This makes two quarts of sauoe, and it will be found to keep any length of time. SWEETBREADS. One pound of 6weetbread, salt, pepper, stock or water to coyer, loz of margarine, loz of flour, half a pint of milk and water, a little cut lemon if possible. Remove: all. skin from the • sweetbread after blanching it well in hot water. Put it in a shallow pan and just cover with stock or water. Biiing to the boil, and stew very gently for 45 minutes. Meanwhile, melt the margarine, stir in the flour, add the milk and water and seasoning. Stir well over the fire till it thickens and is cooked. Dish the sweetbreads carefully, and ooat well with the sauce. The latter should ooat the back of a spoon for coating consistency. Lemonjuiice may be added to the sauce, or lemon

served separately in small slices on the diah.. Chopped pareley can be added. CELERY MADE SUBSTANTIAL. One head of celery, salt and pepper, one boiled onion, loz of margarine, loz of flour, half a pint of milk and water mixed, one large grated carrot. Stew the celery till quite tender, and boil the onion. Grate the carrot finely. Meanwhile melt the tat, and stir in the flour very thoroughly away from the heat. Add the milk and water, and stir over a steady heat until the sauce thickens and is cooked. Use a wooden spoon. Add seasoning to taste, and stir m half the grated carrot. Chop up the-onion and drain the celery. Place both in a hot vegetable dish, and coat with the sauce. Over all sprinkle the rest of the grated carrot. In place of the latter, cheese or chopped capers can be used. A cooked leek makes the dish very good. It should be put at the bottom of the dish, the celery and onion over it. FEW RABBIT RAGOUT. The forcemeat here is made by mixing loz of suet, 2oz of crumbs, a litt.e parsley, a pinch of herbs and seasoning, a ' little milk or beaten egg to- bind. One rabbit, a few slices of fat bacon, ljoa of flour, pepper and salt, one pint and a-half of hot water, one carrot, one bay-leaf, a small onion, one clove, forcemeat balls. Cut the bacon into thin slices and fry them. Cut up the rabbit, wash it well, and dry it. Season the flour, coat the meat in it, and fry in the bacon fat. Turn all into the stewpan and add the water. Bring to the boil, then put in the chopped carrot and,onion, the bay-leaf, "and clove. Simmer gently but steadily for two and a-q.uart.er hours. Mix the rest of the flour to- a paste wfith cold water, add it to the stew, and stir well. Ten minutes before serving add the forcemeat balls. Arrange the rabbit on a hot dish. Pour the gravy over, and garnish, with the bacon and forcemeat balls. SODA CAKE. Required: One pound of |flour, 6oz of butter or good dripping, 6oz of castor sugar, 4oz of cleaned currants, 4oz of raisins, one lemon, one, slightly-rounded teaspoonful of carbonate of soda, half a pint of milk. It is very important that this cake should be put into the oven as soon as possible after the liquid has been added, before the soda has done "working," otherwise it will not rise properly. Therefore we will prepare the tin, ■ and collect all the ingredients bofore we begin the mixl'.ng. Well grease a cake-tin. Next sieve the flour and a pinch of salt into a basin, then rub currants, the stoned and halved raisins, and butter'lightly into it with the tips, of the fingers. Next add the sugar, the cleaned and grated lemon rind. Mix the soda smoothly in a little of the milk, add it to the mixture, mixing it well through; then add enough milk to moisten the cake, so that it will drop easily from the spoon. At once put the mixture into the" greased tin and bake. <it in a moderate oven for about one hour and a-Half. HORSE RADISH AND TOMATOSANDWICH. Grated one stick of horse radish, and mix it with Jib butter or' margarine, one tablespoonful of vinegar, and a little tomato ketchup. Season with salt and pepper. Spread the mixture on slices of buttered bread: on eacK place a slice of tomato, and cover with another slice of buttered bread. Gift into small squares or rounds. FISH, MACARONI, AND TOMATO PIE. Required: One pound and a-half of cooked fish, £lb of tomatoes, 6oz of macaroni, tablejpoonful of gratx-d onion, &oz of dripping, Loz of flour or substitute, one pint of mills >nd fish or vegetable stock, seaGO-Jig. Break ihe macaroni into short lengths, and boil it till tender (about three-quarters of an hour) !n boiling, pleasantly-salted water. Then Irain it off, and save the water to use as Vegetable stock. Melt the fat in a saucepan, tir in the flour, add the stock, and stir iver the fire until. boiling. Then season it. Remove skin and bones from the fish, chop it coarsely, and add enough sauce to wellmoisten it. Turn the into a piedish, spread the macaroni all over the top, then the onion, and on the top "f that put slices of tomatoes. Put the dish in a quick over and bake about 20 minutes. Serve with potatoes baked in their jackets, and a nice salad. The baked potatoes can be cooking in the oven with the fish. DOUGHNUTS. Mix in a basin Mb of flour, a pinch of salt, a dessertspooaiul of sugar, half a teaspoonful of baking soda, and half a, teaspoonful of, cream of tartar w/lth lumps pressed out. Beat an egg, and, with the addition of a little buttermilk to the. latter, make the whole into a soft dough—slightly soften than a scone. Drop in dessertspoonfuls in deep fat which is just beginning to smoke, and fry a pretty golden colour. lT'rain and toss in fine sugar. SCOTCH SHORTBREAD. One pound of fine flour, Jib best salt butter, 6oz of castor sugar, - 2oz of ground rice or rice flour, one small teaspoonful of baking powder (with or without depends on choice), white of two eggs and yolk of one. Use ""clean board or table, push a little flour on one side. Make a, bay in the centre of the sugar, into which break the egg. Wet the s.-a;s:£.r and the butter wlith this, and gTadaaliy draw in the rice and the flour; rub all together until you have a smooth dough. Divide into two parts; make round liatil sin thick. Priick with a fork and pinch the edgeß. Decorate with citron and chopped almonds if liked. Place on a papered baking sheet, and bake in a moderate oven for about 30 minutes, or till a delicate brown.