HOME INTERESTS.

Otago Witness, Issue 3398, 30 April 1919, Page 52

HOME INTERESTS.

CURRIED SWEDES AND EGGS. Required: One pint of peeled swedes in large cubes, two hard-boiled eggs, two small onions, ljoz of dripping, loz of ground rice, Joz of curry powder, three-quarters of a pint of stock, juice of half a lemon, two teaspoonfuls of chopped chutney, 6oz of boiled rice. Melt the fat in the saucepan, add the peeled, chopped onions, end fry them a rich brown. Add the curry-powder, and fry it for about three minutes. Pour in the stock, and heat till boiling. Pour in the ground rioe, mixed thinly and smoothly with a little cold water or milk, and stir over the_ fire, till boiling. Add the strained lemon-juice, the chutney, and cubes of the swedes. Cover the pan, after adding a little salt, and simmer its contents about half an hour, or till the swedes are soft, but not mashed up. Then arrange them in a dish, pour over the seasoned sauce, and put the hot, dry rice-' round as a border. Shell, slice, and place the eggs in a round, or pattern of some kind, on the top of the curry, and serve very hot. TWO NICE-LITTLE SAVOURIES. Make some pastry, adding grated cheese to the flour; roll out thin, cut into rounds, and bake a few minutes—not too crisp, yet thoroughly cooked. When cold place on each a slice of tomato and a few drops of lemon-, juice and tomato-juice, mixed. Arrange on a' dish, and garnish with parsley. Cut some stale bread in slices, no't more than Jin thick. These slices are again cut into strips, and toasted very slowly until quite dry through and crisp. Spread each with butter, sprinkle on a few grains of cayenne.and salt, and place in a hot oven for two minutes. Eaten hot or cold. NICE WAY TO SERVE SAUSAGES. About Jib of sausages, 21b of boiled potatoes, quarter pint milk, seasoning of salt and pepper, some drippiug, and 1 a- few sprigs of parsley. Prick the sausages and simmer them in about quarter pint of boiling water for nearly 20 minutes. Remove the skin f and cut each sausage in half. Mash the potatoes, adding enough milk to moisten them. Now take a spoonful of mashed potatoes, place a piece of sausage on it, cover with more potatoes, leaving the surface rough, and bake in a greased tin for about 20 minutes. They should be crisp and brown. Just before serving put a small sprig of parsley on each. FISH CAKES. Required: Half a pound of any cooked fish free of bone, lib of mashed potato, Jib of drVied holed rice, one tablespoonful of chopped onion, one teaspoonful of powdered herbs, salt, pepper, frying fat, coating of egg and breadcrumbs, three tablespoonfuls of flour, cold water. See the fish is free from skin and bones. Chop it, but not too finely. Well mix it with the mashed potato, rice—which must be drained and dry as for a curry, —onion, herbs, and seasoning. Work together thoroughly. If it seems too dry to shape easily, add a small quantity of fish stock or sauce, or some milk. Shape the mixture into round, flat cakes, and dip into the coating batter just at the last before frying. To make the coating mixture, which, of course, is used instead of beaten egg and crumbs, mix the flour with sufficient cold water to form a smooth batter as thick as rich cream. If too thin it will trickle off the cakes and bo useless. Have ready a pan of frying fat deep enough to cover the cakes. Let it be so hot that a faint bluish smoke can be clearly seen rising from it. Gently slide one or two or more cakes into it, according to the size of the pan. Pry them a golden brown, then lift them out, drain them over the pan for a minute, and then put them on a tin to drain off any fat still remaining. Serve the cakes on a hot dish with a little fish sauce, if you like, and some green vegetables. .

AMERICAN PANCAKE. Mix Jib of flour with a pinch of salt, half a t-eaapoonful of baking- soda, and half a tea-sp-oonful of cream of tartar, also a dessertspoonful of sugar. To a beaten- egg add a good teacupful of milk, and make the whole into a Boft dough, just what will drop _ and no more from the spoon. G-rease the girdle and pour the whole on to the heated girdle in one largo pancake. Cook carefully on both sides and serve very hot with lots of syrup poured over it. WHEATMEAIi SCONES. Two cups wheaten meal, on© cup whit* flour, half teaspoon salt, two teaspoons of cream of tartar and one of eoda, a small

piece of butter, one cup of milk-and-water. Work the butter into the meal and flour, add the salt and the cream of tartar and soda, mix in the milk and w_ater, and roll out.