HOME INTERESTS.

Otago Witness, Issue 3455, 1 June 1920, Page 58

HOME INTERESTS.

SPICEB BEEP. This is a most useful piece of meat, as a meal (or snack) can be prepared in a few minutes. A small piece of beef is of no use —you will require quite 7lb o.f brisket lo make it" worth the trouble. You must also have the following' mixture ready: Two tablespoonfuls of brown sugar, Dlb of common salt,, Joz of pounded cloves, of allspice, goz of saltpetre. Hub the mixture, except the salt and saltpetre, well into the 'meat, and leave it for 12 hours; then rub in the saltpetre; leave for another 12 hours. Now rub in the salt, and let it remain for seven or eight days longer in the liquor, turning it every day. When it is to be cooked, take out the bones, roll up the meat, and tie it into a neat shape. Soak it in plenty of cold water for a few hours, then dry it, and cover it with a flour-and-watcr paste half >an inch thick. Put a little water into a hot meat tin, put in the meat, and stand it in .a very hot oven. In 10 minutes reduce the heat to a moderate degree, and finish cooking for three or four hours, turning the meat frequently. When cold remove the paste, and, if liked, glaze the meat. Cooked in this way, all the flavour (as well as the goodness) of the meat is retained. The thick flank may be used instead of the brisket. PAN HAGGIS. Cook Jib of liver in boiling water for about an hour, then strain off the water, reserving the latter. When the liver is cool grate it or mince it, adding to it a boiled and minced onion, 3oz of finelychopped suet, a good seasoning of black pepper and salt. Toast a teacupful of oatmeal in the oven, taking care not to burn it, then add it to the other ingredients, with a teacupful of the liquid in which the liver was cooked. Put into a greased basin. Cover with a greased paper, and steam for two hours. , Turn out and serve very hot, accompanied by mashed potatoes. MULLIGATAWNY SOUP. Scrape, cut into pieces, and fry m a little fat one turnip, two onions, and four apples ; stir them for a minute, then add the white part of two leeks.. Cut up small a moder-ate-sized carrot, a bunch of parsley, a bay leaf, a sprig of thyme, and another of sweet marjoram. Let the vegetables fry together for five minutes, and pour over them a pint of good stock, and simmer until they are tender*. Mix with them thoroughly two tablespoonfuls of flour and about a teaepoonful of curry powder—more if the soup is liked very hot. Pour in another quart of stock, remove the scum as it rises, and simmer for about one hour. Strain it, and rub the vegetables patiently through the sieve; return the pi;lp to the liquid. Add a, little sugar browning and salt, boil for 10 minutes, and then serve. CHUTNEY. Required; Two pounds of sour apples, IJlb of tomatoes, 21b of raisins, 21b of brown sugar, lib of salt, 4oz of cayenne pepper, 4oz of ginger, IJqz of garlic, 2oz of shallots, 3J quarts of vinegar. Peel and cover the apples and tomatoes, pound the other ingredients separately in a mortar; mix the whole well together; add vinegar, and stir; put it in an earthen jar, and keep _it warm for'a fortnight; stir three times dlaily. Then strain, but do not squeeze dry. Bottle the liquid for soups, etc., and put away the thick part in jars. HARICOT BEANS WITH FRIED HAM. Required: Half a pint of beans, a large onion, Jib of ham, a pint of stock or water, loz of butter, margarine, or dripping, two teaspoonfuls of chopped parsley, salt, and pepper. Soak the beans overnight, put them in a 'Saucepan with the stock or water, add butter, and cook imtil tender. They should absorb, the liquid. Cut the ham into small, neat slices, heat a: fryingpan, and fry the ham until the fat is slightly browned, then keep hot. Slice the onion thinly, and fry it in the dripping from the ham. Add the parsley, popper, and, if necessary, salt, to the cooked beans;* but omit the latter if the ham is salty. Arrange the ham on a hot dish with the beans round and the onion in a line down the centre. POUND CAKE. Cream lib of butter and lib of flour, and flavour with lemon or vanilla. Beat thoroughly 11b of sugar and the yolks of 10 eggs; add the sugar and the yolks of the eggs to. the creamed butter and flour, and beat again. Then add the thcroughlybeaton whites of the eggs, and bake in a slow oven. This makes a fine cake. ■SPICED GINGER BUNS. If preferred ground ginger only can be used and mixed spice. Required; Five ounces of flour, a pinch of salt, IJoz of lard, 4oz of treacle, IJoz of sugar, a quarter of a teaspoonful of bicarbonate of soda, ono teaspoonful of mixed, spice, one* teaspoonful of egg powder, a little milk to mix. Rub the fat into the flour; mix in the sugar, salt, and spice, also the egg powder; add the treacle, and beat well. Mix the soda with a little milk, and beat into the other ingredients. Mix thoroughly. The consistency should bo rather stiff. Turn it into fluted bun tin?, and bake in a moderate oven for 20 or 25 minute®.