HOME INTERESTS.

Otago Witness, Issue 3415, 29 August 1919, Page 58

HOME INTERESTS.

CURRIED MEAT PASTY. Required: For ttte" crust —Half a pound of cold mashed potato, 4oz of flour, 2oz of dripping, ono teaspoonful of baking powder, half a teaspoonful of salt. For the filling—Half a pound of any cooked- meat, '4oz of wellbolied rice, one tablespoonful of chopped onion, £oz of dripping, two tablespoonfuls of curry powder, about a gill of any thick sauce, two tablespoonfuls of lemon juice or vinegar, seasoning. Ffirst make the filling mixture. Melt the dripping in a saucepan, add th© onion and curry powder, and fry them a light brown. Add the sauce, lemon juice, and then the meat. Season _ carefully, and heat, but do npt let the mixture boil; then lay aside to cool. PARSNIP CUTLETS WITH ' BEANS. To two cupfuls of mashed parsnips add one cupful of grated cheese, one tablespoonful of melted butter substitute, one teaspoonful of salt, half a teaspoonful of pepper, and the yolks of two eggs. Mix over the fire and turn out to cool. Form into neat cutlets, brush over with egg, toss in bread crumbs, and fry in smoking-hot fat. Dracn, and arrange round a hot dish. Fill the. centre with stewed beans. For the. stewed beans melt two tablespoonfuls of butter substitute; add one teaspoonful each of molasses and mustard, two teaspoonfuls of onion juce, and the strained juice of half a lemon_ mixed" with one cupful of hot water. " Now add two cupfuls of boiled beans and cook for 10 minutes. Serve with a piquant sauce. ■ BREAKFAST FRITTERS. Required: Two ounces of rice, one onion, salt, pepper, chopped parsley, cooking butter, a little stock, one preserved egg, thickened gravy. Cover the rice with weak stock, and let it cook gently till tender. Drain off the stock,, and let it stand on the stove to drive off a little of the moisture, but do riot let it get really dry. Chop the onion finely, and fry it lightly iin the butter; add it to the rice with the well-beaten egg, a little chopped parsley, and salt and pepper to taste. Mix well; form the whole into small flattened cakes, and fry lightly and quickly on both sides. If, served with a thickened gravy these form a very substantial meal. Melted cheese is very appetising to the menfolk if .it .is spread over each fritter just before sending to table. DATE "AND SAGO PUDDING. Required: Two tablespoonfuls of sago, one pint of milk, Jib of dates, one teaspoonful of egg powder. Put the sago into a piedish, pour, the milk over it, chop and stone the dates, stir in the egg powder, and bake in a slow oven about ono and a-balf hours. PARKIN CAKE.

In a basin mix a teacupful of oatmeal with a teacupful of- wheaten meal and a teacupful of flour. Press out the lumps of half a teaspoonful of baking soda and half a teaspoonful of cream of tartar or substitute and mix these in %vith a pinch of salt. Melt 2oz of margarine with half a teacupful of treacle and half a teacupful of syrup. Mix these with' the dry things. Bake in a flat greased and floured tin for half an hour in a moderate, oven. BREADCRUMB PUDDING. Mix into Jib of flour a teaspoonful of carbonate of soda, Jib of breadcrumbs, 3oz of very finely chopped suet, a tablespoonful of brown 6ugar, and four tablespoonfuls of jam (or use two of golden syrup), with one well-beaten egg and as much milk as will merely moisten all the above ingredients together. Now stir in a dessertspoonful of vinegar or sour apple juice. Pour into a buttered basin, cover, and steam three hours. Serve with any sweet sauce. i WATER BISCUITS, i Required: Half a pound of flour, a. pinch of baking powder, a pinch of salt. Mix with a little water, roll out very thin. Cut into rounds, prick each one in the centre with a fork, and bake in a quick oven. Another biscuit suitable for tea is Scotch parkin, a general favourite. MACARONI CHEESE. Required: Six ounces of macaroni, 2oz of grated cheese, half a pint (mixed) of milk and macaroni stock, Joz of flour or substitute, one egg, one level teaspoonful of made mustard, salt, and cayenne, crumbs or medium oatmeal. Break the macaroni into short lengths. Boil it till tender in boiling, slightly salted water, keeping it just covered with water, adding more as needed, so as to avoid having a lot of watery maoaroni stock-. Then drain off the latter, measuring put for use what is required and saving the remainder. Boil up the milk and stock, add the thickening, mixed smoothly and thinly with cold water, and stir till boiling. Add the macaroni, cheese, mustard, and seasoning. Leave till stiff enough to handle. Form into even-sr.zed balls about the size of a golf ball. Coat with beaten egg (dried or fresh) and roll in stale crumbs or oatmeal. Fry in smoking-hot fat, if you are the. lucky possessor of a pan; if not bake till crisp and brown.