HOME INTERESTS.

Otago Witness, Issue 3413, 13 August 1919, Page 57

HOME INTERESTS.

SHOULDER OP MUTTON WITH POTATO STUFFING. Any stale bread on hand can be served as a savoury pudding with this. Required: Half a shoulder of mutton, &lb of mashed potato, 2oz of fine oatmeal, one large cooked chopped onion, two tea-spoonfuls of powdered sage, seasoning. "Wipe the meat, remove the bone as neatly as you can, laying it aside for the stockpot. Make the stuffing next. Mil well together the potato, oatmeal, sage, and onion. Season well and mix again. Should tho mixture crumble, add a little of the onion-water stock. Now press this stuffing into the cavity made in the joint by the removal of the bone. Tie or skewer tho edges together, and make the meat look a neat shape. Place it on a baking tin with loz of dripping, unless the meat is quit* fat. Bake the joint in a hot oven, allowing' 20 minutes for each pound the meat weighs, and one extra 20 minutes. Be sure you baste tho meat well occasionally; this is most important. When cooked remove the string, place the joint on a hot dish, and prepare a slightly-thickened gravy in. the usual way. Servo with the meat. BAKED CELERY AND CHEESE. Stew one head of celery, cut into small pieces, in a little bofling water until quite tender. Place a layer of the celery at thai bottom of a greased fireproof dish; sprinkle over with four tablespoonfuls of grated cheese; add salt and pepper to taste. Continue the layers to the top of the dish, and pour over a'good white sauce with half a teaspoonful of made mustard in it. Dot with small pieces of butter substitute, and bake in a hot oven until a rich brown. Serve very hot. Boiled macaroni cut into; small pieces might ba added to this dish, or stewed celery and macaroni boiled in salt water may be heated in two cupfuls of white sauce, seasoned with pepper and nutmeg, and served upon a hot dish garnished with, parsley. OATCAKES. Required: Half a pound of medium oatmeal, 2oz of flour, 2oz of cornflour, 3oz of dripping, one teaspoonful of baking powder, one teaspoonful of salt, cold water. Mix all the dry ingredients. Rub in the fat. Add enough cold water to form a stiff dough. Knead lightly on a board dusted with oatmeal. Roll out Jin thick. Cut into rounds or squares. Place on a greased tin, and bake in a moderate oven for about 20 minutes. Handle these very carefully while they are hot, as they are very brittle. N.B.— If put in a well-shut tin when quite cold these will keep for a week or more and reheat well. DATE PUDDING. Mix together a basin three teacupfuls of flour, a teacupful of finely-rninced beef suet, a tablespoonful of baking powder, and a quarter of a tea'3poonful of salt. Make this mixture into a stiff dough with a little cold water, and roll out into a piece Ift long and 9in broad. Wipe and remove the stones from Jib of dates, and place the stoned dates on tho paste. Wet the edges, roll up, and then tie firmly in a wetted and floured cloth. Boil the pudding in just boiling water for an hour and a-half, then turn out, and after removing the cloth serve the pudding on a hot ashet with sweet sauce. SAUCE FOR PUDDING. In a sniall saucepan mix together a teaspoonful of margarine or butter, a dessertspoonful of flour, and a teaspoonful of sugar. Gradually add a breakfastcupi'ul of milk, stining all the time, until the sauce boils. Flavour with .grated nutmeg and a tablespoonful of chopped dates. The- sauce may be either poured around the pudding or served separately. BUTTER BEAN PIE. Two large Spanish onions (parboiled), Jib butter beans, Jib tapioca, one or two tomatoes. Method: Place in piedish layers of parboiled onion, soaked butter beans, tapioca, and tomatoes or beetroot alternately. Fill up piedish with stock or water. Cover with good rough pastry, leaving- a hole in top of pastry, and bake till well risen and cooked.