HOME INTERESTS.

Otago Witness, Issue 3433, 30 December 1919, Page 57

HOME INTERESTS.

LEMON SQUASH. The warm summer weather makes cooling beverages most acceptable, and this is an old favourite:—Put the thin rind and strained juice of six lemons into a bowl with ljoz of oitric acid. Boil BJlb of sugar in three pints of water for 10 minutes. Pour this syrup over the lemons and acid. Leave for 12 hours, then strain and bottle for use. STRAWBERRY FRITTERS. "Wash, chop, and drain one largo cup cf strawberries. Beat the yolks of two eggs very light and add to one cup of cold water. Beat into this on© cup of flour into which has been sifted one teaspoonful of gcod baking powder and ■ a scant half-tea-spoonful of salt. Add one scant tablespconful of melted butter. Drop spoonfuls of- this into deep hot fat, and fry brown, the same as for doughnuts. Drain and serve well dusted with powdered sugar. POTATO OMELET. When you try this delicious little dish you will wonder why you. have not made it before; it is an omelet without eggs. Boil lib of new potatoes, slice them, and then ohop them up roughly; stir them into half a pint of white' sauce, and add one tablespoonful of fresh mint, finely minced. Melt loz of fat in the fryingpan, and saute the potatoes Ift it until brown underneath. Now place under the grill and brown the top. Fold over as for egg-omelet, and serve at once. HAM AND RICE SALAD. Well-boiled macaroni or spaghetti can be used instead of rice. Required: Half a pound of rice (boiled), Jib of cooked ham, one tablespoonful of grated onion, one small beetroot, about 2in of cucumber, lettuce, about a' teacupful of dressing (any creamy sort), one tablespoonful of parsley, and seasoning to taste. Mix the rice, which must be very well drained, with the chopped ham, onion, seasoning, and sufficient drcs<?ing to make it a creamy mass. Pile this mixture in the centre of the preparer 1 lettuce, garnish witk sliced beetroot and cucumber, and dust with the parsley. If eggs are plentiful add two chopped hardboiled ones. Tongue, chicken, or corned beef might take the place of ham, if you PLAIN CUP PUDDING. Required: Half a pound of flour, Jib of sugar, loz of margarine or butter, one egg, qivarter of a pint of milk, one teaspoonful of baking powder. Rub butter in flour; add sugar, baking powder, and beaten egg; mix with milk like a cake. Steam in greased basin covered with greased paper for 45 minutes, taking care to keep the water boiling. Sufficient for five persons. NEW POTATOES FRIED WHOLE. Those who grow their own potatoes will find a great number of very small onea (not... larger than a marble). These may be taken from the root of the plant, and well washed and scoured with_ a stiff brush, which removes the very fine skin at the same time. Drain and dry the potatoes, and fry them in enough very hot fat to cover them. In a few minutes they will be cooked nice and crisp; drain from fat, sprinkle with minced parsley and minced mint leaves mixed, and season with salt and pepper. If more convenient, they may be baked in a very quick oven in a greased baking tin, and seasoned when done. BUTTERMILK BREAD. Required: Two pounds of flour, one teaspoonful of salt, two teaspoonfule of baking soda, two tea-spoonfuls of cream of tartar, some buttormilk. Mix the flour, salt, half a teaspoonful of baking soda, and the cream of tartar. Put the rest. of the baking soda in a cup, add a little buttermilk to mix, stir, and fill up with buttermilk. Pour the contents of the cup into the flour, etc., mix well; add more buttermilk until it is moist enough. Work it well, turn out on to tho board, and knead it. Form into a ball, and

pzese it into a round oake, about an inch thick. Cut in four, and bake in a quick oven until they sound hollow when tapped with the finger. About one pint of buttermilk will be sufficient. GREEN' GOOSBETUtY JELLY. . To every pound of cleaned and trimmed berries allow three-quarters of a pint of cold water, and to each pound of juioe allow lib of preserving' sugar. Put the prepared beiries (dry) in the preserving - pan with the water, and stew well until they are broken. Strain slowly through a clean kitchen cloth, and weigh, the juice. Return it to the pan, and boil it quickly for 15 minutee. Remove from the gas for a minute ox eo, odd the sugar, and boil again for 20 minutes, or until it " jellies." Skim from time to time. Pour into jars, and it should be beautifully clear.