HOME INTERESTS.

Otago Witness, Issue 3414, 20 August 1919, Page 58

HOME INTERESTS.

SAVOURY SOUP. Four large onions, pint of milk, a tablespoonful of flour, seasoning to taste, three tablespoon fuls of margarine or dripping, a tablespoonfui of grated cheese. Melt half the fat in a saucepan or casserole, and m it fry onions, cut into thin slices, until they become soft, but not browned. Then odd a pint of -warm water, and simmer until the onions are soft enough to rub through a sieve. Put the sieved onions back into the water they were boiled in, and add milk, with seasoning. Melt remainder of fat.in small saucepan, stir in the flour smoothly, and add gradually enough water to make a cream. Add this to the soup, fctir well, and again bring to the boil. Simmer for four or five minutes to cook the flour, and add more water, if necessary. Add cheese just before serving. / IRISH STEW WITH BEANS. Wash and coak Jib of haricot beans overmight in cold water. Next day put the beam, into a pan well covered with cold water. Allow to boil for one' hour, then pour off tho water and reserve it for the etew. Cut r'nto neat pieces |lb of a- cheap cut of mutton, put it into a stewpan with the bean water, a slicod carrot, two or three sliced onions, the beans,-and 2lb of sliced potatoes. Arrange these in the pan with a seasoning of pepper and salt. Put on the lid, and allow the contents to simmer until tendersay, from an hour and a-half to two hours. A TEMPTING- SUPPER. One tablespoonfui of sliced cheese, two slices of toast, a teacupful of cold white sauce, and cooked onion or celery, salt and pepper, a very little milk. Turn the sauce and onion or celery into a small pan, and heat it through well. Meanwhile toast the bread, and put the sliced cheese into another small pan, with about a dessertspoonful of milk. Put the toast on a hot dish, over it pour the hot sauce mixture. Add salt and pepper to the cheese, and as soon as it is nicely melted pour it over #he toast, etc Serve at once. Cauliflower and sauce may be used in the same way, and even carrot, with splendid results. Cold ourry mixture is very good, too, iif heated, spread on thin toast, and sifted with a little finelygrated cheese. YEAST TEACAKES. _ Put £lb of flour into a basin with a good pinch of salt. Into a small bowl put §oz of yeast with half a teaspoonful of sugar, and beat these two ingredients until they assume a liquid form. Melt 2oz of margarine in a saucepan, add a teacupful and a-half of milk to at, and allow to become lukewarm. These two ingredients are then mixed with the yeast and sugar, and these in turn are mixed with the flour. Lastly add a well-beaten egg and mix thoroughly. Divide the mixture into two small cake-tins whicli have been previously greased and floured, cover the tins with paper, and set the teacakes to rise lin a warm place for one hour. Brush them with egg, a little of the egg mixed with tho cake reserved for _ the purpose. Bake for about half an hour in a hot oven. When ready, cut the cake in slices, butter hot, and serve on a napkin. The cake is also delicious cold. CHELSEA BUNS. One pound flour, 2oz margarine, 3oz sugar, 2oz candied peel, one egg, one gill milk, two teaspoonfuls baking powder. Rub margarine into the flour, and add baking powder, half the sugar, and three parts of the egg beaten in the milk; form into a stiff dough, roll out £in thick; paint it over with the rest of the egg, and sprinkle with the remainder of the sugar and the candied peel cut very 6mall. Roll up ; like a bolster; take a sharp knife and cut it through in inch-thick slices. Bake on a greased tin in a quick oven. This is the genuine recipe. PARSNIP AND POTATO BALLS. Peel, slice, and boil separately an equal numbor of each vegetable in salted water. When tender mash them together, add seasoning of salt and pepper, a very little margarine, and part of a beaten egg. The mixture must not be too moist. Form into small balls, brush them over with the remainder of the ogg, roll them in bread crumbs, and fry in very hot fat.