HOME INTERESTS.

Otago Witness, Issue 3403, 4 June 1919, Page 58

HOME INTERESTS.

AN INEXPENSIVE NOURISHINGSOUP.

For this you will require two quarts of stock made from a good broth bone the proviou9 day, six carrots, one breakfastcup-" ful or more of swede turnip, the inner stalks of a head of celery, six medium-sized onions, or (failing these) the same number of leeks, one handful of chopped parsley, a dessertspoonful of mixed herbs, 2oz butter or dripping, seasoning as usual, one teaspoonful of sugar, wash and cut small all the vegetables, and brown them in the dripping or butter. Now add two quarts of warm water, and boil for two hours with the sugar and parsley and herbs. Pass all through the colander or sieve, return to ..the pan with the two quarts of stock. Add seasoning, stir frequently, and boil for 10 minutes. TRIPE PIE. Stew some tripe and leave it to jelly in the liquid. Lino the inside of the piedish with pastry; put in one or two pieces of fat bacon, then place the jellied tripe over it. Season with sailt and pepper, and add a large spoonful or two of brown gravy. Cover with pastry, and bake in a quick oven. The piedish must be well greased before lining it with pastry. ' A NICE FISH STEW. You reqiiire ljlb of any fresh white fish, two tomatoes, one onion, one dessertspoonful of chopped.parsley, 1 bay leaf (if obtainable), some fat or oil, a little lemon peel, and of salt and cayenne. Slice the onion and tomatoes, and put them into a fire-proof dish with the melted fat, the bay leaf, seasoning, and parsley. Cook for two or three minutes over a clear fire, then put in the fish, cover with boiling water or water in which you have boiled haricots, rice, or potatoes. Boil all slowly for a quarter of an hour. STEWED CELERY. Break the inner white stalks into lin lengths; put them into a stewpan with enough milk to cover, and boil until tender; drain, and season the milk with pepper and salt. Thicken with flour and butter; boil for a few minutes; add the celery again, and serve hot garnished with strips of dry toast. BOILED APPLE DUMPLINGS. Pare and core the apples, fill the centre with sugar and a clove. Make a dough, not too stiff; put an apple on each round of dough, draw the latter up over the apple, dip in flour, and drop each dumpling into fast boiling water and boil for a quarter of an hotvr. Keep the dumplings frequently moving about with a fork, to prevent them sticking together. BUTTER CAKES. Required: Four cups of flour, one tablespoonful of butter, one quart of milk, Joz of yeasty one teaspoonful each of soda and salt. Mix the salt with the flour, and add the milk, a little at a time, until all has been used. Dissolve the yeast in a little warm water, and add. Stand! it in a warm place all night. In the morning add the butter (melted) and the soda (dissolved in a little warm water). Form into cakes, and bake in a good oven. TASTY CHEESE PUDDING. Required: Two ounces of crumbs, 2oz of cheese, mustard, salt, pepper, half a pint of milk, one egg, cayenne, £oz of margarine or butter. Mix together the fine crumbs, grated cheese, and seasonings. Put the butter and milk into a pan, and bring them to the boil gently. Pour them over the

cheese, etc. Leave tiro mixture to soak for about half an hour. Beat up the egg- very thoroughly, and mix it well into the other ingredients. Grease a china piedkh, pour in the mixture, and bake in a hot oven until it is .set and nicely browned. Fresh greens should bo served with ihe pie. A litllo vinegar over them gives a piquant flavour to the whole. AN EGOLESS CUP PUDDING.

Required: One cupful each of treacle, raisins, milk, half a cupful of margerine, two cupfuls of flour, one teaspoonful of baking powder, a saltspoonful of salt. Melt the margerine in the (warmed) milk; add raisins (stoned and chopped) to the flour and salt and baking powder. Now stir in the. trcaolOj heated almost to boiling point. Add other ingredients; mix well, and steam in a greased mould for two hours.