HOME INTERESTS.

Otago Witness, Issue 3397, 23 April 1919, Page 51

HOME INTERESTS.

SCOTCH BROTH. Required: Two quarts of cold water or vegetable stock, Jib of ox Ever, 2oz of onion, 2oz of oarrot, 2oz of turnips or swedes, 2os of pearl barley, one small cabbage, on* tablespoonful of chopped parsley, hall a tosspoonful of powdered herbs, seasoning. Well wash the liver; slice it thinly, and than ohop it in very email bits —4b© smaller the better. Put these in the saucepan with' the cold water and a small teaspoonful of Bait. Ailow to soak for half an hour if possible, Thiis is in order to extract the nutritive juices from the liver. Meanwhile, wash, prepare, and cut the root vegetables up into smallish cubes. Trim, wash, and finely shred the cabbage. Wash the barley. Put tha pan on the fire, bring it slowly to boiling point, then add all the vegetables, horbsv and barley. Let the broth boil steadily for about two to three hours, Ahen add mora seasoning, and the parsley. Servo in a hot tureen, with small cubes of stale crust added just at the last. SAUSAGE PUDDING. This is made very much the same as anyother meat pudding, and is * e, more substantial dish than when the sausages aro plainly fried. Grease a pudding basm, and Sine it with plain pastry—=not too thin. Put in the sausages, pricking\~them first with a darning needle. Add a very littlo powdered sage and chopped parsley. Season with salt and pepper. Moisten with about a tablespoonful of water, and cover with more pastry, pressing tho edges firmly, together. Tie in a scalded and floured cloth, and boil for two, and a-half hours. . Soma people like a sliced potato or two placed on the sausages'. SAVOURY MACARONI DISH. Mince Jib of bacon or ham; mix it with two small minced /■ onions, some minced parsley, and seasoning. Now add one gill of tomato ketchup, and simmer slowly until the onions are cooked. Have ready Jib macaroni,- broken small and boiled till tender, and drained dry. Rub a piedish with garlio (if liked), and put in layers of macaroni, with the same between each layer. Over the top layer (macaroni!) sprinkle some grated cheese, and on the top pour a little oiled butter. Bake in a moderate oven. CREAMED PISH IN POTATO BORDER. . Required: About lib of any cooked fish, loz of dripping, loz of flour, half a pint of fish stock, one gill of milk, salt, pepper, lemoh juice or vinegar, two teaspoonfuls of chopped parsley, lib of hot mashed potatoes. Break the fish into large flakes, removing bones and skin. Melt the fat in a pan, Bftir in the flour, add the stock and milk; and stir over a gentle heat until boiling. Add salt, pepper, and lemon or lime juice or vinegar to taste. Add the ,fish gently so m not to break it up. Heat, thoroughly. Havo the potatoes well mashed and piping hot Arrange them on a hot dish, so as to form a border, marking it prettily wi'.th »' fork. Turn the fish mrixture into tho centre and serve. PARKIN. Required: One pound of medium GatmeaL Boz of margarine or butter, Jcz of ground ginger and spice mixed; treacle to mix stiffly. Well mix the meal, gfnger, and spice. Rub in the fat lightly. Slightly warm the treacle, and add enough of it to bind the mixture very stiffly. Well grease a Yorkshire pudding-tin, and line it with paper. Spread the mixture in it to the thickness of at least half an inch. Mark it across in squares. Bake in a slow oven for about an hour. Divide when cold. Parkin should not be for three or four days after making. Keep it in an airtight -tin. N.B.—A little chopped preserved "ginger or figs or dates give extra flavour and more nourishment. \ CHOCOLATE PUDDING. Required: Ono pound of flour, jib of soaked, squeezed, stale, bread, Jib of suet ' (chopped), 3oz of sugar, loz of cocoa powder, three tablespoonsfuls of baking powder, about three-quarters of a pint of' milk-and-water or milk alone: Crumble tho bread* lightly into the flour, baking powder, and suet. Mix and dissolve the cocoa smoothly in half the warmed milk; add to these tho sugar. Stir into the flour, etc., making a smooth mass. If it seems very stiff add more milk till it drops easily but hearvily off the spoon. Turn into one large or several email greased basins or cups. Lay or twist over the top a piece of greased paper. Steam one hour for small, and one hour and a-half for large puddings. - ONION ROLY-POLY. Required: Four ounces each of flour, fino oatmeal, and cold mashed potato, 2oz of chopped suet, lib of onions, one teaspoonful each of baking powder, salt, and powdered herbs. Well mix the flour, oatmeal, suet, salt, and baking powder; add and lightly crumble in the potato. Mix to a. stiff pasta with cold water. Roll out aon a floured board to about a quarter of an inch thick, and in an oblong form. Skin and finely chop the onions. Mix them with the herbs and a little salt and pepper. Spread over tho suet paste. Moisten the edges of it, and roll it up as for a jam roly-poly. Tie rp in a clean, dry cloth very securely at tie ends, but not so tightly that the pastry has not room to swell. Place in fast-boil-ing water. Boil steadily for two hours, then remove the cloth, put the pudding on to a hot dish, and pour some of tho gravy round. Strip 3of pork or bacon can hs, laid over the onion if you like, and sago dusted over. Then a little hot apple sauce served with it will make a specially savoury dinner.