HOME INTERESTS.

Otago Witness, Issue 3467, 24 August 1920, Page 49

HOME INTERESTS.

BROTH AND DUMPLINGS,

For school children there cannot bo a, more nutritious dinner than this. For six persons you' will require about 3lb of the small end of neck of mutton, cut into chips. Put these into ft saucepan, with five pints jf water, two carrots, three onions, all cut small; a little celery seed, bruised, and tied in a piece of muslin, and a few peppercorna m the same muslin bag-. Boil up, skim ctrefully, and allow it to simmer for .two hours. A little rios, barley, or sago may be added, if wished. H?.ve ready some dumplings (boiled apart) made like this: Half a pound of flour. 2oz chopped suet, half a. teaspoonful of baking powder, a little salt. Mix to a paste with water. About 10 minutes before the broth is ready add seasoning of salt and these dumplings, which must be previously well boiled. TWO COLD MEAT RECIPES. Simmered Beef.—Put 4oz of butter into a saucepan with a teaspoonful of flour; mix well, but do not brown; add a little gravy, and, if liked, a little tomato sauce. When, on the point of simmering put in some pieces of cold meat about iin thick; coyer well "and simmer gently for an hour. Dish up the meat; beat the sauce well, and pour Meat and Cheese Pie.—Put some cold meat through a mincer; grate some cheese; mix

well and put into a pieclish with some good gravy; season, and cover ' the top with breadcrumbs, and bake till brown. ONION AND POTATO PIE. In a shallow piodish place a compact layer of rather sirtall peeled onions; add salt, pepper, and a little water, cover with an JUiveited dish, and cook in the ovon until the onions begin to soften. Have ready r»ther underdone boiled or steamed potatoes,

halve or quarter them, and cover the onion? with two or three layers, seasoning l generously. Nearly fill the dish with good gravy or diluted meat extract, and cover with short paste. Bake in a good oven. BREAD AND BUTTER FRITTERS. Put lib of flour in a basin, and add to it a pinch of salt. Separate the white from the yolk of an egg, and to the latter add a teacupful of milk. Gradually mix these

with the flour, beating vigorously until tlio batter is smooth. Beat tlio white of the egg to a stiff froth, and, lastly mix it into the batter. Cut thin slices of bread, butter it, and spread with same kind of -rtoneless jam, placing two slices together, then cutting in quarters. Dip one a-t a tirne into tho batter, then fry in hot, smoking fat. When of a pretty golden -colour drain and sprinklo with a little caster sugar. Serve very hot.

VANILLA SNOW. (A Substitute for Cream.)

Required: White of one egg (raw), on© tablespoonful of castor sugar, vanilla to teat©. Put the egg in a clean,, dry basin, and with <an egg-whisk or fork whisk it until it is so stiff that it ha-nga fast whan held up on the whisk. Add the sugar and flavouring, and whisk again. Serve heaped in a glass dish or round the moulds. Prepare it as near to the time of serving as passible. It will go watery if kept long. The egg must b& really fresh or it will not whip to a stiff froth. Any other flavouring can be used, or a tablespoonful of any stonolcss jam beaten in. PLAIN SODA SCONES.

Mix with four teacupfuls (lib) of flour a tcaspoonful each of bicarbonate of soda and cream of tartar and half a tcaspocnful of salt. Mix to a very light dough with buttermilk or sour milk—usually about half a pint. Shape end press lightly with the hand or rolling-pin, making five or six thin scones, which bake on a fairly hot girdle or its substitute.